It wasn't the fish heads poking out of the Stargazy Pie that stopped more than a few of our readers cold. It was the eyeballs.
"Not a lot of food nowadays has eyes; what's up with that?" one reader asked in commenting on a recent Salt post that featured a photo of the historic dish, which involves whole fish (eyes and all) poking out of a pie.
Turns out, quite a lot of cuisine features eyeballs. But there's no question that in many cultures, eating eyes is a food taboo.
I first ran afoul of this when I cooked up ukha, a famous Russian fish soup, for a group of friends. The fish heads make for a beautiful clear broth, and my husband, who grew up in Kamchatka, wanted to make sure those big old heads swam in his bowl.
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Alas, when the bowls were laid out, the one with fish eyes staring balefully upward landed in front of the most fastidious eater in the room. He has never dined at my house again.
So I called James Serpell, director of the Center for the Interaction of Animals and Society at the University of Pennsylvania, and asked why eyes creep people out.
"Eyes represent faces," he said, "and it's through the face that we learn to recognize and empathize with others. So it's not entirely surprising that we find eyeballs disconcerting."
Serpell learned that firsthand when he sat down to eat with a family in Iceland. They served svio, or boiled sheep's head. "You get half a sheep's head on your plate," he told The Salt. "And you eat everything. Ears, eyes, nose — everything."
Everything, including the eyeball. "The consistency is quite offensive," he reports.
But even traditional Icelanders have their food taboos — the sheep head was served without the brain. "When I said, 'Where's the brain?' they looked at me with horror."
When it comes to Americans, "people in our culture are disgusted by eating any non-muscle part of edible animals, says Paul Rozin, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. "Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people."
Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. Elvers, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia.
Indeed, Asian cultures probably win the prize for not just tolerating but embracing fish eyes, both raw, as in sushi, and cooked. "I've had the fist-sized eye of a garoupa, steamed and garnished. (Gelatinous.)," one of our intrepid readers commented. "And in Asia fish tend to be cooked with the head on — it's a sign of good fortune when things have a head and a tail!"
Shanghai-born food blogger Chichi Wang relishes fish eyes: "The trick to eating a fish eyeball is to keep it in your mouth for as long as possible," she writes. "A rush of fatty fish flavor is accompanied by a gelatinous, spongy texture. Swallow too quickly and you'll miss the nuances."
When she was little, Wang's mom always saved the fish eyes just for her. So when relatives recently gathered at a Cantonese restaurant, Wang offered her mom the fish eyes as a special treat.
"Take that away," her mom said. "Fish eyeballs are really gross."
Wang then realized that what had seemed to be the selfless act of motherhood had been instead an act of self-protection.
In the past few years, more adventurous Americans seem to be discovering fish eyes (and we're not talking the slang for tapioca pudding). Look on chat boards devoted to the protein-rich paleo diet, and you'll find debates on the nutritional benefits of caribou eyes.
And in Chicago, chef Cary Taylor took on the challenge of making a fish eye dish. After his fishmonger refused to provide pre-gouged eyeballs ("he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot," Taylor told the Chicago Reader), the chef cooked up grouper-head soup. He then squeezed out the eyeball gel (best use gloves, he says) as a flavoring and thickener.
"It didn't seem to be a super distinctive taste to me," Taylor reported, though he did like the soup's nice, fresh seafood taste. He's now contemplating offering a free shot of whiskey to customers willing to suck the eyeballs out of a whole roasted fish.
Would you eat those eyeballs? Have you? Or is that a food that's best left as a taboo? Tell us what you think.
Copyright 2013 NPR.
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In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"},"scottpeabody":{"type":"authors","id":"11565","meta":{"index":"authors_1591205172","id":"11565","found":true},"name":"Scott Peabody","firstName":"Scott","lastName":"Peabody","slug":"scottpeabody","email":"scottpeabody55@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Scott Peabody began his career in food at the age of fifteen, going on to attend the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller. After more than a decade toiling in restaurants, he fled out West to work at a food startup. He’s now charting unknown territory in the form of extramural cooking and food writing. His work includes co-authoring and writing the recipes for “Sous Vide at Home”, and its follow-up, “Sous Vide Made Simple”.","avatar":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Scott Peabody | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/23cdf74a0d58423b3e8365d622f838c5?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/scottpeabody"},"byline_bayareabites_57989":{"type":"authors","id":"byline_bayareabites_57989","meta":{"override":true},"slug":"byline_bayareabites_57989","name":"Nancy Shute","isLoading":false}},"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":"/"}},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1591205157","site":"food","id":"1337517","found":true},"guestAuthors":[],"slug":"pineapple-buns","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","publishDate":1711132262,"format":"video","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read More:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1711132262,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":288},"headData":{"title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","description":"You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything. Thanks to Kristina Cho, James","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337517/pineapple-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read More:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337517/pineapple-buns","authors":["byline_food_1337517"],"series":["food_311"],"categories":["food_1"],"tags":["food_313","food_317","food_312","food_221","food_325","food_316","food_329","food_143","food_328","food_319","food_323","food_315","food_326","food_324","food_321","food_320","food_322","food_330","food_314","food_318","food_327"],"featImg":"food_1337521","label":"source_food_1337517"},"bayareabites_51586":{"type":"posts","id":"bayareabites_51586","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51586","found":true},"guestAuthors":[],"slug":"food-labeling-how-to-identify-conventional-organic-and-gmo-produce","title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","publishDate":1353400487,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","status":"publish","parent":0,"modified":1502454171,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":217},"headData":{"title":"Food Labeling: How to Identify Conventional, Organic and GMO Produce | KQED","description":"What can you tell from those numbers on fruit and vegetable stickers? The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51586 http://blogs.kqed.org/bayareabites/?p=51586","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/20/food-labeling-how-to-identify-conventional-organic-and-gmo-produce/","disqusTitle":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","videoEmbed":"https://youtu.be/0eL_W48yGP0","path":"/bayareabites/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\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/51586/food-labeling-how-to-identify-conventional-organic-and-gmo-produce","authors":["5397"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_10802","bayareabites_10772","bayareabites_10882","bayareabites_10787","bayareabites_10774","bayareabites_65"],"featImg":"bayareabites_51594","label":"bayareabites"},"bayareabites_81422":{"type":"posts","id":"bayareabites_81422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81422","found":true},"guestAuthors":[],"slug":"mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","publishDate":1399738069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","status":"publish","parent":0,"modified":1546901401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding | KQED","description":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81422 http://blogs.kqed.org/bayareabites/?p=81422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/","disqusTitle":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","path":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2930","bayareabites_480","bayareabites_3992","bayareabites_16157","bayareabites_13357","bayareabites_2344","bayareabites_8637","bayareabites_1031"],"featImg":"bayareabites_81901","label":"bayareabites"},"bayareabites_3920":{"type":"posts","id":"bayareabites_3920","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3920","found":true},"guestAuthors":[],"slug":"check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","publishDate":1243008279,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I walk away.\u003c/p>\n\n","blocks":[],"excerpt":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\n\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace.\u003c/strong>","status":"publish","parent":0,"modified":1520897284,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1150},"headData":{"title":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable. | KQED","description":" For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. Sadly, it never fails to amaze me just how many people screw this up.\r\n\r\nThe ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\r\n\r\nThis should be obvious to most of you out there. Hopefully. \r\n\r\nHere are a few handy tips on how to pay a restaurant bill with grace.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"3920 http://blogs.kqed.org/bayareabites/?p=3920","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/22/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable/","disqusTitle":"Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.","path":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For most diners, paying one's bill at the finish of a restaurant meal is a simple, uncomplicated process, a no-brainer. Or should be. It never fails to amaze me how many people screw this up.\u003c/p>\n\u003cp>The ideal execution of bill getting-and-paying should be a near-non-event. The only words exchanged should be those of thanks between the payer and the server, and from the recipients of the evening's generosity to one giving it.\u003c/p>\n\u003cp>This should be obvious to most of you out there. Hopefully. Sadly, it isn't to everyone.\u003c/p>\n\u003cp>\u003cstrong>Here are a few handy tips on how to pay a restaurant bill with grace:\u003c/strong>\u003c/p>\n\u003cp>1. In a fine dining environment, when a server delivers the bill to a table, he or she will either place it nearest the host or hand it directly to him/her if the host reaches out for it, or place the bill in the center of the table if the host is not clearly certain (for example, if more than one person orders wine or food for the table as a whole). Typically, we assume that the person paying is the one who asks for the check. If that happens to be you, please proceed to step 2.\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>2. When you are ready to make payment, place your credit card, cash, cowrie shells, or whatever method of payment is accepted inside the bill folder with just enough spilling out to indicate that you are ready to make payment. This is important. It is most likely (and hoped for) that your server will not be staring at you as you rifle through your wallet. When you have accomplished this feat, place the bill folder at the edge of the table next to you or, if you are seated in a booth, the end of the table nearest the server's approach.\u003c/p>\n\u003cp>I find it surprising how many people do not understand this small-but-important ritual. The folder could be stuffed with cash, but if it looks as though it has been both untouched and unmoved, it's not going anywhere. Servers are often expected to read the minds of guests, but I think they deserve a little help on this one. Please, make it obvious that you are ready to give payment.\u003c/p>\n\u003cp>3. When the server hands you back your bill, sign it at your leisure, but when you are finished, please place it back on the edge of the table. Your server may then take it away. He (in most cases) is not taking it away out of greed, but rather to take care of the paperwork, especially if you have paid by credit card. Your bill must be closed with the proper paperwork. \u003cstrong>Read: the restaurant's copy of the credit card receipt.\u003c/strong> If, in your wine-soaked joy of the evening, you have accidentally pocketed the receipt (and we've all done it at least once, waiters included), the server might gently ask you for it as you leave. You might expect your server to guess what sort of wine you might like with your pork, but do you really expect him or her to guess the amount of gratuity you've left? I didn't think so.\u003c/p>\n\u003cp>Isn't that easy? Yes.\u003c/p>\n\u003cp>Now for a couple of other hints.\u003c/p>\n\u003cp>\u003cstrong>You've been Declined\u003c/strong>\u003c/p>\n\u003cp>If your credit card is declined, it is not necessarily your fault (credit card companies sometimes put a hold on cards on which an unusual amount of spending has occurred at any given time, etc.), but it definitely is not your server's. As a waiter, this can be remarkably painful. I worry that I am embarrassing one of my guests-- especially one of my guests who happens to be leaving me a tip. Any server worth his salt will just treat it (outwardly) that it's no big deal and, rather than say, \"I'm sorry, your card's been declined,\" will say something to the effect of, \"Excuse me, do you have another card? This one doesn't seem to be working.\" Unless I'm handed one of those black titanium American Express cards. Then I always give a little frown and tell them it's declined. The response is invariably one of, \"Uh huh. Sure it is.\" And then I go away and giggle. \u003c/p>\n\u003cp>Essentially, if you are planning on taking people out to dinner, have a back up payment method. If you see no reason your card should be declined, your server will be happy to make a call for you and look into it. Remain calm.\u003c/p>\n\u003cp>\u003cstrong>Fighting Over the Check\u003c/strong>\u003c/p>\n\u003cp>One of the most irritating things about waiting tables is guests fighting over the check. Suddenly, the food-and-alcohol-induced peace and harmony at the table is shattered by diners grabbing the checks and credit cards out of each others' hands in a seriously misguided effort to pay for the meal and be \"hospitable.\" Or they're just trying to play Alpha Dog. There is a certain ritual to this that must be followed:\u003c/p>\n\u003cp>One of your dining parters grabs the check and insists on paying. You then say, \"Oh, no, I just \u003cem>couldn't\u003c/em> let you do that.\" Then they counter with something like, \"But I'd really like to treat you to dinner tonight. Really, it would make me \u003cem>very\u003c/em> happy to do it!\" You are then supposed to respond with something to the effect of, \"Well... alright, if it will make you happy, but\u003cem> I'm\u003c/em> taking \u003cem>you\u003c/em> out next time.\"\u003c/p>\n\u003cp>And then you're done.\u003c/p>\n\u003cp>Do not, I repeat, \u003cstrong>do not\u003c/strong> drag the server into this. At my tables, I have in most cases been spending the previous two hours making sure that everyone in my charge is as comfortable and happy as possible. I am not there to referee. Taking sides is not in my economic interest. If I am approached privately by a member of a dining party who hands me his or her card and insists on paying, I will: a) run the credit card and hand back at the end of the meal, run and ready so that he or she is one step ahead of arguments, or b) if the card-giver is not the clear-cut host, I will hand the card back uncharged. To the host.\u003c/p>\n\u003cp>In extreme cases, when different people start shoving cards or check presenters in my face (it happens) saying everything but \"Pick me! Pick me!\" I am polite, but firm. And mildly, chidingly sarcastic. I tell the contenders something akin to, \"Oh, you're all just so \u003cem>wonderful\u003c/em> to want to pay for dinner, I wish I could pick \u003cem>all\u003c/em> of you!\" I then take a step back from the table, saying, \"I can't \u003cem>wait\u003c/em> to see who wins!\"\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>And then I walk away.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3920/check-please-how-to-pay-without-looking-like-a-fool-or-making-everyone-uncomfortable","authors":["5017"],"categories":["bayareabites_752","bayareabites_1146"],"tags":["bayareabites_666","bayareabites_2193","bayareabites_92"],"featImg":"bayareabites_3921","label":"bayareabites"},"bayareabites_68695":{"type":"posts","id":"bayareabites_68695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68695","found":true},"guestAuthors":[],"slug":"former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","title":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo","publishDate":1377187351,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Nathan and Devon Yanko opened the doors to M.H. Bread and Butter at the end of May. Now, with regular 12-hour days under their belts, the former Tartine baker thinks they're building more than just bread; they're building a community.","status":"publish","parent":0,"modified":1377549816,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1026},"headData":{"title":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo | KQED","description":"Nathan and Devon Yanko opened the doors to M.H. Bread and Butter at the end of May. Now, with regular 12-hour days under their belts, the former Tartine baker thinks they're building more than just bread; they're building a community.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68695 http://blogs.kqed.org/bayareabites/?p=68695","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/","disqusTitle":"Former Tartine Baker Opens His Own Doors -- With a Whole Lot of Help -- in San Anselmo","path":"/bayareabites/68695/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68699\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4.jpg\" alt=\"Nathan and Devon bake loaves every day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan and Devon bake loaves every day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>After nine years of baking -- eight of which were at the popular \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a>, under Chad Robertson's tutelage -- Nathan Yanko was ready to make his own bread. \u003c/p>\n\u003cp>\"It was just time to do my own thing,\" said Nathan.\u003c/p>\n\u003cp>Fortunately, his wife, Devon Yanko (formerly Crosby-Helms), ran her own personal chef business, Fast Foodie.And, he gave her plenty of warning for the two to spend months planning to dive into their project head-first -- even when it means getting up at 1 or 2 a.m. every day for weeks and weeks. \u003c/p>\n\u003cp>On Memorial Day, they opened the doors -- sort of -- to \u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">M.H. Bread and Butter\u003c/a> in San Anselmo, named after Nathan's great-grandfather, Maximillian Hirtreiter, a baker and patisserie owner. Memorial Day also happened to be the day a popular 10K running race passes right in front of the door to the bakery. They'd done no marketing, they had no dishwasher, and they had to make tarts to order for the line of people out the door. But, they had been baking for wholesale clients, like \u003ca href=\"http://www.farmshopla.com/\">Farmshop \u003c/a>in Larkspur, \u003ca href=\"http://healdsburgshed.com/\">Shed \u003c/a>in Healdsburg, and Petaluma Market.\u003c/p>\n\u003cp>\"We basically just opened our doors and handed out baguettes,\" said Nathan. \u003c/p>\n\u003cfigure id=\"attachment_68702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb6.jpg\" alt=\"Bread is MHBB's specialty. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread is MHBB's specialty. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>San Anselmo was not the pair's first choice. And, even after they settled on San Anselmo, the location they're in -- on the south end of the main downtown strip -- was \"Plan B,\" said Devon.\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 had a list of places all over the country that were theoretical,\" she said. They even developed a whole business plan for a large bakery in Healdsburg. But, she said, they realized all their friends and family were in the city and the Bay Area -- and, as runners, they spent a lot of time in Marin County on the trails. So, they moved to San Anselmo and planned to open a small \"mom and pop\" bakery on the other end of town.\u003c/p>\n\u003cp>That was the plan until the bakery that had been in the location they're in now shut down. Sweetlife Bakery and Cafe closed in February and the owner called Devon, asking if she wanted to purchase a used bread slicer. Instead, they decided to move into the spot -- a significantly larger spot, with a full kitchen for a chef to make food, drinks to be served, and tables for people to sit and enjoy their meals and, most importantly, their bread.\u003c/p>\n\u003cfigure id=\"attachment_68697\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb2.jpg\" alt=\"Nathan Yanko makes bread. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nathan Yanko makes bread. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Because, the thing is, it really is all about the bread. To fill out the bigger place, the pair brought in friends and hired a 25-person staff, including chef Arielle Segal, who most recently was sous-chef at Mill Valley Beerworks. Segal makes a range of sandwiches, salads, soups primarily from local ingredients. (They all go to the Marin Farmers' Market every week.) But, the menu really focuses on featuring Nathan's specialty: bread.\u003c/p>\n\u003cfigure id=\"attachment_68696\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/MHBB.jpg\" alt=\"The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\" width=\"1000\" height=\"562\" class=\"size-full wp-image-68696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bread plate showcases different kinds of breads from MHBB. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Nathan learned how to make bread at Tartine, but now he's trying to find his own unique take on it. That means the bread on any given day isn't exactly the same -- though he acknowledges the changes are small things that 95% of the population won't notice. He tries different shapes, different grains, different buttering in the pans. \u003c/p>\n\u003cfigure id=\"attachment_68698\" class=\"wp-caption alignleft\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb3-192x290.jpg\" alt=\"Loaves at MHBB. Photo: Yez Alayan\" width=\"192\" height=\"290\" class=\"size-medium wp-image-68698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Loaves at MHBB. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>Devon specializes in the croissants and cinnamon-nut rolls (sold out by the time I got there mid-morning). She also spent six weeks under Nathan's tutelage baking wholesale before they opened the bakery. She jokes that she thought she'd just be sweeping floors, but Nathan was so used to teaching people, since lots of bakers come to Tartine to learn, that within weeks she was making bread too.\u003c/p>\n\u003cp>Now, the two of them make all the bread every day for the bakery and for all their wholesalers. It's a big job. And, it's a job that means the two of them spend nearly every hour working together every day, all the time -- with very little sleep.\u003c/p>\n\u003cp>\"Under 12 hours is a good day,\" said Nathan.\u003c/p>\n\u003cp>But, the good days, they said, are really good. \u003c/p>\n\u003cp>\"His passion for bread is why we're doing it,\" said Devon -- and he is definitely passionate about what bread can mean for a community, about building a community here in his own small town, and about feeding the community and those neighbors, many of whom helped get the bakery up and running.\u003c/p>\n\u003cp>The pair are also very good runners and relied, in large part, on their athletic friends and networks to help \u003ca href=\"http://www.kickstarter.com/projects/735493502/mh-bread-and-butter-cafe-and-bakery\">raise $33,000 via Kickstarter\u003c/a> to start the bakery.\u003c/p>\n\u003cp>By good runners, I mean: really good. Devon set a new course record when she won the Oakland Marathon in March (before the bakery opened) and Nathan's earned podium finishes in prestigious ultra-marathons like the HURT 100-miler.\u003c/p>\n\u003cp>Of course, since opening the bakery three months ago, it's been a little harder to train for 100-mile races. Devon runs at 2:30 a.m. before coming into the bakery. Both of them wake up around that hour to start the bread-baking process. The starter for the bread has to be managed nearly around the clock, meaning they add to it around 8 p.m. and again at 1 a.m. Do the math: that's not very many hours of sleep in between.\u003c/p>\n\u003cp>\"It's like having a newborn,\" said Devon, who just had her first day off since they opened. But, soon, the newborn will grow up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>M.H. Bread and Butter\u003c/strong>\u003cbr>\n\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\">www.mhbreadandbutter.com\u003c/a>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\nMonday: 7 a.m. to 3 p.m.\u003cbr>\nWednesday and Thursday: 7 a.m. to 8 p.m.\u003cbr>\nFriday and Saturday: 7 a.m. to 9 p.m.\u003cbr>\nSunday: 8 a.m. to 3 p.m.\u003c/p>\n\u003cfigure id=\"attachment_68701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb5.jpg\" alt=\"Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\" width=\"1000\" height=\"664\" class=\"size-full wp-image-68701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Devon and Nathan work side by side nearly 12 hours a day. Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68695/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo","authors":["1459"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1875"],"tags":["bayareabites_12254","bayareabites_12256","bayareabites_12255","bayareabites_3147","bayareabites_9057"],"featImg":"bayareabites_68700","label":"bayareabites"},"bayareabites_98251":{"type":"posts","id":"bayareabites_98251","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98251","found":true},"guestAuthors":[],"slug":"taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","publishDate":1437695990,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n","blocks":[],"excerpt":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","status":"publish","parent":0,"modified":1481593053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1302},"headData":{"title":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive | KQED","description":"Kate Williams reviews six store-bought brands of raw sauerkraut. See which fermented 'krauts stood out as the best and find out where to purchase these products in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98251 http://ww2.kqed.org/bayareabites/?p=98251","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/","disqusTitle":"Taste Test: Store-bought Raw Sauerkrauts are Surprisingly Distinctive","path":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sauerkraut was one of the first fermented foods I learned to make. It’s quite easy to do — and I’ll be sharing my methods in a DIY recipe next week — but it is easy to be tempted by the wide assortment of ‘krauts available at grocery stores these days. Even at traditional grocery stores like Lucky’s, you can find true raw sauerkrauts, often from more than one brand. Before tackling a recipe, I wanted to suss out the different varieties I could find in the Bay Area.\u003c/p>\n\u003cp>I was surprised to find that every sauerkraut I tried was distinctive. Each sauerkraut maker tends to put its own spin on the product. Even amongst the plain options (just cabbage and salt), textures and levels of fermentation vary, so the end result is different. Other brands add an aromatic or two, from traditional caraway to more assertive garlic. One even threw in apple slices for a touch of sweetness.\u003c/p>\n\u003cp>There were really no losers in this taste test — a good sauerkraut tends to be in the eyes of the beholder. But I did have my favorites, so here are my tasting notes, with my picks for the top ‘krauts first:\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com/flavors/\" target=\"_blank\">\u003cstrong>Farmhouse Culture Kraut Classic Caraway\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg\" alt=\"Farmhouse Culture sauerkraut.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-98259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1440x1029.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1400x1000.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-in-bag-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg\" alt=\"Farmhouse Culture adds caraway seeds to its plain ‘kraut.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/farmhouse-culture-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture adds caraway seeds to its plain ‘kraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Santa Cruz-based sauerkraut is an exemplary example of a mild, everyday ferment. The company makes five different sauerkrauts; the caraway variety is the most traditional. Opening the pouch (Farmhouse Culture packs its ferments in a breathable bag to allow any gasses released from the ferment to escape) reveals a pleasant anise-y aroma. The thin shreds of cabbage have a crisp-tender texture and a balanced sour tang. There’s little in the way of the yeasty fermentation flavor that accompanies longer ferments, making Farmhouse Culture a fantastic introductory sauerkraut. I’ve been eating it straight out the pouch as a snack, but it would be equally good on a grilled sausage.\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.sonomabrinery.com/products.html\" target=\"_blank\">\u003cstrong>Sonoma Brinery Raw Sauerkraut Traditional\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg\" alt=\"Sonoma Brinery sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg\" alt=\"Sonoma Brinery has a surprising depth of flavor for its short ingredient list.\" width=\"1920\" height=\"1456\" class=\"size-full wp-image-98264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-400x303.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-800x607.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1440x1092.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1400x1062.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-1180x895.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/sonoma-brinery-on-plate-960x728.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery has a surprising depth of flavor for its short ingredient list. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here is the sauerkraut you’re most likely to find at your neighborhood grocery store. Sonoma Brinery has done a very good job getting onto the shelves at stores like Lucky’s and Andronico’s, in addition to health and specialty food stores like Whole Foods, Bi-Rite, and Berkeley Bowl. It’s also the cheapest on the shelf by almost half. (It is not organic, unlike most raw ‘krauts.) Sonoma Brinery’s sauerkraut is on the stronger side; it’s not super funky, but it definitely has yeast flavor notes in the brine. There’s nothing but cabbage, salt, and water on the ingredient list, but the ‘kraut has a surprising depth of flavor. There are both sweet and sour notes to the ‘kraut, but it is balanced by the aforementioned funk. The cabbage is in long, super-thin spaghetti-like strands, which makes for pretty presentation and messy eating. I also like eating this sauerkraut straight up, but it could also hold its own on a reuben.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com/sauerkraut\" target=\"_blank\">\u003cstrong>Bubbies Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-in-jar.jpg\" alt=\"Bubbies sauerkraut.\" width=\"1920\" height=\"1354\" class=\"size-full wp-image-98255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-400x282.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-800x564.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1440x1016.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1400x987.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-1180x832.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-in-jar-960x677.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/bubbies-on-plate.jpg\" alt=\"Bubbies’ sauerkraut is extra-crisp and mild in flavor.\" width=\"1920\" height=\"1387\" class=\"size-full wp-image-98256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-400x289.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1440x1040.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1400x1011.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-1180x852.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/bubbies-on-plate-960x694.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bubbies’ sauerkraut is extra-crisp and mild in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bubbies got its start in the kosher pickle business, but has since added a traditionally fermented sauerkraut to its line-up. Like Sonoma Brinery, Bubbies has a minimal ingredient list. The ‘kraut has a mildly sweet smell; you can hardly tell you’ve opened up a jar of fermented cabbage. The thin shreds are extra-crisp, and have a mild fermented funk. There are sour notes, but remarkably, you can still taste the cabbage. I would recommend Bubbies, like Farmhouse, for any sauerkraut newbies. While it isn’t quite as interesting to eat on its own, it would be a great sauerkraut for multipurpose cooking and toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com/our-products\" target=\"_blank\">\u003cstrong>Pickled Planet Great Plain Raw Sauerkraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg\" alt=\"Pickled Planet sauerkraut.\" width=\"1920\" height=\"1367\" class=\"size-full wp-image-98261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1400x997.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-in-jar-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg\" alt=\"Pickled Planet’s sauerkraut is intense in flavor.\" width=\"1920\" height=\"1442\" class=\"size-full wp-image-98262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1440x1082.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1400x1051.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/pickled-planet-on-plate-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pickled Planet’s sauerkraut is intense in flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pickled Planet is an Ashland, Oregon-based company, and their labeling fits its origins; you can tell the ferments are made by alternative health nuts. Its kraut has a much stronger flavor than its smell. It is intensely sour and yeasty. In fact, my first reaction was to dismiss the ‘kraut as over-fermented, but as I kept eating, the flavor began to grow on me. Because of its strength, Pickled Planet would hold up well to cooking; it would likely be delicious in choucroute garnie (a braised sausage and sauerkraut dish). Don’t, however, feed this raw ‘kraut to picky friends.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com/products.html\" target=\"_blank\">\u003cstrong>Cultured Organic Raw Vintage Kraut\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-in-jar.jpg\" alt=\"Cultured Organic sauerkraut.\" width=\"1920\" height=\"1342\" class=\"size-full wp-image-98257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1440x1007.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1400x979.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-1180x825.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-in-jar-960x671.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured Organic sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98258\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cultured-on-plate.jpg\" alt=\"Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries.\" width=\"1920\" height=\"1383\" class=\"size-full wp-image-98258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1440x1037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1400x1008.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/cultured-on-plate-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured’s sauerkraut includes slices of green apple, caraway seeds, and juniper berries. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cultured is the smallest company selling raw sauerkraut in the Bay. The company is based in Berkeley, and it only sells through farmers’ markets and Berkeley Bowl. It is, however, making the most creative ferments around. Their most plain sauerkraut has green apple, caraway, and juniper berries in addition to the cabbage, so that’s what I’ve tasted here. The ‘kraut gives off a strong apple smell, which is a little surprising but not unpleasant. The cabbage itself is crisp and crunchy, with a very strong fermented funk. There’s little in the way of tang, and I couldn’t taste any of the caraway or juniper. I wasn’t particularly excited about this brand, but people who prefer intense flavors may like it. At $10 for 16-ounces, this is the most expensive sauerkraut on the list. I’m not convinced that it is worth the price.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildbrine.com/product/X01-29\" target=\"_blank\">\u003cstrong>Wildbrine Dill & Garlic Sauerkraut Salad\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_98265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-in-jar.jpg\" alt=\"Wildbrine sauerkraut “salad.”\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-98265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1400x1028.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-in-jar-960x705.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine sauerkraut “salad.” \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/wild-brine-on-plate.jpg\" alt=\"Wildbrine chops its cabbage into rough chunks instead of thin shreds.\" width=\"1920\" height=\"1470\" class=\"size-full wp-image-98266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1400x1072.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/wild-brine-on-plate-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wildbrine chops its cabbage into rough chunks instead of thin shreds. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Cultured and Pickled Planet, Wildbrine sauerkraut is not for the faint of heart. I thought it verged on over-fermented, and its garlic flavor is just as intense. Again, I didn’t get much tang, so I found the ‘kraut to be out of balance. Unlike the other ‘krauts, Wildbrine uses chopped cabbage, which helps it to retain a distinctive crunch. If you want to add a crisp, funky flavor note to a salad or sandwich, Wildbrine could be a decent choice, but I wouldn’t choose to eat it plain.\u003c/p>\n\u003cp>In the end, I would reach for Farmhouse Culture and Sonoma Brinery before any of these other brands, but they would likely all work in a pinch. Choose wisely, though, depending on your tolerance for wild, funky flavors.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://farmhouseculture.com\" target=\"_blank\">\u003cstrong>Farmhouse Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.costco.com\" target=\"_blank\">Costco\u003c/a>, \u003ca href=\"http://www.naturalgrocery.com/retailer/store_templates/shell_id_1.asp?storeID=HEU5FKAQ17S92ND700AKHLBD34WUD8VB\" target=\"_blank\">The Natural Grocery Company\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and area farmers markets. $7.99 for a 22-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonomabrinery.com\" target=\"_blank\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, and \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>. $3.29 for a 16-ounce package.\u003c/p>\n\u003cp>\u003ca href=\"http://bubbies.com\" target=\"_blank\">\u003cstrong>Bubbies\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"https://www.luckysupermarkets.com\" target=\"_blank\">Lucky Supermarkets\u003c/a>, \u003ca href=\"http://www.alamedanaturalgrocery.com\" target=\"_blank\">Alameda Natural Grocery\u003c/a>, and \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>. $6.39 for a 25-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://pickledplanet.com\" target=\"_blank\">\u003cstrong>Pickled Planet\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>. $6.49 for a 16-ounce jar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.culturedpickleshop.com\" target=\"_blank\">\u003cstrong>Cultured Organic\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.culturedpickleshop.com/contact.html\" target=\"_blank\">Cultured Pickle Shop\u003c/a>, and \u003ca href=\"http://ecologycenter.org/fm/\" target=\"_blank\">Berkeley farmers markets\u003c/a>. $9.99 for a 16-ounce jar.\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>\u003ca href=\"http://www.wildbrine.com\" target=\"_blank\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a> is available at \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"https://www.sprouts.com\" target=\"_blank\">Sprouts Farmers Market\u003c/a>. $5.99 for an 18-ounce package.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98251/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive","authors":["5485"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_10"],"tags":["bayareabites_14638","bayareabites_14641","bayareabites_14639","bayareabites_14643","bayareabites_184","bayareabites_9090","bayareabites_10079","bayareabites_14642","bayareabites_14640"],"featImg":"bayareabites_98254","label":"bayareabites"},"bayareabites_40107":{"type":"posts","id":"bayareabites_40107","meta":{"index":"posts_1591205157","site":"bayareabites","id":"40107","found":true},"guestAuthors":[],"slug":"persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","title":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats","publishDate":1331582446,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.","status":"publish","parent":0,"modified":1552931806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1379},"headData":{"title":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats | KQED","description":"Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"40107 http://blogs.kqed.org/bayareabites/?p=40107","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/","disqusTitle":"Persian New Year Welcomes Spring with Symbolic Traditions and Treats","path":"/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94115","label":"The Seven Edible ‘S Foods of the Persian New Year "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\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>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"food_1332170","label":"Taste This: Kuku, The Persian Frittata "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\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>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_50","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_10219","bayareabites_10217","bayareabites_10214","bayareabites_10215","bayareabites_10218","bayareabites_3648","bayareabites_10216"],"featImg":"bayareabites_40131","label":"bayareabites"},"bayareabites_131380":{"type":"posts","id":"bayareabites_131380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131380","found":true},"guestAuthors":[],"slug":"sweet-potato-gratin-with-goat-cheese-and-harissa","title":"Sweet Potato Gratin with Goat Cheese and Harissa","publishDate":1542736168,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_119841,bayareabites_135206' label='More Holiday Recipes']\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Elevate the beloved sweet potato with this creamy, luscious gratin.","status":"publish","parent":0,"modified":1573838508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":529},"headData":{"title":"Sweet Potato Gratin with Goat Cheese and Harissa | KQED","description":"Elevate the beloved sweet potato with this creamy, luscious gratin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131380 https://ww2.kqed.org/bayareabites/?p=131380","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/20/sweet-potato-gratin-with-goat-cheese-and-harissa/","disqusTitle":"Sweet Potato Gratin with Goat Cheese and Harissa","path":"/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_119841,bayareabites_135206","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI have always found the inclusion of so-called “candied yams” among the typical Thanksgiving roster to be highly suspect. Even as a sweet-toothed Midwestern child, I held no truck with the notion of a root vegetable dish doused with brown sugar and bedecked with marshmallows masquerading as something savory. That cloying Wonka-esque confection, aside from being incongruous next to turkey, gravy, and mashed potatoes, seems to me a waste of a vegetable that is pleasantly sweet to begin with.\u003c/p>\n\u003cp>Following that logic, I much prefer dishes that provide a counterpoint that noble tuber’s earthy sweetness. To that end, I matched it with smoky, piquant harissa (a North African chili paste typically spiced with cumin and caraway) and tangy goat cheese in the form of a creamy, luscious gratin. The combination might seem exotic, but the bold flavors ultimately serve as backup players, letting the sweet potato take a well-deserved starring role.\u003c/p>\n\u003cp>After all, even if no one is counting calories, it seems fair to leave some sugar for dessert.\u003c/p>\n\u003ch2>Sweet Potato Gratin with Goat Cheese and Harissa\u003c/h2>\n\u003cp>\u003ci>Makes 4-6 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/19A9399-e1542325931912.jpg\" alt=\"Sweet Potato Gratin with Goat Cheese and Harissa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-131399\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Gratin with Goat Cheese and Harissa \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups heavy cream or half and half\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 tsp fresh thyme leaves, coarsely chopped\u003c/li>\n\u003cli>2 tsp Diamond Crystal kosher salt\u003c/li>\n\u003cli>2 pounds sweet potatoes, peeled and cut into ¼ inch thick slices\u003c/li>\n\u003cli>1 tbsp unsalted butter, softened\u003c/li>\n\u003cli>4 ounces fresh goat cheese, crumbled\u003c/li>\n\u003cli>1-2 tsp harissa*, depending on your preferred level of spice\u003c/li>\n\u003cli>½ cup grated pecorino Romano or Parmesan\u003c/li>\n\u003cli>2 tbsp chopped parsley, for garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425º.\u003c/li>\n\u003cli>In a large, wide pot (or Dutch oven) with a tight-fitting lid, bring cream, garlic, thyme, and 2 teaspoons of kosher salt to a boil over medium heat. Stir in the sweet potato, tossing with a wooden spoon or spatula to coat evenly with the cream mixture.\u003c/li>\n\u003cli>Return the mixture to a boil, reduce heat to a simmer, and cover. Cook until the sweet potato pieces are just tender enough to be pierced with a paring knife or skewer, about 15 to 20 minutes, uncovering and stirring every 5 minutes or so to ensure even cooking.\u003c/li>\n\u003cli>Grease a 9-by-13-inch baking pan or casserole with the butter. Use a slotted spoon to transfer half of the sweet potato slices to the greased pan, spreading them to form an even layer.\u003c/li>\n\u003cli>Sprinkle the sweet potato with half the goat cheese and dot with the harissa. Cover with the remaining half of the sweet potato slices, spreading to form another even layer. Pour the cream mixture left behind in the pot evenly over the sweet potato before sprinkling with the remaining goat cheese and the grated pecorino.\u003c/li>\n\u003cli>Bake for 35-45 minutes, rotating halfway through, until bubbling and golden brown (lowering heat as necessary to prevent over-browning).\u003c/li>\n\u003cli>Let cool for at least 10 minutes before sprinkling with parsley and serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ci>*Harissa is now widely available in the international aisles of well-stocked grocery stores, as well as online.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131380/sweet-potato-gratin-with-goat-cheese-and-harissa","authors":["11565"],"series":["bayareabites_15012"],"categories":["bayareabites_1516","bayareabites_11028","bayareabites_10028","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_358","bayareabites_1873"],"featImg":"bayareabites_131398","label":"bayareabites_15012"},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","found":true},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\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/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_122513":{"type":"posts","id":"bayareabites_122513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122513","found":true},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","publishDate":1510857510,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n[aside postID='bayareabites_103196,bayareabites_131380' label='More Thanksgiving Recipes']\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122598,122597,122599\"]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122602,122603,122607,122624\"]\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","status":"publish","parent":0,"modified":1573838332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":831},"headData":{"title":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme | KQED","description":"Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122513 https://ww2.kqed.org/bayareabites/?p=122513","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/16/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme/","disqusTitle":"Thanksgiving Leftovers: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme","videoEmbed":"https://youtu.be/ZKvUm3R975g","path":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_103196,bayareabites_131380","label":"More Thanksgiving Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!\u003c/em>\u003c/p>\n\u003cp>Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.\u003c/p>\n\u003cp>\u003cstrong>Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian:\u003c/strong> Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.\u003c/p>\n\u003cp>\u003cstrong>Chicken Pot Pie: \u003c/strong>Just swap out 3 cups cooked, shredded or chopped chicken meat for the turkey, and use chicken stock.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Beef Pot Pie:\u003c/strong> Use 1 yellow onion, finely chopped, in place of the leek. Saute the onion until transparent before adding the carrot. Swap out the turkey stock for beef or chicken stock. Finally, use 3 cups shredded braised beef (such as brisket, pot roast, or chuck) instead of the turkey.\u003c/p>\n\u003cp>I topped these with purchased puff pastry to keep things easy, but I truly love pot pie topped with \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">homemade pie dough\u003c/a>. If you use puff pastry, choose a good-quality, all-butter version. You can also top the pies with leftover mashed potatoes for a yummy shepherd’s pie variation!\u003c/p>\n\u003cfigure id=\"attachment_122591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122591\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0330-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0330-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\u003c/h2>\n\u003cp>\u003cem>Makes 4 to 6 pot pies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large leek, white and pale green parts only, trimmed, halved lengthwise, and sliced\u003c/li>\n\u003cli>1 large carrot, diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>12 oz cremini mushrooms sliced\u003c/li>\n\u003cli>1/2 teaspoon dried thyme\u003c/li>\n\u003cli>1/2 teaspoon dried oregano\u003c/li>\n\u003cli>1/3 cup (packed) all-purpose flour\u003c/li>\n\u003cli>2 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>1 1/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup frozen petite peas\u003c/li>\n\u003cli>3 cups shredded or chopped leftover roast turkey\u003c/li>\n\u003cli>1lb frozen puff pastry, defrosted\u003c/li>\n\u003cli>1 large egg, beaten with 1 teaspoon warm water\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122598,122597,122599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, wide frying pan over medium heat, melt 2 tbsp butter. Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. Scrape into a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122600\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9789-new.jpg\" alt=\"Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9789-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the leek, carrot, and a sprinkle of salt and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122601\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9838-new.jpg\" alt=\"Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9838-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and thyme and cook, stirring, until tender, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the remaining 6 tbsp of butter in the pan. Whisk in the flour and let simmer until bubbly. Slowly whisk in the stock until smooth, then whisk in the milk. Add the reserved carrots, leek, mushroom mixture; turkey, and peas, then stir to combine. Season with salt and black pepper. Divide the mixture between the ramekins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122602,122603,122607,122624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_122611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122611\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9974-new.jpg\" alt=\"Add the reserved carrots mixture, turkey, and peas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the reserved carrots, leek, mushroom mixture; turkey, and peas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122581\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0001-new.jpg\" alt=\"Stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine. Season with salt and black pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122583\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0031-new.jpg\" alt=\"Divide the mixture between the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0031-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the mixture between the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 400°F. Have ready 4–6 deep ramekins or baking dishes, each with about 1 1/2 cups capacity.\u003c/li>\n\u003cli>Place the puff pastry on a lightly floured surface. If necessary, roll out the dough to 1/8 in. thick. Cut 4 pieces to fit over the top of the ramekins. Place the ramekins on a baking sheet. Position a piece of pastry over each ramekin and press into place. Brush the egg mixture lightly over the pastry. Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. Serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122585\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0105-new.jpg\" alt=\"Roll out the dough to make an even surface for the pie tops.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0105-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough to make an even surface for the pie tops. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122586\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0126-new.jpg\" alt=\"Cut 4 pieces to fit over the top of the ramekins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0126-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 4 pieces to fit over the top of the ramekins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122588\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0134-new.jpg\" alt=\"Position a piece of pastry over each ramekin and press into place.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Position a piece of pastry over each ramekin and press into place. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122589\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0155-new.jpg\" alt=\"Brush the egg mixture lightly over the pastry.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0155-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the egg mixture lightly over the pastry. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0335-new.jpg\" alt=\"Turkey Pot Pies with Leeks, Cremini Mushrooms, and Thyme\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0335-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and the pastry is brown and cooked through, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122513/thanksgiving-leftovers-turkey-pot-pies-with-leeks-cremini-mushrooms-and-thyme","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16016"],"featImg":"bayareabites_122595","label":"bayareabites_15101"},"bayareabites_57989":{"type":"posts","id":"bayareabites_57989","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57989","found":true},"guestAuthors":[],"slug":"eating-eyeballs-taboo-or-tasty","title":"Eating Eyeballs: Taboo, Or Tasty?","publishDate":1362610036,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks-1024x767.jpg\" alt=\"Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/172902511/eating-eyeballs-taboo-or-tasty\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>It wasn't the fish heads poking out of the Stargazy Pie that stopped more than a few of our readers cold. It was the eyeballs.\u003c/p>\n\u003cp>\"Not a lot of food nowadays has eyes; what's up with that?\" one reader asked in commenting on a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171834726/fake-food-george-washington-could-ve-sunk-his-fake-teeth-into\">recent Salt post\u003c/a> that featured a photo of the historic dish, which involves whole fish (eyes and all) poking out of a pie.\u003c/p>\n\u003cp>Turns out, quite a lot of cuisine features eyeballs. But there's no question that in many cultures, eating eyes is a food taboo.\u003c/p>\n\u003cp>I first ran afoul of this when I cooked up \u003cem>ukha\u003c/em>, a famous Russian fish soup, for a group of friends. The fish heads make for a beautiful clear broth, and my husband, who grew up in Kamchatka, wanted to make sure those big old heads swam in his bowl.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Alas, when the bowls were laid out, the one with fish eyes staring balefully upward landed in front of the most fastidious eater in the room. He has never dined at my house again.\u003c/p>\n\u003cp>So I called \u003ca href=\"http://www.vet.upenn.edu/FacultyandDepartments/Faculty/tabid/362/Default.aspx?faculty_id=6361798\">James Serpell\u003c/a>, director of the Center for the Interaction of Animals and Society at the University of Pennsylvania, and asked why eyes creep people out.\u003c/p>\n\u003cp>\"Eyes represent faces,\" he said, \"and it's through the face that we learn to recognize and empathize with others. So it's not entirely surprising that we find eyeballs disconcerting.\"\u003c/p>\n\u003cfigure id=\"attachment_57996\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead-290x193.jpg\" alt=\"Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\" width=\"290\" height=\"193\" class=\"size-medium wp-image-57996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Serpell learned that firsthand when he sat down to eat with a family in Iceland. They served \u003cem>svio\u003c/em>, or boiled sheep's head. \"You get half a sheep's head on your plate,\" he told The Salt. \"And you eat everything. Ears, eyes, nose — everything.\"\u003c/p>\n\u003cp>Everything, including the eyeball. \"The consistency is quite offensive,\" he reports.\u003c/p>\n\u003cp>But even traditional Icelanders have their food taboos — the sheep head was served without the brain. \"When I said, 'Where's the brain?' they looked at me with horror.\"\u003c/p>\n\u003cp>When it comes to Americans, \"people in our culture are disgusted by eating any non-muscle part of edible animals, says \u003ca href=\"https://sites.sas.upenn.edu/rozin\">Paul Rozin\u003c/a>, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. \"Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people.\"\u003c/p>\n\u003cp>Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. \u003ca href=\"http://www.economist.com/news/united-states/21567394-transparent-gold\">Elvers\u003c/a>, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia.\u003c/p>\n\u003cfigure id=\"attachment_57995\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup-290x217.jpg\" alt=\"Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Asian cultures probably win the prize for not just tolerating but embracing fish eyes, both raw, as in sushi, and cooked. \"I've had the fist-sized eye of a garoupa, steamed and garnished. (Gelatinous.),\" one of our intrepid readers commented. \"And in Asia fish tend to be cooked with the head on — it's a sign of good fortune when things have a head and a tail!\"\u003c/p>\n\u003cp>Shanghai-born food blogger Chichi Wang relishes fish eyes: \"The trick to eating a fish eyeball is to keep it in your mouth for as long as possible,\" she \u003ca href=\"http://www.seriouseats.com/recipes/2010/02/the-nasty-bits-fish-head-soup-offal-recipe.html\">writes\u003c/a>. \"A rush of fatty fish flavor is accompanied by a gelatinous, spongy texture. Swallow too quickly and you'll miss the nuances.\"\u003c/p>\n\u003cp>When she was little, Wang's mom always saved the fish eyes just for her. So when relatives recently gathered at a Cantonese restaurant, Wang offered her mom the fish eyes as a special treat.\u003c/p>\n\u003cp>\"Take that away,\" her mom said. \"Fish eyeballs are really gross.\"\u003c/p>\n\u003cp>Wang then realized that what had seemed to be the selfless act of motherhood had been instead an act of self-protection.\u003c/p>\n\u003cp>In the past few years, more adventurous Americans seem to be discovering fish eyes (and we're not talking the slang for \u003ca href=\"http://www.cooks.com/rec/view/0,1940,153188-252192,00.html\">tapioca pudding\u003c/a>). Look on \u003ca href=\"http://paleohacks.com/questions/57354/eating-eyeballs#axzz2LfDOXxnY\">chat boards\u003c/a> devoted to the protein-rich paleo diet, and you'll find debates on the nutritional benefits of caribou eyes.\u003c/p>\n\u003cp>And in Chicago, chef Cary Taylor took on the challenge of making a fish eye dish. After his fishmonger refused to provide pre-gouged eyeballs (\"he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot,\" Taylor \u003ca href=\"http://www.chicagoreader.com/chicago/key-ingredient-fish-eyes-cary-taylor/Content?oid=3391559\">told\u003c/a> the \u003cem>Chicago Reader\u003c/em>), the chef cooked up grouper-head soup. He then squeezed out the eyeball gel (best use gloves, he says) as a flavoring and thickener.\u003c/p>\n\u003cp>\"It didn't seem to be a super distinctive taste to me,\" Taylor reported, though he did like the soup's nice, fresh seafood taste. He's now contemplating offering a free shot of whiskey to customers willing to suck the eyeballs out of a whole roasted fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Would you eat those eyeballs? Have you? Or is that a food that's best left as a taboo? Tell us what you think.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Sit down to eat in Iceland, and you might be served boiled sheep's head, complete with the eye. In some cultures eyeballs are considered a culinary treat, but for most of us they're still in the category of \"eww.\"","status":"publish","parent":0,"modified":1362610036,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":910},"headData":{"title":"Eating Eyeballs: Taboo, Or Tasty? | KQED","description":"Sit down to eat in Iceland, and you might be served boiled sheep's head, complete with the eye. In some cultures eyeballs are considered a culinary treat, but for most of us they're still in the category of "eww."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","authorsData":[{"type":"authors","id":"byline_bayareabites_57989","meta":{"override":true},"slug":"byline_bayareabites_57989","name":"Nancy Shute","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/istock_000015841857medium-a2f8d91ca4d2ba6752bc3e9580bd5bc39083b84f.jpg","width":200,"height":149},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/istock_000015841857medium-a2f8d91ca4d2ba6752bc3e9580bd5bc39083b84f.jpg","width":200,"height":149},"twitterCard":"summary_large_image"},"tagData":{"tags":["eating eyeballs","eyeballs","eyes","fish eyes","iceland","Japanese","sushi","the salt"]}},"disqusIdentifier":"57989 http://blogs.kqed.org/bayareabites/?p=57989","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/06/eating-eyeballs-taboo-or-tasty/","disqusTitle":"Eating Eyeballs: Taboo, Or Tasty?","nprByline":"Nancy Shute","nprStoryId":"172902511","nprApiLink":"http://api.npr.org/query?id=172902511&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/06/172902511/eating-eyeballs-taboo-or-tasty?ft=3&f=172902511","nprRetrievedStory":"1","nprPubDate":"Wed, 06 Mar 2013 12:58:00 -0500","nprStoryDate":"Wed, 06 Mar 2013 11:37:00 -0500","nprLastModifiedDate":"Wed, 06 Mar 2013 12:58:04 -0500","path":"/bayareabites/57989/eating-eyeballs-taboo-or-tasty","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57997\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/tunaeyesticks-1024x767.jpg\" alt=\"Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\" width=\"1024\" height=\"767\" class=\"size-large wp-image-57997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish eyeball served at the Sushi Taro restaurant in D.C. Photo: angela n./Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/06/172902511/eating-eyeballs-taboo-or-tasty\">The Salt at NPR Food\u003c/a> (3/6/13)\u003c/p>\n\u003cp>It wasn't the fish heads poking out of the Stargazy Pie that stopped more than a few of our readers cold. It was the eyeballs.\u003c/p>\n\u003cp>\"Not a lot of food nowadays has eyes; what's up with that?\" one reader asked in commenting on a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/18/171834726/fake-food-george-washington-could-ve-sunk-his-fake-teeth-into\">recent Salt post\u003c/a> that featured a photo of the historic dish, which involves whole fish (eyes and all) poking out of a pie.\u003c/p>\n\u003cp>Turns out, quite a lot of cuisine features eyeballs. But there's no question that in many cultures, eating eyes is a food taboo.\u003c/p>\n\u003cp>I first ran afoul of this when I cooked up \u003cem>ukha\u003c/em>, a famous Russian fish soup, for a group of friends. The fish heads make for a beautiful clear broth, and my husband, who grew up in Kamchatka, wanted to make sure those big old heads swam in his bowl.\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>Alas, when the bowls were laid out, the one with fish eyes staring balefully upward landed in front of the most fastidious eater in the room. He has never dined at my house again.\u003c/p>\n\u003cp>So I called \u003ca href=\"http://www.vet.upenn.edu/FacultyandDepartments/Faculty/tabid/362/Default.aspx?faculty_id=6361798\">James Serpell\u003c/a>, director of the Center for the Interaction of Animals and Society at the University of Pennsylvania, and asked why eyes creep people out.\u003c/p>\n\u003cp>\"Eyes represent faces,\" he said, \"and it's through the face that we learn to recognize and empathize with others. So it's not entirely surprising that we find eyeballs disconcerting.\"\u003c/p>\n\u003cfigure id=\"attachment_57996\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lambhead-290x193.jpg\" alt=\"Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\" width=\"290\" height=\"193\" class=\"size-medium wp-image-57996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boiled sheep's head is traditional in Iceland and Norway. Photo: Ole Amundsen/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Serpell learned that firsthand when he sat down to eat with a family in Iceland. They served \u003cem>svio\u003c/em>, or boiled sheep's head. \"You get half a sheep's head on your plate,\" he told The Salt. \"And you eat everything. Ears, eyes, nose — everything.\"\u003c/p>\n\u003cp>Everything, including the eyeball. \"The consistency is quite offensive,\" he reports.\u003c/p>\n\u003cp>But even traditional Icelanders have their food taboos — the sheep head was served without the brain. \"When I said, 'Where's the brain?' they looked at me with horror.\"\u003c/p>\n\u003cp>When it comes to Americans, \"people in our culture are disgusted by eating any non-muscle part of edible animals, says \u003ca href=\"https://sites.sas.upenn.edu/rozin\">Paul Rozin\u003c/a>, a professor of psychology at the University of Pennsylvania who studies human food choice and disgust. \"Eyes may be special because it is so clear that they are an animal part, and they have some special significance for many people.\"\u003c/p>\n\u003cp>Maybe the eyes of other mammals are just a bit too close to home for most people. Fish eyes seem the most acceptable form of ocular cuisine, my fastidious soup-eating friend excluded. As our well-traveled readers pointed out, small fish are eaten whole in many cultures, from British whitebait to the dried fish snacks ubiquitous at Asian groceries. \u003ca href=\"http://www.economist.com/news/united-states/21567394-transparent-gold\">Elvers\u003c/a>, tiny eels that resemble spaghetti, are popular not just in Europe but also in Asia.\u003c/p>\n\u003cfigure id=\"attachment_57995\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/fishheadsoup-290x217.jpg\" alt=\"Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish heads and octopus, cooked in winter melon soup with dried scallops. Photo: mdelamerced/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, Asian cultures probably win the prize for not just tolerating but embracing fish eyes, both raw, as in sushi, and cooked. \"I've had the fist-sized eye of a garoupa, steamed and garnished. (Gelatinous.),\" one of our intrepid readers commented. \"And in Asia fish tend to be cooked with the head on — it's a sign of good fortune when things have a head and a tail!\"\u003c/p>\n\u003cp>Shanghai-born food blogger Chichi Wang relishes fish eyes: \"The trick to eating a fish eyeball is to keep it in your mouth for as long as possible,\" she \u003ca href=\"http://www.seriouseats.com/recipes/2010/02/the-nasty-bits-fish-head-soup-offal-recipe.html\">writes\u003c/a>. \"A rush of fatty fish flavor is accompanied by a gelatinous, spongy texture. Swallow too quickly and you'll miss the nuances.\"\u003c/p>\n\u003cp>When she was little, Wang's mom always saved the fish eyes just for her. So when relatives recently gathered at a Cantonese restaurant, Wang offered her mom the fish eyes as a special treat.\u003c/p>\n\u003cp>\"Take that away,\" her mom said. \"Fish eyeballs are really gross.\"\u003c/p>\n\u003cp>Wang then realized that what had seemed to be the selfless act of motherhood had been instead an act of self-protection.\u003c/p>\n\u003cp>In the past few years, more adventurous Americans seem to be discovering fish eyes (and we're not talking the slang for \u003ca href=\"http://www.cooks.com/rec/view/0,1940,153188-252192,00.html\">tapioca pudding\u003c/a>). Look on \u003ca href=\"http://paleohacks.com/questions/57354/eating-eyeballs#axzz2LfDOXxnY\">chat boards\u003c/a> devoted to the protein-rich paleo diet, and you'll find debates on the nutritional benefits of caribou eyes.\u003c/p>\n\u003cp>And in Chicago, chef Cary Taylor took on the challenge of making a fish eye dish. After his fishmonger refused to provide pre-gouged eyeballs (\"he said there was no way he was going to have his guys in the back cutting out fish eyeballs or they would riot,\" Taylor \u003ca href=\"http://www.chicagoreader.com/chicago/key-ingredient-fish-eyes-cary-taylor/Content?oid=3391559\">told\u003c/a> the \u003cem>Chicago Reader\u003c/em>), the chef cooked up grouper-head soup. He then squeezed out the eyeball gel (best use gloves, he says) as a flavoring and thickener.\u003c/p>\n\u003cp>\"It didn't seem to be a super distinctive taste to me,\" Taylor reported, though he did like the soup's nice, fresh seafood taste. He's now contemplating offering a free shot of whiskey to customers willing to suck the eyeballs out of a whole roasted fish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Would you eat those eyeballs? Have you? Or is that a food that's best left as a taboo? Tell us what you think.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57989/eating-eyeballs-taboo-or-tasty","authors":["byline_bayareabites_57989"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11340","bayareabites_11339","bayareabites_11343","bayareabites_11342","bayareabites_11341","bayareabites_335","bayareabites_336","bayareabites_10921"],"featImg":"bayareabites_57990","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"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. 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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. 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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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