Sharing a laugh with my coworker, Afton Cyrus, during a tasting for baked pasta with corn and tomatoes. (Courtesy of America's Test Kitchen)
Associate editor Russell Selander has been a member of the America's Test Kitchen books team for three years, during which he's worked on more than a dozen of our best-selling cookbooks. His favorite books to work on have been Cook it In Cast Iron and The Complete Mediterranean Cookbook. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.
Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.
While we get to sample a lot of different types of food during the recipe development process, we also must eat a lot of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.
Monday
I started my day with breakfast, which consisted of four over-easy eggs and a cup of tea. I prefer coffee, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.
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First up were some just-out-of-the oven biscuits made for our upcoming book, Food Processor Perfection. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little honey (or jam or butter), the biscuits were irresistible. I ate three.
Some time passed as I was working and we got a call for a tasting for another book we’re developing, The Complete Make-Ahead Cookbook. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the soups and stewschapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.
Another call: butternut squash puree for the Make-Ahead book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.
Lunch time came and went, and I was too full to even notice.
Pasta bake with broccoli rabe for Make-Ahead came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.
At about 3:00 p.m. we got another call: apple and pumpkin pie (two of each pie) for the Make-Ahead book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.
Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.
Tuesday
I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.
At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.
The Cook’s Country team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra parmesan-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.
Lunch time came and there was a call for Make-Ahead: chili times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.
Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.
Next up was a call for Make-Ahead: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.
Another Make-Ahead call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.
Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for Make-Ahead. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.
Wednesday
Lawman Johnson, one of my team members who is working on a different book—our upcoming CompleteSlow Cooker book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.
The first call of the day was for day-old tomato soup. It tasted great, as expected.
I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.
The photo team put some pizza onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.
The next call was for another soup: roasted poblano, two days old. Still good!
My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.
Food Processor biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.
The final call was for truffles (the chocolate kind) from the Food Processor book—not a bad way to end the day. I smuggled some home to my wife.
Thursday
I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!
The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.
The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.
Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.
A call for a salad recipe for the Make-Ahead book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.
A call for a farro salad for the Make-Ahead book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.
The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.
The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.
Then came a baked pasta call for Make-Ahead: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.
Friday
Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.
The first call of the day was for biscuits from the Food Processor book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.
The Cook’s Country team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.
Next up: pesto pasta for the Make-Ahead book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.
The test cooks working on the soup chapter for Make-Ahead then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the Complete Mediterranean book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.
The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.
The next soup was posole, a Mexican soup that often features hominy, which is nixtamalized corn (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.
The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.
I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)
Later, a call for the Make-Ahead salad chapter came through: cannellini bean salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.
The Cook’s Country team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.
We noticed the Cook’s Country team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.
Another salad for Make-Ahead: lentil salad with feta and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.
Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.
I made the last call of the week for Make-Ahead: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.
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We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\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.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\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":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\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.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\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/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"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":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Labeling: How to Identify Conventional, Organic and GMO Produce","datePublished":"2012-11-20T08:34:47.000Z","dateModified":"2017-08-11T12:22:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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_95128":{"type":"posts","id":"bayareabites_95128","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95128","found":true},"guestAuthors":[],"slug":"springtime-delight-rhubarb-puff-tart-pockets","title":"Springtime Delight: Rhubarb Puff-Tart Pockets","publishDate":1432134035,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>[contextly_sidebar id=\"PZakeBeS83KC8k8Pkmm643cXc8VpOYjg\"]\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\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>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96156,96145,96131,96132\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96148,96134,96152\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"96151,96137,96139,96141,96144\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\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=\"96130,96149,96154,96128,96133\"]\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","status":"publish","parent":0,"modified":1556744711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":653},"headData":{"title":"Springtime Delight: Rhubarb Puff-Tart Pockets | KQED","description":"Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Springtime Delight: Rhubarb Puff-Tart Pockets","datePublished":"2015-05-20T15:00:35.000Z","dateModified":"2019-05-01T21:05:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"95128 http://ww2.kqed.org/bayareabites/?p=95128","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/20/springtime-delight-rhubarb-puff-tart-pockets/","disqusTitle":"Springtime Delight: Rhubarb Puff-Tart Pockets","path":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Like a pop-tart, only way better, these light-as-air puff pastry tartlets are stuffed with vanilla-scented rhubarb compote.\u003c/em>\u003c/p>\n\u003cp>One of my all-time favorite fruits has to be rhubarb. (Yes, yes, it is botanically a vegetable but everyone uses it as a fruit.) And these puff tarts – kinda like pop-tarts only way better – have to be one of my all-time favorite ways to eat it. Gently simmered and perfumed with vanilla bean, the rhubarb compote is stuffed into flaky, buttery puff pastry then baked until the pastry is shatter-crisp and golden brown on the outside and the hidden tart-sweet fruit bubbles on the inside.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I recommend seeking out a great-quality, all-butter puff pastry such as \u003ca href=\"http://www.dufourpastrykitchens.com/products-puff.php\" target=\"_blank\" rel=\"noopener\">Dufour\u003c/a>, which you can typically find at Whole Foods or other upscale markets. Some bakeries will also sell it by the pound, such as \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine Bakery\u003c/a> in Rockridge.\u003c/p>\n\u003cp>You may end up with more rhubarb than you need but it’s great spooned over plain yogurt, pound cake, or vanilla ice cream. Use the juice to make rhubarb sodas or as a simple syrup in a cocktail.\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>Also, when it’s not in season, feel free to swap out the rhubarb for other fruits: berries, peaches, nectarines, apples, or pears all make superb puff tarts!\u003c/p>\n\u003cfigure id=\"attachment_96135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96135\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-dice.jpg\" alt=\"Rhubarb, trimmed and cut into 1/2-inch pieces\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-dice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb, trimmed and cut into 1/2-inch pieces \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Rhubarb Puff-Tart Pockets\u003c/h3>\n\u003cp>\u003cem>Makes 8 tarts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 lbs (about 4–5 stalks) rhubarb, trimmed and cut into 1/2-inch pieces\u003c/li>\n\u003cli>About 1/3 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean\u003c/li>\n\u003cli>1 lb puff pastry\u003c/li>\n\u003cli>1 egg, beaten with 1 tablespoon water\u003c/li>\n\u003cli>Turbinado sugar, for sprinkling\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>Using a paring knife, split the vanilla bean lengthwise and scrape out the seeds with the back of the knife. Add the rhubarb, sugar, and vanilla bean seeds and pod to a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the rhubarb releases its juices and becomes tender but still holds its shape, about 5 minutes. Remove from the heat and set aside to cool completely. (You may have more than you need; store any remaining in an airtight container for up to 1 week.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96156,96145,96131,96132","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line two baking sheets with parchment. On a lightly floured work surface roll out the puff to a rectangle just larger than 10-by-20-inches. Trim the edges to 10-by-20-inches. Cut out eight 5-inch squares (or, if you cut out 8 rectangles, that’s fine too). Place the squares on one baking sheet and refrigerate for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96148,96134,96152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Space the racks are equally in the middle of the oven and preheat the oven to 400F.\u003c/li>\n\u003cli>Moving quickly, remove the puff from the refrigerator. For each turnover, using a slotted spoon and letting the juices drain back into the bowl, place a few tablespoons rhubarb in the center of the square. Brush two sides of the dough with the egg wash and fold over into a rectangle (you can also fold it into a triangle if it’s a perfect square). Crimp the edge with a fork and place on the prepared baking sheet. Repeat with all 8 turnovers, placing 4 on each baking sheet. Refrigerate for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"96151,96137,96139,96141,96144","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush with the egg wash, pierce the top a few times with a fork or make cuts with a knife, sprinkle with the turbinado sugar, and bake until nicely browned and puffy, about 25 minutes. Let cool for 5 minutes, then dig in!\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":"96130,96149,96154,96128,96133","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_96142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96142\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg\" alt=\"Rhubarb Puff-Tart Pockets\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rhubarb-final-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rhubarb Puff-Tart Pockets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95128/springtime-delight-rhubarb-puff-tart-pockets","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_16291","bayareabites_14738","bayareabites_2139","bayareabites_8986"],"featImg":"bayareabites_96143","label":"bayareabites"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","found":true},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Words on the Waves: Litquake in Sausalito","datePublished":"2011-10-17T14:24:23.000Z","dateModified":"2011-10-17T16:20:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_137985":{"type":"posts","id":"bayareabites_137985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137985","found":true},"guestAuthors":[],"slug":"with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","publishDate":1594670162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","status":"publish","parent":0,"modified":1621633889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1035},"headData":{"title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes | KQED","description":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","datePublished":"2020-07-13T19:56:02.000Z","dateModified":"2021-05-21T21:51:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137985 https://ww2.kqed.org/bayareabites/?p=137985","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes/","disqusTitle":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\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>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAi-N55AuFW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBpKt-QgRHa"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16631","bayareabites_16737","bayareabites_16736","bayareabites_16738"],"featImg":"bayareabites_137986","label":"bayareabites"},"bayareabites_124260":{"type":"posts","id":"bayareabites_124260","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124260","found":true},"guestAuthors":[],"slug":"what-does-a-test-cook-eat-all-day-anyway","title":"What Does a Test Cook Eat All Day Anyway?","publishDate":1515002028,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","status":"publish","parent":0,"modified":1515002028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":55,"wordCount":2949},"headData":{"title":"What Does a Test Cook Eat All Day Anyway? | KQED","description":"One of America's Test Kitchen's test chefs kept track of everything he ate over the course of a week. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What Does a Test Cook Eat All Day Anyway?","datePublished":"2018-01-03T17:53:48.000Z","dateModified":"2018-01-03T17:53:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"byline_bayareabites_124260","meta":{"override":true},"slug":"byline_bayareabites_124260","name":"Russell Selander, \u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\">America's Test Kitchen\u003c/a>\u003c/strong>","isLoading":false}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Baked_Pasta_with_Corn_Tomatoes_and_Cheese-8692-1020x574.jpeg","width":1020,"height":574,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Baked_Pasta_with_Corn_Tomatoes_and_Cheese-8692-1020x574.jpeg","width":1020,"height":574,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["americas test kitchen","cookbooks","food diary"]}},"disqusIdentifier":"124260 https://ww2.kqed.org/bayareabites/?p=124260","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/03/what-does-a-test-cook-eat-all-day-anyway/","disqusTitle":"What Does a Test Cook Eat All Day Anyway?","nprByline":"Russell Selander, \u003cstrong>\u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\">America's Test Kitchen\u003c/a>\u003c/strong>","path":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Associate editor Russell Selander has been a member of the \u003ca href=\"https://www.americastestkitchen.com\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a> books team for three years, during which he's worked on more than a dozen of our \u003ca href=\"http://americastestkitchen.buysub.com/?sourcekey=CAHBDBSL0\" target=\"_blank\" rel=\"noopener\">best-selling cookbooks\u003c/a>. His favorite books to work on have been \u003ca href=\"http://americastestkitchen.buysub.com/homepage/just-released-cook-it-in-cast-iron.html?sourcekey=CARTZCKA0\" target=\"_blank\" rel=\"noopener\">Cook it In Cast Iron\u003c/a> and \u003ca href=\"http://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">T\u003c/a>\u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">he Complete Mediterranean Cookbook\u003c/a>. He enjoys simple preparations—a fresh oyster with a few drops of lemon juice, or a humble plate of charcuterie, cheese, and bread.\u003c/em>\u003c/p>\n\u003cp>__________________________________________________________________\u003c/p>\n\u003cp>Developing recipes for America's Test Kitchen's book team is a pleasure—I get to eat a wide array of delicious foods from cuisines from across the globe. One day we might be developing a recipe for Moroccan-style couscous, and the next we might be tasting several variations of classic lasagna. Every day is different, and that keeps things fresh and exciting.\u003c/p>\n\u003cp>While we get to sample a lot of different types of food during the recipe development process, we also must eat a \u003cem>lot \u003c/em>of everything we cook in order to zero in on the best possible version of a given recipe. Curious to know just how much I eat at work, I decided to keep a food diary for a week. The answer was—unsurprisingly—a ton.\u003c/p>\n\u003ch2>Monday\u003c/h2>\n\u003cp>I started my day with breakfast, which consisted of four \u003ca href=\"https://www.americastestkitchen.com/recipes/7554-perfect-fried-eggs\" target=\"_blank\" rel=\"noopener\">over-easy eggs\u003c/a> and a cup of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/541-supermarket-green-tea\" target=\"_blank\" rel=\"noopener\">tea\u003c/a>. I prefer \u003ca href=\"https://www.americastestkitchen.com/taste_tests/581-supermarket-medium-roast-coffee\" target=\"_blank\" rel=\"noopener\">coffee\u003c/a>, but I’d taken a break for the week. I was feeling good. I was working at my desk on this particular day, so no recipe development for me.\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>First up were some just-out-of-the oven biscuits made for our upcoming book, \u003ca href=\"https://www.amazon.com/Food-Processor-Perfection-Amazing-Powerful/dp/1940352908?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>Food Processor Perfection\u003c/em>\u003c/strong>\u003c/a>. A call came through on the intercom letting us know what book the tasting was for, and what recipe we were about to taste. With a little \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1619-supermarket-honey\" target=\"_blank\" rel=\"noopener\">honey\u003c/a> (or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/230-raspberry-preserves\" target=\"_blank\" rel=\"noopener\">jam\u003c/a> or \u003ca href=\"https://www.americastestkitchen.com/taste_tests/548-unsalted-butter\" target=\"_blank\" rel=\"noopener\">butter\u003c/a>), the biscuits were irresistible. I ate three.\u003c/p>\n\u003cp>Some time passed as I was working and we got a call for a tasting for another book we’re developing, \u003ca href=\"https://www.amazon.com/Complete-Make-Ahead-Cookbook-Appetizers-Desserts-500/dp/1940352886/?tag=akoarticle-20\" target=\"_blank\" rel=\"noopener\">\u003cstrong>\u003cem>The Complete Make-Ahead Cookbook\u003c/em>\u003c/strong>\u003c/a>. A team member had mushroom and barley stew ready for tasting. This was a fresh version—we like to taste a freshly prepared version of a recipe first to hammer out any kinks like flavor, texture, sauciness, etc., and then we test how making it ahead affects the recipe. We’ll often then conduct a side-by-side tasting of a freshly made version and one made the day before, two days before, three days before, or frozen. This particular tasting was a little too dry to be called a stew—it was more of a rich barley salad with tender mushrooms. The flavors were fantastic, but it wouldn’t fit in the \u003ca href=\"https://www.americastestkitchen.com/recipes/browse/soups\" target=\"_blank\" rel=\"noopener\">soups and stews\u003cstrong> \u003c/strong>\u003c/a>chapter unless we changed it drastically. At that point it’s up to the editors to move it to another chapter, or cut it from the book entirely.\u003c/p>\n\u003cp>Another call: butternut squash puree for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. Delicious—hard to go wrong with a simple, yet flavorful, recipe.\u003c/p>\n\u003cp>Lunch time came and went, and I was too full to even notice.\u003c/p>\n\u003cp>Pasta bake with broccoli rabe for \u003cstrong>\u003cem>Make-Ahead \u003c/em>\u003c/strong>came next. While pasta bakes are not my thing, this was very tasty. The pasta was not completely blown out, albeit a little soft, and the broccoli rabe was just tender, but very bitter (as is expected). The chicken was overcooked and the pasta was not saucy enough. The recipe would need some more testing before it made it into the pages of the book.\u003c/p>\n\u003cp>At about 3:00 p.m. we got another call: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=apple+pie\" target=\"_blank\" rel=\"noopener\">apple\u003c/a> and \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pumpkin+pie\" target=\"_blank\" rel=\"noopener\">pumpkin pie\u003c/a> (two of each pie) for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. We compared from-frozen apple and from-frozen pumpkin pies to their fresh counterparts. We thought the fresh were better, but the frozen pies were also up to snuff.\u003c/p>\n\u003cp>Back at my desk, I was contemplating whether I would eat any dinner that night when another call came in. More pasta bake with broccoli rabe! The chicken was overcooked again, so we opted to take it out and sub in sausage. Cooking it less wasn’t an option as the pasta and broccoli rabe would be too firm. Pre-cooking the pasta or broccoli rabe longer was an option, but more fussy and the recipe would not line up with other pasta bakes in the book. The sauciness was nice; the flavors were rich and deep. A lot of food, but just another Monday in the test kitchen.\u003c/p>\n\u003cfigure id=\"attachment_124263\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\">\u003cimg class=\"size-full wp-image-124263\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Taco_Dip_6852-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taco dip, anyone? \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tuesday\u003c/h2>\n\u003cp>I started the day with a large bowl of Frosted Mini-Wheats with milk, and a cup of tea, before getting to work in the kitchen.\u003c/p>\n\u003cp>At about 10:00 a.m., the Tastings and Testings team were testing watermelon slicers, so there were a lot of watermelon pieces up for grabs. I grabbed a large bowl—it was very good watermelon for that late in the season.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.cookscountry.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em>\u003c/a> team was practicing their recipes for the filming of the 2017 television season in the kitchen. There were some extra \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1695-supermarket-parmesan\" target=\"_blank\" rel=\"noopener\">parmesan\u003c/a>-cheese-crusted potatoes; I hovered by the tasting until it was okay to take one. I then took numbers two, three, and four.\u003c/p>\n\u003cp>Lunch time came and there was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=chili\" target=\"_blank\" rel=\"noopener\">chili\u003c/a> times two. We tasted fresh chili and day-old chili—not surprisingly, the day-old was a little better! The meat was slightly more tender and the flavors had more time to meld, adding depth.\u003c/p>\n\u003cp>Once we finished the chili, another team member had a tasting: pumpkin pie! Classic and super tasty, and the crust was still crunchy—nothing to change.\u003c/p>\n\u003cp>Next up was a call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: day-old roasted poblano soup. Everything about the soup was great—the corn was still toothsome, and the poblanos had not become slimy, but were still tender and potent. It’s a warm, slightly spiced, lean soup. Perfect for any season.\u003c/p>\n\u003cp>Another \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> call. This time we ate baked pasta with sausage and broccoli rabe. The broccoli rabe was super bitter—it was blanched instead of cooked in the pasta bake from raw. We liked the change from chicken to sausage.\u003c/p>\n\u003cp>Now it was my turn to force a bunch of team members to eat. I was testing a recipe for baked pasta with corn and tomatoes for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>. We ate it fresh—instead of day-old—the first time around. It was a little dry, and there was corn cooked with cream and pureed that resulted in an unappetizing pulp in the pasta. We wanted more tomatoes, which were delicious and balanced the richness of the cream with their tart bites. We decided taking out the laborious step of pureeing the corn would make the recipe easier. To keep the sauce flavorful, I’d instead cook the corn kernels in the cream briefly. We also decided I should add additional broth, double the amount of tomatoes, and double the amount of thyme. It seemed like a lot of big changes, but the recipe was close. Once we’re tweaking a little bit of flavor or adding a bit of this or subtracting a bit of that, that usually means the recipe is almost finished.\u003c/p>\n\u003ch2>Wednesday\u003c/h2>\n\u003cp>Lawman Johnson, one of my team members who is working on a different book—our upcoming \u003cem>\u003cstrong>Complete\u003c/strong>\u003c/em> \u003cstrong>\u003cem>Slow Cooker\u003c/em>\u003c/strong> book—made a heaping plate of steak and eggs for breakfast that was too much for him. I happily accepted half before heading into the kitchen.\u003c/p>\n\u003cp>The first call of the day was for day-old \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=tomato+soup\" target=\"_blank\" rel=\"noopener\">tomato soup\u003c/a>. It tasted great, as expected.\u003c/p>\n\u003cp>I made the second call of the day: garden vegetable pasta sauce. It was a little too loose—the sauce did not cling to the pasta. We liked the tomatoes, but thought we wanted some that didn’t completely break down. I headed back to the kitchen to make some tweaks.\u003c/p>\n\u003cp>The photo team put some \u003ca href=\"https://www.americastestkitchen.com/search?dFR%5Bsearch_site_list%5D%5B0%5D=atk&display_format=grid&fR%5Bsearch_document_klass%5D%5B0%5D=recipe&q=pizza\" target=\"_blank\" rel=\"noopener\">pizza\u003c/a> onto the counter for anyone to eat. I made sure to grab a slice; it wasn’t long before the cutting board was picked clean.\u003c/p>\n\u003cp>The next call was for another soup: roasted poblano, two days old. Still good!\u003c/p>\n\u003cp>My next attempt at garden vegetable pasta sauce went a little better. The sauce was deeply flavored, but reserving some tomatoes to add in later meant less of them broke down which meant the sauce was less clingy to the pasta. We thought the amount of sauce was right, however, which means I was correct with the amount of vegetable broth I took out of the recipe. The bell peppers, carrots, and zucchini were all perfectly cooked and were a good size for eating with pasta. Umami-rich porcini mushrooms added good depth without making the sauce “mushroomy.” Someone suggested adding in cremini mushrooms instead, but we thought it might not work for a garden vegetable soup because you can’t really grow your own mushrooms. Sticking with porcinis, what I consider a pantry staple, seemed like the best route.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> biscotti was next up. It had the right consistency, texture, and flavor. I wish, pretentiously, I had had a little cappuccino to go with it. I grabbed a cup of tea, but it wasn’t the same.\u003c/p>\n\u003cp>The final call was for truffles (the \u003ca href=\"https://www.americastestkitchen.com/taste_tests/597-dark-chocolate\" target=\"_blank\" rel=\"noopener\">chocolate\u003c/a> kind) from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book—not a bad way to end the day. I smuggled some home to my wife.\u003c/p>\n\u003cfigure id=\"attachment_124262\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\">\u003cimg class=\"size-full wp-image-124262\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_LambMeatballs_6542-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here, I call my fellow book team members to come taste a plate of lamb meatballs. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Thursday\u003c/h2>\n\u003cp>I ate leftover biscuits for breakfast with a cup of tea. I’d barely settled in before there was a call for roasted poblano soup. It was three days old and it was still great!\u003c/p>\n\u003cp>The next tasting was for my garden vegetable pasta sauce, which I’d made the day before and refrigerated. It reheated without complication. We really thought the zucchini would be overcooked if reheated, but it wasn’t. People wanted me to grate parmesan and serve it with the pasta—cheese makes everything better.\u003c/p>\n\u003cp>The next call was for pesto pasta this time. One day-old, one fresh. The fresh version looked better, but they tasted exactly the same. When this is the case, there’s nothing left to do but continue tasting the dish day after day.\u003c/p>\n\u003cp>Then came another tomato soup tasting—it stores well, I think this was its third day in the fridge.\u003c/p>\n\u003cp>A call for a salad recipe for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book came through next! I was happy because it seemed like this might be a healthy day in the test kitchen. It was for Caesar salad. Not the most vegetable forward salad—but it was a salad nevertheless, and anchovies are healthy, right? Anyway, the dressing was two days old and the fish taste was getting stronger. Stirring in lemon juice helped dramatically. Croutons were tooth crackingly hard—it’s something we’d need to figure out.\u003c/p>\n\u003cp>A call for a farro salad for the \u003cem>\u003cstrong>Make-Ahead\u003c/strong>\u003c/em> book came next. It was tasty, but the dressing became muted the longer it sat. We decided we should reserve some dressing for stirring into the salad when we wanted to taste it next, rather than dumping it all in at the beginning. We’d try that next.\u003c/p>\n\u003cp>The Tastings and Testings team were tasting more watermelons, so there were more watermelon cubes. I think I ate more than a watermelon’s worth.\u003c/p>\n\u003cp>The photo team then dropped some Beef Wellington off on the space on the counter where we put food that is up for grabs. It was incredible. I went back for seconds. And thirds.\u003c/p>\n\u003cp>Then came a baked pasta call for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: baked ziti with mushrooms. It was flavorful, but we wanted it to be saucier. There was too much cream in it; it seemed too rich. We ate it again a little bit later. It seemed to us like it should be a weeknight dinner if it could be made that fast—that’s always a good sign. It was very flavorful the second time around. I had seconds, as did everyone else.\u003c/p>\n\u003cfigure id=\"attachment_124261\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\">\u003cimg class=\"size-full wp-image-124261\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg\" alt=\"\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/CAN_Fish_Tacos-1712-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Though I had a rough idea of the amount of food I eat each week in the test kitchen, keeping a diary brought it all into sharp focus. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Friday\u003c/h2>\n\u003cp>Breakfast was an overpriced chocolate croissant from the bakery next to my home. I ate it with a cup of tea.\u003c/p>\n\u003cp>The first call of the day was for biscuits from the \u003cstrong>\u003cem>Food Processor\u003c/em>\u003c/strong> book. They were perfect—I stashed a few away to take home to my wife. After a couple minutes, I ate two more. It seemed I’d be taking less home to my wife.\u003c/p>\n\u003cp>The \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was testing their TV recipes again. This time it was fried peach hand pie. Spectacular.\u003c/p>\n\u003cp>Next up: pesto pasta for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> book. It was the same story as the day before: the flavor was great, but the fresh one looked brighter green than the multi-day-old one. Again, it was still tasty and acceptable.\u003c/p>\n\u003cp>The test cooks working on the soup chapter for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> then called for four soups. First was a roasted red pepper soup. It was great—absolutely one of my favorite soups (and I'm not just saying that because it's a make-ahead adaptation of a recipe I created for the \u003ca href=\"https://americastestkitchen.buysub.com/homepage/the-complete-mediterranean-cookbook.html?sourcekey=CARTZMMA0\" target=\"_blank\" rel=\"noopener\">\u003cem>\u003cstrong>Complete Mediterranean\u003c/strong>\u003c/em>\u003c/a> book). Because of the bulgur, the day-old version was not as good—the bulgur absorbed too much liquid, got too big, and got too mushy. The solution was to keep the bulgur out and stir it in when reheating the soup. I took an extra bowl to snack on later.\u003c/p>\n\u003cp>The next soup was fish stew. It was a bit seafood-y—the fish flavor was getting stronger, but all the vegetables and flavors held up after a day. I asked if we could serve it with lemon wedges.\u003c/p>\n\u003cp>The next soup was \u003cem>posole\u003c/em>, a Mexican soup that often features hominy, which is \u003ca href=\"http://www.cooksscience.com/articles/feature/transforming-corn/\" target=\"_blank\" rel=\"noopener\">nixtamalized corn\u003c/a> (or corn treated with lye or slaked lime). Hominy is essentially corn kernels without their shell, and they puff up like popcorn when cooked. The soup was great—one of my favorites.\u003c/p>\n\u003cp>The final soup of the tasting was chickpea and escarole soup. It was the first time I’d tasted it, and it was very good. The chickpeas held up, the escarole added a pleasant bitterness, and the broth was very flavorful. A well-rounded soup.\u003c/p>\n\u003cp>I held a tasting next for my garden vegetable pasta again. This time we were tasting a from-frozen version. It did not go well. Somehow the zucchini was both mushy and chewy. (Guess you can’t freeze this one.) We decided we’d test a four day-old version the following Monday. (Update: It went so well, I secretly high-fived myself in my head.)\u003c/p>\n\u003cp>Later, a call for the \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong> salad chapter came through: \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1517-canned-white-beans\" target=\"_blank\" rel=\"noopener\">cannellini bean\u003c/a> salad with sherry vinegar and red peppers. Very flavorful. The beans were tender and rich with an acidic dressing—it was very pleasant. The day-old version needed a bit more sherry vinegar added in.\u003c/p>\n\u003cp>The \u003cem>\u003cstrong>Cook’s Country\u003c/strong>\u003c/em> team left some unguarded pulled pork tacos in the kitchen. As I passed the tacos, I caught eyes with Steve Klise, one of the test kitchen’s staff photographers—we both snuck a taco or two.\u003c/p>\n\u003cp>We noticed the \u003cstrong>\u003cem>Cook’s Country\u003c/em>\u003c/strong> team was busy tasting flank steak tacos, so we hovered around until their tasting was over. There was plenty left over. Another taco down the hatch. Both the tacos were fantastic. Which was better you ask? Two different beasts, my friend, but they were both perfect in their own right.\u003c/p>\n\u003cp>Another salad for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: lentil salad with \u003ca href=\"https://www.americastestkitchen.com/taste_tests/514-feta-cheese\" target=\"_blank\" rel=\"noopener\">\u003cstrong>feta\u003c/strong>\u003c/a> and herbs. This one was exquisite. Rich, tender lentils, topped with briny feta, and covered in a fresh, herby vinaigrette. I definitely grabbed a pint container to take some home.\u003c/p>\n\u003cp>Later, a nectarine and blackberry tart appeared on the counter. I wasn’t sure where it came from, but it didn’t matter. The slice I grabbed was bigger than my plate. I ate it like a big slice of pizza.\u003c/p>\n\u003cp>I made the last call of the week for \u003cstrong>\u003cem>Make-Ahead\u003c/em>\u003c/strong>: defrosted mushroom bolognese heated up and tossed with pasta. It was exactly the same as fresh—no textural or flavor differences. Success! Finally, it was time to clean up and head home for the weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/440-what-does-a-test-cook-eat-all-day\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124260/what-does-a-test-cook-eat-all-day-anyway","authors":["byline_bayareabites_124260"],"categories":["bayareabites_1516","bayareabites_63","bayareabites_588"],"tags":["bayareabites_12147","bayareabites_14758","bayareabites_16044"],"featImg":"bayareabites_124264","label":"bayareabites","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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