Korean, Swedish and Persian Dishes for Winter Solstice
9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste
Galettes to Cure Kitchen Apathy
Laska Memories, Brunch for One and an Ode to Winter's Oranges
To the Relief of Neighbors, Emeryville Arizmendi's Reopens After Fire and Improvements
Decolonizing Food, from California to Palestine
Flavors Worth Finding: Toothsome Dumplings, Holiday Pandoro and More
Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup
Peppermint Biscuit Donuts
Sponsored
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I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"nvoynovskaya":{"type":"authors","id":"11387","meta":{"index":"authors_1591205172","id":"11387","found":true},"name":"Nastia Voynovskaya","firstName":"Nastia","lastName":"Voynovskaya","slug":"nvoynovskaya","email":"nvoynovskaya@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Associate Editor","bio":"Nastia Voynovskaya is a Russian-born journalist raised in the Bay Area and Tampa, Florida. She's the associate editor at KQED Arts & Culture. She's the recipient of the 2018 Society of Professional Journalists-Northern California award for arts & culture reporting. In 2021, a retrospective of the 2010s she edited and creative directed, Our Turbulent Decade, received the SPJ-NorCal award for web design. Nastia's work has been published in NPR Music, \u003cem>San Francisco Chronicle\u003c/em>, VICE, Paste Magazine, Bandcamp and SF MoMA Open Space. Previously, she served as music editor at \u003cem>East Bay Express\u003c/em> and online editor at \u003cem>Hi-Fructose Magazine\u003c/em>. She holds a B.A. in comparative literature from UC Berkeley.","avatar":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twitter":"nananastia","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["administrator"]},{"site":"news","roles":["editor"]},{"site":"pop","roles":["administrator"]},{"site":"bayareabites","roles":["editor"]},{"site":"podcasts","roles":["editor"]},{"site":"hiphop","roles":["editor"]}],"headData":{"title":"Nastia Voynovskaya | KQED","description":"Associate Editor","ogImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g","twImgSrc":"https://secure.gravatar.com/avatar/310649817772dd2a98e5dfecb6b24842?s=600&d=mm&r=g"},"isLoading":false,"link":"/author/nvoynovskaya"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"},"kristinacho":{"type":"authors","id":"11641","meta":{"index":"authors_1591205172","id":"11641","found":true},"name":"Kristina Cho","firstName":"Kristina","lastName":"Cho","slug":"kristinacho","email":"heykcho@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-29 c2-2a c2-2b c2-4l c2-1 c2-2 c2-4m c2-4n c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003cdiv class=\"x-el x-el-div c2-1 c2-2 x-d-ux x-d-aid\" data-ux=\"Block\" data-aid=\"CALENDAR_DESC\">\r\n\u003cdiv class=\"x-el x-el-p c2-6 c2-7 c2-44 c2-45 c2-2 c2-v c2-1l c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-route x-d-aid x-rt\" data-ux=\"Text\" data-route=\"events/0/desc\" data-aid=\"CALENDAR_DESC_TEXT\">\r\n\r\n\u003cspan class=\"x-el x-el-span c2-1 c2-2 c2-4o c2-4p x-d-ux\">Kristina Cho is a San Francisco based food blogger. The blog \u003ca class=\"x-el x-el-a c2-46 c2-3 c2-4a c2-49 c2-6 c2-7 c2-4q c2-9 c2-1 c2-h c2-i c2-4d c2-4e x-d-ux\" href=\"https://eatchofood.com/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">\u003cspan class=\"x-el x-el-span c2-46 c2-1 c2-47 x-d-ux\">Eat Cho Food\u003c/span>\u003c/a> showcases her love of dumplings, noodles, and artful bakes. Her joyful recipes are inspired by growing up in her family's restaurant, her background in design, the seasons, and a strong love for feeding people.\u003c/span>\r\n\r\n\u003c/div>\r\n\u003c/div>\r\n\u003c/div>\r\n\u003cdiv class=\"x-el x-el-div c2-1u c2-25 c2-26 c2-27 c2-1a c2-28 c2-4r c2-2a c2-2b c2-4s c2-1 c2-2 c2-4j c2-4k c2-2f c2-2g c2-2h c2-2i x-d-ux\" data-ux=\"GridCell\">\r\n\u003ch4 class=\"x-el x-el-h4 c2-6 c2-7 c2-40 c2-43 c2-17 c2-v c2-g c2-3v c2-1x c2-1z c2-1 c2-36 c2-37 x-d-ux x-d-aid\" data-ux=\"HeadingMinor\" data-aid=\"CALENDAR_EVENT_TIME\">\u003c/h4>\r\n\u003c/div>","avatar":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Kristina Cho | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/99270fad706f948822fc4ac074e17c49?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kristinacho"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. Her multi-platform work has been featured in \u003ci>The New York Times\u003c/i>, \u003ci>Edible\u003c/i>, \u003ci>The San Francisco Chronicle\u003c/i>, among other publications. She’s a kitchen gadget enthusiast who also loves food puns. Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_139639":{"type":"posts","id":"bayareabites_139639","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139639","score":null,"sort":[1607388701000]},"guestAuthors":[],"slug":"korean-swedish-and-persian-dishes-for-winter-solstice","title":"Korean, Swedish and Persian Dishes for Winter Solstice","publishDate":1607388701,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\n\u003cp>https://youtu.be/NxyJ_xk4BXI\u003c/p>\n\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Festivities for longest night of the year are an ancient ritual—and special foods are an essential element.","status":"publish","parent":0,"modified":1621555223,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":57,"wordCount":2497},"headData":{"title":"Korean, Swedish and Persian Dishes for Winter Solstice | KQED","description":"Festivities for longest night of the year are an ancient ritual—and special foods are an essential element.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139639 https://ww2.kqed.org/bayareabites/?p=139639","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/12/07/korean-swedish-and-persian-dishes-for-winter-solstice/","disqusTitle":"Korean, Swedish and Persian Dishes for Winter Solstice","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139639/korean-swedish-and-persian-dishes-for-winter-solstice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Winter Solstice festivities to celebrate the longest night of the year are an ancient ritual that can be traced back to the Stone Age. The auspicious day falls between the 20–23 of December (or June, in the Southern Hemisphere). Cultures including the Ancient Romans, the Incas and the Hopi Indians have employed dancing and fires to chase away any malevolent spirits lurking around during the long, cold dark night—and special foods are an essential element of every revelry.\u003c/p>\n\u003cp>Below are three different traditions, complete with recipes, celebrated around the world during the Winter Solstice.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Jump to:\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"#patjuk\">Patjuk, from Korea\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#lussekatt\">Lussekatt Buns, from Sweden\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"#ash\">Ash Reshteh, from Iran\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_139649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg\" alt=\"Patjuk.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139649\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/2.-Red_Bean_Porridge-photo-credit-Selina-S.-Lee.-jpg-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Patjuk. \u003ccite>(Selina S. Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"patjuk\">\u003c/a>\u003c/p>\n\u003ch2>Patjuk\u003c/h2>\n\u003cp>\u003cstrong>Dongji (Korean Culture)\u003c/strong>\u003c/p>\n\u003cp>The deep red hue of the Korean bean soup, patjuk, that is eaten on Dongji (the winter solstice) is believed to have the power to ward off evil spirits and, traditionally, was sprinkled around the house to chase them away.\u003c/p>\n\u003cp>Having grown up in Seoul, \u003ca href=\"https://selinaslee.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Selina S. Lee\u003c/a>, an Oakland restaurant consultant for new Korean restaurants, doesn’t remember her mother making a big deal out of Dongji, but she always made patjuk. Lee contrasts life in modern Seoul to the surrounding villages, where she suspects that Dongji is celebrated more widely, especially among the older generation.\u003c/p>\n\u003cp>“My mom made the red bean soup every year,” says Lee, “but I had no idea it was for the winter solstice. She didn’t tell me we are eating it for the beginning of winter. Now I know. I don’t really celebrate Dongji, but I want my kids to know it.” Lee now has two boys, age 14 and 12, and makes patjuk every year.\u003c/p>\n\u003cp>“I have figured out an easier way,” says the recipe developer, “because the traditional method takes a lot of time. First you have to wash, soak the beans, make sure there are no bad ones, then you are supposed to boil them several times and strain it by hand so that all the skin gets separated. I love that kind of cooking, slow rather than fast and easy. But a couple of years ago, looking online for different recipes, I found that people were just blending the beans in the food processor and eating the skin as well. There was something nutritional about the skin. Actually, it turns out smoother and silkier.\u003c/p>\n\u003cp>“My kids aren’t the biggest fans,” Lee admits, “but it reminds me when I was little, and my mother gave me patjuk with just some salt and I didn’t like it much. Then I realized you could make it with sugar, more like a dessert.”\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>Besides red beans, an essential ingredient of patjuk are little rice balls, which symbolize birds’ eggs and new life. “You are supposed to eat the number of rice balls that equals your age. But you really can’t after you reach a certain age,” says Lee, laughing. “You can’t eat 40 rice balls.”\u003c/p>\n\u003cp>Adds Lee: “I would love to make this into my own tradition now and share stories with my followers, especially Korean-Americans, if they were born here, I’m sure they have had no exposure to it.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/NxyJ_xk4BXI'\n title='//www.youtube.com/embed/NxyJ_xk4BXI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Red Bean Porridge (동지팥죽, Dongji Patjuk)\u003c/strong>\u003cbr>\nMakes 4-6 servings\u003cbr>\nBy Selina S. Lee\u003c/p>\n\u003cp>2 cups red beans (a.k.a. azuki beans)\u003cbr>\n½ cup sweet rice flour (a.k.a. mochiko rice flour)\u003cbr>\nPine nuts - optional\u003cbr>\nSugar\u003cbr>\nSalt\u003cbr>\nWater\u003c/p>\n\u003cp>· \tWash your beans in cold water and soak them for about 30 minutes. You can pick out broken beans.\u003c/p>\n\u003cp>· \tIn a large pot, add clean beans to 3 cups of water and bring it to a boil on medium-high heat. Drain the water out after the first boil, and put the beans back in the pot with 4 cups of new water. Boil on medium-low heat for 1 hour with the lid on. Stir the beans a few times to make sure they don’t stick to the bottom of the pot. Lower the heat if necessary.\u003c/p>\n\u003cp>· \tWhile the beans are cooking, you can make your sweet rice balls (called ‘sae al shim’) by making a dough with ½ cup sweet rice flour, 2 tsp sugar, ¼ tsp salt and ¼ cup of hot boiling water. Add the hot water a little bit at a time and mix and fold/knead gently with your fingers (when it’s not piping hot!) into a long 1-inch-thick dough log. Cover it with plastic wrap and let it sit for at least 15 minutes.\u003c/p>\n\u003cp>· \tRoll out your dough with your hand until it becomes 8-10 inches long, then cut it evenly into pieces to mold into small round balls using the palm of your hand. I like to keep them at about ½ inch size. Cover your rice balls so they don’t get dried out.\u003c/p>\n\u003cp>· \tAfter about 1 hour of boiling, the beans should be soft and mashable. Drain, wait until they cool down a little, then add the beans to the blender with about ¼ cup of water until it’s a smooth, silky texture. I do this in 2 batches. You can add more water if needed. It will be a little grainy at first because of the skin, but will smooth out when you cook it. You can store this mixture in your freezer for later use. \u003c/p>\n\u003cp>· \tAdd blended red beans and sweet rice balls to your pot and bring them to a boil by adding a little bit more water (about ¼ cup), sugar (1 tsp) and salt (pinch). Keep stirring for about 10-15 minutes until achieving desired consistency. I like mine a little bit more runny than a thick porridge.\u003c/p>\n\u003cp>· \tServe with some pine nuts, salt or sugar on the side. I prefer to eat it with salt first, then eat a second bowl with some sugar. \u003c/p>\n\u003cfigure id=\"attachment_139651\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg\" alt=\"Lussekatt buns.\" width=\"800\" height=\"435\" class=\"size-full wp-image-139651\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/buns-768x418.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Lussekatt buns. \u003ccite>(Birgitta Holma Durell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"lussekatt\">\u003c/a>\u003c/p>\n\u003ch2>Lussekatt Buns\u003c/h2>\n\u003cp>\u003cstrong>St. Lucia’s Day (Swedish Culture)\u003c/strong>\u003c/p>\n\u003cp>Instead of soup, Swedes hunger for warm, saffron-scented buns on the cold, dark morning of St. Lucia’s Day. The Swedish holiday features a procession of singing children dressed in white gowns, led by the appointed “St. Lucia,” who wears a crown of lit candles (or nowadays, a safer battery-powered version).\u003c/p>\n\u003cp>Berkeley resident Birgitta Holma Durell, who grew up in a small city in Southern Sweden, remembers the ritual fondly. “My sister and brother and I would get up early in the morning. My mother had already baked the Lucia rolls, which we warmed up in the oven. Then we made coffee for my parents. We would put on our white gowns, and my brother would wear the cone shaped hat with stars on it. Because I had blond hair, I got to wear the crown and we walked upstairs to my parents’ bedroom, singing the Lucia songs and bringing them coffee and Lucia rolls. I liked that we kids did something for our parents.”\u003c/p>\n\u003cp>The co-founder of Berkeley-based \u003ca href=\"https://www.cultcrackers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Cult Crackers\u003c/a> (which are inspired by Swedish crispbread) explains that after the morning ritual, another procession commenced at school, and often one at church. The choir would sing away the gloom and darkness and hasten rosy skies. “One girl was picked to be Lucia with candles on her head and a red band around her waist,” says Durell. “The rest of us would have glitter in our hair and around our waist. Then everybody would eat Lucia rolls and gingerbread cookies with tea or cocoa.”\u003c/p>\n\u003cfigure id=\"attachment_139648\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg\" alt=\"Little girls celebrate St. Lucia's Day.\" width=\"800\" height=\"533\" class=\"size-full wp-image-139648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/5.-Little-girls-celebrate-St.-Lucia_s-day-photo-credit-Birgitta-Holma-Durrell-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Little girls celebrate St. Lucia's Day. \u003ccite>(Birgitta Holma Durrell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although St. Lucia’s Day celebrates the return of the light, Swedes celebrate it on Dec. 13 (not the 21st) because when Sweden followed the old Julian calendar, that was the date of the winter solstice. In the early 18th century, the country switched to the Gregorian calendar, but kept their traditional celebration on the 13th.\u003c/p>\n\u003cp>Santa Lucia was a Sicilian saint. Her name means “carrier of light.” Legend has it that Lucia secretly brought food to persecuted Christians who hid in catacombs beneath Rome. She wore candles on her head in order to keep her hands free to carry more food. She died a martyr in 304, and her Saint day is Dec. 13.\u003c/p>\n\u003cp>The traditional Swedish rolls, called Lussekatt (Lucia cat), are only eaten in December. Their curled-up shape represents a sleeping cat (an animal believed to be the devil in disguise). To keep the devil away, the sweet buns are colored a cheery yellow with the precious spice saffron, and adorned with two raisins to represent the cat’s eyes.\u003c/p>\n\u003cp>\u003cstrong>Lussekatt (Lucia’s cat) Buns\u003c/strong>\u003cbr>\nBy Birgitta Holma Durell\u003c/p>\n\u003cp>2 teaspoons dry active yeast\u003cbr>\n¾ cup butter\u003cbr>\n2 cups of milk\u003cbr>\n½ teaspoon saffron threads\u003cbr>\n½ cup natural cane sugar\u003cbr>\n1 teaspoon salt\u003cbr>\n6½ cups all-purpose flour\u003cbr>\n1 egg\u003c/p>\n\u003cp>To finish:\u003cbr>\n1 egg, beaten\u003cbr>\n¼ cup of raisins\u003c/p>\n\u003cp>· \tPut the saffron threads in a mortar with a spoonful of the sugar, and crush the saffron with the sugar.\u003cbr>\n· \tMelt the butter in a saucepan and add the saffron/sugar mixture.\u003cbr>\n· \tAdd the milk to the butter and saffron/sugar. Heat until about 110° F.\u003cbr>\n· \tIn a small bowl, dissolve the yeast in 4 tbsps of the warm milk mixture and set aside for a few minutes until small bubbles form.\u003cbr>\n· \tIn a large bowl, whisk 1 egg and blend in the rest of the sugar, the salt, and then the saffron/milk mixture. Stir until well blended.\u003cbr>\n· \tSlowly add the flour to the liquid. Mix with a wooden spoon until you can make a ball out of the dough.\u003cbr>\n· \tKnead the dough until smooth. If the dough sticks to your fingers and bowl, add a little more flour.\u003cbr>\n· \tCover the bowl with a tea towel and place it in a warm and draft-free place until doubled in size (about 1 hour).\u003cbr>\n· \tLine baking sheets with parchment paper. Whisk an egg for the wash.\u003cbr>\n· \tRemove the dough from the bowl and knead it a little more.\u003cbr>\n· \tCut the dough into 35 equally sized pieces. Roll them into balls, and then into snake shapes.\u003cbr>\n· \tCurl the top of the snake one direction and the bottom in the other direction (so it resembles the letter “S”).\u003cbr>\n· \tAfter your 35 “lussekatter” are rolled up and put onto sheet pans, cover them with a tea towel and put them back in the same warm spot. Let them rise another 40 minutes.\u003cbr>\n· \tMeanwhile, preheat the oven to 400° F.\u003cbr>\n· \tBrush the rolls with the egg, and add two raisin eyes to each “lussekatter,” one in the center of each spiral\u003cbr>\n· \tBake for 15-20 minutes until golden.\u003c/p>\n\u003cfigure id=\"attachment_139645\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg\" alt=\"Ash Reshteh.\" width=\"800\" height=\"798\" class=\"size-full wp-image-139645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/7.-Ash-Reshteh-photo-credit-Azita-Mehran-768x766.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ash Reshteh. \u003ccite>(Azita Mehran)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca id=\"ash\">\u003c/a>\u003c/p>\n\u003ch2>Ash Reshteh\u003c/h2>\n\u003cp>\u003cstrong>Yalda Night (Persian Culture)\u003c/strong>\u003c/p>\n\u003cp>A hearty soup is also common fare for Yalda Night, an ancient Zoroastrian celebration of the winter solstice, observed in Iran and the Persian diaspora. But the essential elements of Yalda are watermelons (traditionally saved from the summer in cellars) and pomegranates. These are traditionally set, along with dried fruit, nuts and candles, on a low table with a heater underneath, where the family gathers round. To protect against evil forces on the longest night, guests keep the festive mood going until past midnight, drinking wine, telling stories and reading poetry. The red colors of the fruit symbolize the crimson dawn and life; the word “yalda” means “birth” or “rebirth.”\u003c/p>\n\u003cp>Yalda Modabber is the co-founder and executive director of \u003ca href=\"https://golestankids.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Golestan\u003c/a>, the first Persian language immersion school in the United States, located in El Cerrito. She happens to share her name with the holiday. “It was unusual when my parents named me, like calling your kid Easter. But now it’s become more popular as a name.”\u003c/p>\n\u003cfigure id=\"attachment_139646\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg\" alt=\"Watermelon and pomegranate.\" width=\"800\" height=\"536\" class=\"size-full wp-image-139646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/6.-watermelon-and-pomegranate-credit-Golestan-School-768x515.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon and pomegranate. \u003ccite>(Golestan School)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I didn’t celebrate Yalda as a child, because it was past my bedtime,” says Modabber. “But, at Golestan, this has traditionally been our biggest event of the year, when we recognize Yalda and all the holidays celebrating light that are rooted in the solstice. That month, the children make lanterns and learn about the ways different cultures celebrate their festivals of light. One evening we have a big bonfire with hundreds of people gathering outside, where we all stand around the fire and sing songs.”\u003c/p>\n\u003cp>This year, because of the pandemic, the school families will not be able to gather as a community, but the classroom teachers will continue the tradition of having each child peel their own pomegranate. At Golestan, food is recognized as an important vehicle of culture, and the school chef always makes Ash (pronounced “osh”), a thick, hearty soup that includes a medley of beans, lots of herbs, turmeric, onions and special noodles.\u003c/p>\n\u003cp>\u003cstrong>Ash Reshteh - Bean and Noodle Soup\u003c/strong>\u003cbr>\nServes 4-6\u003cbr>\nBy \u003ca href=\"https://turmericsaffron.blogspot.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Azita Mehran\u003c/a>\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup red kidney beans, soaked overnight, drained\u003cbr>\n1 cup chickpeas, soaked overnight, drained\u003cbr>\n1 cup lentils\u003cbr>\n1 bunch parsley, chopped\u003cbr>\n1 bunch cilantro, chopped\u003cbr>\n1 bunch spinach, fresh, chopped\u003cbr>\n1 bunch scallion or chives, chopped\u003cbr>\nSalt and pepper to taste\u003cbr>\n6 ounces dried noodles for ash; you may find reshteh (noodles) in Persian/Iranian grocery stores.\u003cbr>\nWater\u003c/p>\n\u003cp>For Garnish:\u003c/p>\n\u003cp>1 large onion, thinly sliced\u003cbr>\n5 cloves of garlic, chopped\u003cbr>\n2 tablespoons dried mint\u003cbr>\n½ teaspoon turmeric\u003cbr>\nVegetable oil or olive oil\u003cbr>\n1 cup kashk (liquid whey)\u003cbr>\n2 teaspoons liquid saffron, optional\u003c/p>\n\u003cp>· \tPlace the chickpeas, beans and lentils in a large pot with 8 cups of water. Bring to a boil over medium-high heat. Reduce heat to medium, cover and cook for 1 1/2–2 hours or until beans are tender. \u003c/p>\n\u003cp>· \tAdd the chopped vegetables, noodles, salt and pepper. Stir well, cover and cook for another 30-40 minutes on medium-low heat.\u003c/p>\n\u003cp>· \tAdd more water if needed. Taste and adjust the seasoning.\u003c/p>\n\u003cp>· \tIn medium pan, heat 3-4 tbsps olive oil over medium-high heat. Add sliced onions and cook until golden.\u003c/p>\n\u003cp>· \tAdd the garlic and sauté for another 3-5 minutes.\u003c/p>\n\u003cp>· \tAdd the turmeric powder, stir well.\u003c/p>\n\u003cp>· \tAdd the dried mint and sauté for 2-3 minutes.\u003c/p>\n\u003cp>· \tPour the soup in a large serving bowl, top with fried onion, garlic and mint mixture, drizzle with liquid saffron and a generous amount of liquid kash. Serve hot with warm bread and extra kashk on the side.\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139639/korean-swedish-and-persian-dishes-for-winter-solstice","authors":["5283"],"categories":["bayareabites_16558","bayareabites_1516","bayareabites_16818","bayareabites_17082","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_16837"],"tags":["bayareabites_17057","bayareabites_17059","bayareabites_11945","bayareabites_15574","bayareabites_17056","bayareabites_17055","bayareabites_16742","bayareabites_17053","bayareabites_439","bayareabites_17058","bayareabites_17054"],"featImg":"bayareabites_139644","label":"bayareabites"},"bayareabites_138307":{"type":"posts","id":"bayareabites_138307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138307","score":null,"sort":[1595532971000]},"guestAuthors":[],"slug":"9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","title":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste","publishDate":1595532971,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW\u003c/p>\n\u003ch2 data-role=\"headline\">ReGrained's Spent Grain Puffs\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B9-L3t_JyZW\u003c/p>\n\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCCL11zBqvE/\u003c/p>\n\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0ePyCmhXOe/?\u003c/p>\n\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCL2NNIFUwb/\u003c/p>\n\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrNxbIbg8Po/\u003c/p>\n\u003ch3 data-role=\"headline\">The Cultured Kitchen's Cashew-Based Spreads\u003c/h3>\n\u003cp>The vegan cheese and butter company \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Cultured Kitchen\u003c/a> produces cashew-based spreads using a process of fermentation free from fillers, gums, and artificial flavors. Spiked with rescued and upcycled herbs, spices, and produce like red bell pepper and garlic, the resulting foods include creamy spreadable pepper jack, aged and cultured smokey chipotle, and smooth cinnamon date vanilla butter. Order The Cultured Kitchen's plant-based delights \u003ca href=\"https://gtfoitsvegan.com/\" target=\"_blank\" rel=\"noopener noreferrer\">online\u003c/a> or find them at stores throughout California (see a full list of locations on their website). // \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">cashewreserve.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B8Zz3aihna8/\u003c/p>\n\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CAtYph3JHXr/\u003c/p>\n\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChNWyoJ-b0/\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Story by Shoshi Parks via\u003ca href=\"https://www.7x7.com/\"> 7x7\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. ","status":"publish","parent":0,"modified":1621633811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1171},"headData":{"title":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste | KQED","description":"It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138307 https://ww2.kqed.org/bayareabites/?p=138307","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/23/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste/","disqusTitle":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138307/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_qP_iTBzKW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2 data-role=\"headline\">ReGrained's Spent Grain Puffs\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_qP_iTBzKW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B9-L3t_JyZW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCCL11zBqvE"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0ePyCmhXOe"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCL2NNIFUwb"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrNxbIbg8Po"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">The Cultured Kitchen's Cashew-Based Spreads\u003c/h3>\n\u003cp>The vegan cheese and butter company \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Cultured Kitchen\u003c/a> produces cashew-based spreads using a process of fermentation free from fillers, gums, and artificial flavors. Spiked with rescued and upcycled herbs, spices, and produce like red bell pepper and garlic, the resulting foods include creamy spreadable pepper jack, aged and cultured smokey chipotle, and smooth cinnamon date vanilla butter. Order The Cultured Kitchen's plant-based delights \u003ca href=\"https://gtfoitsvegan.com/\" target=\"_blank\" rel=\"noopener noreferrer\">online\u003c/a> or find them at stores throughout California (see a full list of locations on their website). // \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">cashewreserve.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B8Zz3aihna8"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAtYph3JHXr"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChNWyoJ-b0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Story by Shoshi Parks via\u003ca href=\"https://www.7x7.com/\"> 7x7\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138307/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","authors":["11590"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16618","bayareabites_16877","bayareabites_569","bayareabites_16557","bayareabites_744","bayareabites_3707","bayareabites_14738"],"featImg":"bayareabites_138308","label":"bayareabites"},"bayareabites_137960":{"type":"posts","id":"bayareabites_137960","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137960","score":null,"sort":[1594656104000]},"guestAuthors":[],"slug":"flavors-at-home-galettes-to-cure-kitchen-apathy","title":"Galettes to Cure Kitchen Apathy","publishDate":1594656104,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The only way I can shake off apathy in my kitchen these days is by raising the stakes. Lately, the risk and the reward have come in the form of galettes. Risk because I dislike baking. Or rather, I never liked the precision its recipes demand of me. Cooking is more forgiving. You can taste and adjust along the way. But with baking, corrections don’t seem like an option. It’s loyalty to a process that the oven hardens into permanence. It’s writing with a pen, and I prefer pencils.\u003c/p>\n\u003cp>But some days ago, three big yellow peaches too soft for the warm weather were eyeing me from their new home in the fridge, so I decided to make them into a galette . And because everything else is uninspiring, especially the blur of salads and snacks I've been eating between Zoom calls and sunset, the task of baking provided a structure I could appreciate.\u003c/p>\n\u003cp>My first galette was surprisingly easy and good. I used \u003ca href=\"https://smittenkitchen.com/2020/05/any-kind-of-fruit-galette/\">a recipe I found online\u003c/a> that required an entire stick of butter and just a little over a cup of flour. Those are decadent proportions in my eyes but the recipe mentioned nothing of it. I let the dough rest in the fridge, next to the peaches it would soon host. Then out came both components. A quick egg wash and a sprinkling of sugar before getting placed into the warm oven. The flakiest bites with slices of peach baked under the buttery folds of the dough reminded me of the dreamy peach turnovers at Acme. But somehow this treat came from my hands, my oven, my faithful reading of the quantities on the recipe.\u003c/p>\n\u003cp>Over the weekend, I went on to repeat this same galette routine three more times. Saturday was with strawberries and blueberries to share with a couple of friends for a socially distant breakfast. Another friend coincidentally biked by my place that afternoon and grabbed a slice on the go. He was surprised I had a galette on hand to offer. I was too. Sunday, I made my third with squash, corn and ricotta for an outdoor screening of Insecure with a group chat that’s been my core survival tool through the pandemic and uprising. By that point, I was someone who made galettes and made no fuss about it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I returned to the market for more fruit the following week, I bought ripe peaches and plums confidently knowing they wouldn’t go to waste. I’d found a solution in the measurements I usually shunned. I’m now at five galettes in two weeks. My fourth was particularly delicious featuring yellow and donut peaches for my friend and her family. I was sent praises on the crust from their breakfast table the next day. I humbly accepted. And my last galette, also peach, was for a birthday celebration. I topped it off with a little mascarpone. The extra touch must mean I’m getting comfortable.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1621633894,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":569},"headData":{"title":"Galettes to Cure Kitchen Apathy | KQED","description":"In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137960 https://ww2.kqed.org/bayareabites/?p=137960","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/flavors-at-home-galettes-to-cure-kitchen-apathy/","disqusTitle":"Galettes to Cure Kitchen Apathy","source":"Flavors at Home","path":"/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>The only way I can shake off apathy in my kitchen these days is by raising the stakes. Lately, the risk and the reward have come in the form of galettes. Risk because I dislike baking. Or rather, I never liked the precision its recipes demand of me. Cooking is more forgiving. You can taste and adjust along the way. But with baking, corrections don’t seem like an option. It’s loyalty to a process that the oven hardens into permanence. It’s writing with a pen, and I prefer pencils.\u003c/p>\n\u003cp>But some days ago, three big yellow peaches too soft for the warm weather were eyeing me from their new home in the fridge, so I decided to make them into a galette . And because everything else is uninspiring, especially the blur of salads and snacks I've been eating between Zoom calls and sunset, the task of baking provided a structure I could appreciate.\u003c/p>\n\u003cp>My first galette was surprisingly easy and good. I used \u003ca href=\"https://smittenkitchen.com/2020/05/any-kind-of-fruit-galette/\">a recipe I found online\u003c/a> that required an entire stick of butter and just a little over a cup of flour. Those are decadent proportions in my eyes but the recipe mentioned nothing of it. I let the dough rest in the fridge, next to the peaches it would soon host. Then out came both components. A quick egg wash and a sprinkling of sugar before getting placed into the warm oven. The flakiest bites with slices of peach baked under the buttery folds of the dough reminded me of the dreamy peach turnovers at Acme. But somehow this treat came from my hands, my oven, my faithful reading of the quantities on the recipe.\u003c/p>\n\u003cp>Over the weekend, I went on to repeat this same galette routine three more times. Saturday was with strawberries and blueberries to share with a couple of friends for a socially distant breakfast. Another friend coincidentally biked by my place that afternoon and grabbed a slice on the go. He was surprised I had a galette on hand to offer. I was too. Sunday, I made my third with squash, corn and ricotta for an outdoor screening of Insecure with a group chat that’s been my core survival tool through the pandemic and uprising. By that point, I was someone who made galettes and made no fuss about it.\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>\u003c/p>\n\u003cp>When I returned to the market for more fruit the following week, I bought ripe peaches and plums confidently knowing they wouldn’t go to waste. I’d found a solution in the measurements I usually shunned. I’m now at five galettes in two weeks. My fourth was particularly delicious featuring yellow and donut peaches for my friend and her family. I was sent praises on the crust from their breakfast table the next day. I humbly accepted. And my last galette, also peach, was for a birthday celebration. I topped it off with a little mascarpone. The extra touch must mean I’m getting comfortable.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137960/flavors-at-home-galettes-to-cure-kitchen-apathy","authors":["11625"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_16621","bayareabites_11860","bayareabites_14738"],"featImg":"bayareabites_137966","label":"source_bayareabites_137960"},"bayareabites_136879":{"type":"posts","id":"bayareabites_136879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136879","score":null,"sort":[1587672043000]},"guestAuthors":[],"slug":"flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","publishDate":1587672043,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136777,food_1336845,bayareabites_136855' label='More Food Stories']\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","status":"publish","parent":0,"modified":1602693246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1073},"headData":{"title":"Laska Memories, Brunch for One and an Ode to Winter's Oranges | KQED","description":"Dispatches on laksas, eggs and oranges from our home kitchens to yours. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136879 https://ww2.kqed.org/bayareabites/?p=136879","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/23/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges/","disqusTitle":"Laska Memories, Brunch for One and an Ode to Winter's Oranges","source":"Flavors at Home","path":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/span>\u003c/p>\n\u003ch2>Laksa Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, Laksa symbolizes both childhood and adventure. Every summer growing up, my family and I would go to this one particular vendor in Port Dickson, Malaysia to order curry laksa in the dead of summer. Sweating from the 100-degree heat and the complex broth made from prawn heads, lemongrass, coriander, turmeric and other spices, we’d sit in the semi-outdoor cantina with a fan slowly whirring overhead and slurp up rice noodles and fish cakes until we reached the bottom of our bowls. \u003c/span>\u003ci>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve never been able to find a restaurant version in the Bay Area that tasted as good as that one food stall in Malaysia. I’ve always been afraid to make it. What if I don’t get the right flavor? What if I put in all of this effort and end up defeated? It always felt too difficult and time-consuming. But now, there’s time. Curry laksa, or laksa lemak, is all about patience and slowing down. The process is as layered as its flavor. It all starts with the paste made from pungent dried shrimp, red chiles, turmeric, garlic, coriander roots and seeds, shimp paste, ginger, galangal and dried red chiles and other spices. Then, there’s the stock, made from frying shrimp heads and shells that are later strained out. It’s a series of stir, simmer, add, repeat until you finally pour in coconut cream and top your bowl with noodles, a soft-boiled egg, sambal oelek and a squeeze of lime. \u003c/span>\u003cspan style=\"font-weight: 400\">This soup is comfort. It’s memories. It’s joy. And now, it’s something I can proudly make at home.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Urmila Ramakrishnan, KQED Food Editor and Social Strategist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136881\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg\" alt=\"Though you can't be out on the town for brunch, you can turn it into an occasion at home.\" width=\"1920\" height=\"2256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-160x188.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-800x940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-768x902.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_8891-1020x1199.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Though you can't be out on the town for brunch, you can turn it into an occasion at home. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fancy Brunch for One\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m sheltering in place alone at my apartment, so getting creative with food has been a way to break up the monotony. The other day I thought to myself, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">I should surprise myself tomorrow by making eggs for breakfast instead of oatmeal\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. Then the realization hit me that I can’t actually surprise myself because I’m me. Duh. So that’s been my level of boredom.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Though it was not a surprise, I did manage to make my Sunday morning special with a brunch for one. Check it out: toast the bread of your choosing (I had some whole wheat sandwich bread handy); mash up some avocado on top. Season your avocado with a little salt and your favorite spices (Trader Joe’s 21 Seasoning Salute—which has onion, black pepper, celery seed, bay leaf and a bunch of other ingredients—is my jam). Optional: I added some feta and sprouts on top. Also recommended: a little bit of salad with a vinegar-y dressing. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And, to my excitement, I successfully poached eggs for the first time. The trick is to heat water in a pan (I eyeballed it, just deep enough to cover the eggs) and get it to the bubbling stage right before it boils. Make sure you add some salt and a couple of splashes of white vinegar. Gently plop your eggs in there, turn down the heat to medium-low and close the lid for 4 minutes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once you get your eggs on top of your souped-up avocado toast (gently!), cut into the whole thing and watch the yolk ooze. Though I can definitely improve on plating and presentation, the combination of the tart cheese, fatty and flavorful avocado and saucy yolk hit the spot and transported me to the better days of brunching out on the town.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">—Nastia Voynovskaya, associate editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136880\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg\" alt=\"Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone.\" width=\"1920\" height=\"1442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/IMG_2982-1020x766.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spring means the last of the sweet oranges like Cara Caras and Sumos but there's plenty to do with them before they're gone. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Last of the Sweetest Oranges\u003c/h2>\n\u003cp>Though you can find oranges practically year round in California, the sweetest ones are born in winter. Cara Cara, its most famous, more goth cousin, the blood orange, and the delightfully easy to peel and eat Sumos are making their last appearances at farmers markets and produce sections. The bursts of Spring warmth coupled with the appearance of strawberries and blueberries at the market have moved me to buy these sweet oranges in bulk before they disappear until next Winter. I juice them in the morning. I eat them after a big meal, my family’s preferred post-meal digestive. I throw them with my sanitized hands to friends who are paying me a physically distant visit.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last week, I decided to make a cake with them, specifically, an orange cornmeal cake with plenty of olive oil, orange juice and zest. I’d been craving Market Hall’s orange olive oil loaf when a friend shared a photo of her cornmeal orange cake. It was fate. She sent me \u003c/span>\u003ca href=\"https://www.marthastewart.com/337339/orange-cornmeal-cake\">\u003cspan style=\"font-weight: 400\">a Martha Stewart recipe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> she loosely followed and I followed suit reducing the sugar, eliminating the wine by upping the orange juice instead. It was nice to find a recipe whose cake batter that incorporated cornmeal not depleting my pantry of the now hard-to-find all purpose flour. What came of it was an ode to the orange in cake form textured with small bits of cornmeal and moist through and through from the orange juice and olive oil. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136777,food_1336845,bayareabites_136855","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">In this moment, where a public health crisis has disturbed the rhythms of life, it’s a wonder that the sun keeps shining, the orange trees push out their last fruits and \u003ca href=\"https://www.kqed.org/bayareabites/136549/small-farmers-local-markets-nimbly-adapt-to-a-new-consumer-landscape\">farmworkers and farmers get them to us in one piece.\u003c/a> It's labor always worth celebrating and these days have made it even more so true.\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> —Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/span>\u003c/i>\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> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136879/flavors-at-home-laska-memories-brunch-for-one-and-an-ode-to-winters-oranges","authors":["11625","11689","11387"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_1368","bayareabites_9043","bayareabites_16622","bayareabites_16569","bayareabites_11996","bayareabites_10109","bayareabites_16568"],"featImg":"bayareabites_136883","label":"source_bayareabites_136879"},"bayareabites_136344":{"type":"posts","id":"bayareabites_136344","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136344","score":null,"sort":[1582656151000]},"guestAuthors":[],"slug":"to-the-relief-of-regulars-emeryville-arizmendis-reopens-after-fire-and-improvements","title":"To the Relief of Neighbors, Emeryville Arizmendi's Reopens After Fire and Improvements","publishDate":1582656151,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_121670' hero='https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg' 'label='A Guide To The East Bay's Cooperative Food Businesses']\u003c/p>\n\u003cp>After more than a year of closure, Arizmendi’s in Emeryville is open for business again. In December of 2018, a car collided with the worker-owned bakery’s rear wall, causing a fire and subsequent water damage. Two weeks ago, Arizmendi’s soft-opened its newly renovated shop to the joy of regulars who’d passed by the shuttered business for the last 15 months.\u003c/p>\n\u003cp>“We are fully operational at the moment but we have a few things missing,” shares baker and co-owner De’Quan Guion. “No one seems to be complaining though. Everyone’s so happy we’re just open.”\u003c/p>\n\u003cp>Indeed, many customers were openly overjoyed, walking in with greetings and welcoming back the staff. “I’m really glad they reopened,” sighed a customer finishing a slice. Her neighbor had told her the bakery was back in business. “Everybody comes here.”\u003c/p>\n\u003cp>https://www.instagram.com/p/B8y8B-WBvyq/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Opened in 2003, the bakery is one of five independently operating worker-owned sister bakeries serving up coffee, sweet and savory pastries, and their signature daily pizza and soups. During their year of closure, the Emeryville Arizmendi’s 16 baker-owners, ranging from two to 17 years in tenure, met monthly to plot their return. During that process, they were able to pay themselves using funds from the business’s savings and insurance, as well as a GoFundMe campaign that raised almost $14,000.\u003c/p>\n\u003cp>“If this would’ve happened to another bakery, it just would’ve been over with. Since this is our bakery and that was our money, we were able to make decisions on what we wanted to do with it,” Guion says. “It wasn’t just one person [saying] ‘Okay, that’s the end of the bakery, we’re not going to pay them.’”\u003c/p>\n\u003cp>The owners also decided to take this opportunity to renovate the bakery. “We all made the floor plan ourselves,” Guion explains. “We were able to say what we wanted to see changed. Everyone’s input got heard.” Part of the renovations include a brand new oven, a new customer area that includes a shallow bar wide enough for coffee and pastries, and new pastry cases.\u003c/p>\n\u003cp>In neighboring Berkeley and across the bridge in San Francisco, workers at Tartine Bakery outputs have been \u003ca href=\"https://www.kqed.org/news/11800580/workers-at-4-tartine-bakery-outlets-move-to-unionize-citing-high-cost-of-bay-area-living\" target=\"_blank\" rel=\"noopener noreferrer\">organizing to unionize\u003c/a> across the bakery’s four locations. Partly citing the Bay Area’s ever-increasing cost of living, Tartine’s employees are hoping to stabilize their employment at the popular bakery chain where, from their standpoint, staff retention hasn’t been a priority. The employees demands and their request for a union has been declined by Tartine management who have \u003ca href=\"https://twitter.com/TartineUnion/status/1232134197600509952\">recently hired\u003c/a> prominent union-busting firm, Cruz and Associates.\u003c/p>\n\u003cp>https://www.instagram.com/p/B8hjZXUh9xk/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/guionmusic/\">Guion\u003c/a>, who’s been at Arizmendi for six years, took the time off to work on his creative pursuits. “I sing and I do music and it gave me a chance to work on my first single,” he says. “I have a song coming out probably in the beginning of March.”\u003c/p>\n\u003cp>In the year of closure at the Emeryville Arizmendi, one owner-baker left. Another worker, a prospect who was four months into his candidacy when the fire happened, was paid his agreed-upon share through the business’s closure and renovation. He’s since quit the job he took on to supplement his income during the closure, and to return to Arizmendi’s and continue his candidacy in hopes of become an owner.\u003c/p>\n\u003cp>“If I do have questions or concerns, there’s so much support here,” says Guion, who has worked across several popular bakeries in the East Bay. “You’re not left in the dark.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[aside postID='bayareabites_121670' hero='https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg' 'label='A Guide To The East Bay's Cooperative Food Businesses']\u003c/p>\n\n","blocks":[],"excerpt":"The worker-owned bakery retained all but one baker during an extended closure and renovation. ","status":"publish","parent":0,"modified":1582846320,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":722},"headData":{"title":"To the Relief of Neighbors, Emeryville Arizmendi's Reopens After Fire and Improvements | KQED","description":"The worker-owned bakery retained all but one baker during an extended closure and renovation. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136344 https://ww2.kqed.org/bayareabites/?p=136344","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/25/to-the-relief-of-regulars-emeryville-arizmendis-reopens-after-fire-and-improvements/","disqusTitle":"To the Relief of Neighbors, Emeryville Arizmendi's Reopens After Fire and Improvements","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136344/to-the-relief-of-regulars-emeryville-arizmendis-reopens-after-fire-and-improvements","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_121670","hero":"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg","label":"'label='A Guide To The East Bay's Cooperative Food Businesses'"},"numeric":["'label='A","Guide","To","The","East","Bay's","Cooperative","Food","Businesses'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After more than a year of closure, Arizmendi’s in Emeryville is open for business again. In December of 2018, a car collided with the worker-owned bakery’s rear wall, causing a fire and subsequent water damage. Two weeks ago, Arizmendi’s soft-opened its newly renovated shop to the joy of regulars who’d passed by the shuttered business for the last 15 months.\u003c/p>\n\u003cp>“We are fully operational at the moment but we have a few things missing,” shares baker and co-owner De’Quan Guion. “No one seems to be complaining though. Everyone’s so happy we’re just open.”\u003c/p>\n\u003cp>Indeed, many customers were openly overjoyed, walking in with greetings and welcoming back the staff. “I’m really glad they reopened,” sighed a customer finishing a slice. Her neighbor had told her the bakery was back in business. “Everybody comes here.”\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B8y8B-WBvyq"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\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>Opened in 2003, the bakery is one of five independently operating worker-owned sister bakeries serving up coffee, sweet and savory pastries, and their signature daily pizza and soups. During their year of closure, the Emeryville Arizmendi’s 16 baker-owners, ranging from two to 17 years in tenure, met monthly to plot their return. During that process, they were able to pay themselves using funds from the business’s savings and insurance, as well as a GoFundMe campaign that raised almost $14,000.\u003c/p>\n\u003cp>“If this would’ve happened to another bakery, it just would’ve been over with. Since this is our bakery and that was our money, we were able to make decisions on what we wanted to do with it,” Guion says. “It wasn’t just one person [saying] ‘Okay, that’s the end of the bakery, we’re not going to pay them.’”\u003c/p>\n\u003cp>The owners also decided to take this opportunity to renovate the bakery. “We all made the floor plan ourselves,” Guion explains. “We were able to say what we wanted to see changed. Everyone’s input got heard.” Part of the renovations include a brand new oven, a new customer area that includes a shallow bar wide enough for coffee and pastries, and new pastry cases.\u003c/p>\n\u003cp>In neighboring Berkeley and across the bridge in San Francisco, workers at Tartine Bakery outputs have been \u003ca href=\"https://www.kqed.org/news/11800580/workers-at-4-tartine-bakery-outlets-move-to-unionize-citing-high-cost-of-bay-area-living\" target=\"_blank\" rel=\"noopener noreferrer\">organizing to unionize\u003c/a> across the bakery’s four locations. Partly citing the Bay Area’s ever-increasing cost of living, Tartine’s employees are hoping to stabilize their employment at the popular bakery chain where, from their standpoint, staff retention hasn’t been a priority. The employees demands and their request for a union has been declined by Tartine management who have \u003ca href=\"https://twitter.com/TartineUnion/status/1232134197600509952\">recently hired\u003c/a> prominent union-busting firm, Cruz and Associates.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B8hjZXUh9xk"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/guionmusic/\">Guion\u003c/a>, who’s been at Arizmendi for six years, took the time off to work on his creative pursuits. “I sing and I do music and it gave me a chance to work on my first single,” he says. “I have a song coming out probably in the beginning of March.”\u003c/p>\n\u003cp>In the year of closure at the Emeryville Arizmendi, one owner-baker left. Another worker, a prospect who was four months into his candidacy when the fire happened, was paid his agreed-upon share through the business’s closure and renovation. He’s since quit the job he took on to supplement his income during the closure, and to return to Arizmendi’s and continue his candidacy in hopes of become an owner.\u003c/p>\n\u003cp>“If I do have questions or concerns, there’s so much support here,” says Guion, who has worked across several popular bakeries in the East Bay. “You’re not left in the dark.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_121670","hero":"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1466.jpg","label":"'label='A Guide To The East Bay's Cooperative Food Businesses'"},"numeric":["'label='A","Guide","To","The","East","Bay's","Cooperative","Food","Businesses'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136344/to-the-relief-of-regulars-emeryville-arizmendis-reopens-after-fire-and-improvements","authors":["11625"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1962","bayareabites_10028","bayareabites_1875"],"tags":["bayareabites_723","bayareabites_9955","bayareabites_843","bayareabites_9284","bayareabites_9835","bayareabites_14775","bayareabites_14161"],"featImg":"bayareabites_136350","label":"bayareabites"},"bayareabites_136164":{"type":"posts","id":"bayareabites_136164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136164","score":null,"sort":[1580256027000]},"guestAuthors":[],"slug":"decolonizing-food-from-california-to-palestine","title":"Decolonizing Food, from California to Palestine","publishDate":1580256027,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At the Museum of the African Diaspora, Reem Assil, Shakirah Simley and Laila el-Haddad shared solutions for food insecurity and cultural erasure. ","status":"publish","parent":0,"modified":1580267348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":833},"headData":{"title":"Decolonizing Food, from California to Palestine | KQED","description":"At the Museum of the African Diaspora, Reem Assil, Shakirah Simley and Laila el-Haddad shared solutions for food insecurity and cultural erasure. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136164 https://ww2.kqed.org/bayareabites/?p=136164","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/28/decolonizing-food-from-california-to-palestine/","disqusTitle":"Decolonizing Food, from California to Palestine","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136164/decolonizing-food-from-california-to-palestine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Saturday afternoon at the Museum of African Diaspora, Reem Assil served guests warm bowls of zibdiyit gambari, a rich Palestinian tomato and shrimp stew spiced with dill and cumin. In its Gazan birthplace, the dish has become a rarity. Israeli naval blockades have limited fishing along Gaza, the state’s only coast, driving the cost of seafood way beyond what most Palestinians can afford.\u003c/p>\n\u003cp>It’s with this in mind that Assil, who is of Palestinian and Syrian descent, prepared zibdiyit gambari for \u003ca href=\"https://www.moadsf.org/event/chef-in-residence-bryant-terry-presents-decolonize-your-food/\" target=\"_blank\" rel=\"noopener noreferrer\">Decolonize Your Food\u003c/a>, a program organized by \u003ca href=\"https://www.moadsf.org/chef-in-residence/\">Bryant Terry\u003c/a>, MoAD’s Chef in Residence, in conjunction with Middle East Children’s Alliance.\u003c/p>\n\u003cp>In the lobby of MoAD, Assil presented a survey of Palestinian cuisine including her deeply craveable version of musakhan, Palestine’s celebrated roasted chicken dish served over flatbread and an assortment of ful and hummus with pomegranates and crushed peppers to top. Each dish was served next to a stack of notecards describing its origin and cultural significance in Palestine’s current state.\u003c/p>\n\u003cfigure id=\"attachment_136168\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136168\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg\" alt=\"Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \" width=\"1920\" height=\"1207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-800x503.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-768x483.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/decolonizefood_1-1020x641.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zibdiyit gambari, a Palestinian tomato and shrimp stew, has been made a rarity due to fishing restrictions in Gaza. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With full bellies and probing minds, guests left the meal to witness a conversation between Assil; \u003ca href=\"https://twitter.com/gazamom?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">Laila el-Haddad\u003c/a>, author of the seminal book, \u003ci>The Gaza Kitchen: A Palestinian Culinary Journey\u003c/i>; and \u003ca href=\"https://twitter.com/ShakSimley\" target=\"_blank\" rel=\"noopener noreferrer\">Shakirah Simley\u003c/a>, writer, organizer and newly appointed director of San Francisco’s Office for Racial Equity.\u003c/p>\n\u003cp>Drawing on the kinship between the Palestinian movement for sovereignty and the fight for Civil Rights in the United States, the dialogue between Assil, el-Haddad and Simley honed in on the historical origins of social inequities that cause food insecurity and cultural erasure of cuisines and their cooks.\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>Though the two places rooting the conversation are thousands of miles apart, the speakers noted how land loss (especially of farmland), displacement and state violence have created similar circumstances for both black and brown Americans and Palestinians. Lack of clean water, inadequate access to fresh produce and inequitable employment opportunities resonated amongst the group. The women framed the parallels as an opportunity for solution sharing.\u003c/p>\n\u003cp>“If you solve for black people, you solve for everyone because you’re getting at deeply rooted causes,” said Simley. Food sovereignty, she emphasized, is unachievable without addressing redlining and other forms of institutionalized racism. Simley, who has organized around food justice for over a decade, noted that the city of San Francisco was behind many other major cities, including Oakland, in creating an office of racial inequity. All this despite the city's rapidly declining black population and the resulting attrition of black owned businesses—especially restaurants.\u003c/p>\n\u003cfigure id=\"attachment_136170\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136170\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg\" alt=\"Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/Fox-Nakai-10-1020x680.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley was recently appointed as the director of the Office of Racial Equity for the City and County of San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Assil, who runs \u003ca href=\"https://www.instagram.com/reemscalifornia/\" target=\"_blank\" rel=\"noopener noreferrer\">Reem’s\u003c/a> in Oakland’s Fruitvale Village and is set to open a second location of her bakery and restaurant at the former Mission Pie location in San Francisco, spoke about both the challenge and commitment to pay workers at her restaurant a fair and living wage. Her organizing background informs much of how she runs her restaurant. She opens Reem’s up as a gathering space for conversations lead by Jewish Voices for Peace Bay Area and hosts pop-ups from \u003ca href=\"https://www.instagram.com/qtvietcafe/\" target=\"_blank\" rel=\"noopener noreferrer\">QTViệt Cafe Collective\u003c/a> and Chicago’s \u003ca href=\"https://www.instagram.com/hudasupperclub/?hl=en\">Huda Supper Club\u003c/a>.\u003c/p>\n\u003cp>In el-Haddad's words, cooking can be “a quiet, daily resistance,” especially when done under the pressures she witnessed in Gaza. This felt especially true as she recounted a story from a Gazan woman who updated the author over Whatsapp on her efforts to make kousa mahshi, a Palestinian ground beef stuffed squash dish, over the course of a week. Once the woman got enough money for squash, she relayed that she hoped her husband had enough for ground beef. By week’s end, she joyfully shared with el-Haddad that they were able to gather all the ingredients needed to make the recipe.\u003c/p>\n\u003cp>In the Bay Area, home to decades of organizing for Palestinian sovereignty and the Black Panther Party’s radically compassionate Free Breakfast Program, these topics are not new. But familiarity with the theory of food equity has not totally informed praxis. Though organic and local are high in demand and supply, conversations around labor practices of farms and the restaurant industry are less urgent among the general population. More recently, native cuisines and indigenous food practices have come to the forefront thanks to the work of Vincent Medina and Louis Trevino of \u003ca href=\"https://www.makamham.com/cafeohlone\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Ohlone\u003c/a> in Berkeley.\u003c/p>\n\u003cp>As Simley noted, the story doesn’t end with organic kale. It continues with the person who picked that kale, whether they can afford to buy it themselves and the history of the land it was grown on.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A recording of the full conversation between Assil, Simley and el-Haddad is available \u003ca href=\"https://www.youtube.com/watch?v=ksD9YcP2rMg\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136164/decolonizing-food-from-california-to-palestine","authors":["11625"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_63","bayareabites_8770","bayareabites_50","bayareabites_1875","bayareabites_366","bayareabites_2035","bayareabites_90"],"tags":["bayareabites_9094","bayareabites_11889","bayareabites_10261","bayareabites_15552","bayareabites_15551","bayareabites_12297"],"featImg":"bayareabites_136166","label":"bayareabites"},"bayareabites_136067":{"type":"posts","id":"bayareabites_136067","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136067","score":null,"sort":[1578421274000]},"guestAuthors":[],"slug":"flavors-worth-finding-toothsome-dumplings-holiday-pandoro-and-more","title":"Flavors Worth Finding: Toothsome Dumplings, Holiday Pandoro and More","publishDate":1578421274,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_134814,bayareabites_20347,bayareabites_115175' label='More dumplings, Italian Christmas memories and Nyum Bai']\u003c/p>\n\u003ch2>Northern Chinese Dumplings at Yuanbao Jiaozi\u003c/h2>\n\u003cp>Dumplings are my happy food. I particularly love the Northern Chinese style of doughy, plump dumplings. You can feel the handiwork in each piece, hand-rolled and adorned with perfectly imperfect dimples. At Yuanbao Jiaozi, located in San Francisco’s Outer Sunset neighborhood, it’s fun to watch the ladies in the window working steadily and skillfully to create these ingot-shaped treasures. Each dumpling is boiled to order and delivered to your table from the vat of scalding water.\u003c/p>\n\u003cp>My mom, who grew up in Taiwan, was delighted by Yuanbao Jiaozi’s unique offering of seafood dumplings during our dinner. Standouts included sole fish and shiitake mushrooms, sole fish and green pepper, as well as the shrimp and zucchini dumplings—all filling combinations I had never come across in my food expeditions in the Bay Area.\u003c/p>\n\u003cp>I can’t order dumplings without a side of noodle soup. Nothing like carb on carb! For this visit, I ordered the pickled Chinese cabbage and beef noodle soup, whose bright, acidic flavors and beefy broth complemented the dumplings’ more subtle profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6i09QQBxXM/\u003c/p>\n\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Finding doughy seafood dumplings, pandoro and ground chicken surprises. ","status":"publish","parent":0,"modified":1578422572,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":963},"headData":{"title":"Flavors Worth Finding: Toothsome Dumplings, Holiday Pandoro and More | KQED","description":"Finding doughy seafood dumplings, pandoro and ground chicken surprises. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136067 https://ww2.kqed.org/bayareabites/?p=136067","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/07/flavors-worth-finding-toothsome-dumplings-holiday-pandoro-and-more/","disqusTitle":"Flavors Worth Finding: Toothsome Dumplings, Holiday Pandoro and More","path":"/bayareabites/136067/flavors-worth-finding-toothsome-dumplings-holiday-pandoro-and-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134814,bayareabites_20347,bayareabites_115175","label":"More dumplings, Italian Christmas memories and Nyum Bai "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Northern Chinese Dumplings at Yuanbao Jiaozi\u003c/h2>\n\u003cp>Dumplings are my happy food. I particularly love the Northern Chinese style of doughy, plump dumplings. You can feel the handiwork in each piece, hand-rolled and adorned with perfectly imperfect dimples. At Yuanbao Jiaozi, located in San Francisco’s Outer Sunset neighborhood, it’s fun to watch the ladies in the window working steadily and skillfully to create these ingot-shaped treasures. Each dumpling is boiled to order and delivered to your table from the vat of scalding water.\u003c/p>\n\u003cp>My mom, who grew up in Taiwan, was delighted by Yuanbao Jiaozi’s unique offering of seafood dumplings during our dinner. Standouts included sole fish and shiitake mushrooms, sole fish and green pepper, as well as the shrimp and zucchini dumplings—all filling combinations I had never come across in my food expeditions in the Bay Area.\u003c/p>\n\u003cp>I can’t order dumplings without a side of noodle soup. Nothing like carb on carb! For this visit, I ordered the pickled Chinese cabbage and beef noodle soup, whose bright, acidic flavors and beefy broth complemented the dumplings’ more subtle profile.\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>What I love about Yuanbao Jiaozi’s dumplings is that firm, doughy consistency. In Italy, this prized texture is described as “al dente.” In Taiwan, it’s referred to as “Q,”, pronounced like the letter, often used to describe the ideal \"toothiness\" of boba or stewed beef tendon. Well, Yuanbao Jiaozi’s dumplings definitely have that “Q.” Dipped in a bit of the chili oil provided in jars at each table, with a steaming side of noodle soup—that’s pure comfort to me.—\u003cem>Vic Chin, Coordinating Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136072\" class=\"wp-caption alignnone\" style=\"max-width: 985px\">\u003cimg class=\"size-full wp-image-136072\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png\" alt=\"Pandoro, panettone's dry fruit free cousin.\" width=\"985\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro.png 985w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-160x166.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-800x832.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/pandoro-768x798.png 768w\" sizes=\"(max-width: 985px) 100vw, 985px\">\u003cfigcaption class=\"wp-caption-text\">Pandoro, panettone's dried fruit free cousin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pandoro, a Satisfying Winter Dessert\u003c/h2>\n\u003cp>As a child, I made the compromise of eating around the raisins and candied fruits of panettone. A holiday dessert tradition that spread from Italy to East Africa and South America, panettone’s tall, trapezoidal boxes hang like decorations on Christmas across many homes around the world. Lately, instead of leaving a trail of dried fruits on my plate, I opt for pandoro, a cousin to panettone that features a similarly egg-enriched, fermented dough without any interruptions from lifeless fruits. Finished off with a dusting of sugar on its distinct triangular ridges, pandoro is a sight to behold. (Some cut the bread horizontally and stack it to resemble a snowy Christmas tree.)\u003c/p>\n\u003cp>Pandoro and panettone’s appeal live in their airy, soft texture, which is achieved through the sweet bread’s patient rising period. Both breads pair well with coffee and tea, and absorb whipped mascarpone and other toppings especially well when toasted. Never a cloying dessert, pandoro is balanced in its sugar—a satisfying sweet that doesn’t leave you sluggish.\u003c/p>\n\u003cp>May it be through the local East African population or the region’s European inclinations, Bay Area grocery stores seem to always carry panettone and its different iterations from December into the new year. Some years back, I noticed Trader Joe’s offered a chocolate panettone. Though markedly sweeter, chocolate is much more acceptable than dried fruit in my opinion. One can also find the holiday sweet bread at various Eritrean and Ethiopian specialty food stores like Zion Market on Oakland’s Telegraph Avenue. Lucky for me, the variety means I never have to eat around raisins and candied oranges.—\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6i09QQBxXM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Cha La Pov at Nyum Bai\u003c/h2>\n\u003cp>Since its brick-and-mortar opening in 2018, Cambodian eatery Nyum Bai has become one of the most well reviewed restaurants in the Bay Area, collecting a Bib Gourmand pick from Michelin and a semifinalist nod from the James Beard Awards along the way. Even with this fanfare, chef Nite Yun’s restaurant, tucked in a corner of the complex across from Fruitvale BART station, continues to offer affordable and delightful dishes like cha la pov, a stir fried kabocha squash dish with ground chicken and eggs, topped with chrysanthemum and scallions.\u003c/p>\n\u003cp>Served with a bowl of rice, the plate featured a mix of ingredients that I hadn’t seen together. Yet it delivered a familiar joy—a balanced offering of starch and protein, lightly sweet but decidedly savory. I’m sometimes too lazy to cook kabocha at home because its shell can be more work than a softer squash, so I was happy to encounter the seasonally appropriate gourd at Nyum Bai. And though I can’t say I detected the chrysanthemum in the dish, the scallions provided a bright zing—both visually and in terms of taste.\u003c/p>\n\u003cp>The part of cha la pov I’m still thinking about is the ground chicken: clumped together by the egg, it provided a really satisfying bite. I’d never think to mix chicken and eggs in that way, but now I can’t help but think chicken is a great alternative to pork, and even a first choice as a flavor-absorbing, textured meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next morning, I ate the leftover rice and cha la pov for breakfast. Maybe it was my hunger or the rice and stir fry spending all night mingling in the same container, but it tasted even better.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136067/flavors-worth-finding-toothsome-dumplings-holiday-pandoro-and-more","authors":["11625"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_15298","bayareabites_1544","bayareabites_9710","bayareabites_2757","bayareabites_2916","bayareabites_8648","bayareabites_323"],"featImg":"bayareabites_136070","label":"bayareabites"},"bayareabites_135820":{"type":"posts","id":"bayareabites_135820","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135820","score":null,"sort":[1575936742000]},"guestAuthors":[],"slug":"flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","publishDate":1575936742,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_133626,news_10966514,bayareabites_78315' label='More servings of silog, malfatti, and Olivier salad']\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B5GFpksBapy/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","status":"publish","parent":0,"modified":1575938141,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":824},"headData":{"title":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup | KQED","description":"KQED Arts & Culture writers recommend Filipino silog, Italian malfatti and Olivier salad from the former Soviet Union. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135820 https://ww2.kqed.org/bayareabites/?p=135820","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/09/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup/","disqusTitle":"Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, the staff at KQED Arts & Culture shares recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133626,news_10966514,bayareabites_78315","label":"More servings of silog, malfatti, and Olivier salad "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n \u003c/p>\n\u003ch2>Gateway Kitchen’s Crispy Chicken\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cold day food cravings don't always call for soup—sometimes you want proper texture. So o\u003c/span>\u003cspan style=\"font-weight: 400\">n a recent chilly evening, my boyfriend and I headed to a small Filipino restaurant in Daly City called\u003ca href=\"https://www.yelp.com/biz/gateway-kitchen-daly-city\"> Gateway Kitchen\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Its menu is as efficiently sized as its interior, with silog, a hearty, classic breakfast dish, as the main offering. Each variety comes with a different protein, including crispy chicken, longanisa, bacon, Hong Kong-style pork chops and more. We chose a crispy chicken silog and a longanisa silog with a side of bacon, and each came with a heaping mound of garlic rice and pineapple. (We also added eggs to both orders.)\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135823\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135823\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg\" alt=\"Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/gatewaykitche_1-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gateway Kitchen's longanisa silog served with a side of bacon and garlic rice. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At Gateway Kitchen, when you tap the surface of the chicken with a fork, the crispy, hard shell taps back. Imagine how satisfying it is to hear the crispy crunch when your fork and knife first breach that umami shell—yep, it was just as good as you’re thinking! The fatty longanisa and crispy bacon provided a great texture and flavor contrast to the garlic rice, especially once we broke the yolk and mixed it all together.\u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\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>\u003cspan style=\"font-weight: 400\">And yes, I’m still thinking about that crispy chicken over a week later!—\u003cem>Grace Cheung\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>MAMA Oakland's Prix-Fixe Menu\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">After a trusted recommendation, I dragged along two friends to try \u003ca href=\"https://mama-oakland.com/\">MAMA Oakland\u003c/a>’s fairly affordable $30 three-course dinner. The restaurant opened this summer amid a stretch of eateries and bars on Grand Avenue, and its seasonal prix-fixe offerings make it a standout—and a hard reservation to snag on a Friday night. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Luckily, MAMA saves room for walk-ins, so my group and I settled at a cozy corner table with prime people-watching views to contemplate the night’s choices. Roasted mushroom soup or fennel-and-blood orange salad with toasted walnuts for the first course? Spaghetti with meatballs or malfatti with roasted vegetables for the second? And finally, our dessert options were a pumpkin cheesecake with rosemary graham crust or a spiced persimmon upside-down cake.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B5GFpksBapy"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Between the three of us, we were able to order every dish. But I’m here to tell you about the malfatti: the delicate spinach-and-cheese dumplings sat on a butternut squash purée, leaning on roasted root vegetables, all glistening in brown butter and topped with crispy sage. It was a thoughtful and delicious dish—so good that nothing was left on the plate by the end.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The rest of the meal was also carefully prepared and lovely, and not just for its price. Also noteworthy is MAMA’s wine list, which is much longer than its food menu. (The restaurant’s owners first started with the wine bar Bay Grape, just a block west on Grand.) I’m going back to MAMA, and probably very soon.—\u003cem>Ruth Gebreyesus\u003c/em>\u003c/span>\u003c/p>\n\u003ch2>Homemade Belarusian Classics on Thanksgiving\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">The best thing I ate recently was a Thanksgiving meal at my mom’s place in Hayward, which featured a mix of American dishes like roasted turkey, mashed potatoes, gravy and a delicious truffle salt stuffing, and a couple of classics on the table from Belarus. My mom brought back our childhood favorites, including Russian-style deviled eggs made with mushrooms and fresh dill, and the rich Olivier salad, which is eaten across many former-Soviet nations. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Like many other salads from the region, Olivier is dressed in mayonnaise and resembles a potato salad but with more “stuff” in it: cubed potatoes, carrots, peas, mushrooms, eggs and a cured meat of some kind, usually ham. I had this dish at every family gathering growing up, but nowadays I eat it on rare occasions since it’s more laborious to put together than your average green salad. (If I'm craving it I head to San Francisco's \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.newworldmarketsf.com/gallery\">New World Market\u003c/a> to get my fix.) \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135825\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135825\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg\" alt=\"The spread at Masha Pershay's mother's house on Thanksgiving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-160x213.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-800x1067.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-768x1024.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-1020x1360.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/IMG_5871-900x1200.jpeg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spread at Masha Pershay's mother's house on Thanksgiving. \u003ccite>(Oxana Sapronova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For dessert, I was reunited with another childhood favorite, medovik, a Slavic honey cake made by my sister’s friend, who’s from Kazakhstan. Made from several thin layers of soft, honey-sweetened sponge cake with sour cream in between, the velvety, soft texture and balanced sweetness of medovik was the best way round out the holiday meal.—\u003cem>Masha Pershay\u003c/em>\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup","authors":["11625","5083"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_8770","bayareabites_1763","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_16243","bayareabites_9710","bayareabites_16515","bayareabites_330","bayareabites_725","bayareabites_755","bayareabites_16252","bayareabites_16516"],"featImg":"bayareabites_135822","label":"bayareabites"},"bayareabites_135744":{"type":"posts","id":"bayareabites_135744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135744","score":null,"sort":[1575309233000]},"guestAuthors":[],"slug":"peppermint-biscuit-donuts","title":"Peppermint Biscuit Donuts","publishDate":1575309233,"format":"standard","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15122,"site":"bayareabites"},"content":"\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n[aside tag='holiday-recipes' num='2' label='More Holiday Recipes']\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Meet your new favorite holiday dessert hack: biscuit donuts.","status":"publish","parent":0,"modified":1575309233,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":458},"headData":{"title":"Peppermint Biscuit Donuts | KQED","description":"Meet your new favorite holiday dessert hack: biscuit donuts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135744 https://ww2.kqed.org/bayareabites/?p=135744","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/02/peppermint-biscuit-donuts/","disqusTitle":"Peppermint Biscuit Donuts","path":"/bayareabites/135744/peppermint-biscuit-donuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Biscuit donuts might be one of the greatest dessert hacks of all time! Grab your favorite refrigerated tube of biscuit dough from the store. Yes, the ones you have to smack against your counter to pop open!\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"holiday-recipes","num":"2","label":"More Holiday Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI highly recommend classic Pillsbury Grands! Flakey Layered Biscuit Dough and avoid anything that’s described as “homestyle”. The layered biscuit doughs allow for a smoother donut texture after frying. One thing to keep in mind is that the texture of biscuit donuts are naturally more dense and slightly chewier than your typical homemade donut dough.\u003c/p>\n\u003cp>Fry up the individual biscuit rounds until they’re golden brown and cooked through. You can also roll out the biscuit dough just slightly and cut out mini donut holes using a small cookie cutter or the tip of a large piping tip. The mini donut holes will cook up in no time. \u003c/p>\n\u003cp>Decorating donuts also make for an excellent holiday party activity! These biscuit donuts can be fried in advance and kept in an airtight container until ready to glaze and decorate later. Right before you’re about to decorate, whisk together the powdered sugar, peppermint extract, and milk until you have your desired consistency. I prefer a relatively thick glaze to hold up to the holiday sprinkles and candies. \u003c/p>\n\u003cp>The sprinkles and peppermint candies will keep well on the donuts for a few hours but may have a tendency to melt after about a day… if your donuts last that long!\u003c/p>\n\u003ch2>Peppermint Biscuit Donuts\u003c/h2>\n\u003cp>\u003ci>Makes 8 large donuts\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg\" alt=\"\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-135748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/peppermint-biscuit-donuts-tray-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Decorating donuts also make for an excellent holiday party activity \u003ccite>(Kristina Cho/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 tube of biscuit dough\u003c/li>\n\u003cli>Canola oil for frying\u003c/li>\n\u003cli>1 ¼ cup powdered sugar\u003c/li>\n\u003cli>½ tsp peppermint extract\u003c/li>\n\u003cli>Pinch of salt\u003c/li>\n\u003cli>1-2 tbsp milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>For the topping:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Crush peppermint candies\u003c/li>\n\u003cli>Holiday Sprinkles\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Heat canola oil in a pot to 360 degrees.\u003c/li>\n\u003cli>Remove biscuit dough from the tube. If you want to make mini donuts, roll out the biscuit dough and cut out mini donuts with a small round cookie cutter or tip of a large piping tip.\u003c/li>\n\u003cli>Fry large donuts for 2-3 minutes on one side, flip and cook the other side for another 2-3 minutes. Small donuts will cook completely in about 2 minutes. \u003c/li>\n\u003cli>Remove donuts from oil and place on a wire rack to cool. Donuts should be golden brown and cooked through in the center.\u003c/li>\n\u003cli>Whisk together powdered sugar, peppermint extract, salt, and milk. Add a bit more milk or powdered sugar to achieve desired consistency. \u003c/li>\n\u003cli>Dip the cooled donuts in the glaze and top with peppermint candies and sprinkles. Allow glaze to harden and enjoy!\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135744/peppermint-biscuit-donuts","authors":["11641"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_1653","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_16479","bayareabites_16508","bayareabites_16509","bayareabites_9710","bayareabites_16317"],"featImg":"bayareabites_135747","label":"bayareabites_15122"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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