Russ & Daughters: Reflections and Recipes from the House that Herring Built
New Year's Day Sweet Potato-Coconut Soup
Borscht for Chanukah
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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | 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FM","link":"/"}},"bayareabites_57860":{"type":"posts","id":"bayareabites_57860","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57860","score":null,"sort":[1362840859000]},"guestAuthors":[],"slug":"russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","title":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","publishDate":1362840859,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n","status":"publish","parent":0,"modified":1363918471,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":2214},"headData":{"title":"Russ & Daughters: Reflections and Recipes from the House that Herring Built | KQED","description":"What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","datePublished":"2013-03-09T14:54:19.000Z","dateModified":"2013-03-22T02:14:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"57860 http://blogs.kqed.org/bayareabites/?p=57860","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/09/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built/","disqusTitle":"Russ & Daughters: Reflections and Recipes from the House that Herring Built","path":"/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\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 Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_50","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_10831","bayareabites_1958","bayareabites_11355","bayareabites_8553","bayareabites_529","bayareabites_11372","bayareabites_10171","bayareabites_3662","bayareabites_11356","bayareabites_11357","bayareabites_11358"],"featImg":"bayareabites_58236","label":"bayareabites"},"bayareabites_36843":{"type":"posts","id":"bayareabites_36843","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36843","score":null,"sort":[1325430052000]},"guestAuthors":[],"slug":"new-years-day-sweet-potato-coconut-soup","title":"New Year's Day Sweet Potato-Coconut Soup","publishDate":1325430052,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n","blocks":[],"excerpt":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","status":"publish","parent":0,"modified":1449093403,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":932},"headData":{"title":"New Year's Day Sweet Potato-Coconut Soup | KQED","description":"Inspiration strikes, and an easy, warming Sweet Potato-Coconut Soup (with vegan option) is the result.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Year's Day Sweet Potato-Coconut Soup","datePublished":"2012-01-01T15:00:52.000Z","dateModified":"2015-12-02T21:56:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36843 http://blogs.kqed.org/bayareabites/?p=36843","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/01/new-years-day-sweet-potato-coconut-soup/","disqusTitle":"New Year's Day Sweet Potato-Coconut Soup","path":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/coconut-newyears-soup.jpg\" alt=\"Sweet Potato-Coconut Soup\" title=\"Sweet Potato-Coconut Soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37039\">\u003c/a>\u003c/p>\n\u003cp>Where does inspiration come from? I don't know what Beethoven would say, but for me, inspiration pops up out of the blue when I'm writing recipes. Of course, during recipe creation, like for any creative work, the brain is always humming away, rummaging through sense memories, taste memories, old cookbooks, dishes tasted a dozen years ago and filed away under \"try to reproduce,\" descriptions from novels, bits of poetry, mental snapshots, things learned in first-job kitchens 20 years ago. \u003c/p>\n\u003cp>One morning, I was gathering the ingredients to cater a lunch for a women's leadership seminar at the \u003ca href=\"http://www.oaklandcsl.org\">Oakland Center for Spiritual Living\u003c/a>. Some of the attendees were vegetarian, others dairy-free. I'd planned some nice ladies'-lunch items--the chicken salad with curry and mango chutney I'd made by the bucketful at a fancy deli in the mid-80s, a vegan quinoa-adzuki bean salad I'd created for this column last year--when the sunny day suddenly turned chilly and overcast. Soup weather, my mother would call it, and so tomato soup, with its cozy, home-from-school associations, seemed like a natural fit. But it wasn't summer, and the fresh tomatoes available were mealy, Mexican, and overpriced. How could I make a canned-tomato soup that didn't taste like marinara sauce, or worse, have that unmistakable tinny flavor to it? \u003c/p>\n\u003cp>Roasting the tomatoes in plenty of olive oil concentrated their flavor, and warming, India-meets-North African spices like coriander, mustard seed, and cumin took them out of the pizza-sauce realm. Instead of cream, a rich slug of coconut milk would balance out the tomatoes' acidity, as would a drizzle of honey at the end. But what wintery thing would give the soup some heft? Some sweetness and ballast? I was driving around Lakeshore, looking for parking, when the solution suddenly turned on in my head, just like the proverbial light bulb: sweet potatoes! Perfect color, perfect earthy sweetness, and the starch, once pureed, would turn the soup to velvet. \u003c/p>\n\u003cp>These roadside bursts of brilliance don't always pan out, but thankfully, this one did, and the soup turned out to be the star of the luncheon. In fact, I could have skipped both salads, left behind the fruit and cookies and just ladled out big bowls of soup, breadsticks on the side, to make everyone very, very happy. \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>So, why this soup for New Year's Day? Well, it's a good pantry soup. Canned tomatoes, chicken stock, sweet potatoes...you probably have all these around from the holidays' cooking sprees. The spices can be rearranged depending on your taste and what's in the pantry. It's good for you, a welcome, spice-bright visitation of veggies after all those rich and indulgent holiday meals. You can easily make it vegan by using vegetable stock and leaving out the honey (or substituting agave or brown-rice syrup). \u003c/p>\n\u003cp>It's easy to throw together, and it doesn't take long, and the recipe's easily doubled or tripled, should you have a lot of friends and family on the couch. And it's good for sipping any time of day, whether as a warm-up after a brisk walk or while wallowing in that all-day \u003ca href=\"http://www.kqed.org/tv/programs/downtonabbey.jsp\">Downton Abbey\u003c/a> marathon. Plus, what better way to start the New Year than with a burst of inspiration? \u003c/p>\n\u003cp>\u003cstrong>Sweet Potato-Coconut Soup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-8 servings\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 25 minutes, plus 45 minutes roasting time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 10 minutes, plus 45 minutes roasting time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 28-oz can plum tomatoes, preferably organic\u003cbr>\n5 tbsp olive oil, divided\u003cbr>\nSalt and freshly ground pepper\u003cbr>\n1 large yellow onion, peeled and chopped\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 1/2 tsp mustard seeds\u003cbr>\n1 1/2 tsp coriander seeds\u003cbr>\n1/2 tsp cumin seeds\u003cbr>\npinch cayenne, or to taste\u003cbr>\npinch cinnamon or 1 cinnamon stick\u003cbr>\n1 tbsp grated fresh ginger\u003cbr>\ngrated rind and juice of 1 small orange or tangerine\u003cbr>\n2 medium sweet potatoes, chopped\u003cbr>\n4 cups chicken or vegetable broth\u003cbr>\n1 13.5 oz can coconut milk\u003cbr>\n1 tbsp honey, or to taste (agave syrup can be substituted for a vegan version)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 400 degrees F. Drain tomatoes, saving liquid. Halve tomatoes and spread out in a single layer in a non-reactive baking pan. Drizzle with 2 tablespoons olive oil and sprinkle generously with salt and pepper. Roast for 45 minutes, until tomatoes have shrunk slightly and begun to brown. Remove from oven and set aside.\u003c/p>\n\u003cp>2. In a small, heavy pan (cast iron is ideal) over medium heat, toast mustard, coriander, and cumin seeds until mustard seeds start to pop and spices smell fragrant. \u003c/p>\n\u003cp>3. In a deep, heavy-bottomed soup pot, heat remaining 3 tablespoon olive oil. Add onions and saute, stirring frequently, until onions are softened and translucent. Add garlic and toasted spices, and cook, stirring, for another minute. \u003c/p>\n\u003cp>4. Add cayenne, cinnamon, ginger, rind and juice, sweet potato chunks, and roasted tomatoes. Add reserved tomato liquid and broth. Bring to a gentle simmer, reduce heat, and partially cover. Cook for 45 minutes, or until potatoes are very soft. \u003c/p>\n\u003cp>5. Add coconut milk and honey to taste. Taste for seasoning; add salt if needed. Remove cinnamon stick, if using. Let cool for a few minutes, then puree until smooth using an immersion (stick) blender. If using a regular blender, let cool for another 10 minutes before pureeing.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. Taste for seasoning, and add honey or salt as needed. Serve hot. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36843/new-years-day-sweet-potato-coconut-soup","authors":["5038"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_34","bayareabites_12"],"tags":["bayareabites_8553","bayareabites_10042","bayareabites_2700","bayareabites_3211","bayareabites_10008","bayareabites_1686","bayareabites_439","bayareabites_2961"],"featImg":"bayareabites_37039","label":"bayareabites_15124"},"bayareabites_19207":{"type":"posts","id":"bayareabites_19207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19207","score":null,"sort":[1290960050000]},"guestAuthors":[],"slug":"borscht-for-chanukah","title":"Borscht for Chanukah","publishDate":1290960050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","status":"publish","parent":0,"modified":1543350166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1027},"headData":{"title":"Borscht for Chanukah | KQED","description":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Borscht for Chanukah","datePublished":"2010-11-28T16:00:50.000Z","dateModified":"2018-11-27T20:22:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19207 http://blogs.kqed.org/bayareabites/?p=19207","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/","disqusTitle":"Borscht for Chanukah","path":"/bayareabites/19207/borscht-for-chanukah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19207/borscht-for-chanukah","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8553","bayareabites_740","bayareabites_3140","bayareabites_1671","bayareabites_3662","bayareabites_3532","bayareabites_439"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/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. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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