What the Holidays Mean for Me, a Chef Who Left Oakland for Senegal
Korean, Swedish and Persian Dishes for Winter Solstice
Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant
Seafood Lovers, Rejoice: Dungeness Crab Season Is On
Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros
Flavors Worth Finding: Winter Comfort Food Isn't Always About Soup
Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture
Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away
Fresh Farmers Market Picks for Your Holiday Table
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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. 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Here, she shares her plans for the holidays, away from the Bay Area that she’d made her home. \u003c/em>\u003c/p>\n\u003cp>Thanksgiving and Christmas are hard for me. Allow me to give you some context.\u003c/p>\n\u003cp>Currently, I live in the capital city of Dakar. I moved to Senegal several weeks ahead of the 2020 presidential elections. I was under duress. COVID-19 was in its first phase, blazing largely through the Black and Latinx community. Statistics persisted showing an acutely disproportionate illustration of how, once again, Black people bear the brunt of national degradation due to white tyranny. I've never been able to dismiss this factuality as happenstance or coincidence.\u003c/p>\n\u003cp>The anxiety and upset I experienced during this time due to the blatant dehumanization of Black people perpetuated by American hypocrisy was paramount. The efforts made to carry on about my business became more and more dreadful, and caused a series of health problems that affected my fertility, mental health and physical well-being. Essentially, this country was killing me. I was facing a near-nervous breakdown and, even deeper than that, I was embodying the same energy that my life’s work seeks to extinguish in the world. I was bitter, angry, and most importantly I was hurt. I was in dire need of reconnecting to my center, so radical self-care was the recipe for my resurrection. Such precious time with myself lent the opportunity to understand that at the heart of my disdain was the culture of America, and its systems of oppression and racism. Within six weeks of my revelation, I was on Sénégalais land. \u003c/p>\n\u003cp>So I find myself here in Dakar during the American holiday months and a global pandemic. Every aspect of my life has shifted, so I’ll explain first what that shift looks like for me here. \u003c/p>\n\u003cfigure id=\"attachment_139689\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-800x798.jpg\" alt=\"For the first time in years, Monifa Dayo won't spend this holiday season in Oakland, but rather, in Dakar.\" width=\"800\" height=\"798\" class=\"size-medium wp-image-139689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-800x798.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-1020x1018.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-768x766.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_.jpg 1242w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the first time in years, Monifa Dayo won't spend this holiday season in Oakland, but rather, in Dakar. \u003ccite>(Courtesy Monifa Dayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Senegal finds itself at the top of a global ranking in its response to COVID-19. As a result, cases are low and the death toll is miniscule, considering the density of the country. One can attribute this success largely to the government’s early response and firm actions rooted in science-based information, prompt and reliable testing, a clear and detailed plan of action and consistent national messaging to its constituents. Yet as I’m constantly reminded, this virus exists and still very much affects the people of Senegal. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I live in an economically modest neighborhood where the idea of America likens itself to an iconic dream sold through Hollywood movies. The concept of being here in Dakar during Christmas and not the perceived money pot of America is baffling for some of my friends. As I speak French, I find difficulties in expressing detailed matters of the heart, so I simply state that I do not like America and I find more happiness here. People never ask me about Thanksgiving, as it’s strictly an American festivity, but Christmas has global appeal.\u003c/p>\n\u003cp>When I analyze the premise of Thanksgiving, I’m constantly wondering why we celebrate the start of the genocide of an indigenous people on their own native land. This brainwashing of Thanksgiving has embedded itself into the lifestyles of Black Americans and non-Black Americans alike. I actually understand why. A fundamental emotion all humans experience is this desire to be in community, to be loved and to love. Thanksgiving offers a resolve to these essential feelings of gratitude, generosity, family and feasting, even if such festive roots are cursory or delusional.\u003c/p>\n\u003cfigure id=\"attachment_139687\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-800x533.jpg\" alt=\"A scene from one of Monifa Dayo's supper clubs in Oakland. \" width=\"800\" height=\"533\" class=\"size-medium wp-image-139687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A scene from one of Monifa Dayo's supper clubs in Oakland. \u003ccite>(Fox Nakai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dominant religion in Senegal is Islam, though there are those who identify with Christianity as well. (The coolest part of Christmas here is that Santa Claus is Black.) I’ve always had a bit of a love/hate relationship with Christmas. Most years I end up stewing with sadness in my Oakland apartment alone, wishing I had someone to share a moment with. Although one year, as a child, I recall waking up on Christmas morning with my siblings to find brand new bikes waiting for us all. To this day that memory serves as a respite from life’s inevitable tribulations.\u003c/p>\n\u003cp>In my apartment building here in Dakar, my friend and landlord (she is American and her husband is Sénégalais) is excited to wrap gifts for her children and embody an American-style expression of Christmas. I wish I could get into it, but honestly, I just want to make really good food, sit on my balcony and ponder my life.\u003c/p>\n\u003cp>As a chef, I’m placed in an interesting situation regarding the holidays. There is an assumption that I revel in this moment all year—rubbing my hands together and salivating about all of the business to come my way. But that’s not true for me. Being a food industry professional, all I want to do is shop at open air markets, bask in the glory of seasonal produce, adopt new and creative ways of expressing said produce and share elaborate or modest meals with friends and family. But I am here in Senegal, and not afforded that luxury.\u003c/p>\n\u003cfigure id=\"attachment_139686\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait.jpg\" alt=\"Monifa Dayo.\" width=\"600\" height=\"800\" class=\"size-full wp-image-139686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait-160x213.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Monifa Dayo. \u003ccite>(Courtesy Monifa Dayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I will do instead to celebrate the holidays, considering COVID-19 restrictions and my geographic location, is this: I will be grateful for all that I am so privileged to have. I, too, live a modest life, yet I maintain two homes on two different continents, I am healthy and I am gainfully employed. My family is all COVID-free, and we are expecting a new addition to the family this New Year. I will buy small gifts for the children in my life here; I can’t help it, and I love them dearly. I will cook something special for myself, maybe lamb or a family favorite, Soupa Kanja (okra soup), with all of the seafood I can find. \u003c/p>\n\u003cp>My heart is quite heavy as I write, weeping tears of liberated sorrow. Whichever course of holiday action I take, I’m confident it will never resemble the life once experienced without the constraints of social distancing and the geographic distance Africa presents. I will attempt to Facetime with my father and my dear friends. COVID-19 exacerbated the symptoms of the racist society America is founded on, and I’m grateful for such unmasking while acknowledging there is so much more heartache ahead.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The pandemic has placed a dagger into the heart of the community, causing us to go deeper and forge a new expression of who we are and what honestly matters to us most. May these moments never be in vain.\u003c/p>\n\n","blocks":[],"excerpt":"In Dakar, during the American holiday months and a global pandemic, every aspect of my life has shifted.","status":"publish","parent":0,"modified":1621555206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1184},"headData":{"title":"What the Holidays Mean for Me, a Chef Who Left Oakland for Senegal | KQED","description":"In Dakar, during the American holiday months and a global pandemic, every aspect of my life has shifted.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139637 https://ww2.kqed.org/bayareabites/?p=139637","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/12/14/what-the-holidays-mean-for-me-a-chef-who-left-oakland-for-senegal/","disqusTitle":"What the Holidays Mean for Me, a Chef Who Left Oakland for Senegal","source":"Commentary","sourceUrl":"https://www.kqed.org/artscommentary","nprByline":"Monifa Dayo","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139637/what-the-holidays-mean-for-me-a-chef-who-left-oakland-for-senegal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Monifa Dayo is a chef and author who recently left Oakland for Senegal due to the United States’ racism and response to the COVID-19 pandemic. Here, she shares her plans for the holidays, away from the Bay Area that she’d made her home. \u003c/em>\u003c/p>\n\u003cp>Thanksgiving and Christmas are hard for me. Allow me to give you some context.\u003c/p>\n\u003cp>Currently, I live in the capital city of Dakar. I moved to Senegal several weeks ahead of the 2020 presidential elections. I was under duress. COVID-19 was in its first phase, blazing largely through the Black and Latinx community. Statistics persisted showing an acutely disproportionate illustration of how, once again, Black people bear the brunt of national degradation due to white tyranny. I've never been able to dismiss this factuality as happenstance or coincidence.\u003c/p>\n\u003cp>The anxiety and upset I experienced during this time due to the blatant dehumanization of Black people perpetuated by American hypocrisy was paramount. The efforts made to carry on about my business became more and more dreadful, and caused a series of health problems that affected my fertility, mental health and physical well-being. Essentially, this country was killing me. I was facing a near-nervous breakdown and, even deeper than that, I was embodying the same energy that my life’s work seeks to extinguish in the world. I was bitter, angry, and most importantly I was hurt. I was in dire need of reconnecting to my center, so radical self-care was the recipe for my resurrection. Such precious time with myself lent the opportunity to understand that at the heart of my disdain was the culture of America, and its systems of oppression and racism. Within six weeks of my revelation, I was on Sénégalais land. \u003c/p>\n\u003cp>So I find myself here in Dakar during the American holiday months and a global pandemic. Every aspect of my life has shifted, so I’ll explain first what that shift looks like for me here. \u003c/p>\n\u003cfigure id=\"attachment_139689\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-800x798.jpg\" alt=\"For the first time in years, Monifa Dayo won't spend this holiday season in Oakland, but rather, in Dakar.\" width=\"800\" height=\"798\" class=\"size-medium wp-image-139689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-800x798.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-1020x1018.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_-768x766.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Lake_.jpg 1242w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">For the first time in years, Monifa Dayo won't spend this holiday season in Oakland, but rather, in Dakar. \u003ccite>(Courtesy Monifa Dayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Senegal finds itself at the top of a global ranking in its response to COVID-19. As a result, cases are low and the death toll is miniscule, considering the density of the country. One can attribute this success largely to the government’s early response and firm actions rooted in science-based information, prompt and reliable testing, a clear and detailed plan of action and consistent national messaging to its constituents. Yet as I’m constantly reminded, this virus exists and still very much affects the people of Senegal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I live in an economically modest neighborhood where the idea of America likens itself to an iconic dream sold through Hollywood movies. The concept of being here in Dakar during Christmas and not the perceived money pot of America is baffling for some of my friends. As I speak French, I find difficulties in expressing detailed matters of the heart, so I simply state that I do not like America and I find more happiness here. People never ask me about Thanksgiving, as it’s strictly an American festivity, but Christmas has global appeal.\u003c/p>\n\u003cp>When I analyze the premise of Thanksgiving, I’m constantly wondering why we celebrate the start of the genocide of an indigenous people on their own native land. This brainwashing of Thanksgiving has embedded itself into the lifestyles of Black Americans and non-Black Americans alike. I actually understand why. A fundamental emotion all humans experience is this desire to be in community, to be loved and to love. Thanksgiving offers a resolve to these essential feelings of gratitude, generosity, family and feasting, even if such festive roots are cursory or delusional.\u003c/p>\n\u003cfigure id=\"attachment_139687\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-800x533.jpg\" alt=\"A scene from one of Monifa Dayo's supper clubs in Oakland. \" width=\"800\" height=\"533\" class=\"size-medium wp-image-139687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai-1536x1024.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.FoxNakai.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A scene from one of Monifa Dayo's supper clubs in Oakland. \u003ccite>(Fox Nakai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dominant religion in Senegal is Islam, though there are those who identify with Christianity as well. (The coolest part of Christmas here is that Santa Claus is Black.) I’ve always had a bit of a love/hate relationship with Christmas. Most years I end up stewing with sadness in my Oakland apartment alone, wishing I had someone to share a moment with. Although one year, as a child, I recall waking up on Christmas morning with my siblings to find brand new bikes waiting for us all. To this day that memory serves as a respite from life’s inevitable tribulations.\u003c/p>\n\u003cp>In my apartment building here in Dakar, my friend and landlord (she is American and her husband is Sénégalais) is excited to wrap gifts for her children and embody an American-style expression of Christmas. I wish I could get into it, but honestly, I just want to make really good food, sit on my balcony and ponder my life.\u003c/p>\n\u003cp>As a chef, I’m placed in an interesting situation regarding the holidays. There is an assumption that I revel in this moment all year—rubbing my hands together and salivating about all of the business to come my way. But that’s not true for me. Being a food industry professional, all I want to do is shop at open air markets, bask in the glory of seasonal produce, adopt new and creative ways of expressing said produce and share elaborate or modest meals with friends and family. But I am here in Senegal, and not afforded that luxury.\u003c/p>\n\u003cfigure id=\"attachment_139686\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait.jpg\" alt=\"Monifa Dayo.\" width=\"600\" height=\"800\" class=\"size-full wp-image-139686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2020/12/Monifa.Portrait-160x213.jpg 160w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Monifa Dayo. \u003ccite>(Courtesy Monifa Dayo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What I will do instead to celebrate the holidays, considering COVID-19 restrictions and my geographic location, is this: I will be grateful for all that I am so privileged to have. I, too, live a modest life, yet I maintain two homes on two different continents, I am healthy and I am gainfully employed. My family is all COVID-free, and we are expecting a new addition to the family this New Year. I will buy small gifts for the children in my life here; I can’t help it, and I love them dearly. I will cook something special for myself, maybe lamb or a family favorite, Soupa Kanja (okra soup), with all of the seafood I can find. \u003c/p>\n\u003cp>My heart is quite heavy as I write, weeping tears of liberated sorrow. Whichever course of holiday action I take, I’m confident it will never resemble the life once experienced without the constraints of social distancing and the geographic distance Africa presents. I will attempt to Facetime with my father and my dear friends. COVID-19 exacerbated the symptoms of the racist society America is founded on, and I’m grateful for such unmasking while acknowledging there is so much more heartache ahead.\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>The pandemic has placed a dagger into the heart of the community, causing us to go deeper and forge a new expression of who we are and what honestly matters to us most. May these moments never be in vain.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139637/what-the-holidays-mean-for-me-a-chef-who-left-oakland-for-senegal","authors":["byline_bayareabites_139637"],"categories":["bayareabites_16558","bayareabites_16627","bayareabites_17082","bayareabites_1763"],"tags":["bayareabites_558","bayareabites_17051","bayareabites_17052","bayareabites_14757","bayareabites_17050"],"featImg":"bayareabites_139688","label":"source_bayareabites_139637"},"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_139566":{"type":"posts","id":"bayareabites_139566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139566","score":null,"sort":[1605742630000]},"guestAuthors":[],"slug":"ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\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>\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/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_136002":{"type":"posts","id":"bayareabites_136002","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136002","score":null,"sort":[1576771246000]},"guestAuthors":[],"slug":"seafood-lovers-rejoice-dungeness-crab-season-is-on","title":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On","publishDate":1576771246,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Dungeness crab season in California has officially begun after\u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\"> a delay\u003c/a> issued by the state's Department of Fish and Wildlife. The month-long wait allowed whales to safely migrate south for the winter without getting caught in crab fishing lines.\u003c/p>\n\u003cp>In a video posted earlier this week, Berkeley- and San Francisco-based sustainable fishmonger Monterey Fish Market showed boats collecting bucket loads that have already arrived at Bay Area restaurants by now.\u003c/p>\n\u003cp>https://www.instagram.com/p/B6OSMnbhj1g/\u003c/p>\n\u003cp>Chef Edward Wooley, who runs Oakland pop-up \u003ca href=\"https://www.instagram.com/chefsmelly/?hl=en\">Chef Smelly\u003c/a>, posted a photo yesterday showing a pair of crabs dressed in garlic and butter on a glistening bed of noodles. While\u003ca href=\"https://www.instagram.com/sisterrestaurant/\"> Sister\u003c/a> on Grand Avenue has incorporated the crustaceans into their pasta dishes, starting Dec. 31 they'll feature whole and half crabs paired with absinthe cocktails. You can expect crabs to crawl into many more Bay Area restaurants and holiday dinners in the coming months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Dungeness crab season in California is officially on after a month-long delay to allow whales to safely migrate south. ","status":"publish","parent":0,"modified":1576780012,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":157},"headData":{"title":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On | KQED","description":"Dungeness crab season in California is officially on after a month-long delay to allow whales to safely migrate south. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136002 https://ww2.kqed.org/bayareabites/?p=136002","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/19/seafood-lovers-rejoice-dungeness-crab-season-is-on/","disqusTitle":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136002/seafood-lovers-rejoice-dungeness-crab-season-is-on","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dungeness crab season in California has officially begun after\u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\"> a delay\u003c/a> issued by the state's Department of Fish and Wildlife. The month-long wait allowed whales to safely migrate south for the winter without getting caught in crab fishing lines.\u003c/p>\n\u003cp>In a video posted earlier this week, Berkeley- and San Francisco-based sustainable fishmonger Monterey Fish Market showed boats collecting bucket loads that have already arrived at Bay Area restaurants by now.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6OSMnbhj1g"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Edward Wooley, who runs Oakland pop-up \u003ca href=\"https://www.instagram.com/chefsmelly/?hl=en\">Chef Smelly\u003c/a>, posted a photo yesterday showing a pair of crabs dressed in garlic and butter on a glistening bed of noodles. While\u003ca href=\"https://www.instagram.com/sisterrestaurant/\"> Sister\u003c/a> on Grand Avenue has incorporated the crustaceans into their pasta dishes, starting Dec. 31 they'll feature whole and half crabs paired with absinthe cocktails. You can expect crabs to crawl into many more Bay Area restaurants and holiday dinners in the coming months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136002/seafood-lovers-rejoice-dungeness-crab-season-is-on","authors":["11625"],"categories":["bayareabites_63","bayareabites_8770","bayareabites_50","bayareabites_10028","bayareabites_1763","bayareabites_366","bayareabites_60"],"tags":["bayareabites_564","bayareabites_10886","bayareabites_523","bayareabites_14757"],"featImg":"bayareabites_136005","label":"bayareabites"},"bayareabites_135537":{"type":"posts","id":"bayareabites_135537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135537","score":null,"sort":[1576528389000]},"guestAuthors":[],"slug":"dominica-rice-cisneros-holiday-tamales","title":"Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros","publishDate":1576528389,"format":"standard","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"During the holidays, it’s all about the tamales in Dominica Rice-Cisneros' home, and, luckily, they're easy to prepare. ","status":"publish","parent":0,"modified":1576792761,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["https://www.youtube.com/embed/Ybtjzl4RUtk"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":329},"headData":{"title":"Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros | KQED","description":"During the holidays, it’s all about the tamales in Dominica Rice-Cisneros' home, and, luckily, they're easy to prepare. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135537 https://ww2.kqed.org/bayareabites/?p=135537","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/16/dominica-rice-cisneros-holiday-tamales/","disqusTitle":"Celebrity Chefs Recipes: Holiday Tamales by Dominica Rice-Cisneros","path":"/bayareabites/135537/dominica-rice-cisneros-holiday-tamales","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s important to make tamales all year round, but these are the backbone of my family’s holiday diet. It’s all about the tamales for the whole month of December!\u003c/p>\n\u003cp>Without the masa, you don’t have tamales. You can buy masa preparada para tamales (fresh corn masa) from your favorite Molino such as la Finca in Oakland, and you can just grab corn husks from your local bodega. I’m showing you how to make pork and black bean tamales today, but you can use whatever filling you’d like.\u003c/p>\n\u003cp>To cook your tamales, just steam them — I use a dim sum steamer from Chinatown.\u003c/p>\n\u003cp>\u003ciframe title=\"Dominica Rice-Cisneros’ Holiday Tamales | Celebrity Chefs | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/Ybtjzl4RUtk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003ch3>Holiday Tamales\u003c/h3>\n\u003cp>\u003ci>Makes approximately 24 tamales\u003c/i>\u003c/p>\n\u003ch2>Pork Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 pound masa preparada para tamales\u003c/li>\n\u003cli>1 8 oz. can of pitted, whole black mission olives (discard juice)\u003c/li>\n\u003cli>1 8 oz. can of sliced, pickled jalapenos (discard juice)\u003c/li>\n\u003cli>Pork roast with guajillo chile salsa (or other cooked pork)\u003c/li>\n\u003cli>Two bags of corn husks soaked in hot water for an hour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place corn husk on board and spread 3 tablespoons of fresh masa into 3-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full cooked pork, olive and jalapeno.\u003c/li>\n\u003cli>Fold corn husk over to make a neat package, tying with a thin strip of husk if desired. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours.\u003c/li>\n\u003c/ol>\n\u003ch2>Black Bean Tamales\u003c/h2>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds masa preparada para tamales\u003c/li>\n\u003cli>3 cups refried black beans\u003c/li>\n\u003cli>½ cup Queso fresco\u003c/li>\n\u003cli>Epazote leaves\u003c/li>\n\u003cli>Frozen banana leaves cut, washed and toasted\u003c/li>\n\u003cli>Parchment paper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Place banana leave on square of clean parchment paper. Spread 3 tablespoons of fresh masa into 4-inch wide disk.\u003c/li>\n\u003cli>Top with spoon full black beans, wedge of cheese and sprig of epazote or cilantro.\u003c/li>\n\u003cli>Fold banana leaves over to make a neat square package. Wrap with parchment. Repeat.\u003c/li>\n\u003cli>Steam for 2 hours. Top with favorite mole.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_136026\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-136026 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg\" alt=\"Chef Dominica Rice-Cisneros with a plate of finished tamales\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/DSCF5311.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dominica Rice-Cisneros with a plate of finished tamales \u003ccite>(Vic Chin / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135537/dominica-rice-cisneros-holiday-tamales","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_12744","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_558","bayareabites_16479","bayareabites_8647","bayareabites_574","bayareabites_16288"],"featImg":"bayareabites_136018","label":"bayareabites_16039"},"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_135776":{"type":"posts","id":"bayareabites_135776","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135776","score":null,"sort":[1575568963000]},"guestAuthors":[],"slug":"holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","publishDate":1575568963,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","status":"publish","parent":0,"modified":1575568963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":825},"headData":{"title":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture | KQED","description":"During the holidays, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135776 https://ww2.kqed.org/bayareabites/?p=135776","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/05/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture/","disqusTitle":"Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture","path":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_135744","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11712325","align":"left","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \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>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135776/holiday-high-tea-where-to-sip-among-twinkling-lights-and-historic-architecture","authors":["11590"],"categories":["bayareabites_13306","bayareabites_8770","bayareabites_50","bayareabites_11028","bayareabites_1763","bayareabites_366","bayareabites_90","bayareabites_1248","bayareabites_61"],"tags":["bayareabites_3328","bayareabites_558","bayareabites_14757","bayareabites_14745","bayareabites_165","bayareabites_16511"],"featImg":"bayareabites_135787","label":"bayareabites"},"bayareabites_135733":{"type":"posts","id":"bayareabites_135733","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135733","score":null,"sort":[1574881374000]},"guestAuthors":[],"slug":"confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","title":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away","publishDate":1574881374,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Turkeys frozen solid, ovens filling with smoke, and refrigerators stacked to the brim: For many, Thanksgiving meal prep means a kitchen in chaos. Luckily, several major food companies are throwing cooks across the country a lifeline — or, more specifically, a help line.\u003cbr>\n[aside postID='bayareabites_131638' target=_]\u003cbr>\nBasters and bakers can call a number of different hotlines for their turkey, dessert, and even cranberry needs. Many of these services also offer help through online chats, text messaging, email, and smart speakers such as Amazon Alexa. \u003c/p>\n\u003cp>Experts at the \u003ca href=\"https://www.butterball.com/about-us/turkey-talk-line\">Butterball Turkey Talk Line\u003c/a> have been solving poultry-related problems in kitchens across the U.S. and Canada for nearly four decades. \u003c/p>\n\u003cp>\"When it first started 39 years ago ... there was just a mere five home economists, all female at that time, [and] they housed all their information on an old school rolodex,\" said Nicole Johnson, the director of the Butterball Turkey Talk Line. \"And certainly we've evolved with technology and trends and now we're 50 strong, men and women answering the phone.\" \u003c/p>\n\u003cp>Johnson has been with Butterball for 18 years and works full-time, year-round. Fifty seasonal staffers from across the food industry join her in November and December. They answer calls, emails, and social media queries from an office in Naperville, Ill., about an hour outside of Chicago. \u003c/p>\n\u003cp>The line is officially open Nov. 1 through Christmas Eve, and is also operational on Canadian Thanksgiving in October. The rest of the year, it connects to the consumer affairs department, which can address off-season questions about things like ground turkey and turkey bacon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team also does preseason work in the test kitchen, Johnson said, and consolidates all of its information in an online reference binder. For example, they researched and experimented with air fryers over the summer after seeing an increased interest in that method among millennials. \u003c/p>\n\u003cp>\"There's really a lot of ways you can prepare your turkey, and we have it all here in our computer system,\" Johnson said. She always emphasizes using a meat thermometer, no matter how the turkey is being prepared (it should register 170 degrees Fahrenheit in the breast and 180 degrees in the thigh for best eating quality). \u003c/p>\n\u003cp>The most common question they get is about the best way to thaw turkeys (Johnson says refrigeration if they have the time, cold water bath if they're in a crunch). She said staffers also tackle a lot of turkey-adjacent topics, such as which wines pair best and how many slow cookers home chefs can plug in at once. \u003c/p>\n\u003cfigure id=\"attachment_135735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ap_344107979370-cf8455c141bc22dfa702641720c6538d1cebcc67-e1574881032863.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135735\">\u003cfigcaption class=\"wp-caption-text\">King Arthur Flour Co. has a bakery and cafe at its flagship location in Norwich, Vt., which is also home to the more than one dozen baker support specialists who staff its Baker's Hotline. \u003ccite>(Toby Talbot/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Groups of family members often call in to settle debates over turkey preparations, and first-time hosts may reach out from the grocery store and have hotline operators walk them through what to buy, Johnson said.\u003c/p>\n\u003cp>\"They're so grateful that we're here, and that human connection on the other side says a lot as well,\" she added. \u003c/p>\n\u003cp>Butterball may be the most high-profile of the seasonal help lines, but it is far from the only such service.\u003cbr>\n[aside postID='bayareabites_134764' align='left' target=_]\u003cbr>\nOcean Spray offers a \u003ca href=\"https://www.oceanspray.com/Contact-Us\">year-round hotline\u003c/a>, answering cranberry questions by phone and over social media. It gets roughly 150 calls a day in the off-season, and approximately 400 each day between Thanksgiving and Christmas, according to a hotline operator named Kristy who said company policy prohibited her from providing her last name. \u003c/p>\n\u003cp>Eight employees work at her office outside of Charlotte, N.C. She said they mostly answer questions about how to use and then store sauces after opening (she says refrigerate them in an airtight container for up to two weeks). Once, someone asked her if they could stuff a turkey with cranberry sauce before cooking it. \u003c/p>\n\u003cp>\"The answer was no,\" she said. \u003c/p>\n\u003cp>And for those on dessert duty, help is just a phone call away. \u003c/p>\n\u003cp>For five years, Betty Crocker has offered an \"\u003ca href=\"https://www.bettycrocker.com/how-to/ask-betty\">Ask Betty\" service \u003c/a>through which users can submit kitchen questions online and receive expert responses within 48 hours. General Mills spokesperson Jamie Bastian wrote in an email to NPR that the company receives more than triple the number of inquiries between mid-November and Christmas than during the rest of the year. \u003c/p>\n\u003cp>Questions are usually about cooking and baking tips and substitutions, she said, and not necessarily related to Betty Crocker products or recipes. \u003c/p>\n\u003cp>\"Around Thanksgiving we also see consumers ask panic questions about how to avoid lumpy gravy or how to prevent burnt edges on pumpkin pie,\" Bastian wrote. \u003c/p>\n\u003cp>King Arthur Flour, based in Norwich, Vt.,\u003ca href=\"https://www.kingarthurflour.com/bakers-hotline\"> operates a Baker's Hotline\u003c/a> all year, staffed by over a dozen baker support specialists with varying areas of expertise. \u003c/p>\n\u003cp>According to Tara Mitchell, a customer experience supervisor who answered baking hotline calls for many years, the line averages 300 to 350 calls a day, and their LiveChat feature receives between 30 and 70 messages per day. \u003c/p>\n\u003cp>This time of year, she says, the overall call volume is between 10 and 12 calls an hour for each specialist, with conversation lengths averaging out to about three minutes. \u003c/p>\n\u003cfigure id=\"attachment_135736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-fd004432-4ea62abeafba320bd029a2716c3de5a4e6d7720d-e1574881069899.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135736\">\u003cfigcaption class=\"wp-caption-text\">People who are struggling with their holiday meal can get cooking and baking tips from various hotlines. \u003ccite>(Janis Christie/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Baker support specialist Maggie Perry said most questions fall into one of two categories: pies and dinner rolls. Some of her most memorable calls are from people looking to recreate a treasured recipe a family member used to make. \u003c/p>\n\u003cp>\"Usually that person has passed on and so there's nobody to ask, and those [conversations] can be really uplifting and powerful but also a little bit sad as well,\" Perry said.\u003cbr>\n[aside postID='bayareabites_123879' target=_]\u003cbr>\nSometimes questions have nothing to do with baked goods. That very morning, Perry said she had \"chatted with a gentleman about meatloaf.\" And Mitchell said they get so many people calling with turkey-related questions in the fall that they keep the Butterball Talk Line number posted on their desks for reference. \u003c/p>\n\u003cp>Perry has observed that hotline callers tend to be either older people who don't use the Internet often or younger bakers in their 20s and 30s who are looking for help beyond a specific searchable question. She says the company talks a lot about reaching out to the next generation, and has a team dedicated to social media and digital engagement. \u003c/p>\n\u003cp>These help lines have expanded across platforms, giving cooks options beyond a single toll-free number. Company websites offer how-to videos and live chat, social media teams answer questions over Facebook and Twitter, and additional phone numbers make it possible to text with experts. Last year, Butterball added a callback feature that allows callers to leave their numbers with the operators rather than wait on hold. \u003c/p>\n\u003cp>Several of these services have also started providing hands-free help to users with an Amazon Alexa device. \u003c/p>\n\u003cp>The Betty Crocker skill for Alexa is voice-activated to answer cooking and baking questions, and as of recently, all of Betty's recipes can be displayed on Google Home and Alexa devices with screens, Bastian said. Butterball identified the top 20 questions consumers ask each year and had three turkey experts answer them and download them into the Alexa skill set, Johnson said.\u003c/p>\n\u003cp>\"So not only are you going to get that information in your very own kitchen, but it could be Marge's or Beth's or Christopher's voice delivering that information,\" she said, excited about hearing her coworkers' voices through the devices. \u003c/p>\n\u003cp>Johnson said she and her colleagues will be in the office from 6 a.m. to 6 p.m. ET on Thanksgiving, and if previous years are any indication, their voices will be a little bit hoarse by the end of the day. \u003c/p>\n\u003cp>\"It's kind of like a wedding, where you have all this prep throughout the whole year for this one big day,\" she said. \u003c/p>\n\u003cp>The team will eat in shifts and have their own Thanksgiving lunch, which will consist of soup and pasta. \u003c/p>\n\u003cp>But there's no need to worry that the Butterball experts aren't getting enough turkey. They've had catered meals each day of the week leading up to Thursday, featuring the meat in dishes like sandwiches, soup, salad and chili. And after talking turkey all day every day, Johnson said, she's decided to change things up a bit. \u003c/p>\n\u003cp>\u003cem>Rachel Treisman\u003c/em> \u003cem>is an intern on NPR's National Desk. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Expert-staffed hotlines by companies including Butterball, Ocean Spray and Betty Crocker help thousands of home cooks each holiday season. ","status":"publish","parent":0,"modified":1574881615,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1457},"headData":{"title":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away | KQED","description":"Expert-staffed hotlines by companies including Butterball, Ocean Spray and Betty Crocker help thousands of home cooks each holiday season. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135733 https://ww2.kqed.org/bayareabites/?p=135733","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/27/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away/","disqusTitle":"Confusion In The Kitchen? Thanksgiving Help Lines Are Just A Call Away","nprImageCredit":"Diana Haronis ","nprByline":"Rachel Treisman, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"783126777","nprApiLink":"http://api.npr.org/query?id=783126777&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away?ft=nprml&f=783126777","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Nov 2019 09:36:00 -0500","nprStoryDate":"Wed, 27 Nov 2019 05:01:14 -0500","nprLastModifiedDate":"Wed, 27 Nov 2019 09:36:39 -0500","path":"/bayareabites/135733/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Turkeys frozen solid, ovens filling with smoke, and refrigerators stacked to the brim: For many, Thanksgiving meal prep means a kitchen in chaos. Luckily, several major food companies are throwing cooks across the country a lifeline — or, more specifically, a help line.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131638","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBasters and bakers can call a number of different hotlines for their turkey, dessert, and even cranberry needs. Many of these services also offer help through online chats, text messaging, email, and smart speakers such as Amazon Alexa. \u003c/p>\n\u003cp>Experts at the \u003ca href=\"https://www.butterball.com/about-us/turkey-talk-line\">Butterball Turkey Talk Line\u003c/a> have been solving poultry-related problems in kitchens across the U.S. and Canada for nearly four decades. \u003c/p>\n\u003cp>\"When it first started 39 years ago ... there was just a mere five home economists, all female at that time, [and] they housed all their information on an old school rolodex,\" said Nicole Johnson, the director of the Butterball Turkey Talk Line. \"And certainly we've evolved with technology and trends and now we're 50 strong, men and women answering the phone.\" \u003c/p>\n\u003cp>Johnson has been with Butterball for 18 years and works full-time, year-round. Fifty seasonal staffers from across the food industry join her in November and December. They answer calls, emails, and social media queries from an office in Naperville, Ill., about an hour outside of Chicago. \u003c/p>\n\u003cp>The line is officially open Nov. 1 through Christmas Eve, and is also operational on Canadian Thanksgiving in October. The rest of the year, it connects to the consumer affairs department, which can address off-season questions about things like ground turkey and turkey bacon. \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>The team also does preseason work in the test kitchen, Johnson said, and consolidates all of its information in an online reference binder. For example, they researched and experimented with air fryers over the summer after seeing an increased interest in that method among millennials. \u003c/p>\n\u003cp>\"There's really a lot of ways you can prepare your turkey, and we have it all here in our computer system,\" Johnson said. She always emphasizes using a meat thermometer, no matter how the turkey is being prepared (it should register 170 degrees Fahrenheit in the breast and 180 degrees in the thigh for best eating quality). \u003c/p>\n\u003cp>The most common question they get is about the best way to thaw turkeys (Johnson says refrigeration if they have the time, cold water bath if they're in a crunch). She said staffers also tackle a lot of turkey-adjacent topics, such as which wines pair best and how many slow cookers home chefs can plug in at once. \u003c/p>\n\u003cfigure id=\"attachment_135735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ap_344107979370-cf8455c141bc22dfa702641720c6538d1cebcc67-e1574881032863.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135735\">\u003cfigcaption class=\"wp-caption-text\">King Arthur Flour Co. has a bakery and cafe at its flagship location in Norwich, Vt., which is also home to the more than one dozen baker support specialists who staff its Baker's Hotline. \u003ccite>(Toby Talbot/AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Groups of family members often call in to settle debates over turkey preparations, and first-time hosts may reach out from the grocery store and have hotline operators walk them through what to buy, Johnson said.\u003c/p>\n\u003cp>\"They're so grateful that we're here, and that human connection on the other side says a lot as well,\" she added. \u003c/p>\n\u003cp>Butterball may be the most high-profile of the seasonal help lines, but it is far from the only such service.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134764","align":"left","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOcean Spray offers a \u003ca href=\"https://www.oceanspray.com/Contact-Us\">year-round hotline\u003c/a>, answering cranberry questions by phone and over social media. It gets roughly 150 calls a day in the off-season, and approximately 400 each day between Thanksgiving and Christmas, according to a hotline operator named Kristy who said company policy prohibited her from providing her last name. \u003c/p>\n\u003cp>Eight employees work at her office outside of Charlotte, N.C. She said they mostly answer questions about how to use and then store sauces after opening (she says refrigerate them in an airtight container for up to two weeks). Once, someone asked her if they could stuff a turkey with cranberry sauce before cooking it. \u003c/p>\n\u003cp>\"The answer was no,\" she said. \u003c/p>\n\u003cp>And for those on dessert duty, help is just a phone call away. \u003c/p>\n\u003cp>For five years, Betty Crocker has offered an \"\u003ca href=\"https://www.bettycrocker.com/how-to/ask-betty\">Ask Betty\" service \u003c/a>through which users can submit kitchen questions online and receive expert responses within 48 hours. General Mills spokesperson Jamie Bastian wrote in an email to NPR that the company receives more than triple the number of inquiries between mid-November and Christmas than during the rest of the year. \u003c/p>\n\u003cp>Questions are usually about cooking and baking tips and substitutions, she said, and not necessarily related to Betty Crocker products or recipes. \u003c/p>\n\u003cp>\"Around Thanksgiving we also see consumers ask panic questions about how to avoid lumpy gravy or how to prevent burnt edges on pumpkin pie,\" Bastian wrote. \u003c/p>\n\u003cp>King Arthur Flour, based in Norwich, Vt.,\u003ca href=\"https://www.kingarthurflour.com/bakers-hotline\"> operates a Baker's Hotline\u003c/a> all year, staffed by over a dozen baker support specialists with varying areas of expertise. \u003c/p>\n\u003cp>According to Tara Mitchell, a customer experience supervisor who answered baking hotline calls for many years, the line averages 300 to 350 calls a day, and their LiveChat feature receives between 30 and 70 messages per day. \u003c/p>\n\u003cp>This time of year, she says, the overall call volume is between 10 and 12 calls an hour for each specialist, with conversation lengths averaging out to about three minutes. \u003c/p>\n\u003cfigure id=\"attachment_135736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/gettyimages-fd004432-4ea62abeafba320bd029a2716c3de5a4e6d7720d-e1574881069899.jpg\" alt=\"\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-135736\">\u003cfigcaption class=\"wp-caption-text\">People who are struggling with their holiday meal can get cooking and baking tips from various hotlines. \u003ccite>(Janis Christie/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Baker support specialist Maggie Perry said most questions fall into one of two categories: pies and dinner rolls. Some of her most memorable calls are from people looking to recreate a treasured recipe a family member used to make. \u003c/p>\n\u003cp>\"Usually that person has passed on and so there's nobody to ask, and those [conversations] can be really uplifting and powerful but also a little bit sad as well,\" Perry said.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_123879","target":"_","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSometimes questions have nothing to do with baked goods. That very morning, Perry said she had \"chatted with a gentleman about meatloaf.\" And Mitchell said they get so many people calling with turkey-related questions in the fall that they keep the Butterball Talk Line number posted on their desks for reference. \u003c/p>\n\u003cp>Perry has observed that hotline callers tend to be either older people who don't use the Internet often or younger bakers in their 20s and 30s who are looking for help beyond a specific searchable question. She says the company talks a lot about reaching out to the next generation, and has a team dedicated to social media and digital engagement. \u003c/p>\n\u003cp>These help lines have expanded across platforms, giving cooks options beyond a single toll-free number. Company websites offer how-to videos and live chat, social media teams answer questions over Facebook and Twitter, and additional phone numbers make it possible to text with experts. Last year, Butterball added a callback feature that allows callers to leave their numbers with the operators rather than wait on hold. \u003c/p>\n\u003cp>Several of these services have also started providing hands-free help to users with an Amazon Alexa device. \u003c/p>\n\u003cp>The Betty Crocker skill for Alexa is voice-activated to answer cooking and baking questions, and as of recently, all of Betty's recipes can be displayed on Google Home and Alexa devices with screens, Bastian said. Butterball identified the top 20 questions consumers ask each year and had three turkey experts answer them and download them into the Alexa skill set, Johnson said.\u003c/p>\n\u003cp>\"So not only are you going to get that information in your very own kitchen, but it could be Marge's or Beth's or Christopher's voice delivering that information,\" she said, excited about hearing her coworkers' voices through the devices. \u003c/p>\n\u003cp>Johnson said she and her colleagues will be in the office from 6 a.m. to 6 p.m. ET on Thanksgiving, and if previous years are any indication, their voices will be a little bit hoarse by the end of the day. \u003c/p>\n\u003cp>\"It's kind of like a wedding, where you have all this prep throughout the whole year for this one big day,\" she said. \u003c/p>\n\u003cp>The team will eat in shifts and have their own Thanksgiving lunch, which will consist of soup and pasta. \u003c/p>\n\u003cp>But there's no need to worry that the Butterball experts aren't getting enough turkey. They've had catered meals each day of the week leading up to Thursday, featuring the meat in dishes like sandwiches, soup, salad and chili. And after talking turkey all day every day, Johnson said, she's decided to change things up a bit. \u003c/p>\n\u003cp>\u003cem>Rachel Treisman\u003c/em> \u003cem>is an intern on NPR's National Desk. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/27/783126777/confusion-in-the-kitchen-thanksgiving-helplines-are-just-a-call-away\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135733/confusion-in-the-kitchen-thanksgiving-help-lines-are-just-a-call-away","authors":["byline_bayareabites_135733"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_10028","bayareabites_1763","bayareabites_1146","bayareabites_10916"],"tags":["bayareabites_16227","bayareabites_16272","bayareabites_530"],"featImg":"bayareabites_135738","label":"bayareabites"},"bayareabites_135565":{"type":"posts","id":"bayareabites_135565","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135565","score":null,"sort":[1574438837000]},"guestAuthors":[],"slug":"fresh-farmers-market-picks-for-your-holiday-table","title":"Fresh Farmers Market Picks for Your Holiday Table","publishDate":1574438837,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_109221,bayareabites_102262' label='Other Holiday Tips From CUESA']\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","status":"publish","parent":0,"modified":1574440653,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1161},"headData":{"title":"Fresh Farmers Market Picks for Your Holiday Table | KQED","description":"Make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135565 https://ww2.kqed.org/bayareabites/?p=135565","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/22/fresh-farmers-market-picks-for-your-holiday-table/","disqusTitle":"Fresh Farmers Market Picks for Your Holiday Table","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","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_109221,bayareabites_102262","label":"Other Holiday Tips From CUESA "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWho says the winter farmers market is a quiet affair? In California, we are blessed with a bounty of cool-season crops and locally made goodies to make your holiday celebrations fresh and delicious.\u003c/p>\n\u003cp>You can make your holiday dinner prep easier (and delicious) with seasonal produce and handcrafted products while supporting family farmers and food makers. Here are some seasonal specialties from the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market-saturday\" target=\"_blank\" rel=\"noopener noreferrer\">Ferry Plaza Farmers Market\u003c/a> to help you make the most of the winter market.\u003c/p>\n\u003ch2>Hachiya and Fuyu persimmons\u003c/h2>\n\u003cfigure id=\"attachment_135643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg\" alt=\"Hachiya persimmons\" width=\"1920\" height=\"1289\" class=\"size-full wp-image-135643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/hachiya-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Persimmons are a fall favorite, available in two styles at the farmers market: Hachiya and Fuyu. Acorn-shaped Hachiyas must be enjoyed fully ripe, so select fruits that are delicately soft and mushy (otherwise they’re astringent). They can be dried to make the Japanese treat \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/01/09/ancient-japanese-food-craft-brings-persimmons-to-american-palates/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>hoshigaki\u003c/em>\u003c/a> or used in preserves and baking (as in \u003ca href=\"https://cuesa.org/recipe/grandma-elsies-world-famous-persimmon-cookies\" target=\"_blank\" rel=\"noopener noreferrer\">this cookie recipe\u003c/a>). The squat and sweet Fuyu, on the other hand, can be eaten when it is still hard. Slice it into salads or dry the slices into thick rounds.\u003c/p>\n\u003cp>Look for persimmons at \u003ca href=\"https://cuesa.org/seller/kj-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">K&J Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/blossom-bluff-orchards\" target=\"_blank\" rel=\"noopener noreferrer\">Blossom Bluff Orchards\u003c/a>, \u003ca href=\"https://cuesa.org/seller/twin-girls-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Twin Girls Farm\u003c/a>, and other fruit growers at the farmers market.\u003c/p>\n\u003ch2>Peak‐harvest walnuts\u003c/h2>\n\u003cfigure id=\"attachment_135607\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135607\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg\" alt=\"Old Dog Ranch assorted walnut flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/old_dog_walnuts-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Old Dog Ranch offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fall is the time for harvesting walnuts. Excellent chopped, toasted, or glazed, the walnut, with its rich and satisfying flavor, lends itself just as easily into a roasted beet and goat cheese salad as it does into a dark chocolate brownie. Find freshly harvested walnuts at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Glashoff Farms\u003c/a> and \u003ca href=\"https://cuesa.org/seller/old-dog-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Old Dog Ranch\u003c/a>. The latter also offers flavors like Mexican Hot Chocolate, Whiskey Spice, and Rosemary to bring a toasty crunch to your holiday snack plates and salads.\u003c/p>\n\u003ch2>Beyond butternut\u003c/h2>\n\u003cfigure id=\"attachment_135569\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg\" alt=\"A colorful assortment of winter squash\" width=\"1920\" height=\"1289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/winter_squash-1200x806.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Winter squash are harvested during the fall, when their rinds hardens, and can be stored until spring, lasting through the critical cold months. Sweeter and denser than the summer squash, winter varieties make a belly‐filling basis for soups and pies and \u003ca href=\"https://cuesa.org/recipe/nutloaf-stuffed-delicata-squash\" target=\"_blank\" rel=\"noopener noreferrer\">a hearty vessel for stuffing\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As decorative as they are delicious, winter squash can be found in various colors, sizes and flavors. The most well‐known varieties include butternut, spaghetti and acorn, but local farmers are helping us explore lesser‐known members of the winter squash family.\u003c/p>\n\u003cp>Look for through the farmers market, and check out our \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/10/29/squash-goals-a-guide-to-winter-squash/\" target=\"_blank\" rel=\"noopener noreferrer\">winter squash guide\u003c/a> for a primer on varieties.\u003c/p>\n\u003ch2>Heirloom apples\u003c/h2>\n\u003cfigure id=\"attachment_135609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135609\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/apples_devoto-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Devoto Orchards has many apple varieties. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up your apple pie game with heirloom apples from the farmers market. At grocery stores, you might only find a handful of apples such as Red Delicious and Granny Smith, but at the farmers market, you’ll find more than 50 fresh and flavorful varieties with evocative names like Mutsu, Gravenstein, and Black Twig, each available for a brief, delicious window of time.\u003c/p>\n\u003cp>Use them in \u003ca href=\"https://cuesa.org/recipe/avivas-applesauce\" target=\"_blank\" rel=\"noopener noreferrer\">apple sauce\u003c/a>, \u003ca href=\"https://cuesa.org/recipe/classic-apple-pie\" target=\"_blank\" rel=\"noopener noreferrer\">pie\u003c/a>, salads, stuffings, chutneys, and more. Find them at the farmers market at \u003ca href=\"https://cuesa.org/seller/glashoff-farms\" target=\"_blank\" rel=\"noopener noreferrer\">Devoto Orchards\u003c/a> and \u003ca href=\"https://cuesa.org/seller/apple-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Apple Farm\u003c/a>.\u003c/p>\n\u003ch2>No ordinary cranberry sauce\u003c/h2>\n\u003cfigure id=\"attachment_135610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135610\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg\" alt=\"Wise Goat's honey fermented cranberry sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/cranberry_wise_goat-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wise Goat's honey fermented cranberry sauce \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ditch the canned cranberry log and try honey fermented cranberry sauce from \u003ca href=\"https://cuesa.org/seller/wise-goat-organics\" target=\"_blank\" rel=\"noopener noreferrer\">Wise Goat Organics\u003c/a>, a Santa Cruz‐based maker of handcrafted ferments, to add flair to glazes and syrups to accompany your holiday feast. Nutritional therapy practitioner Mary Risavi’s nutrient‐dense version includes organic cranberries, ginger, wildflower honey, orange peel, and cinnamon.\u003c/p>\n\u003ch2>Fruit and herb syrups for distinctive dressings\u003c/h2>\n\u003cfigure id=\"attachment_135611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135611\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg\" alt=\"June Taylor's unique herbal, floral, and fruit syrups.\" width=\"1920\" height=\"1303\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/june_taylor_syrups-1200x814.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">June Taylor's unique herbal, floral, and fruit syrups. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bringing a contemporary twist to Christmas food traditions, \u003ca href=\"https://cuesa.org/seller/june-taylor-company\" target=\"_blank\" rel=\"noopener noreferrer\">June Taylor\u003c/a> sources from local farmers for her unique herbal, floral, and fruit syrups. With flavors like Douglas Fir & Rosemary, Yuzu & Mint, and Santa Rosa Plum and Rose Geranium, try them in vinaigrettes, glazed over fish or meat, drizzled over ice cream or cake, or mixed into cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hiddenstarorchards.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Hidden Star Orchards\u003c/a> also offers pure fruit juice extracts in flavors like pomegranate, which provide highly concentrated flavors for sauces and salads dressings.\u003c/p>\n\u003ch2>Alternative nogs\u003c/h2>\n\u003cfigure id=\"attachment_135614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135614\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/beber_almond_nog-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beber Almondmilk provides a vegan alternative to eggnog. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a vegan alternative to eggnog, check out \u003ca href=\"https://cuesa.org/seller/beber-almondmilk\" target=\"_blank\" rel=\"noopener noreferrer\">Beber Almondmilk\u003c/a>’s almond and cashew-based version, ideal for holiday entertaining, cookie dipping and warming up by that open fire. For dairy drinkers, \u003ca href=\"https://cuesa.org/seller/alexandre-family-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Alexandre Family Farm\u003c/a> has super‐creamy organic eggnog made from old‐fashioned A2/A2 milk from crossbred grazing cows on their regenerative dairy ranch in Crescent City.\u003c/p>\n\u003ch2>No‐ABV holiday bubbly\u003c/h2>\n\u003cfigure id=\"attachment_135615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135615\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/eatwell_softers-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eatwell Farm Softer is a lactofermented soda that is made the old-fashioned way. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Avoid the holiday hangover with a refreshing \u003ca href=\"https://cuesa.org/seller/eatwell-farm\" target=\"_blank\" rel=\"noopener noreferrer\">Eatwell Farm Softer\u003c/a>, a lactofermented soda that is made the old‐fashioned way. In flavors like lavender, lemon verbena, rose geranium, and rosemary, Softers are made with botanical hydrosols using fresh herbs from Eatwell and other local farms.\u003c/p>\n\u003cp>The result is an effervescent beverage that is naturally low in sugar, probiotic, and brimming with bubbles for holiday toasting.\u003c/p>\n\u003ch2>Modern mulling spice\u003c/h2>\n\u003cfigure id=\"attachment_135618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135618\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/little_apple_mulling-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Little Apple Treats's apple cider caramels, vinegars, and shrubs are all made using apples from their Sebastopol farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/seller/little-apple-treats\" target=\"_blank\" rel=\"noopener noreferrer\">Little Apple Treats\u003c/a> has made a name for themselves with their award‐winning apple cider caramels, vinegars and shrubs, all made using apples from their Sebastopol farm. Perfect for cozy holiday celebrations, their mulling spice will add holiday cheer to hot mulled wine or nonalcoholic punch, with a special blend of dried roses, dried heirloom apples, hibiscus, cinnamon, cardamom, cloves, and allspice.\u003c/p>\n\u003ch2>Pasture‐raised meats for your feast\u003c/h2>\n\u003cfigure id=\"attachment_135619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135619\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/meat_root_down-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can find chicken, duck, and pork at Root Down Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For your holiday roasts, ducks and hams, support sustainably-minded ranchers at the farmers market. Find pasture‐raised meats from local farmers such as \u003ca href=\"https://cuesa.org/seller/devils-gulch-ranch\" target=\"_blank\" rel=\"noopener noreferrer\">Devil’s Gulch Ranch\u003c/a> (pork, lamb, rabbit), \u003ca href=\"https://cuesa.org/seller/farmer-joy\" target=\"_blank\" rel=\"noopener noreferrer\">Farmer Joy\u003c/a> (duck, chicken, beef, pork), \u003ca href=\"https://cuesa.org/seller/massa-organics\">Massa Organics\u003c/a> (pork), \u003ca href=\"https://cuesa.org/seller/mountain-ranch-organically-grown\" target=\"_blank\" rel=\"noopener noreferrer\">Mountain Ranch Organically Grown\u003c/a> (guinea hen, chicken), and \u003ca href=\"https://cuesa.org/seller/root-down-farm\">Root Down Farm\u003c/a> (chicken, duck, pork).\u003c/p>\n\u003ch2>Dungeness crab\u003c/h2>\n\u003cfigure id=\"attachment_135621\" class=\"wp-caption aligncenter\" style=\"max-width: 1704px\">\u003cimg class=\"size-full wp-image-135621\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg\" alt=\"\" width=\"1704\" height=\"1136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab.jpg 1704w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/crab-1200x800.jpg 1200w\" sizes=\"(max-width: 1704px) 100vw, 1704px\">\u003cfigcaption class=\"wp-caption-text\">A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Bay Area delicacy around the holidays, Pacific Dungeness crab is cheaper than lobster and has a sweeter taste, but it is just as savory when boiled or steamed and served with butter. Locally caught crab is usually available from \u003ca href=\"https://cuesa.org/seller/hh-fresh-fish-co\" target=\"_blank\" rel=\"noopener noreferrer\">H&H Fresh Fish\u003c/a> starting in November, but the 2019 commercial season has been delayed this year and is expected to start in mid-December.\u003c/p>\n\u003cp>Once it becomes available, try this \u003ca href=\"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/\" target=\"_blank\" rel=\"noopener noreferrer\">Ginger Chile Dungeness Crab\u003c/a> from Preeti Mistry.\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>\u003ci>Looking for unique gift ideas from our local foodshed? Check out \u003ca href=\"https://cuesa.org/article/gifts-our-foodshed-cuesas-farmers-market-holiday-guide\" target=\"_blank\" rel=\"noopener noreferrer\">CUESA’s Farmers Market Holiday Guide\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135565/fresh-farmers-market-picks-for-your-holiday-table","authors":["5484"],"series":["bayareabites_15122","bayareabites_15012"],"categories":["bayareabites_12744","bayareabites_1874","bayareabites_95","bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_1844","bayareabites_12","bayareabites_90","bayareabites_11070"],"tags":["bayareabites_16479","bayareabites_237","bayareabites_16285","bayareabites_2172","bayareabites_9710","bayareabites_16317","bayareabites_2962","bayareabites_16284"],"featImg":"bayareabites_135608","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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