DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores
Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson
Veterans Find Comfort, Hope in Cooking Class: The California Report
Tamale Class at La Cocina -- Just in Time for Christmas
Hands-On Food Adventures in Kyoto
KQED's Interactive Team Gets "Hands On Gourmet" in the Kitchen
Kitchen on Fire Cooking School: Take Two
Sponsored
window.__IS_SSR__=true
window.__INITIAL_STATE__={"attachmentsReducer":{"audio_0":{"type":"attachments","id":"audio_0","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"}}},"audio_1":{"type":"attachments","id":"audio_1","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"}}},"audio_2":{"type":"attachments","id":"audio_2","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"}}},"audio_3":{"type":"attachments","id":"audio_3","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"}}},"audio_4":{"type":"attachments","id":"audio_4","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"}}},"placeholder":{"type":"attachments","id":"placeholder","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-160x96.jpg","width":160,"height":96,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-800x478.jpg","width":800,"height":478,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1020x610.jpg","width":1020,"height":610,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-960x574.jpg","width":960,"height":574,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-240x143.jpg","width":240,"height":143,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-375x224.jpg","width":375,"height":224,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-520x311.jpg","width":520,"height":311,"mimeType":"image/jpeg"},"xlarge":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1180x705.jpg","width":1180,"height":705,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-1920x1148.jpg","width":1920,"height":1148,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/wp-content/uploads/sites/10/2018/01/GettyImages-896326950-e1514998105161.jpg","width":1920,"height":1148}}},"bayareabites_135555":{"type":"attachments","id":"bayareabites_135555","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"135555","found":true},"title":"Mellows","publishDate":1574269149,"status":"inherit","parent":135544,"modified":1574269260,"caption":"The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays.","credit":"Courtesty of Mellows","description":"The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg","width":160,"height":100,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg","width":800,"height":500,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg","width":768,"height":480,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg","width":1020,"height":638,"mimeType":"image/jpeg"},"complete_open_graph":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg","width":1200,"height":750,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1920x1200.jpg","width":1920,"height":1200,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg","width":1920,"height":1200}},"fetchFailed":false,"isLoading":false},"bayareabites_63912":{"type":"attachments","id":"bayareabites_63912","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"63912","found":true},"title":"fishclass640x360","publishDate":1371771608,"status":"inherit","parent":63563,"modified":1371771608,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/06/fishclass640x360.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_58259":{"type":"attachments","id":"bayareabites_58259","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"58259","found":true},"title":"VetsCooking","publishDate":1362835280,"status":"inherit","parent":58254,"modified":1362835280,"caption":"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/03/VetsCooking.jpg","width":600,"height":339}},"fetchFailed":false,"isLoading":false},"bayareabites_53178":{"type":"attachments","id":"bayareabites_53178","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"53178","found":true},"title":"Dilsas-cheese-tamales-400x300","publishDate":1356030303,"status":"inherit","parent":52968,"modified":1356030303,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/12/Dilsas-cheese-tamales-400x300.jpg","width":400,"height":300}},"fetchFailed":false,"isLoading":false},"bayareabites_43504":{"type":"attachments","id":"bayareabites_43504","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"43504","found":true},"title":"Japanese sweet","publishDate":1337622950,"status":"inherit","parent":43145,"modified":1337622950,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/05/daymaru.jpg","width":560,"height":411}},"fetchFailed":false,"isLoading":false},"bayareabites_38720":{"type":"attachments","id":"bayareabites_38720","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"38720","found":true},"title":"interactive team","publishDate":1328777294,"status":"inherit","parent":38688,"modified":1328777294,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/02/IMG_0643.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_38055":{"type":"attachments","id":"bayareabites_38055","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"38055","found":true},"title":"Kitchen on Fire plans to offer longer classes at their new satellite site.","publishDate":1327635962,"status":"inherit","parent":38051,"modified":1327635962,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/01/class-500.jpg","width":500,"height":335}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"jennyoh":{"type":"authors","id":"2100","meta":{"index":"authors_1591205172","id":"2100","found":true},"name":"Jenny Oh","firstName":"Jenny","lastName":"Oh","slug":"jennyoh","email":"joh@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Audience Engagement Producer, Deep Look","bio":"Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. 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 | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"patrickwong":{"type":"authors","id":"11494","meta":{"index":"authors_1591205172","id":"11494","found":true},"name":"Patrick Wong","firstName":"Patrick","lastName":"Wong","slug":"patrickwong","email":"patrickkaiwong@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Patrick is a Seattle native who grew up in a very food-centric family. His father owns a restaurant supply company, his two older sisters are former owners of a successful restaurant in Seattle's International District, and Patrick thinks his mother and grandmother are the best cooks in the world.\r\n\r\nAs editor of a food travel magazine in college and eating his way through New York City and Europe, it for some reason took him a long time to realize he wanted to work professionally in food. After trying to make it in television news in the Bay Area, he realized he hated it and ran for the world of food. Since then, Patrick has been able to combine his journalism chops with his love of food, dining, and cooking into lead marketing roles at several Bay Area food start-ups. Currently, he is the Brand Director for Roli Roti and is the video producer for restaurant podcast, Menu Stories and co-founder of food-inspired streetwear line, Mother Sauce. Patrick is also a contributing writer/photographer/videographer for Thrillist SF, Eater SF, SF Gate, and Tastemade.","avatar":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Patrick Wong | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/50251a078d2d4cde5a02394138ea501b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/patrickwong"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135544":{"type":"posts","id":"bayareabites_135544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135544","score":null,"sort":[1574270816000]},"guestAuthors":[],"slug":"diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","publishDate":1574270816,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n","blocks":[],"excerpt":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","status":"publish","parent":0,"modified":1575481710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1639},"headData":{"title":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores | KQED","description":"Here are some of our favorite gift ideas for any food lover in your life, all made and available in the Bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","datePublished":"2019-11-20T17:26:56.000Z","dateModified":"2019-12-04T17:48:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135544 https://ww2.kqed.org/bayareabites/?p=135544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/20/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores/","disqusTitle":"DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores","path":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_14155,news_11712325","label":"More Holiday Fun on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\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>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135544/diys-edible-gifts-and-more-a-2019-holiday-gift-guide-for-locavores","authors":["11494"],"categories":["bayareabites_15908","bayareabites_1244","bayareabites_1653","bayareabites_11028","bayareabites_13746","bayareabites_1844","bayareabites_1927"],"tags":["bayareabites_14076","bayareabites_147","bayareabites_10111","bayareabites_9710","bayareabites_16506","bayareabites_16503","bayareabites_69","bayareabites_13060"],"featImg":"bayareabites_135555","label":"bayareabites"},"bayareabites_63563":{"type":"posts","id":"bayareabites_63563","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63563","score":null,"sort":[1371772031000]},"guestAuthors":[],"slug":"learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson","title":"Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson","publishDate":1371772031,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ef3g89DBBc0]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n[youtube http://www.youtube.com/watch?v=UBMg2J4BmhQ]\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n","status":"publish","parent":0,"modified":1428354859,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1977},"headData":{"title":"Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson | KQED","description":"Wild salmon season's in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson","datePublished":"2013-06-20T23:47:11.000Z","dateModified":"2015-04-06T21:14:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63563 http://blogs.kqed.org/bayareabites/?p=63563","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/","disqusTitle":"Learn How To Butcher, Smoke and Can a Whole Fish with Chef Neil Davidson","path":"/bayareabites/63563/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Admit it: When faced with fish, you buy fillets. But why? Is it the face? The fins? Fear of scales? Fear of bones? Well, get over it. Now that our \u003ca href=\"http://www.dfg.ca.gov/marine/oceansalmon.asp\">local sport and commercial salmon fishing season is open\u003c/a>, you might very well find yourself tempted--or treated--to a whole fish, and when that happens, it's handy to know how to handle it. \u003c/p>\n\u003cfigure id=\"attachment_63810\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/salmon600.jpg\" alt=\"Chef Neil Davidson filleting a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson filleting a whole salmon. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It's also much more economical, and sustainable, to feed yourself nose-to-fin on a whole wild fish. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>, Bay Area Bites writer, former commercial salmon fisherwoman, and author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a> recently teamed up with chef Neil Davidson of \u003ca href=\"http://www.missiongastroclub.org/\">Mission Gastroclub\u003c/a> and the \u003ca href=\"https://www.facebook.com/WhipOutFoodTruck\">Whip Out\u003c/a> food truck to teach a hands-on class in scaling, filleting, preserving, and smoking whole fish at home.\u003c/p>\n\u003cfigure id=\"attachment_63806\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishclass1000.jpg\" alt=\"Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria Finn and Neil Davidson teaching Whole Fish Fabrication and Preservation Class. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The class, presented by the \u003ca href=\"http://www.cuesa.org\">Center for Urban Education about Sustainable Agriculture (CUESA)\u003c/a> and \u003ca href=\"http://www.urbankitchensf.org\">Urban Kitchen SF\u003c/a>, was held from 5:30 to 7:30pm last Thursday in CUESA's outdoor kitchen, under the porticos of the Ferry Building. It's not the most comfortable place for a cooking class; it's outside, after all, and instructions can be hard to hear over traffic noise as cars, trucks, and motorcycles screech and toot their way along The Embarcadero just yards away. \u003c/p>\n\u003cp>Still, it's hard not to be entranced by the massive, silvery whole salmon laid out in front of Davidson. This is the creme de la creme of Pacific Coast salmon: a wild king, fresh from the ocean just north of Sonoma County. Of course, as Finn points out, tasty, healthful dishes can be made from all five of our local salmon types, including pink, chum, silver, and sockeye. But for superlative texture and flavor, the king is king. \u003c/p>\n\u003cfigure id=\"attachment_63849\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/wholesalmon600.jpg\" alt=\"Whole King Salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole King Salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson goes over the fish, telling us what to look for when choosing a fish: eyes that look clear and full, still sitting high in the socket, not sunken into the head; no cuts or slashes on the body; fins that are still in good shape. This fish has already been gutted, so there's just a neat cavity where the guts would have been. Picking up a thin, flexible, slightly curved filleting knife, Davidson quickly scrapes off the scales using the back (dull side) of the knife. This is a job to do outside, if possible, since the small, mica-like scales will pop off and fly everywhere.\u003c/p>\n\u003cfigure id=\"attachment_63813\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scalingsalmon600.jpg\" alt=\"Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend \" width=\"500\" class=\"size-full wp-image-63813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson removing scales from a whole salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Once the fish is scaled, Davidson crunches his knife through the spine just behind the head, then slides it across the broad flanks of the fish along the ribs and spine all way to the tail, effortlessly freeing the whole long stretch of flesh from the bones. It looks easy only because he's been doing it professionally for years, from cooking school in Portland, OR to stints at The French Laundry and Ad Hoc. But, as he points out, the knife should be doing most of the work for you; what he's doing is mainly guiding it over the bones, following the structure of the fish. Angle the knife slightly downward, so that it won't cut up and into the flesh.\u003c/p>\n\u003cfigure id=\"attachment_63853\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600.jpg\" alt=\"Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson demonstrates filleting the king salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Filleting whole salmon side by Chef Neil Davidson.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\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/ef3g89DBBc0'\n title='//www.youtube.com/embed/ef3g89DBBc0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\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>\n\u003cp>Along the bottom of each fillet is the belly meat, thickly streaked with white fat. As Finn points out, it's delicious (and full of beneficial omega-3 fats) but less meaty, which means it's often sliced off and discarded by fishmongers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/fishhalffilleted600-190x190.jpg\" alt=\"Salmon with one side filleted. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/filleting-salmon600a-190x190.jpg\" alt=\"Chef Neil Davidson fillets other side of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/displayfillets600-190x190.jpg\" alt=\"Chef Neil Davidson displays cut fillet of salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63863\">\u003c/a>\u003c/p>\n\u003cp>Once he's freed up both sides, he points out the other delicious bits still left: the thick ring of flesh just behind the head, known as the collar, that makes for a delicious roast, since it's so fatty; the cheeks; the flesh you can scrape from the bones with the edge of a spoon and use for salmon patties or croquettes. The head, boiled with ginger and seaweed, makes a good broth that can be mixed with miso for a Japanese-styled soup. \u003c/p>\n\u003cfigure id=\"attachment_63859\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/scrapingsalmonspoon600.jpg\" alt=\"Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-63859\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses a spoon to scrape remains of salmon from bones to use for fish patties. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>With needle-nose pliers (or \u003ca href=\"http://www.hidatool.com/bone-tweezers-western-style\">bone tweezers\u003c/a>), Davidson quickly yanks out the pin bones studding the fillet. For smoking, he'd leave the bones in, to help preserve the shape of the fish, but for grilling or poaching, fewer bones are preferable. \u003c/p>\n\u003cfigure id=\"attachment_63867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/removingbones1000.jpg\" alt=\"Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson uses needle-nose pliers to remove pin bones from salmon. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Today, we're putting the fillets through a quick cure, to pull out some of the liquid before poaching. If you've ever made bacon, the process will be familiar. The cure is equal parts (by weight) of salt and sugar. Finn notes that some native tribes in Alaska add pine tips to their cures; this being Mediterranean-minded San Francisco, Davidson adds some shreds of preserved Meyer lemon rind to his. Davidson skins the fillet before curing; without the skin, the fish will cure faster. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63873\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/curingfish1000a-290x194.jpg\" alt=\"Chef Neil Davidson demonstrates how to cure the fish. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-63874\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600a-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600b-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/skinning600c-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates how to skin the fish. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63872\">\u003c/a>\u003c/p>\n\u003cp>To skin it, he lays the side of fish skin side down, close to the edge of the counter. He cuts straight down through the flesh (but not through the skin) about half an inch from the tail, making a little tab of skin to hold onto with the hand that's not holding the knife. Holding one end of skin taut as you cut helps steady the fish and make it easier to get all the way down to that sweet spot right between the flesh and skin. Then, he slides the knife parallel to the counter, cutting the flesh free from the skin in one steady motion.\u003c/p>\n\u003cp>\u003cstrong>Skinning a Whole Side of Salmon.\u003c/strong> \u003cem>Video by Stephanie Rosenbaum\u003c/em>\u003cbr>\n\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/UBMg2J4BmhQ'\n title='//www.youtube.com/embed/UBMg2J4BmhQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cul>\n\u003ch3>A few tips:\u003c/h3>\n\u003cli>Take as few strokes with the knife as you can, and make sure they're long\u003c/li>\n\u003cli>Glide your knife through, don't saw up and down\u003c/li>\n\u003cli>Listen through your fingers and pay attention to what your knife is telling you\u003c/li>\n\u003cli>In my experience, if it feels like you're doing it perfectly, stop and take a look: You're probably missing the skin entirely and are just blithely sliding your knife between the fish and the counter\u003c/li>\n\u003cli>If you're planning to smoke your fish, leave the skin on, to protect the fish and make it easier to move in one piece\u003c/li>\n\u003c/ul>\n\u003cp>We get to practice our filleting and skinning, not on salmon, but on smaller, less expensive (and more approachable) black cod, each roughly the size of a trout. Finn assures us that black cod is also a great candidate for curing, poaching, and smoking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/blackcod-demo1000-190x190.jpg\" alt=\"Chef Neil Davidson demonstrates filleting black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000a-190x190.jpg\" alt=\"Chef Neil Davidson helps students butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/classmembersfilleting1000-190x190.jpg\" alt=\"Students in class working on butchering whole black cod. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63883\">\u003c/a>\u003c/p>\n\u003cp>To cure, Davidson lines a sheet pan with plastic wrap or aluminum foil, spreads out a thick layer of the salt/sugar mixture, tops it with the skinned fillet, then covers the fish with the rest of the mixture. Then goes into the fridge, ideally for one hour for every inch of thickness. If you're planning to smoke your fish, once the fish is cured, rinse off the salt/sugar mixture, pat the fish dry, and return the fish to rest in the fridge, uncovered, overnight. The surface will dry out and feel slightly tacky; the fish will take the smoke best like this. \u003c/p>\n\u003cp>On the stove, Davidson has been heating up a wide saucepan half-filled with olive oil, bringing it up to a temperature between 160-180ºF. Once the fish is cured, it's rinsed off, patted dry, then slipped into the warm oil to poach. In five minutes, the fish has paled and gone from translucent to opaque. Once it flakes easily, it's done. Scooped out of the oil, it's packed firmly into clean canning jars, to just below the lowest \"ridge\" of the screw-top indentations. The cooking oil (no need to use extra-virgin; a decent pure olive oil is fine) is poured through a fine-mesh strainer to completely cover the fish and fill the jar. Using a skewer, poke through the jar and make sure there are no air bubbles. Cover with canning jar lids and rings. It's best to store home-canned fish in the refrigerator. As long as the fish is thoroughly covered in oil, it can last for several months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/poachingsalmoninoliveoil1000-190x190.jpg\" alt=\"Poaching salmon in olive oil. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/canningsalmon600-190x190.jpg\" alt=\"Canning poached cured salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/cannedsalmon600-190x190.jpg\" alt=\"The canned salmon steaming. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63889\">\u003c/a>\u003c/p>\n\u003cp>Davidson packs a few jars to demonstrate, then fills a plate for us to taste. It's moist, mild, and rich, much better than any store-bought canned salmon I've ever tasted. \u003c/p>\n\u003cp>Next, we move on smoking. Like scaling, this is best done outside, since the smoke from both the charcoal and the wood chips will smoke up any kitchen not equipped with near-professional quality vents over the stove (and plenty of windows). Using a perforated grilling tray, Davidson gets some charcoal glowing over the burner of the outdoor stove, then spreads it over the bottom of a heavy, 6-inch deep hotel pan. He tosses a handful of wood chips in another perforated tray, gets them burning, then douses them lightly with water to put out the flames, leaving them smoking. The smoking chip pan goes over the charcoal. Another perforated pan goes upside down over the chips and charcoal, and the salmon is laid out on top. A lid goes over the pan, and voila: it's a hot-smoking smoke box, which will cook and smoke the fish. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/stove-items1000-190x190.jpg\" alt=\"Stovetop preparations to poach and smoke salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smokingsalmon1000-190x190.jpg\" alt=\"Chef Neil Davidson smoking the salmon on the stovetop. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63886\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/finalsmokedsalmon1000-190x190.jpg\" alt=\"The finished smoked salmon. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-63888\">\u003c/a>\u003c/p>\n\u003cp>Two or three times, Davidson adds more smoking wood chips, slipping them onto the charcoal at the bottom of the pan. At 145-150ºF, the fish is cooked, lifting easily off the skin and with a lacquered-looking amber surface. He slides the fish onto a plate, and in moments, the heap of warm-from-the-smoker salmon is demolished, down to a smudge of oil and a few stray pin bones. \u003c/p>\n\u003cfigure id=\"attachment_63893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/eatingsmokedsalmon1000.jpg\" alt=\"Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-63893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Neil Davidson serves up the smoked salmon to enthusiastic students. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cured and Olive-Oil Poached Black Cod\u003c/h3>\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>Black cod, also known as sablefish, is less expensive than salmon, but has a firm, rich flesh that's well-suited to oil-poaching and canning. Recipe courtesy of Neil Davidson.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 black cod filet (1-2 lbs), skin removed\u003c/li>\n\u003cli>1 cup sea salt\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>4 cups olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Make the cure by mixing the salt and sugar together. Line a tray long enough to hold the whole filet with plastic wrap. Put a thick layer of cure on the plastic. Lay the filet on the cure and cover with remaining cure, so that filet is fully covered. Refrigerate for 30 minutes; typically, you want to cure fish one hour for every inch of thickness.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>While the cod is curing, heat oil in a wide saucepan to 180ºF. Rinse cure off fish and pat dry. Add the fish to the hot oil. (It's fine to cut the filets to fit them in the oil.) Keep the oil between 160-180ºF. The fish should be cooked in no more than 2 minutes.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Pack the fish firmly into clean canning jars. Strain the hot cooking oil into the jars, making sure the fish is completely covered and that there are no air pockets. The canned fish will keep in the refrigerator for two to three months, as long as the fish is kept completely covered in oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63563/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson","authors":["5038","5014"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_50","bayareabites_10851","bayareabites_12","bayareabites_60"],"tags":["bayareabites_11848","bayareabites_10111","bayareabites_376","bayareabites_11449","bayareabites_80","bayareabites_9491","bayareabites_431"],"featImg":"bayareabites_63912","label":"bayareabites"},"bayareabites_58254":{"type":"posts","id":"bayareabites_58254","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58254","score":null,"sort":[1362835993000]},"guestAuthors":[],"slug":"veterans-find-comfort-hope-in-cooking-class-the-california-report","title":"Veterans Find Comfort, Hope in Cooking Class: The California Report","publishDate":1362835993,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58259\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\" alt=\"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking "boot camp" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\" width=\"600\" height=\"339\" class=\"size-full wp-image-58259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to The California Report: Veterans Find Comfort, Hope in Cooking Class\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201303081630/c\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Mar 8, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/03/2013-03-08c-tcrmag.mp3\"] \u003c/p>\n\u003cp>Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley (\u003ca href=\"http://www.ciachef.edu/california/\">Culinary Institute of America at Greystone\u003c/a>), which runs a healthy cooking program for wounded veterans. Its students include vets from the Iraq and Afghanistan Wars -- and it's helping them to eat better, and to ease the difficult transition back to civilian life.\u003cbr>\nReporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/03/08/wounded-veterans-find-comfort-hope-in-cooking-class/\">\u003cstrong>Read the full story at KQED's State of Health\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley, which runs a healthy cooking program for wounded veterans.","status":"publish","parent":0,"modified":1362835993,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":171},"headData":{"title":"Veterans Find Comfort, Hope in Cooking Class: The California Report | KQED","description":"Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley, which runs a healthy cooking program for wounded veterans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Veterans Find Comfort, Hope in Cooking Class: The California Report","datePublished":"2013-03-09T13:33:13.000Z","dateModified":"2013-03-09T13:33:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58254 http://blogs.kqed.org/bayareabites/?p=58254","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/09/veterans-find-comfort-hope-in-cooking-class-the-california-report/","disqusTitle":"Veterans Find Comfort, Hope in Cooking Class: The California Report","path":"/bayareabites/58254/veterans-find-comfort-hope-in-cooking-class-the-california-report","audioUrl":"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/03/2013-03-08c-tcrmag.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58259\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VetsCooking.jpg\" alt=\"Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking "boot camp" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\" width=\"600\" height=\"339\" class=\"size-full wp-image-58259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lars Kronmark (R) helps veteran James McQuoid prepare a chicken. McQuoid is one of 12 injured veterans taking part in a healthy cooking \"boot camp\" at Napa's Culinary Institute of America. (Photo: Mina Kim/KQED)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to The California Report: Veterans Find Comfort, Hope in Cooking Class\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.californiareport.org/archive/R201303081630/c\">Original Broadcast\u003c/a>:\u003cbr>\nFriday, Mar 8, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/03/2013-03-08c-tcrmag.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Among other issues, veterans face a challenge shared by many Americans: obesity. Federal officials say more than 70 percent of veterans receiving VA care have weight problems. The California Report visits an elite culinary school in Napa Valley (\u003ca href=\"http://www.ciachef.edu/california/\">Culinary Institute of America at Greystone\u003c/a>), which runs a healthy cooking program for wounded veterans. Its students include vets from the Iraq and Afghanistan Wars -- and it's helping them to eat better, and to ease the difficult transition back to civilian life.\u003cbr>\nReporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/03/08/wounded-veterans-find-comfort-hope-in-cooking-class/\">\u003cstrong>Read the full story at KQED's State of Health\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58254/veterans-find-comfort-hope-in-cooking-class-the-california-report","authors":["5014"],"categories":["bayareabites_109","bayareabites_64","bayareabites_1245","bayareabites_45","bayareabites_2035"],"tags":["bayareabites_11368","bayareabites_10111","bayareabites_11367","bayareabites_11371","bayareabites_2613","bayareabites_11370","bayareabites_576","bayareabites_11366","bayareabites_11365","bayareabites_11369"],"featImg":"bayareabites_58259","label":"bayareabites"},"bayareabites_52968":{"type":"posts","id":"bayareabites_52968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"52968","score":null,"sort":[1356032539000]},"guestAuthors":[],"slug":"tamale-class-at-la-cocina-just-in-time-for-christmas","title":"Tamale Class at La Cocina -- Just in Time for Christmas","publishDate":1356032539,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.","status":"publish","parent":0,"modified":1546975843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":2005},"headData":{"title":"Tamale Class at La Cocina -- Just in Time for Christmas | KQED","description":"Besides demystifying tamale making the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles. Post includes recipe for Alicia’s Mango Tamales.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tamale Class at La Cocina -- Just in Time for Christmas","datePublished":"2012-12-20T19:42:19.000Z","dateModified":"2019-01-08T19:30:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"52968 http://blogs.kqed.org/bayareabites/?p=52968","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/20/tamale-class-at-la-cocina-just-in-time-for-christmas/","disqusTitle":"Tamale Class at La Cocina -- Just in Time for Christmas","path":"/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53121\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\">\u003cimg class=\"size-full wp-image-53121\" title=\"Tamales at La Cocina's Tamalada\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/tamaleplate-new.jpg\" alt=\"Tamales at La Cocina's Tamalada\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tamales at La Cocina's Tamalada\u003c/figcaption>\u003c/figure>\n\u003cp>Forty hungry people with sticky hands and \u003ca href=\"http://en.wikipedia.org/wiki/Tamale\">tamales\u003c/a> on their minds rotated through four tables at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina’s\u003c/a> Tamalada event last Wednesday evening, learning how to make beef, veggie, chicken, cheese and sweet mango tamales. No wonder this annual December event always sells out in November. Tamales can be intimidating for the novice, and even for a pro are time-consuming and labor intensive. That's the reason behind tamaladas (tamale making parties): share the toil and end up with enough to eat plus a pile to take home for later.\u003c/p>\n\u003cp>Besides demystifying tamale making (this is the first time I dared to try my hand at filling and rolling the corn meal bundles) the event at La Cocina introduced students to three chefs from different regions of Latin America, each demonstrating their own traditional recipes and techniques that produced a variety of stuffed, steamy bundles.\u003c/p>\n\u003cp>Tamales, a beloved comfort food served for festivals, birthdays and everyday meals, are a staple at Christmastime. They date back thousands of years, even before the Mayans and Aztecs. The portable, filled buns have fed generations of families (and armies) from Mexico to Argentina. Corn meal wrapped in corn husks, plantain or banana leaves can be filled with almost anything, most commonly with shredded pork, beef or chicken, while sweet tamales feature fruit or raisins and coconut.\u003c/p>\n\u003cfigure id=\"attachment_53123\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\">\u003cimg class=\"size-full wp-image-53123\" title=\"Alicia's beef and mango tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Alicias-beef-and-mango-tamales-1000a.jpg\" alt=\"Alicia's beef and mango tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alicia's beef and mango tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Alicia Villanueva of \u003ca href=\"http://www.aliciatamaleslosmayas.com/\">Tamales Los Mayas\u003c/a> grew up in Mazatlan and her masa had the consistency of a light play-doh. She demonstrated how to roll it into a ball between two palms and then flatten it by pressing into a roundish shape onto the corn husk and plopping some of her fall-apart-tender cooked beef roast, studded with vegetables on top. Squeeze together the edges of the filled masa in its corn husk wrapper and simply fold the ends or tie up the tamale with a thin strip of corn husk.\u003c/p>\n\u003cfigure id=\"attachment_53101\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\">\u003cimg class=\"size-full wp-image-53101\" title=\"Dilsa's cheese tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Dilsas-cheese-tamales-1000.jpg\" alt=\"Dilsa's cheese tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dilsa's cheese tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Dilsa Lugo of \u003ca href=\"http://www.buylocalcampaign.com/losCilantros/index.html\">Los Cilantros\u003c/a> is from Cuernavaca, Mexico. She told us her secret for achieving fluffy tamales is using fresh lard and explained that each corn husk has a smooth and a scratchy side; you should spread the masa on the smooth side for easier removal after steaming.\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 consistency of Dilsa’s masa was totally different than Alicia’s. We used a spoon to smear the sticky masa very thinly on the corn husk, then added two kinds of cheese and topped with tomato, onion and jalapeno. Dilsa, who is sous chef at \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> in Sausalito also does catering. Here is \u003ca href=\"http://lettuceeatkale.com/2010/la-cocina-helps-launch-los-cilantros-catering-company/\">an interview\u003c/a> with her by Sarah Henry.\u003c/p>\n\u003cfigure id=\"attachment_53110\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\">\u003cimg class=\"size-full wp-image-53110\" title=\"Maria's vegetable tamales \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/Marias-vegetable-tamales-10001.jpg\" alt=\"Maria's vegetable tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maria's vegetable tamales\u003c/figcaption>\u003c/figure>\n\u003cp>Maria del Carmen Flores, owner of \u003ca href=\"http://www.estrellitassnacks.com/\">Estrellita’s Snacks\u003c/a> is from El Salvador. Her variation on the tamale theme employed cooked--not raw--masa with the vegetables already mixed in. We scooped a big dollop of the masa veggie mixture onto cut rectangles of banana leaves, backed with paper, instead of corn husks, and folded and rolled them up into tight little bundles. She also demonstrated another recipe with chicken and a dozen vegetables, including green beans, zucchini, peas, mushrooms, spinach and green olives.\u003c/p>\n\u003cp>At the fourth table, demonstrating Alicia’s recipe for sweet mango-filled tamales was Alejandra, another program participant at La Cocina. Alicia adapted her mother’s traditional pineapple and strawberry tamale recipe, which uses a sweet masa made with butter and sugar. Her fluffy mango marvel won Alicia 1st prize at the Alameda County Fair. She shares her recipe with Bay Area Bites readers at the end of this post.\u003c/p>\n\u003cp>Although enjoyed throughout the year, tamales are an integral part of Mexican Christmas celebrations, most notably the nine day ritual called \u003ca href=\"http://www.nydailynews.com/latino/savor-holidays-tamales-las-posadas-article-1.354163\">Las Posadas\u003c/a> (meaning “lodgings”), which runs December 16-25, in which a candlelit, costumed procession with musicians, that is said to represent Mary and Joseph’s search for an inn, knocks on the doors of several houses before being welcomed into one home. Songs, piñatas, moles, \u003ca href=\"http://en.wikipedia.org/wiki/Pozole.\">pozole\u003c/a>, \u003ca href=\"http://www.examiner.com/article/celebrate-las-posadas-what-are-they-where-to-buy-tamales-how-to-make-ponche\">hot punch\u003c/a> and tamales typically enliven the festivities.\u003c/p>\n\u003cp>A few days before the Tamalada, BAB spoke with Alicia Villanueava and Maria del Carmen Flores at La Cocina. Their comments have been edited for length and clarity.\u003c/p>\n\u003cp>Alicia, one of 4 children who grew up in Sinaloa, Mexico, is the only one in her family to move to the US. She came here with her 8-year old son (who is now 20 years old and studying alternative energy at SFSU). Her husband joined them later.\u003c/p>\n\u003cp>\u003cstrong>I see your business is centered on tamales. What is your connection to tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Tamales bring back beautiful memories from my mom and grandma. Every year, the whole family would get together and cook them. It’s really hard work and takes many hours and dedication because there are so many details. First, you have to prepare the masa and then the fillings. My Grandma would start with the corncobs and a mill to make the masa.\u003c/p>\n\u003cp>I started cooking and selling tamales just by myself in 2000 but it was more stressful without any permits or anything and I just depended on friends to tell me who was planning a party or else I walked the streets knocking on doors, offering tastes of my tamales.\u003c/p>\n\u003cp>Then I realized I needed more help so I went to \u003ca href=\"http://www.womensinitiative.org/index.htm\">The Women’s Initiative\u003c/a>. And my teacher referred me to La Cocina in 2010 and this was the most heavenly place. I am so happy. La Cocina made my dream come true. Now I have five women working for me. They make about 400 tamales a day in La Cocina’s kitchen. The Hobart mixer and the professional steamer are my angels. I can steam 400 tamales in 30 minutes compared to 5 hours it would take on a small stove.\u003c/p>\n\u003cp>\u003cstrong>Tell me about the Tamalada tradition in your family. Is it just women who make the tamales?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> Not just women, men make them too. When you’re making tamales everyone wants to participate. Our Tamaladas would take a whole day. There were 10 of us family and friends, and my grandmother would dole out the tasks. When I was little, I enjoyed all the smells of cooking. It’s not just about cooking, but talking and solving problems together as a family. And everyone goes home with lots of tamales that last for days.\u003c/p>\n\u003cp>\u003cstrong>Where can we find your tamales now?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Alicia:\u003c/strong> I used to sell at Justin Herman Plaza but I found a new place at \u003ca href=\"http://somastreatfoodpark.com/\">SOMA Streat Food\u003c/a> -- every day. And I do catering and festivals. My big goal is to have a restaurant. I’m working on my second business plan with La Cocina. Maybe in the Financial District, but I’m open; God will find the right place.\u003c/p>\n\u003cfigure id=\"attachment_52970\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\">\u003cimg class=\"size-full wp-image-52970\" title=\"Ingredients for Maria's chicken tamales\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DSCN3733.jpg\" alt=\"Ingredients for Maria's chicken tamales\" width=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Maria's chicken tamales\u003c/figcaption>\u003c/figure>\n\u003cp>For the interview with Maria del Carmen Flores, La Cocina’s Azalea Perez Olivares kindly acted as interpreter\u003cbr>\nMaria is from El Salvador and started making tamales with her father when she was six years old. She described some differences:\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> In Mexico, they use raw masa, while we use cooked. And our fillings are different, like one with chicken, potato, green olives and chickpeas. The vegetarian I made up because there are so many vegetarians here. Since tamale making is so labor intensive, it’s great for parties. We talk, teach and learn in a group from each other. I started making them here in my kitchen in 2003 and sold them on street corners in San Francisco. It was hard because I had to hide from the police. Then I found La Cocina and now I sell at \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/heart-of-the-city-farmers-market-san-francisco\">Civic Center Farmers Market\u003c/a> and do catering.\u003c/p>\n\u003cp>\u003cstrong>I know your business name Estrellita means little stars and I see you have gold inlay stars on your teeth too. Can I ask why all the stars?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Maria:\u003c/strong> Since I was a little girl, I wanted to be a superstar on TV. Thank God I could accomplish that through my food.\u003c/p>\n\u003cp>(Then with a little prompting from Azalea, Maria tells me how her other dream came true too. She has a part in the new Woody Allen film that was recently shot in San Francisco. She was “discovered” on the corner of south Van Ness and 14th wearing a typical dress from El Salvador, when apparently she was noticed by film people scouting for extras. They asked her to be in Allen’s movie and she filmed a scene in which Cate Blanchett asks her for a key to an apartment.)\u003c/p>\n\u003cp>Don’t miss another Tamalada at La Cocina. They have already scheduled next year’s class. Put it on your calendar: December 11, 2013.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Recipe: ALICIA'S MANGO TAMALES\u003c/strong>\u003c/p>\n\u003cp>Makes 30-40 tamales, depending on the size you make\u003c/p>\n\u003cp>\u003cstrong>INGREDIENTS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>40 - 60 dried corn husks* (this includes extra, in case some tear)\u003c/li>\n\u003cli>10 pounds maseca* (corn flour)\u003c/li>\n\u003cli>10 sticks unsalted butter, let soften at room temperature 2-3 hours\u003c/li>\n\u003cli>6 cups white sugar\u003c/li>\n\u003cli>6 pounds frozen mango (Whole Foods brand is best) let thaw at room temperature about 2hrs\u003c/li>\n\u003cli>4 14-oz.cans condensed milk\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>*Can find in Mexican markets or Mexican food aisle of most large markets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>PREPARATION:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For Masa:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pan, cover corn husks with water and boil for 30 min.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>Combine 3 pounds of thawed mango and 2 cans of condensed milk in blender. Blend until smooth.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>In a large bowl, put the 10 pounds of maseca, 8 sticks softened butter, 4 cups sugar and the blended mango/milk cream from Step 2.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>For traditional “grandmother method,” mix well with your hands 40-60 minutes until it becomes a smooth paste. OR you can mix it using an electric mixer with a big enough bowl for 15-20 minutes.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For Filling:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>On the stove in a medium pot, put in remaining 2 sticks of softened butter, 2 cups of sugar, 3 pounds of thawed mango and 2 cans condensed milk. Heat on high for 5 minutes, uncovered, then cook slowly at medium-low for another 30 minutes, stirring constantly so filling does not stick to pan.\u003c/li>\n\u003c/ol>\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>\u003cstrong>To Assemble the Tamales:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>To assemble tamales, take about a 1/4 cup of masa and roll it in a smooth ball between your palms. Then press it onto the softened corn husk leaving about 1/2 inch border along the sides and 2-inch border on top and bottom for folding.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Top center of masa with about 2 Tablespoons of mango filling.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Gently fold one long side of the corn husk to the other, making make a tight bundle, then fold up the pointed end of the corn husk,leaving other end open. If you wish, use a thin strip of corn husk to tie it up and look pretty. Lay each tamale folded-side down while you finish the rest.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Once the tamales are folded, fill a large steamer with water just below the fill line and place the steam tray on the rack.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Carefully place each tamale standing up on the steamer, open ends up and cook covered for 90 min. (If you don’t have a steamer, you can use a large pot with a steamer basket, just make sure water is below tamales, so that they don’t get wet and check every 15 minutes so that water does not boil away). Turn the gas to high until water boils then turn it down to medium-low. (After 90 minutes, masa should be firm and pull away easily from corn husk, if it is sticky, carefully re-wrap and steam some more.)\u003c/li>\n\u003cp>\u003c/p>\n\u003cli> Remove each tamale with tongs and let rest for a few minutes before serving as a delicious dessert for lunch or dinner or even breakfast.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/52968/tamale-class-at-la-cocina-just-in-time-for-christmas","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_1653","bayareabites_1763","bayareabites_1875","bayareabites_12","bayareabites_90","bayareabites_181"],"tags":["bayareabites_10111","bayareabites_1526","bayareabites_574"],"featImg":"bayareabites_53178","label":"bayareabites"},"bayareabites_43145":{"type":"posts","id":"bayareabites_43145","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43145","score":null,"sort":[1337621479000]},"guestAuthors":[],"slug":"hands-on-food-adventures-in-kyoto","title":"Hands-On Food Adventures in Kyoto","publishDate":1337621479,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Kyoto is known for its refined cuisine. Besides dining out, I want to take a hands-on approach to sampling its delicacies.With the help of Kyoto Free Guides to translate, I take classes in pickle, soba and sweet making and finally a five course cooking class in a home kitchen.","status":"publish","parent":0,"modified":1337839879,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1294},"headData":{"title":"Hands-On Food Adventures in Kyoto | KQED","description":"Kyoto is known for its refined cuisine. Besides dining out, I want to take a hands-on approach to sampling its delicacies.With the help of Kyoto Free Guides to translate, I take classes in pickle, soba and sweet making and finally a five course cooking class in a home kitchen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hands-On Food Adventures in Kyoto","datePublished":"2012-05-21T17:31:19.000Z","dateModified":"2012-05-24T06:11:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"43145 http://blogs.kqed.org/bayareabites/?p=43145","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/21/hands-on-food-adventures-in-kyoto/","disqusTitle":"Hands-On Food Adventures in Kyoto","path":"/bayareabites/43145/hands-on-food-adventures-in-kyoto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43145/hands-on-food-adventures-in-kyoto","authors":["5283"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_64","bayareabites_61"],"tags":["bayareabites_10111","bayareabites_9862","bayareabites_10422","bayareabites_10423","bayareabites_3588","bayareabites_8633","bayareabites_10421"],"featImg":"bayareabites_43504","label":"bayareabites"},"bayareabites_38688":{"type":"posts","id":"bayareabites_38688","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38688","score":null,"sort":[1329328049000]},"guestAuthors":[],"slug":"kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen","title":"KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen","publishDate":1329328049,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ","status":"publish","parent":0,"modified":1329507142,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":850},"headData":{"title":"KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen | KQED","description":"Since the KQED Interactive team is behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that than with a gathering that's centered around food. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen","datePublished":"2012-02-15T17:47:29.000Z","dateModified":"2012-02-17T19:32:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38688 http://blogs.kqed.org/bayareabites/?p=38688","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/15/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen/","disqusTitle":"KQED's Interactive Team Gets \"Hands On Gourmet\" in the Kitchen","path":"/bayareabites/38688/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're reading this blog post, it means that KQED's \u003ca href=\"http://blogs.kqed.org/pressroom/interactive/\">Interactive team\u003c/a> is doing its job. We oversee \u003ca href=\"http://www.kqed.org/\">KQED.org\u003c/a> and ensure all of its content is up 24-7, which is no easy feat. There's the technical folks (engineers and developers) who manage the nuts-and-bolts of our site, and then there's producers like myself who create the original stories, videos, news reports and other features that are showcased online. \u003c/p>\n\u003cp>Since we're behind a computer for most of the day tinkering in the virtual realm, it's nice to take a break and interact with our colleagues in the real world -- and there's no better way to do that (in my biased opinion) than with a gathering that's centered around food. \u003c/p>\n\u003cp>On a recent afternoon, we headed to the Dogpatch (a lovely 20-minute walk from the station) to \u003ca href=\"http://handsongourmet.com/\">Hands On Gourmet\u003c/a> for a a collaborative cooking session. (One of the co-founders, \u003ca href=\"http://handsongourmet.com/about-us/about-the-team/stephen-gibbs/\">Stephen Gibbs\u003c/a>, had a brief stint \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephengibbs/\">blogging\u003c/a> for Bay Area Bites.) When we arrived at Hands On Gourmet's spacious, sunny loft space, we indulged in a sampler of cheese and wine as we took in lovely views of the city. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/table-group560.jpg\" alt=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" title=\"Hands on Gourmet loft. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38865\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>As much as we would have been happy spending the entire day chatting over wine and cheese, it was time to start cooking. Chef Dan introduced himself and his fellow chefs to us -- Joshua and Christine -- who were going to help us prepare an \u003ca href=\"http://handsongourmet.com/the-menus/india-2/\">Indian feast\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0522.jpg\" alt=\"dan\" title=\"dan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38696\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/kitchen-christine560.jpg\" alt=\"Hands on Gourmet loft - Christine\" title=\"Hands on Gourmet loft - Christine\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38870\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>It was a full menu with fried vegetable fritters (pakoras), naan, eggplant stew (bengan bharta), cucumber and mint salad, and keema gobi, a lamb-and-vegetable curry (which we also made a vegetarian version of with squash). We tied on our aprons, divided into groups and headed to our stations which were already stocked with our ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0503.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38695\">\u003c/a>\u003c/p>\n\u003cp>Chef Joshua managed our table, which was in charge of the keema gobi and cucumber mint salad. \u003ca href=\"http://www.kqed.org/about/seniorofficers/tim-olson.jsp\">Tim Olson\u003c/a>, \u003ca href=\"http://mindshift.kqed.org/author/tbarseghian/\">Tina Barseghian\u003c/a>, \u003ca href=\"http://science.kqed.org/quest/author/craig-rosa/\">Craig Rosa\u003c/a> and AJ Alfieri-Crispin (Media Systems Admin) prepped the food for the curry, while I worked on the salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0545.jpg\" alt=\"joshua, craig, tina, tim\" title=\"joshua, craig, tina, tim\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38700\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0534.jpg\" alt=\"cukes ingredients\" title=\"cukes ingredients\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38697\">\u003c/a>\u003c/p>\n\u003cp>Joshua gave a lesson to Tim about how to quickly chop up an onion, then gave a brief tutorial to AJ on mincing ginger: first peel the root, then slice it into thin planks, then thin matchsticks, and finish up with mincing them cross-wise. Tina and Craig got the squash ready for the veggie version of the curry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0537.jpg\" alt=\"justin\" title=\"justin\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38698\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0547.jpg\" alt=\"aj\" title=\"aj\" width=\"360\" height=\"640\" class=\"alignnone size-full wp-image-38701\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tina360.jpg\" alt=\"Tina prepping squash\" title=\"Tina prepping squash\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38853\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Meanwhile, the pakoras were well underway in the capable hands of Amanda Stupi (Interactive Producer, News), Carol C. and \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=20082\">Emmanuel Hapsis\u003c/a>, who were happily deep-frying a huge batch of chickpea-floured vegetables. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/fritter-makers360.jpg\" alt=\"making the pakoras\" title=\"making the pakoras\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38855\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Colleen Wilson (Director, Interactive) passed them out with a fantastic sweet-and-sour \u003ca href=\"http://handsongourmet.com/2011/12/pakoras-with-sweet-onion-achar-chutney/\">achar chutney\u003c/a> that their team had also prepared. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0561.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38704\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0562.jpg\" alt=\"pakoras\" title=\"pakoras\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38705\">\u003c/a>\u003c/p>\n\u003cp>I had put in a healthy dose of cayenne into my cucumber salad, but luckily it didn't make it too spicy. Justin gave it a thumbs up after I added a bit more lemon zest and juice and second bunch of mint to mix in. (We served the cilantro on the side as not everyone on our team was a fan of the herb.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/jenny360.jpg\" alt=\"Jenny prepping salad. Photo: Wendy Goodfriend\" title=\"Jenny prepping salad. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38860\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>My other colleagues were busy working at their stations on raita, naan and dessert. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/raita-making560.jpg\" alt=\"making raita with chef Dan. Photo: Wendy Goodfriend\" title=\"making raita with chef Dan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38874\">\u003c/a>\u003cbr>\n\u003cem>Chef Dan instructs Lisa and Marie how to make raita. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nan-makers560.jpg\" alt=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" title=\"Mark and Lisa making naan. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38881\">\u003c/a>\u003cbr>\n\u003cem>Mark and Lisa making naan. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cristine-cake360.jpg\" alt=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" title=\"Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\" width=\"360\" height=\"538\" class=\"alignnone size-full wp-image-38877\">\u003c/a>\u003cbr>\n\u003cem>Christine makes fig cake while Emmanuel observes. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>After about two hours of working away in the kitchen, it was time to savor the fruits of our labor. But of course, as media employees of KQED, we had to thoroughly document our meal beforehand prior to sitting down for lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0631.jpg\" alt=\"kqed photos\" title=\"kqed photos\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38715\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0638.jpg\" alt=\"naan\" title=\"naan\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38719\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0634.jpg\" alt=\"keema gobi\" title=\"keema gobi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38716\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0627.jpg\" alt=\"eggplant and rice\" title=\"eggplant and rice\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38713\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0636.jpg\" alt=\"cilantro chutney\" title=\"cilantro chutney\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38717\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0637.jpg\" alt=\"cucumber salad\" title=\"cucumber salad\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38718\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0644.jpg\" alt=\"indian meal\" title=\"indian meal\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38721\">\u003c/a>\u003c/p>\n\u003cp>As we dived into our food, we debated which team's dish came out the best. I personally think the cucumber mint salad stole the show, although those highly addictive pakoras were pretty tasty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0643.jpg\" alt=\"interactive team\" title=\"interactive team\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38720\">\u003c/a>\u003c/p>\n\u003cp>Somehow, after polishing off our huge plates of food, we still had room for dessert: a date walnut cake with a brandy-caramel sauce. We loosened the strings on our aprons and dug in -- I mean, how could you resist this? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cake560.jpg\" alt=\"Date Walnut Cake. Photo: Wendy Goodfriend\" title=\"Date Walnut Cake. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-38850\">\u003c/a>\u003cbr>\n\u003cem>Date Walnut Cake. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Afterwards, we thanked the chefs for a fun and delicious day. They were great to work with and I think we all walked away with a little bit more culinary savvy under our belts. \u003c/p>\n\u003cp>We slowly roused ourselves from the table and as we had some extra time, thought about where to venture next. One of our discussions over lunch had turned to the subject of our favorite ice cream spots, and as \u003ca href=\"http://www.yelp.com/biz/mr-and-mrs-miscellaneous-san-francisco\">Mr. and Mrs. Miscellaneous\u003c/a> was a mere block away, we magically found an appetite for more dessert. Coffee soon followed at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, and then it was onto \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> for one last round of drinks. Fortunately, there were no technical difficulties back at the station in our absence. I don't know if they would have been able to rouse us from our food comas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0587.jpg\" alt=\"whisks\" title=\"whisks\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-38709\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38688/kqeds-interactive-team-gets-hands-on-gourmet-in-the-kitchen","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2695","bayareabites_64","bayareabites_45","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_10111","bayareabites_10142"],"featImg":"bayareabites_38720","label":"bayareabites"},"bayareabites_38051":{"type":"posts","id":"bayareabites_38051","meta":{"index":"posts_1591205157","site":"bayareabites","id":"38051","score":null,"sort":[1327690829000]},"guestAuthors":[],"slug":"kitchen-on-fire-cooking-school-take-two","title":"Kitchen on Fire Cooking School: Take Two","publishDate":1327690829,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n","blocks":[],"excerpt":"Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.","status":"publish","parent":0,"modified":1328322958,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":925},"headData":{"title":"Kitchen on Fire Cooking School: Take Two | KQED","description":"Kitchen on Fire, a cooking school based in the Gourmet Ghetto, opens a satellite classroom in West Berkeley this week.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kitchen on Fire Cooking School: Take Two","datePublished":"2012-01-27T19:00:29.000Z","dateModified":"2012-02-04T02:35:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"38051 http://blogs.kqed.org/bayareabites/?p=38051","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/27/kitchen-on-fire-cooking-school-take-two/","disqusTitle":"Kitchen on Fire Cooking School: Take Two","path":"/bayareabites/38051/kitchen-on-fire-cooking-school-take-two","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chefs-kof-560.jpg\" alt=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" title=\"Chefs MikeC and Olivier Said clowning around in the kitchen.\" width=\"560\" height=\"480\" class=\"alignnone size-full wp-image-38056\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs MikeC and Olivier Said strike a pose in the kitchen.\u003c/strong> Images courtesy of KoF\u003c/em>\u003c/p>\n\u003cp>Turns out that a financial meltdown can be a good thing for a cooking school -- even one that charges $70 a class and $799 for a 12-week series of instruction.\u003c/p>\n\u003cp>Classes at the Gourmet Ghetto-based \u003ca href=\"http://kitchenonfire.com/\">Kitchen on Fire\u003c/a> in the Epicurious Garden are in such demand that the business now boasts a second, larger facility -- at 2,500 square foot twice the size of the original location -- in West Berkeley. The public can check out the new culinary classroom at its grand opening on Saturday night. \u003c/p>\n\u003cp>Back in 2005, chefs Olivier Said and MikeC teamed up to offer cooking classes both practical and playful. Their mission: To take the mystery out of kitchen techniques and culinary language, make cooking accessible to anyone who wanted to learn how to use a knife, and have fun putting food on a plate. (\u003ca href=\"http://www.berkeleyside.com/2010/01/29/scouting-berkeley-kitchen-on-fire/\">Read a recent review of one class\u003c/a> and what a hundred or so \u003ca href=\"http://www.yelp.com/biz/kitchen-on-fire-berkeley\">Yelpers have to say\u003c/a>.)\u003c/p>\n\u003cp>Like the original location, KoF2 offers a range of classes, including knife-skills, regional and ethnic cuisine, couples cookery, seasonal and farmers' market fare, and specialty food preparation (everything from cocktail party soirees to one-pot family meals for weeknights). All that, plus their signature 12-week basic cooking series taught in a space decked out with state-of-the-art equipment. \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>(Word to the recession weary: The kitchen is currently not accepting any new culinary assistants, which has proven a popular way for cash-strapped wannabe cooks to hone their skills. In exchange for helping prep before classes and clean up after, culinary assistants attend for free.)\u003c/p>\n\u003cp>In addition to showing off their new digs, serving food, and talking up the school's calendar of classes, MikeC and Said will sign copies of their recent book, \u003ca href=\"http://www.amazon.com/Kitchen-Fire-Mastering-Cooking-Weeks/dp/0738214531\">\u003cem>Kitchen on Fire: Mastering the Art of Cooking in 12 Weeks (or Less)\u003c/em>\u003c/a>, a step-by-step, technique-driven tome designed to offer new skills for the complete novice to the accomplished home cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/class-500.jpg\" alt=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" title=\"Kitchen on Fire plans to offer longer classes at their new satellite site.\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-38055\">\u003c/a>\u003cbr>\n\u003cem>Kitchen on Fire plans to offer longer classes at their new satellite site.\u003c/em>\u003c/p>\n\u003cp>BAB checked in with Chef MikeC to find out what's cooking at the new Kitchen on Fire location.\u003c/p>\n\u003cp>\u003cstrong>Why did you decide to open a second Kitchen on Fire site and what drew you to this location?\u003c/strong>\u003c/p>\n\u003cp>Our classes were filling up so quickly (and many had large wait lists) so we needed more space to handle the demand. Our new location offers close access to the freeway, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a> is in walking distance, and it's attached to a restaurant and home chef retail store, \u003ca href=\"http://www.rocketrest.com/\">Rocket Restaurant Resource\u003c/a>. Those three things made it a perfect match for us.\u003c/p>\n\u003cp>\u003cstrong>How has the continuing economic downturn and renewed interest in the D.I.Y. Domestic Arts impacted your business?\u003c/strong>\u003c/p>\n\u003cp>Oddly enough we have thrived through the recession. More people seem to think learning to cook is a great idea right now, whether to save money, eat healthier, change career, or just for the love of food. People want to come into the kitchen and create enticing, delicious, nourishing experiences at home for family and friends. \u003c/p>\n\u003cp>\u003cstrong>How is the new location different from the Gourmet Ghetto site?\u003c/strong>\u003c/p>\n\u003cp>It is a larger facility with two kitchens. It is also a blend of home chef and restaurant cooking equipment, so we can offer classes for both the home and professional chef.\u003c/p>\n\u003cp>\u003cstrong>What can folks look forward to at the new school in terms of classes, instructors, and events?\u003c/strong>\u003c/p>\n\u003cp>We will offer longer (four or more hours compared to our typical three-hour) classes, as well as more series-style classes on both cooking techniques and ethnic cuisines, including Thai, Indian, and French. We're also working with an ever-growing roster of guest chef instructors that are experts in their cuisines. On the event side, we can now hold larger private and corporate parties.\u003c/p>\n\u003cp>\u003cstrong>What's unique about your cooking school?\u003c/strong>\u003c/p>\n\u003cp>We are one of only a few independent (not part of a retail, grocery, cooking appliance) cooking schools in the country that has a focus on teaching home chefs. We have a vibrant atmosphere, with expert instructors who engaging. We explain the inner workings of food and its cookery to help students become confident cooks. \u003c/p>\n\u003cp>We're also involved in community outreach programs with non-profit partners such as \u003ca href=\"http://threesquaremeals.org/\">Three Squares\u003c/a> and \u003ca href=\"http://www.svdp-alameda.org/how-we-help/job-training/kitchen-of-champions.html\">St. Vincent de Paul's Kitchen of Champions\u003c/a>. We help teach people living on welfare how to feed their families healthy meals on limited budgets or learn cooking skills they can use to find work in the food service industry.\u003c/p>\n\u003cp>\u003cstrong>What are the fundamental cooking techniques a novice should learn first? \u003c/strong>\u003c/p>\n\u003cp>Knife skills: If the food isn’t cut to the proper (and uniform) shape and size, it won’t cook evenly. Sautéing and stir frying would be next. Both are quick and easy techniques to make a meal and also the first step for many other techniques, such as making a soup or stew.\u003c/p>\n\u003cp>\u003cstrong>If you had to name three dishes that every home chef should know how to prepare, what would they be?\u003c/strong>\u003c/p>\n\u003cp>A roasted chicken and vegetables, veggie stir fry, and frittata. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/new-space500.jpg\" alt=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" title=\"A sneak peek inside the new Kitchen on Fire culinary classroom.\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-38057\">\u003c/a>\u003cbr>\n\u003cem>A sneak peek inside the new Kitchen on Fire culinary classroom.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kitchen on Fire West Grand Opening\u003cbr>\nSaturday, January 28, 7 p.m.-9 p.m.\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/cvapa\">Map\u003c/a>\u003cbr>\n(Inside Rocket Restaurant Resource)\u003cbr>\n2940 7th Street, Berkeley (between Potter St. and Anthony St.)\u003cbr>\n510-548-2665\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/38051/kitchen-on-fire-cooking-school-take-two","authors":["5125"],"categories":["bayareabites_109","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_64","bayareabites_50","bayareabites_1865","bayareabites_1875"],"tags":["bayareabites_14751","bayareabites_10111","bayareabites_8712","bayareabites_9858"],"featImg":"bayareabites_38055","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. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. 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. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. 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. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.","airtime":"SUN 3pm-4pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg","officialWebsiteLink":"https://www.npr.org/sections/money/","meta":{"site":"news","source":"npr"},"link":"/radio/program/planet-money","subscribe":{"npr":"https://rpb3r.app.goo.gl/M4f5","apple":"https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2","tuneIn":"https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/","rss":"https://feeds.npr.org/510289/podcast.xml"}},"politicalbreakdown":{"id":"politicalbreakdown","title":"Political Breakdown","tagline":"Politics from a personal perspective","info":"Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.","airtime":"THU 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Political Breakdown","officialWebsiteLink":"/podcasts/politicalbreakdown","meta":{"site":"radio","source":"kqed","order":"11"},"link":"/podcasts/politicalbreakdown","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx","npr":"https://www.npr.org/podcasts/572155894/political-breakdown","stitcher":"https://www.stitcher.com/podcast/kqed/political-breakdown","spotify":"https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN","rss":"https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"}},"pri-the-world":{"id":"pri-the-world","title":"PRI's The World: Latest Edition","info":"Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.","airtime":"MON-FRI 2pm-3pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/the-world","meta":{"site":"news","source":"PRI"},"link":"/radio/program/pri-the-world","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/","rss":"http://feeds.feedburner.com/pri/theworld"}},"radiolab":{"id":"radiolab","title":"Radiolab","info":"A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.","airtime":"SUN 12am-1am, SAT 2pm-3pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/radiolab/","meta":{"site":"science","source":"WNYC"},"link":"/radio/program/radiolab","subscribe":{"apple":"https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2","tuneIn":"https://tunein.com/radio/RadioLab-p68032/","rss":"https://feeds.wnyc.org/radiolab"}},"reveal":{"id":"reveal","title":"Reveal","info":"Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!","airtime":"SUN 4pm-5pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.saysyouradio.com/","meta":{"site":"comedy","source":"Pipit and Finch"},"link":"/radio/program/says-you","subscribe":{"apple":"https://itunes.apple.com/us/podcast/says-you!/id1050199826","tuneIn":"https://tunein.com/radio/Says-You-p480/","rss":"https://saysyou.libsyn.com/rss"}},"science-friday":{"id":"science-friday","title":"Science Friday","info":"Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.","airtime":"FRI 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/science-friday","meta":{"site":"news","source":"npr"},"link":"/radio/program/science-friday","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Science-Friday-p394/","rss":"http://feeds.wnyc.org/science-friday"}},"science-podcast":{"id":"science-podcast","title":"KQED Science News","tagline":"From the lab, to your ears","info":"KQED Science explores science and environment news, trends, and events from the Bay Area and beyond.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Science-News-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"https://ww2.kqed.org/science/category/science-podcast/","meta":{"site":"science","source":"kqed","order":"17"},"link":"/science/category/science-podcast","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqed-science-news/id214663465","google":"https://podcasts.google.com/feed/aHR0cDovL2Jsb2dzLmtxZWQub3JnL3NjaWVuY2UvZmVlZC8","stitcher":"https://www.stitcher.com/podcast/kqed-science-news","rss":"https://ww2.kqed.org/science/category/science-podcast/feed/podcast"}},"selected-shorts":{"id":"selected-shorts","title":"Selected Shorts","info":"Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.","airtime":"SAT 8pm-9pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pri.org/programs/selected-shorts","meta":{"site":"arts","source":"pri"},"link":"/radio/program/selected-shorts","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Selected-Shorts-p31792/","rss":"https://feeds.megaphone.fm/selectedshorts"}},"snap-judgment":{"id":"snap-judgment","title":"Snap Judgment","info":"Snap Judgment (Storytelling, with a BEAT) mixes real stories with killer beats to produce cinematic, dramatic, kick-ass radio. Snap’s raw, musical brand of storytelling dares listeners to see the world through the eyes of another. WNYC studios is the producer of leading podcasts including Radiolab, Freakonomics Radio, Note To Self, Here’s The Thing With Alec Baldwin, and more.","airtime":"SAT 1pm-2pm, 9pm-10pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/snapJudgement.jpg","officialWebsiteLink":"https://snapjudgment.org","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/snap-judgment","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=283657561&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Snap-Judgment-p243817/","rss":"https://feeds.feedburner.com/snapjudgment-wnyc"}},"soldout":{"id":"soldout","title":"SOLD OUT: Rethinking Housing in America","tagline":"A new future for housing","info":"Sold Out: Rethinking Housing in America","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Sold Out: Rethinking Housing in America","officialWebsiteLink":"/podcasts/soldout","meta":{"site":"news","source":"kqed","order":3},"link":"/podcasts/soldout","subscribe":{"npr":"https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing","apple":"https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937","rss":"https://feeds.megaphone.fm/soldout","spotify":"https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X","stitcher":"https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america","tunein":"https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA"}},"ted-radio-hour":{"id":"ted-radio-hour","title":"TED Radio Hour","info":"The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.","airtime":"SUN 3pm-4pm, SAT 10pm-11pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg","officialWebsiteLink":"https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22","meta":{"site":"news","source":"npr"},"link":"/radio/program/ted-radio-hour","subscribe":{"npr":"https://rpb3r.app.goo.gl/8vsS","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/TED-Radio-Hour-p418021/","rss":"https://feeds.npr.org/510298/podcast.xml"}},"tech-nation":{"id":"tech-nation","title":"Tech Nation Radio Podcast","info":"Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.","airtime":"FRI 10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://technation.podomatic.com/","meta":{"site":"science","source":"Tech Nation Media"},"link":"/radio/program/tech-nation","subscribe":{"rss":"https://technation.podomatic.com/rss2.xml"}},"thebay":{"id":"thebay","title":"The Bay","tagline":"Local news to keep you rooted","info":"Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED The Bay","officialWebsiteLink":"/podcasts/thebay","meta":{"site":"radio","source":"kqed","order":"6"},"link":"/podcasts/thebay","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-bay/id1350043452","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3","npr":"https://www.npr.org/podcasts/586725995/the-bay","stitcher":"https://www.stitcher.com/podcast/kqed/the-bay","spotify":"https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ","rss":"https://feeds.megaphone.fm/KQINC8259786327"}},"californiareport":{"id":"californiareport","title":"The California Report","tagline":"California, day by day","info":"KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The California Report","officialWebsiteLink":"/californiareport","meta":{"site":"news","source":"kqed","order":"9"},"link":"/californiareport","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz","npr":"https://www.npr.org/podcasts/432285393/the-california-report","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838","rss":"https://ww2.kqed.org/news/tag/tcram/feed/podcast"}},"californiareportmagazine":{"id":"californiareportmagazine","title":"The California Report Magazine","tagline":"Your state, your stories","info":"Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.","airtime":"FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/californiareportmagazine","meta":{"site":"news","source":"kqed","order":"10"},"link":"/californiareportmagazine","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz","npr":"https://www.npr.org/podcasts/564733126/the-california-report-magazine","stitcher":"https://www.stitcher.com/podcast/kqed/the-california-report-magazine","rss":"https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"}},"theleap":{"id":"theleap","title":"The Leap","tagline":"What if you closed your eyes, and jumped?","info":"Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Leap","officialWebsiteLink":"/podcasts/theleap","meta":{"site":"news","source":"kqed","order":"14"},"link":"/podcasts/theleap","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/the-leap/id1046668171","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2","npr":"https://www.npr.org/podcasts/447248267/the-leap","stitcher":"https://www.stitcher.com/podcast/kqed/the-leap","spotify":"https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U","rss":"https://ww2.kqed.org/news/programs/the-leap/feed/podcast"}},"masters-of-scale":{"id":"masters-of-scale","title":"Masters of Scale","info":"Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.","airtime":"Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://mastersofscale.com/","meta":{"site":"radio","source":"WaitWhat"},"link":"/radio/program/masters-of-scale","subscribe":{"apple":"http://mastersofscale.app.link/","rss":"https://rss.art19.com/masters-of-scale"}},"the-moth-radio-hour":{"id":"the-moth-radio-hour","title":"The Moth Radio Hour","info":"Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.","airtime":"SAT 8pm-9pm and SUN 11am-12pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg","officialWebsiteLink":"https://themoth.org/","meta":{"site":"arts","source":"prx"},"link":"/radio/program/the-moth-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2","tuneIn":"https://tunein.com/radio/The-Moth-p273888/","rss":"http://feeds.themoth.org/themothpodcast"}},"the-new-yorker-radio-hour":{"id":"the-new-yorker-radio-hour","title":"The New Yorker Radio Hour","info":"The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.","airtime":"SAT 10am-11am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/tnyradiohour","meta":{"site":"arts","source":"WNYC"},"link":"/radio/program/the-new-yorker-radio-hour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1050430296","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/","rss":"https://feeds.feedburner.com/newyorkerradiohour"}},"the-takeaway":{"id":"the-takeaway","title":"The Takeaway","info":"The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.","airtime":"MON-THU 12pm-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.wnycstudios.org/shows/takeaway","meta":{"site":"news","source":"WNYC"},"link":"/radio/program/the-takeaway","subscribe":{"apple":"https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2","tuneIn":"http://tunein.com/radio/The-Takeaway-p150731/","rss":"https://feeds.feedburner.com/takeawaypodcast"}},"this-american-life":{"id":"this-american-life","title":"This American Life","info":"This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.","airtime":"SAT 12pm-1pm, 7pm-8pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png","officialWebsiteLink":"https://www.thisamericanlife.org/","meta":{"site":"news","source":"wbez"},"link":"/radio/program/this-american-life","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory","rss":"https://www.thisamericanlife.org/podcast/rss.xml"}},"truthbetold":{"id":"truthbetold","title":"Truth Be Told","tagline":"Advice by and for people of color","info":"We’re the friend you call after a long day, the one who gets it. Through wisdom from some of the greatest thinkers of our time, host Tonya Mosley explores what it means to grow and thrive as a Black person in America, while discovering new ways of being that serve as a portal to more love, more healing, and more joy.","airtime":"","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Truth-Be-Told-Podcast-Tile-360x360-1.jpg","imageAlt":"KQED Truth Be Told with Tonya Mosley","officialWebsiteLink":"https://www.kqed.ord/podcasts/truthbetold","meta":{"site":"news","source":"npr","order":"12"},"link":"/podcasts/truthbetold","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/truth-be-told/id1462216572","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS90cnV0aC1iZS10b2xkLXBvZGNhc3QvZmVlZA","npr":"https://www.npr.org/podcasts/719210818/truth-be-told","stitcher":"https://www.stitcher.com/s?fid=398170&refid=stpr","spotify":"https://open.spotify.com/show/587DhwTBxke6uvfwDfaV5N"}},"wait-wait-dont-tell-me":{"id":"wait-wait-dont-tell-me","title":"Wait Wait... Don't Tell Me!","info":"Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.","airtime":"SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/wait-wait-dont-tell-me/","meta":{"site":"news","source":"npr"},"link":"/radio/program/wait-wait-dont-tell-me","subscribe":{"npr":"https://rpb3r.app.goo.gl/Xogv","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/","rss":"https://feeds.npr.org/344098539/podcast.xml"}},"washington-week":{"id":"washington-week","title":"Washington Week","info":"For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. Washington Week is the longest-running news and public affairs program on PBS and features journalists -- not pundits -- lending insight and perspective to the week's important news stories.","airtime":"SAT 1:30am-2am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/washington-week.jpg","officialWebsiteLink":"http://www.pbs.org/weta/washingtonweek/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/washington-week","subscribe":{"apple":"https://itunes.apple.com/us/podcast/washington-week-audio-pbs/id83324702?mt=2","tuneIn":"https://tunein.com/podcasts/Current-Affairs/Washington-Week-p693/","rss":"http://feeds.pbs.org/pbs/weta/washingtonweek-audio"}},"weekend-edition-saturday":{"id":"weekend-edition-saturday","title":"Weekend Edition Saturday","info":"Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.","airtime":"SAT 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-saturday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-saturday"},"weekend-edition-sunday":{"id":"weekend-edition-sunday","title":"Weekend Edition Sunday","info":"Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.","airtime":"SUN 5am-10am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/weekend-edition-sunday/","meta":{"site":"news","source":"npr"},"link":"/radio/program/weekend-edition-sunday"},"world-affairs":{"id":"world-affairs","title":"World Affairs","info":"The world as we knew it is undergoing a rapid transformation…so what's next? Welcome to WorldAffairs, your guide to a changing world. We give you the context you need to navigate across borders and ideologies. Through sound-rich stories and in-depth interviews, we break down what it means to be a global citizen on a hot, crowded planet. Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg ","officialWebsiteLink":"https://www.worldaffairs.org/","meta":{"site":"news","source":"World Affairs"},"link":"/radio/program/world-affairs","subscribe":{"apple":"https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2","tuneIn":"https://tunein.com/radio/WorldAffairs-p1665/","rss":"https://worldaffairs.libsyn.com/rss"}},"on-shifting-ground":{"id":"on-shifting-ground","title":"On Shifting Ground with Ray Suarez","info":"Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. Each week, NPR veteran Ray Suarez hosts conversations with journalists, leaders and policy experts to help us read between the headlines – and give us hope for human resilience.","airtime":"MON 10pm, TUE 1am, SAT 3am","imageSrc":"https://ww2.kqed.org/app/uploads/2022/12/onshiftingground-600x600-1.png","officialWebsiteLink":"https://worldaffairs.org/radio-podcast/","meta":{"site":"news","source":"On Shifting Ground"},"link":"/radio/program/on-shifting-ground","subscribe":{"apple":"https://podcasts.apple.com/ie/podcast/on-shifting-ground/id101215657","rss":"https://feeds.libsyn.com/36668/rss"}},"hidden-brain":{"id":"hidden-brain","title":"Hidden Brain","info":"Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg","officialWebsiteLink":"https://www.npr.org/series/423302056/hidden-brain","airtime":"SUN 7pm-8pm","meta":{"site":"news","source":"NPR"},"link":"/radio/program/hidden-brain","subscribe":{"apple":"https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2","tuneIn":"https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/","rss":"https://feeds.npr.org/510308/podcast.xml"}},"city-arts":{"id":"city-arts","title":"City Arts & Lectures","info":"A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg","officialWebsiteLink":"https://www.cityarts.net/","airtime":"SUN 1pm-2pm, TUE 10pm, WED 1am","meta":{"site":"news","source":"City Arts & Lectures"},"link":"https://www.cityarts.net","subscribe":{"tuneIn":"https://tunein.com/radio/City-Arts-and-Lectures-p692/","rss":"https://www.cityarts.net/feed/"}},"white-lies":{"id":"white-lies","title":"White Lies","info":"In 1965, Rev. James Reeb was murdered in Selma, Alabama. Three men were tried and acquitted, but no one was ever held to account. Fifty years later, two journalists from Alabama return to the city where it happened, expose the lies that kept the murder from being solved and uncover a story about guilt and memory that says as much about America today as it does about the past.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/White-Lies-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/podcasts/510343/white-lies","meta":{"site":"news","source":"npr"},"link":"/radio/program/white-lies","subscribe":{"npr":"https://rpb3r.app.goo.gl/whitelies","apple":"https://podcasts.apple.com/podcast/id1462650519?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM0My9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/12yZ2j8vxqhc0QZyRES3ft?si=LfWYEK6URA63hueKVxRLAw","rss":"https://feeds.npr.org/510343/podcast.xml"}},"rightnowish":{"id":"rightnowish","title":"Rightnowish","tagline":"Art is where you find it","info":"Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg","imageAlt":"KQED Rightnowish with Pendarvis Harshaw","officialWebsiteLink":"/podcasts/rightnowish","meta":{"site":"arts","source":"kqed","order":"5"},"link":"/podcasts/rightnowish","subscribe":{"npr":"https://www.npr.org/podcasts/721590300/rightnowish","rss":"https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast","apple":"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648","stitcher":"https://www.stitcher.com/podcast/kqed/rightnowish","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4","spotify":"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"}},"jerrybrown":{"id":"jerrybrown","title":"The Political Mind of Jerry Brown","tagline":"Lessons from a lifetime in politics","info":"The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED The Political Mind of Jerry Brown","officialWebsiteLink":"/podcasts/jerrybrown","meta":{"site":"news","source":"kqed","order":"16"},"link":"/podcasts/jerrybrown","subscribe":{"npr":"https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown","apple":"https://itunes.apple.com/us/podcast/id1492194549","rss":"https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/","tuneIn":"http://tun.in/pjGcK","stitcher":"https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown","spotify":"https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9zZXJpZXMvamVycnlicm93bi9mZWVkL3BvZGNhc3Qv"}},"the-splendid-table":{"id":"the-splendid-table","title":"The Splendid Table","info":"\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.splendidtable.org/","airtime":"SUN 10-11 pm","meta":{"site":"radio","source":"npr"},"link":"/radio/program/the-splendid-table"}},"racesReducer":{"5921":{"id":"5921","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":158422,"precinctsReportPercentage":98.97,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Doris Matsui","candidateIncumbent":true,"candidateParty":"D","voteCount":89456,"isWinner":true},{"candidateName":"Tom Silva","candidateIncumbent":false,"candidateParty":"R","voteCount":48920,"isWinner":true},{"candidateName":"David Mandel","candidateIncumbent":false,"candidateParty":"D","voteCount":20046,"isWinner":false}],"winnerDateTime":"2024-03-09T01:00:38.194Z"},"5922":{"id":"5922","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Rudy Recile","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"John Garamendi","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5924":{"id":"5924","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":185034,"precinctsReportPercentage":99.07,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Mark DeSaulnier","candidateIncumbent":true,"candidateParty":"D","voteCount":121265,"isWinner":true},{"candidateName":"Katherine Piccinini","candidateIncumbent":false,"candidateParty":"R","voteCount":34883,"isWinner":true},{"candidateName":"Nolan Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":19459,"isWinner":false},{"candidateName":"Joe Sweeney","candidateIncumbent":false,"candidateParty":"NPP","voteCount":7606,"isWinner":false},{"candidateName":"Mohamed Elsherbini","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1821,"isWinner":false}],"winnerDateTime":"2024-03-09T01:02:32.415Z"},"5926":{"id":"5926","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":153801,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Lateefah Simon","candidateIncumbent":false,"candidateParty":"D","voteCount":85905,"isWinner":true},{"candidateName":"Jennifer Tran","candidateIncumbent":false,"candidateParty":"D","voteCount":22964,"isWinner":true},{"candidateName":"Tony Daysog","candidateIncumbent":false,"candidateParty":"D","voteCount":17197,"isWinner":false},{"candidateName":"Stephen Slauson","candidateIncumbent":false,"candidateParty":"R","voteCount":9699,"isWinner":false},{"candidateName":"Glenn Kaplan","candidateIncumbent":false,"candidateParty":"D","voteCount":6785,"isWinner":false},{"candidateName":"Eric Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":4243,"isWinner":false},{"candidateName":"Abdur Sikder","candidateIncumbent":false,"candidateParty":"D","voteCount":2847,"isWinner":false},{"candidateName":"Ned Nuerge","candidateIncumbent":false,"candidateParty":"R","voteCount":2532,"isWinner":false},{"candidateName":"Andre Todd","candidateIncumbent":false,"candidateParty":"D","voteCount":1629,"isWinner":false}],"winnerDateTime":"2024-03-16T00:22:36.062Z"},"5928":{"id":"5928","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":125831,"precinctsReportPercentage":99.14,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Eric Swalwell","candidateIncumbent":true,"candidateParty":"D","voteCount":83989,"isWinner":true},{"candidateName":"Vin Kruttiventi","candidateIncumbent":false,"candidateParty":"R","voteCount":22106,"isWinner":true},{"candidateName":"Alison Hayden","candidateIncumbent":false,"candidateParty":"R","voteCount":11928,"isWinner":false},{"candidateName":"Luis Reynoso","candidateIncumbent":false,"candidateParty":"R","voteCount":7808,"isWinner":false}],"winnerDateTime":"2024-03-12T00:51:36.366Z"},"5930":{"id":"5930","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":182135,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"April 3, 2024","timeUpdated":"3:04 PM","source":"AP","candidates":[{"candidateName":"Sam Liccardo","candidateIncumbent":false,"candidateParty":"D","voteCount":38489,"isWinner":true},{"candidateName":"Evan Low","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Joe Simitian","candidateIncumbent":false,"candidateParty":"D","voteCount":30249,"isWinner":false},{"candidateName":"Peter Ohtaki","candidateIncumbent":false,"candidateParty":"R","voteCount":23275,"isWinner":false},{"candidateName":"Peter Dixon","candidateIncumbent":false,"candidateParty":"D","voteCount":14673,"isWinner":false},{"candidateName":"Rishi Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":12377,"isWinner":false},{"candidateName":"Karl Ryan","candidateIncumbent":false,"candidateParty":"R","voteCount":11557,"isWinner":false},{"candidateName":"Julie Lythcott-Haims","candidateIncumbent":false,"candidateParty":"D","voteCount":11383,"isWinner":false},{"candidateName":"Ahmed Mostafa","candidateIncumbent":false,"candidateParty":"D","voteCount":5811,"isWinner":false},{"candidateName":"Greg Tanaka","candidateIncumbent":false,"candidateParty":"D","voteCount":2421,"isWinner":false},{"candidateName":"Joby Bernstein","candidateIncumbent":false,"candidateParty":"D","voteCount":1651,"isWinner":false}],"winnerDateTime":"2024-03-12T00:32:05.002Z"},"5931":{"id":"5931","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":117534,"precinctsReportPercentage":98.92,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ro Khanna","candidateIncumbent":true,"candidateParty":"D","voteCount":73941,"isWinner":true},{"candidateName":"Anita Chen","candidateIncumbent":false,"candidateParty":"R","voteCount":31539,"isWinner":true},{"candidateName":"Ritesh Tandon","candidateIncumbent":false,"candidateParty":"D","voteCount":5728,"isWinner":false},{"candidateName":"Mario Ramirez","candidateIncumbent":false,"candidateParty":"D","voteCount":4491,"isWinner":false},{"candidateName":"Joe Dehn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":1835,"isWinner":false}],"winnerDateTime":"2024-03-08T01:50:53.956Z"},"5932":{"id":"5932","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":96302,"precinctsReportPercentage":98.93,"eevp":98.83,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Zoe Lofgren","candidateIncumbent":true,"candidateParty":"D","voteCount":49323,"isWinner":true},{"candidateName":"Peter Hernandez","candidateIncumbent":false,"candidateParty":"R","voteCount":31622,"isWinner":true},{"candidateName":"Charlene Nijmeh","candidateIncumbent":false,"candidateParty":"D","voteCount":10614,"isWinner":false},{"candidateName":"Lawrence Milan","candidateIncumbent":false,"candidateParty":"D","voteCount":2712,"isWinner":false},{"candidateName":"Luele Kifle","candidateIncumbent":false,"candidateParty":"D","voteCount":2031,"isWinner":false}],"winnerDateTime":"2024-03-12T00:26:02.706Z"},"5963":{"id":"5963","type":"apRace","location":"State of California","raceName":"State House, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":139085,"precinctsReportPercentage":98.62,"eevp":98.6,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Michael Greer","candidateIncumbent":false,"candidateParty":"R","voteCount":38079,"isWinner":true},{"candidateName":"Chris Rogers","candidateIncumbent":false,"candidateParty":"D","voteCount":27126,"isWinner":true},{"candidateName":"Rusty Hicks","candidateIncumbent":false,"candidateParty":"D","voteCount":25615,"isWinner":false},{"candidateName":"Ariel Kelley","candidateIncumbent":false,"candidateParty":"D","voteCount":19483,"isWinner":false},{"candidateName":"Frankie Myers","candidateIncumbent":false,"candidateParty":"D","voteCount":17694,"isWinner":false},{"candidateName":"Ted Williams","candidateIncumbent":false,"candidateParty":"D","voteCount":9550,"isWinner":false},{"candidateName":"Cynthia Click","candidateIncumbent":false,"candidateParty":"D","voteCount":1538,"isWinner":false}],"winnerDateTime":"2024-03-22T21:38:36.711Z"},"5972":{"id":"5972","type":"apRace","location":"State of California","raceName":"State House, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":99775,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Lori Wilson","candidateIncumbent":true,"candidateParty":"D","voteCount":50085,"isWinner":true},{"candidateName":"Dave Ennis","candidateIncumbent":false,"candidateParty":"R","voteCount":26074,"isWinner":true},{"candidateName":"Wanda Wallis","candidateIncumbent":false,"candidateParty":"R","voteCount":14638,"isWinner":false},{"candidateName":"Jeffrey Flack","candidateIncumbent":false,"candidateParty":"D","voteCount":8978,"isWinner":false}],"winnerDateTime":"2024-03-08T02:01:24.524Z"},"5973":{"id":"5973","type":"apRace","location":"State of California","raceName":"State House, District 12","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":143532,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Damon Connolly","candidateIncumbent":true,"candidateParty":"D","voteCount":111275,"isWinner":true},{"candidateName":"Andy Podshadley","candidateIncumbent":false,"candidateParty":"R","voteCount":17240,"isWinner":true},{"candidateName":"Eryn Cervantes","candidateIncumbent":false,"candidateParty":"R","voteCount":15017,"isWinner":false}],"winnerDateTime":"2024-03-21T00:25:32.262Z"},"5975":{"id":"5975","type":"apRace","location":"State of California","raceName":"State House, District 14","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":106997,"precinctsReportPercentage":99.06,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Buffy Wicks","candidateIncumbent":true,"candidateParty":"D","voteCount":78678,"isWinner":true},{"candidateName":"Margot Smith","candidateIncumbent":false,"candidateParty":"D","voteCount":18251,"isWinner":true},{"candidateName":"Utkarsh Jain","candidateIncumbent":false,"candidateParty":"R","voteCount":10068,"isWinner":false}],"winnerDateTime":"2024-03-15T01:30:34.539Z"},"5976":{"id":"5976","type":"apRace","location":"State of California","raceName":"State House, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":97144,"precinctsReportPercentage":98.98,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Sonia Ledo","candidateIncumbent":false,"candidateParty":"R","voteCount":30946,"isWinner":true},{"candidateName":"Anamarie Farias","candidateIncumbent":false,"candidateParty":"D","voteCount":29512,"isWinner":true},{"candidateName":"Monica Wilson","candidateIncumbent":false,"candidateParty":"D","voteCount":24775,"isWinner":false},{"candidateName":"Karen Mitchoff","candidateIncumbent":false,"candidateParty":"D","voteCount":11911,"isWinner":false}],"winnerDateTime":"2024-03-14T00:19:38.858Z"},"5977":{"id":"5977","type":"apRace","location":"State of California","raceName":"State House, District 16","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Joseph Rubay","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Rebecca Bauer-Kahan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5978":{"id":"5978","type":"apRace","location":"State of California","raceName":"State House, District 17","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":111003,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Matt Haney","candidateIncumbent":true,"candidateParty":"D","voteCount":90915,"isWinner":true},{"candidateName":"Manuel Noris-Barrera","candidateIncumbent":false,"candidateParty":"R","voteCount":13843,"isWinner":true},{"candidateName":"Otto Duke","candidateIncumbent":false,"candidateParty":"D","voteCount":6245,"isWinner":false}],"winnerDateTime":"2024-03-12T00:36:19.697Z"},"5979":{"id":"5979","type":"apRace","location":"State of California","raceName":"State House, District 18","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":86008,"precinctsReportPercentage":99.1,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:41 PM","source":"AP","candidates":[{"candidateName":"Mia Bonta","candidateIncumbent":true,"candidateParty":"D","voteCount":73040,"isWinner":true},{"candidateName":"Andre Sandford","candidateIncumbent":false,"candidateParty":"AIP","voteCount":4575,"isWinner":false},{"candidateName":"Mindy Pechenuk","candidateIncumbent":false,"candidateParty":"R","voteCount":4389,"isWinner":false},{"candidateName":"Cheyenne Kenney","candidateIncumbent":false,"candidateParty":"R","voteCount":4004,"isWinner":false}],"winnerDateTime":"2024-03-06T08:03:23.729Z"},"5980":{"id":"5980","type":"apRace","location":"State of California","raceName":"State House, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":113959,"precinctsReportPercentage":98.8,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Catherine Stefani","candidateIncumbent":false,"candidateParty":"D","voteCount":64960,"isWinner":true},{"candidateName":"David Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":33035,"isWinner":true},{"candidateName":"Nadia Flamenco","candidateIncumbent":false,"candidateParty":"R","voteCount":8335,"isWinner":false},{"candidateName":"Arjun Sodhani","candidateIncumbent":false,"candidateParty":"R","voteCount":7629,"isWinner":false}],"winnerDateTime":"2024-03-11T23:50:23.109Z"},"5981":{"id":"5981","type":"apRace","location":"State of California","raceName":"State House, District 20","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Liz Ortega","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5982":{"id":"5982","type":"apRace","location":"State of California","raceName":"State House, District 21","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mark Gilham","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Diane Papan","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"5984":{"id":"5984","type":"apRace","location":"State of California","raceName":"State House, District 23","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":116963,"precinctsReportPercentage":98.91,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Marc Berman","candidateIncumbent":true,"candidateParty":"D","voteCount":67106,"isWinner":true},{"candidateName":"Lydia Kou","candidateIncumbent":false,"candidateParty":"D","voteCount":23699,"isWinner":true},{"candidateName":"Gus Mattammal","candidateIncumbent":false,"candidateParty":"R","voteCount":13277,"isWinner":false},{"candidateName":"Allan Marson","candidateIncumbent":false,"candidateParty":"R","voteCount":12881,"isWinner":false}],"winnerDateTime":"2024-03-12T01:13:06.280Z"},"5987":{"id":"5987","type":"apRace","location":"State of California","raceName":"State House, District 26","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":72753,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Patrick Ahrens","candidateIncumbent":false,"candidateParty":"D","voteCount":25036,"isWinner":true},{"candidateName":"Tara Sreekrishnan","candidateIncumbent":false,"candidateParty":"D","voteCount":19600,"isWinner":true},{"candidateName":"Sophie Song","candidateIncumbent":false,"candidateParty":"R","voteCount":15954,"isWinner":false},{"candidateName":"Omar Din","candidateIncumbent":false,"candidateParty":"D","voteCount":8772,"isWinner":false},{"candidateName":"Bob Goodwyn","candidateIncumbent":false,"candidateParty":"Lib","voteCount":2170,"isWinner":false},{"candidateName":"Ashish Garg","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1221,"isWinner":false}],"winnerDateTime":"2024-03-13T21:06:29.070Z"},"5989":{"id":"5989","type":"apRace","location":"State of California","raceName":"State House, District 28","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Gail Pellerin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Liz Lawler","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6010":{"id":"6010","type":"apRace","location":"State of California","raceName":"State House, District 49","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:36 PM","source":"AP","candidates":[{"candidateName":"Mike Fong","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Long Liu","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6018":{"id":"6018","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":229348,"precinctsReportPercentage":99.05,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:38 PM","source":"AP","candidates":[{"candidateName":"Jared Huffman","candidateIncumbent":true,"candidateParty":"D","voteCount":169005,"isWinner":true},{"candidateName":"Chris Coulombe","candidateIncumbent":false,"candidateParty":"R","voteCount":37372,"isWinner":true},{"candidateName":"Tief Gibbs","candidateIncumbent":false,"candidateParty":"R","voteCount":18437,"isWinner":false},{"candidateName":"Jolian Kangas","candidateIncumbent":false,"candidateParty":"NPP","voteCount":3166,"isWinner":false},{"candidateName":"Jason Brisendine","candidateIncumbent":false,"candidateParty":"NPP","voteCount":1368,"isWinner":false}],"winnerDateTime":"2024-03-12T00:46:10.103Z"},"6020":{"id":"6020","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":187640,"precinctsReportPercentage":96.32,"eevp":96.36,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":true,"candidateParty":"D","voteCount":118147,"isWinner":true},{"candidateName":"John Munn","candidateIncumbent":false,"candidateParty":"R","voteCount":56232,"isWinner":true},{"candidateName":"Andrew Engdahl","candidateIncumbent":false,"candidateParty":"D","voteCount":11202,"isWinner":false},{"candidateName":"Niket Patwardhan","candidateIncumbent":false,"candidateParty":"NPP","voteCount":2059,"isWinner":false}],"winnerDateTime":"2024-03-07T00:30:57.980Z"},"6025":{"id":"6025","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":121271,"precinctsReportPercentage":99.17,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Josh Harder","candidateIncumbent":true,"candidateParty":"D","voteCount":60396,"isWinner":true},{"candidateName":"Kevin Lincoln","candidateIncumbent":false,"candidateParty":"R","voteCount":36346,"isWinner":true},{"candidateName":"John McBride","candidateIncumbent":false,"candidateParty":"R","voteCount":15525,"isWinner":false},{"candidateName":"Khalid Jafri","candidateIncumbent":false,"candidateParty":"R","voteCount":9004,"isWinner":false}],"winnerDateTime":"2024-03-12T00:49:44.113Z"},"6031":{"id":"6031","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Anna Kramer","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Kevin Mullin","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6035":{"id":"6035","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":203670,"precinctsReportPercentage":99.11,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Jimmy Panetta","candidateIncumbent":true,"candidateParty":"D","voteCount":132540,"isWinner":true},{"candidateName":"Jason Anderson","candidateIncumbent":false,"candidateParty":"R","voteCount":58120,"isWinner":true},{"candidateName":"Sean Dougherty","candidateIncumbent":false,"candidateParty":"Grn","voteCount":13010,"isWinner":false}],"winnerDateTime":"2024-03-07T00:23:46.779Z"},"6066":{"id":"6066","type":"apRace","location":"State of California","raceName":"State House, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jamie Gallagher","candidateIncumbent":true,"candidateParty":"R","voteCount":0,"isWinner":true},{"candidateName":"Aaron Draper","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6067":{"id":"6067","type":"apRace","location":"State of California","raceName":"State House, District 4","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Cecilia Aguiar-Curry","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6087":{"id":"6087","type":"apRace","location":"State of California","raceName":"State House, District 24","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":66643,"precinctsReportPercentage":99.19,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Alex Lee","candidateIncumbent":true,"candidateParty":"D","voteCount":45544,"isWinner":true},{"candidateName":"Bob Brunton","candidateIncumbent":false,"candidateParty":"R","voteCount":14951,"isWinner":true},{"candidateName":"Marti Souza","candidateIncumbent":false,"candidateParty":"R","voteCount":6148,"isWinner":false}],"winnerDateTime":"2024-03-14T23:23:49.770Z"},"6088":{"id":"6088","type":"apRace","location":"State of California","raceName":"State House, District 25","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":69560,"precinctsReportPercentage":99.31,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Ash Kalra","candidateIncumbent":true,"candidateParty":"D","voteCount":35821,"isWinner":true},{"candidateName":"Ted Stroll","candidateIncumbent":false,"candidateParty":"R","voteCount":18255,"isWinner":true},{"candidateName":"Lan Ngo","candidateIncumbent":false,"candidateParty":"D","voteCount":15484,"isWinner":false}],"winnerDateTime":"2024-03-14T02:40:57.200Z"},"6092":{"id":"6092","type":"apRace","location":"State of California","raceName":"State House, District 29","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Robert Rivas","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"J.W. Paine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6223":{"id":"6223","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 46","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:16 PM","source":"AP","candidates":[{"candidateName":"Lou Correa","candidateIncumbent":true,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"David Pan","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6530":{"id":"6530","type":"apRace","location":"State of California","raceName":"State Senate, District 3","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":222193,"precinctsReportPercentage":98.99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Thom Bogue","candidateIncumbent":false,"candidateParty":"R","voteCount":61776,"isWinner":true},{"candidateName":"Christopher Cabaldon","candidateIncumbent":false,"candidateParty":"D","voteCount":59041,"isWinner":true},{"candidateName":"Rozzana Verder-Aliga","candidateIncumbent":false,"candidateParty":"D","voteCount":45546,"isWinner":false},{"candidateName":"Jackie Elward","candidateIncumbent":false,"candidateParty":"D","voteCount":41127,"isWinner":false},{"candidateName":"Jimih Jones","candidateIncumbent":false,"candidateParty":"R","voteCount":14703,"isWinner":false}],"winnerDateTime":"2024-03-15T01:24:31.539Z"},"6531":{"id":"6531","type":"apRace","location":"State of California","raceName":"State Senate, District 5","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":171623,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"5:10 PM","source":"AP","candidates":[{"candidateName":"Jim Shoemaker","candidateIncumbent":false,"candidateParty":"R","voteCount":74935,"isWinner":true},{"candidateName":"Jerry McNerney","candidateIncumbent":false,"candidateParty":"D","voteCount":57040,"isWinner":true},{"candidateName":"Carlos Villapudua","candidateIncumbent":false,"candidateParty":"D","voteCount":39648,"isWinner":false}],"winnerDateTime":"2024-03-13T20:07:46.382Z"},"6532":{"id":"6532","type":"apRace","location":"State of California","raceName":"State Senate, District 7","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":192446,"precinctsReportPercentage":98.72,"eevp":98.78,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:48 PM","source":"AP","candidates":[{"candidateName":"Jesse Arreguín","candidateIncumbent":false,"candidateParty":"D","voteCount":61837,"isWinner":true},{"candidateName":"Jovanka Beckles","candidateIncumbent":false,"candidateParty":"D","voteCount":34025,"isWinner":true},{"candidateName":"Dan Kalb","candidateIncumbent":false,"candidateParty":"D","voteCount":28842,"isWinner":false},{"candidateName":"Kathryn Lybarger","candidateIncumbent":false,"candidateParty":"D","voteCount":28041,"isWinner":false},{"candidateName":"Sandre Swanson","candidateIncumbent":false,"candidateParty":"D","voteCount":22862,"isWinner":false},{"candidateName":"Jeanne Solnordal","candidateIncumbent":false,"candidateParty":"R","voteCount":16839,"isWinner":false}],"winnerDateTime":"2024-03-16T00:58:11.533Z"},"6533":{"id":"6533","type":"apRace","location":"State of California","raceName":"State Senate, District 9","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Tim Grayson","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Marisol Rubio","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6534":{"id":"6534","type":"apRace","location":"State of California","raceName":"State Senate, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":228260,"precinctsReportPercentage":99.09,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Scott Wiener","candidateIncumbent":true,"candidateParty":"D","voteCount":166592,"isWinner":true},{"candidateName":"Yvette Corkrean","candidateIncumbent":false,"candidateParty":"R","voteCount":34438,"isWinner":true},{"candidateName":"Cynthia Cravens","candidateIncumbent":false,"candidateParty":"D","voteCount":18513,"isWinner":false},{"candidateName":"Jing Xiong","candidateIncumbent":false,"candidateParty":"NPP","voteCount":8717,"isWinner":false}],"winnerDateTime":"2024-03-12T02:01:51.597Z"},"6535":{"id":"6535","type":"apRace","location":"State of California","raceName":"State Senate, District 13","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":227191,"precinctsReportPercentage":98.88,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Josh Becker","candidateIncumbent":true,"candidateParty":"D","voteCount":167127,"isWinner":true},{"candidateName":"Alexander Glew","candidateIncumbent":false,"candidateParty":"R","voteCount":42788,"isWinner":true},{"candidateName":"Christina Laskowski","candidateIncumbent":false,"candidateParty":"R","voteCount":17276,"isWinner":false}],"winnerDateTime":"2024-03-12T01:56:24.964Z"},"6536":{"id":"6536","type":"apRace","location":"State of California","raceName":"State Senate, District 15","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":180231,"precinctsReportPercentage":98.81,"eevp":98.95,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"4:20 PM","source":"AP","candidates":[{"candidateName":"Dave Cortese","candidateIncumbent":true,"candidateParty":"D","voteCount":124440,"isWinner":true},{"candidateName":"Robert Howell","candidateIncumbent":false,"candidateParty":"R","voteCount":34173,"isWinner":true},{"candidateName":"Tony Loaiza","candidateIncumbent":false,"candidateParty":"R","voteCount":21618,"isWinner":false}],"winnerDateTime":"2024-03-13T01:15:45.365Z"},"6548":{"id":"6548","type":"apRace","location":"State of California","raceName":"State Senate, District 39","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":0,"uncontested":true,"precinctsReportPercentage":0,"eevp":0,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 20, 2024","timeUpdated":"4:55 PM","source":"AP","candidates":[{"candidateName":"Akilah Weber","candidateIncumbent":false,"candidateParty":"D","voteCount":0,"isWinner":true},{"candidateName":"Bob Divine","candidateIncumbent":false,"candidateParty":"R","voteCount":0,"isWinner":true}],"winnerDateTime":"2024-03-06T04:00:30.000Z"},"6611":{"id":"6611","type":"apRace","location":"State of California","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":188732,"precinctsReportPercentage":98.89,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 22, 2024","timeUpdated":"8:25 AM","source":"AP","candidates":[{"candidateName":"Nancy Pelosi","candidateIncumbent":true,"candidateParty":"D","voteCount":138285,"isWinner":true},{"candidateName":"Bruce Lou","candidateIncumbent":false,"candidateParty":"R","voteCount":16285,"isWinner":true},{"candidateName":"Marjorie Mikels","candidateIncumbent":false,"candidateParty":"D","voteCount":9363,"isWinner":false},{"candidateName":"Bianca Von Krieg","candidateIncumbent":false,"candidateParty":"D","voteCount":7634,"isWinner":false},{"candidateName":"Jason Zeng","candidateIncumbent":false,"candidateParty":"R","voteCount":6607,"isWinner":false},{"candidateName":"Jason Boyce","candidateIncumbent":false,"candidateParty":"D","voteCount":4325,"isWinner":false},{"candidateName":"Larry Nichelson","candidateIncumbent":false,"candidateParty":"R","voteCount":3482,"isWinner":false},{"candidateName":"Eve Del Castello","candidateIncumbent":false,"candidateParty":"R","voteCount":2751,"isWinner":false}],"winnerDateTime":"2024-03-12T00:31:55.445Z"},"8589":{"id":"8589","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7276537,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2299507,"isWinner":true},{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2292414,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1115606,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":714408,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":240723,"isWinner":false},{"candidateName":"James Bradley","candidateIncumbent":false,"candidateParty":"R","voteCount":98180,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":61755,"isWinner":false},{"candidateName":"Sharleta Bassett","candidateIncumbent":false,"candidateParty":"R","voteCount":54422,"isWinner":false},{"candidateName":"Sarah Liew","candidateIncumbent":false,"candidateParty":"R","voteCount":38483,"isWinner":false},{"candidateName":"Laura Garza ","candidateIncumbent":false,"candidateParty":"NPP","voteCount":34320,"isWinner":false},{"candidateName":"Jonathan Reiss","candidateIncumbent":false,"candidateParty":"R","voteCount":34283,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":34056,"isWinner":false},{"candidateName":"Gail Lightfoot","candidateIncumbent":false,"candidateParty":"Lib","voteCount":33046,"isWinner":false},{"candidateName":"Denice Gary-Pandol","candidateIncumbent":false,"candidateParty":"R","voteCount":25494,"isWinner":false},{"candidateName":"James Macauley","candidateIncumbent":false,"candidateParty":"R","voteCount":23168,"isWinner":false},{"candidateName":"Harmesh Kumar","candidateIncumbent":false,"candidateParty":"D","voteCount":21522,"isWinner":false},{"candidateName":"David Peterson","candidateIncumbent":false,"candidateParty":"D","voteCount":21076,"isWinner":false},{"candidateName":"Douglas Pierce","candidateIncumbent":false,"candidateParty":"D","voteCount":19371,"isWinner":false},{"candidateName":"Major Singh","candidateIncumbent":false,"candidateParty":"NPP","voteCount":16965,"isWinner":false},{"candidateName":"John Rose","candidateIncumbent":false,"candidateParty":"D","voteCount":14577,"isWinner":false},{"candidateName":"Perry Pound","candidateIncumbent":false,"candidateParty":"D","voteCount":14134,"isWinner":false},{"candidateName":"Raji Rab","candidateIncumbent":false,"candidateParty":"D","voteCount":13558,"isWinner":false},{"candidateName":"Mark Ruzon","candidateIncumbent":false,"candidateParty":"NPP","voteCount":13429,"isWinner":false},{"candidateName":"Forrest Jones","candidateIncumbent":false,"candidateParty":"AIP","voteCount":13027,"isWinner":false},{"candidateName":"Stefan Simchowitz","candidateIncumbent":false,"candidateParty":"R","voteCount":12717,"isWinner":false},{"candidateName":"Martin Veprauskas","candidateIncumbent":false,"candidateParty":"R","voteCount":9714,"isWinner":false},{"candidateName":"Don Grundmann","candidateIncumbent":false,"candidateParty":"NPP","voteCount":6582,"isWinner":false}],"winnerDateTime":"2024-03-06T05:01:46.589Z"},"8686":{"id":"8686","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":3589127,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:48 AM","source":"AP","candidates":[{"candidateName":"Joe Biden","candidateIncumbent":true,"candidateParty":"D","voteCount":3200188,"isWinner":true},{"candidateName":"Marianne Williamson","candidateIncumbent":false,"candidateParty":"D","voteCount":145690,"isWinner":false},{"candidateName":"Dean Phillips","candidateIncumbent":false,"candidateParty":"D","voteCount":99981,"isWinner":false},{"candidateName":"Armando Perez-Serrato","candidateIncumbent":false,"candidateParty":"D","voteCount":42925,"isWinner":false},{"candidateName":"Gabriel Cornejo","candidateIncumbent":false,"candidateParty":"D","voteCount":41261,"isWinner":false},{"candidateName":"President Boddie","candidateIncumbent":false,"candidateParty":"D","voteCount":25373,"isWinner":false},{"candidateName":"Stephen Lyons","candidateIncumbent":false,"candidateParty":"D","voteCount":21008,"isWinner":false},{"candidateName":"Eban Cambridge","candidateIncumbent":false,"candidateParty":"D","voteCount":12701,"isWinner":false}],"winnerDateTime":"2024-03-06T04:12:27.559Z"},"8688":{"id":"8688","type":"apRace","location":"State of California","raceName":"President,","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":2466569,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Donald Trump","candidateIncumbent":false,"candidateParty":"R","voteCount":1953947,"isWinner":true},{"candidateName":"Nikki Haley","candidateIncumbent":false,"candidateParty":"R","voteCount":430792,"isWinner":false},{"candidateName":"Ron DeSantis","candidateIncumbent":false,"candidateParty":"R","voteCount":35581,"isWinner":false},{"candidateName":"Chris Christie","candidateIncumbent":false,"candidateParty":"R","voteCount":20164,"isWinner":false},{"candidateName":"Vivek Ramaswamy","candidateIncumbent":false,"candidateParty":"R","voteCount":11069,"isWinner":false},{"candidateName":"Rachel Swift","candidateIncumbent":false,"candidateParty":"R","voteCount":4231,"isWinner":false},{"candidateName":"David Stuckenberg","candidateIncumbent":false,"candidateParty":"R","voteCount":3895,"isWinner":false},{"candidateName":"Ryan Binkley","candidateIncumbent":false,"candidateParty":"R","voteCount":3563,"isWinner":false},{"candidateName":"Asa Hutchinson","candidateIncumbent":false,"candidateParty":"R","voteCount":3327,"isWinner":false}],"winnerDateTime":"2024-03-06T04:13:19.766Z"},"81993":{"id":"81993","type":"apRace","location":"State of California","raceName":"U.S. Senate, Class I Unexpired Term","raceDescription":"Top candidate wins seat.","raceType":"top2","totalVotes":7358837,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Steve Garvey","candidateIncumbent":false,"candidateParty":"R","voteCount":2444940,"isWinner":true},{"candidateName":"Adam Schiff","candidateIncumbent":false,"candidateParty":"D","voteCount":2155146,"isWinner":true},{"candidateName":"Katie Porter","candidateIncumbent":false,"candidateParty":"D","voteCount":1269194,"isWinner":false},{"candidateName":"Barbara Lee","candidateIncumbent":false,"candidateParty":"D","voteCount":863278,"isWinner":false},{"candidateName":"Eric Early","candidateIncumbent":false,"candidateParty":"R","voteCount":448788,"isWinner":false},{"candidateName":"Christina Pascucci","candidateIncumbent":false,"candidateParty":"D","voteCount":109421,"isWinner":false},{"candidateName":"Sepi Gilani","candidateIncumbent":false,"candidateParty":"D","voteCount":68070,"isWinner":false}],"winnerDateTime":"2024-03-06T04:31:08.186Z"},"82014":{"id":"82014","type":"apRace","location":"State of California","raceName":"Proposition, 1 - Behavioral Health Services Program","raceDescription":"Top candidate wins seat.","raceType":"top1","totalVotes":7221972,"precinctsReportPercentage":99,"eevp":99,"tabulationStatus":"Tabulation Paused","dateUpdated":"March 25, 2024","timeUpdated":"5:47 AM","source":"AP","candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":null,"voteCount":3624998,"isWinner":true},{"candidateName":"No","candidateIncumbent":false,"candidateParty":null,"voteCount":3596974,"isWinner":false}],"winnerDateTime":"2024-03-21T00:11:06.265Z"},"timeLoaded":"April 23, 2024 9:16 AM","nationalRacesLoaded":true,"localRacesLoaded":true,"overrides":[{"id":"5921","raceName":"U.S. House of Representatives, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5922","raceName":"U.S. House of Representatives, District 8","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5924","raceName":"U.S. House of Representatives, District 10","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5926","raceName":"U.S. House of Representatives, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/congress-12th-district"},{"id":"5928","raceName":"U.S. House of Representatives, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5930","raceName":"U.S. House of Representatives, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/congress-16th-district"},{"id":"5931","raceName":"U.S. House of Representatives, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5932","raceName":"U.S. House of Representatives, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5963","raceName":"State Assembly, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5972","raceName":"State Assembly, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5973","raceName":"State Assembly, District 12","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5975","raceName":"State Assembly, District 14","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5976","raceName":"State Assembly, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/state-assembly"},{"id":"5977","raceName":"State Assembly, District 16","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5978","raceName":"State Assembly, District 17","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5979","raceName":"State Assembly, District 18","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5980","raceName":"State Assembly, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5981","raceName":"State Assembly, District 20","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5982","raceName":"State Assembly, District 21","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"5984","raceName":"State Assembly, District 23","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-assembly-23rd-district"},{"id":"5987","raceName":"State Assembly, District 26","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/state-assembly-26th-district"},{"id":"5989","raceName":"State Assembly, District 28","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6010","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6018","raceName":"U.S. House of Representatives, District 2","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6020","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6025","raceName":"U.S. House of Representatives, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6031","raceName":"U.S. House of Representatives, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6035","raceName":"U.S. House of Representatives, District 19","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6067","raceName":"State Assembly, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6087","raceName":"State Assembly, District 24","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6088","raceName":"State Assembly, District 25","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6092","raceName":"State Assembly, District 29","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6223","raceName":"U.S. House of Representatives, District 4","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6530","raceName":"State Senate, District 3","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-3rd-district"},{"id":"6531","raceName":"State Senate, District 5","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6532","raceName":"State Senate, District 7","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/state-senate-7th-district"},{"id":"6533","raceName":"State Senate, District 9","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6534","raceName":"State Senate, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6535","raceName":"State Senate, District 13","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6536","raceName":"State Senate, District 15","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"6611","raceName":"U.S. House of Representatives, District 11","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":""},{"id":"8589","raceName":"U.S. Senate (Full Term)","raceDescription":"Top two candidates advance to general election.","raceReadTheStory":"https://www.kqed.org/elections/results/california/senator"},{"id":"8686","raceName":"California Democratic Presidential Primary","raceDescription":"Candidates are competing for 496 delegates.","raceReadTheStory":"https://www.kqed.org/elections/results/president/democrat"},{"id":"8688","raceName":"California Republican Presidential Primary","raceDescription":"Candidates are competing for 169 delegates.","raceReadTheStory":"https://kqed.org/elections/results/president/republican"},{"id":"81993","raceName":"U.S. Senate (Partial/Unexpired Term)","raceDescription":"Top two candidates advance to general election."},{"id":"82014","raceName":"Proposition 1","raceDescription":"Bond and mental health reforms. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/california/proposition-1"}],"AlamedaJudge5":{"id":"AlamedaJudge5","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":200601,"candidates":[{"candidateName":"Terry Wiley","candidateIncumbent":true,"candidateParty":"","voteCount":200601}]},"AlamedaJudge12":{"id":"AlamedaJudge12","type":"localRace","location":"Alameda","raceName":"Superior Court Judge, Office 12","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":240853,"candidates":[{"candidateName":"Mark Fickes","candidateIncumbent":false,"candidateParty":"","voteCount":133009},{"candidateName":"Michael P. Johnson","candidateIncumbent":false,"candidateParty":"","voteCount":107844}]},"AlamedaBoard2":{"id":"AlamedaBoard2","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 2","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33580,"candidates":[{"candidateName":"John Lewis","candidateIncumbent":false,"candidateParty":"","voteCount":6943},{"candidateName":"Angela Normand","candidateIncumbent":true,"candidateParty":"","voteCount":26637}]},"AlamedaBoard5":{"id":"AlamedaBoard5","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 5","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":26072,"candidates":[{"candidateName":"Guadalupe \"Lupe\" Angulo","candidateIncumbent":false,"candidateParty":"","voteCount":7521},{"candidateName":"Janevette Cole","candidateIncumbent":true,"candidateParty":"","voteCount":13338},{"candidateName":"Joe Orlando Ramos","candidateIncumbent":false,"candidateParty":"","voteCount":5213}]},"AlamedaBoard6":{"id":"AlamedaBoard6","type":"localRace","location":"Alameda","raceName":"Board of Education, Trustee Area 6","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":30864,"candidates":[{"candidateName":"John Guerrero","candidateIncumbent":false,"candidateParty":"","voteCount":9989},{"candidateName":"Eileen McDonald","candidateIncumbent":true,"candidateParty":"","voteCount":20875}]},"AlamedaSup1":{"id":"AlamedaSup1","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":41038,"candidates":[{"candidateName":"David Haubert","candidateIncumbent":true,"candidateParty":"","voteCount":41038}]},"AlamedaSup2":{"id":"AlamedaSup2","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":31034,"candidates":[{"candidateName":"Elisa Márquez","candidateIncumbent":true,"candidateParty":"","voteCount":31034}]},"AlamedaSup4":{"id":"AlamedaSup4","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-4th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":57007,"candidates":[{"candidateName":"Jennifer Esteen","candidateIncumbent":false,"candidateParty":"","voteCount":22400},{"candidateName":"Nate Miley","candidateIncumbent":true,"candidateParty":"","voteCount":34607}]},"AlamedaSup5":{"id":"AlamedaSup5","type":"localRace","location":"Alameda","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/supervisor-5th-district","raceType":"top2","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":81059,"candidates":[{"candidateName":"Ben Bartlett","candidateIncumbent":false,"candidateParty":"","voteCount":13518},{"candidateName":"Nikki Fortunato Bas","candidateIncumbent":false,"candidateParty":"","voteCount":27597},{"candidateName":"John J. Bauters","candidateIncumbent":false,"candidateParty":"","voteCount":16783},{"candidateName":"Ken Berrick","candidateIncumbent":false,"candidateParty":"","voteCount":7520},{"candidateName":"Omar Farmer","candidateIncumbent":false,"candidateParty":"","voteCount":1240},{"candidateName":"Gregory Hodge","candidateIncumbent":false,"candidateParty":"","voteCount":3419},{"candidateName":"Chris Moore","candidateIncumbent":false,"candidateParty":"","voteCount":7428},{"candidateName":"Gerald Pechenuk","candidateIncumbent":false,"candidateParty":"","voteCount":305},{"candidateName":"Lorrel Plimier","candidateIncumbent":false,"candidateParty":"","voteCount":3249}]},"AlamedaBoard7":{"id":"AlamedaBoard7","type":"localRace","location":"Alameda","raceName":"Flood Control & Water Conservation District Director, Zone 7, Full Term","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":134340,"candidates":[{"candidateName":"Alan Burnham","candidateIncumbent":false,"candidateParty":"","voteCount":15723},{"candidateName":"Sandy Figuers","candidateIncumbent":false,"candidateParty":"","voteCount":22454},{"candidateName":"Laurene K. Green","candidateIncumbent":false,"candidateParty":"","voteCount":30343},{"candidateName":"Kathy Narum","candidateIncumbent":true,"candidateParty":"","voteCount":23833},{"candidateName":"Seema Badar","candidateIncumbent":false,"candidateParty":"","voteCount":7468},{"candidateName":"Catherine Brown","candidateIncumbent":false,"candidateParty":"","voteCount":34519}]},"AlamedaAuditor":{"id":"AlamedaAuditor","type":"localRace","location":"Alameda","raceName":"Oakland Auditor","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":59227,"candidates":[{"candidateName":"Michael Houston","candidateIncumbent":true,"candidateParty":"","voteCount":59227}]},"AlamedaMeasureA":{"id":"AlamedaMeasureA","type":"localRace","location":"Alameda","raceName":"Measure A","raceDescription":"Alameda County. Civil service. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282335,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":167903},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":114432}]},"AlamedaMeasureB":{"id":"AlamedaMeasureB","type":"localRace","location":"Alameda","raceName":"Measure B","raceDescription":"Alameda County. Recall rules. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/alameda/measure-b","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":282683,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182200},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":100483}]},"AlamedaMeasureD":{"id":"AlamedaMeasureD","type":"localRace","location":"Alameda","raceName":"Measure D","raceDescription":"Oakland. Appropriations limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":79797,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":59852},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":19945}]},"AlamedaMeasureE":{"id":"AlamedaMeasureE","type":"localRace","location":"Alameda","raceName":"Measure E","raceDescription":"Alameda Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":22692,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":17280},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5412}]},"AlamedaMeasureF":{"id":"AlamedaMeasureF","type":"localRace","location":"Alameda","raceName":"Measure F","raceDescription":"Piedmont. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":4855,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3673},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1182}]},"AlamedaMeasureG":{"id":"AlamedaMeasureG","type":"localRace","location":"Alameda","raceName":"Measure G","raceDescription":"Albany Unified School District. Parcel tax. Passes with 2/3 vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":5898,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4651},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1247}]},"AlamedaMeasureH":{"id":"AlamedaMeasureH","type":"localRace","location":"Alameda","raceName":"Measure H","raceDescription":"Berkeley Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":33331,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":29418},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3913}]},"AlamedaMeasureI":{"id":"AlamedaMeasureI","type":"localRace","location":"Alameda","raceName":"Measure I","raceDescription":"Hayward Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":21929,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":14151},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7778}]},"AlamedaMeasureJ":{"id":"AlamedaMeasureJ","type":"localRace","location":"Alameda","raceName":"Measure J","raceDescription":"San Leandro Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:02 PM","dateUpdated":"April 1, 2024","totalVotes":12338,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7784},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4554}]},"CCD2":{"id":"CCD2","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":45776,"candidates":[{"candidateName":"Candace Andersen","candidateIncumbent":true,"candidateParty":"","voteCount":45776}]},"CCD3":{"id":"CCD3","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":25120,"candidates":[{"candidateName":"Diane Burgis","candidateIncumbent":true,"candidateParty":"","voteCount":25120}]},"CCD5":{"id":"CCD5","type":"localRace","location":"Contra Costa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/contracosta/supervisor-5th-district","raceType":"top2","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":37045,"candidates":[{"candidateName":"Mike Barbanica","candidateIncumbent":false,"candidateParty":"","voteCount":14338},{"candidateName":"Jelani Killings","candidateIncumbent":false,"candidateParty":"","voteCount":5683},{"candidateName":"Shanelle Scales-Preston","candidateIncumbent":false,"candidateParty":"","voteCount":12993},{"candidateName":"Iztaccuauhtli Hector Gonzalez","candidateIncumbent":false,"candidateParty":"","voteCount":4031}]},"CCMeasureA":{"id":"CCMeasureA","type":"localRace","location":"Contra Costa","raceName":"Measure A","raceDescription":"Martinez. Appoint City Clerk. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":11513,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7554},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3959}]},"CCMeasureB":{"id":"CCMeasureB","type":"localRace","location":"Contra Costa","raceName":"Measure B","raceDescription":"Antioch Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":17971,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10397},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":7574}]},"CCMeasureC":{"id":"CCMeasureC","type":"localRace","location":"Contra Costa","raceName":"Measure C","raceDescription":"Martinez Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":9230,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6917},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2313}]},"CCMeasureD":{"id":"CCMeasureD","type":"localRace","location":"Contra Costa","raceName":"Measure D","raceDescription":"Moraga School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:45 PM","dateUpdated":"March 28, 2024","totalVotes":6007,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":4052},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":1955}]},"MarinD2":{"id":"MarinD2","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/supervisor-2nd-district","raceType":"top2","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":18466,"candidates":[{"candidateName":"Brian Colbert","candidateIncumbent":false,"candidateParty":"","voteCount":7971},{"candidateName":"Heather McPhail Sridharan","candidateIncumbent":false,"candidateParty":"","voteCount":4851},{"candidateName":"Ryan O'Neil","candidateIncumbent":false,"candidateParty":"","voteCount":2647},{"candidateName":"Gabe Paulson","candidateIncumbent":false,"candidateParty":"","voteCount":2997}]},"MarinD3":{"id":"MarinD3","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":13274,"candidates":[{"candidateName":"Stephanie Moulton-Peters","candidateIncumbent":true,"candidateParty":"","voteCount":13274}]},"MarinD4":{"id":"MarinD4","type":"localRace","location":"Marin","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":12986,"candidates":[{"candidateName":"Dennis Rodoni","candidateIncumbent":true,"candidateParty":"","voteCount":10086},{"candidateName":"Francis Drouillard","candidateIncumbent":false,"candidateParty":"","voteCount":2900}]},"MarinLarkspurCC":{"id":"MarinLarkspurCC","type":"localRace","location":"Marin","raceName":"Larkspur City Council (Short Term)","raceDescription":"Top candidate wins seat.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4176,"candidates":[{"candidateName":"Stephanie Andre","candidateIncumbent":false,"candidateParty":"","voteCount":2514},{"candidateName":"Claire Paquette","candidateIncumbent":false,"candidateParty":"","voteCount":1008},{"candidateName":"Lana Scott","candidateIncumbent":false,"candidateParty":"","voteCount":654}]},"MarinRossCouncil":{"id":"MarinRossCouncil","type":"localRace","location":"Marin","raceName":"Ross Town Council","raceDescription":"Top three candidates win seat.","raceReadTheStory":"","raceType":"top3","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1740,"candidates":[{"candidateName":"Charles William \"Bill\" Kircher, Jr.","candidateIncumbent":false,"candidateParty":"","voteCount":536},{"candidateName":"Mathew Salter","candidateIncumbent":false,"candidateParty":"","voteCount":502},{"candidateName":"Shadi Aboukhater","candidateIncumbent":false,"candidateParty":"","voteCount":187},{"candidateName":"Teri Dowling","candidateIncumbent":false,"candidateParty":"","voteCount":515}]},"MarinMeasureA":{"id":"MarinMeasureA","type":"localRace","location":"Marin","raceName":"Measure A","raceDescription":"Tamalpais Union High School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":45345,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":24376},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":20969}]},"MarinMeasureB":{"id":"MarinMeasureB","type":"localRace","location":"Marin","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":132,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":62},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":70}]},"MarinMeasureC":{"id":"MarinMeasureC","type":"localRace","location":"Marin","raceName":"Measure C","raceDescription":"Belvedere. Appropriation limit. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":870,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":679},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureD":{"id":"MarinMeasureD","type":"localRace","location":"Marin","raceName":"Measure D","raceDescription":"Larkspur. Rent stabilization. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-d","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":4955,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":2573},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2382}]},"MarinMeasureE":{"id":"MarinMeasureE","type":"localRace","location":"Marin","raceName":"Measure E","raceDescription":"Ross. Special tax. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/marin/measure-e","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":874,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":683},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":191}]},"MarinMeasureF":{"id":"MarinMeasureF","type":"localRace","location":"Marin","raceName":"Measure F","raceDescription":"San Anselmo. Flood Control and Water Conservation District. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":5193,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":3083},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2110}]},"MarinMeasureG":{"id":"MarinMeasureG","type":"localRace","location":"Marin","raceName":"Measure G","raceDescription":"Bel Marin Keys Community Services District. Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":830,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":661},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":169}]},"MarinMeasureH":{"id":"MarinMeasureH","type":"localRace","location":"Marin","raceName":"Measure H","raceDescription":"Marinwood Community Services District. Appropriations limit, fire protection. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1738,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1369},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":369}]},"MarinMeasureI":{"id":"MarinMeasureI","type":"localRace","location":"Marin","raceName":"Measure I","raceDescription":"Marinwood Community Services District. Appropriations limit, parks. Passes with a majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:54 PM","dateUpdated":"March 27, 2024","totalVotes":1735,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1336},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":399}]},"NapaD2":{"id":"NapaD2","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":8351,"candidates":[{"candidateName":"Liz Alessio","candidateIncumbent":false,"candidateParty":"","voteCount":6340},{"candidateName":"Doris Gentry","candidateIncumbent":false,"candidateParty":"","voteCount":2011}]},"NapaD4":{"id":"NapaD4","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-4th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":7306,"candidates":[{"candidateName":"Amber Manfree","candidateIncumbent":false,"candidateParty":"","voteCount":3913},{"candidateName":"Pete Mott","candidateIncumbent":false,"candidateParty":"","voteCount":3393}]},"NapaD5":{"id":"NapaD5","type":"localRace","location":"Napa","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/napa/supervisor-5th-district","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":5356,"candidates":[{"candidateName":"Mariam Aboudamous","candidateIncumbent":false,"candidateParty":"","voteCount":2379},{"candidateName":"Belia Ramos","candidateIncumbent":true,"candidateParty":"","voteCount":2977}]},"NapaMeasureD":{"id":"NapaMeasureD","type":"localRace","location":"Napa","raceName":"Measure D","raceDescription":"Howell Mountain Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":741,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":367},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":374}]},"NapaMeasureU":{"id":"NapaMeasureU","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Lake Berryessa Resort Improvement District. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":86,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":63},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":23}]},"NapaMeasureU1":{"id":"NapaMeasureU1","type":"localRace","location":"Napa","raceName":"Measure U","raceDescription":"Yountville. Appropriations limit. Passes with majority vote. ","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"April 3, 2024","totalVotes":925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":793},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":132}]},"SFJudge1":{"id":"SFJudge1","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-1","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202960,"candidates":[{"candidateName":"Michael Begert","candidateIncumbent":true,"candidateParty":"","voteCount":124943},{"candidateName":"Chip Zecher","candidateIncumbent":false,"candidateParty":"","voteCount":78017}]},"SFJudge13":{"id":"SFJudge13","type":"localRace","location":"San Francisco","raceName":"Superior Court Judge, Seat 13","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/superior-court-seat-13","raceType":"top1","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":202386,"candidates":[{"candidateName":"Jean Myungjin Roland","candidateIncumbent":false,"candidateParty":"","voteCount":90012},{"candidateName":"Patrick S. Thompson","candidateIncumbent":true,"candidateParty":"","voteCount":112374}]},"SFPropA":{"id":"SFPropA","type":"localRace","location":"San Francisco","raceName":"Proposition A","raceDescription":"Housing bond. Passes with 2/3 vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-a","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":225187,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":158497},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":66690}]},"SFPropB":{"id":"SFPropB","type":"localRace","location":"San Francisco","raceName":"Proposition B","raceDescription":"Police staffing. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222954,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":61580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":161374}]},"SFPropC":{"id":"SFPropC","type":"localRace","location":"San Francisco","raceName":"Proposition C","raceDescription":"Transfer tax exemption. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":220349,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":116311},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":104038}]},"SFPropD":{"id":"SFPropD","type":"localRace","location":"San Francisco","raceName":"Proposition D","raceDescription":"Ethics laws. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222615,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":198584},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":24031}]},"SFPropE":{"id":"SFPropE","type":"localRace","location":"San Francisco","raceName":"Proposition E","raceDescription":"Police policies. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-e","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222817,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":120529},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":102288}]},"SFPropF":{"id":"SFPropF","type":"localRace","location":"San Francisco","raceName":"Proposition F","raceDescription":"Drug screening. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sanfrancisco/proposition-f","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":224004,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":130214},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":93790}]},"SFPropG":{"id":"SFPropG","type":"localRace","location":"San Francisco","raceName":"Proposition G","raceDescription":"Eighth-grade algebra. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:50 PM","dateUpdated":"March 21, 2024","totalVotes":222704,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":182066},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":40638}]},"SMJudge4":{"id":"SMJudge4","type":"localRace","location":"San Mateo","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":108919,"candidates":[{"candidateName":"Sarah Burdick","candidateIncumbent":false,"candidateParty":"","voteCount":108919}]},"SMD1":{"id":"SMD1","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-1st-district","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":29650,"candidates":[{"candidateName":"Jackie Speier","candidateIncumbent":false,"candidateParty":"","voteCount":20353},{"candidateName":"Ann Schneider","candidateIncumbent":false,"candidateParty":"","voteCount":9297}]},"SMD4":{"id":"SMD4","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sanmateo/supervisor-4th-district","raceType":"top2","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":22725,"candidates":[{"candidateName":"Antonio Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":5730},{"candidateName":"Lisa Gauthier","candidateIncumbent":false,"candidateParty":"","voteCount":10358},{"candidateName":"Celeste Brevard","candidateIncumbent":false,"candidateParty":"","voteCount":1268},{"candidateName":"Paul Bocanegra","candidateIncumbent":false,"candidateParty":"","voteCount":1909},{"candidateName":"Maggie Cornejo","candidateIncumbent":false,"candidateParty":"","voteCount":3460}]},"SMD5":{"id":"SMD5","type":"localRace","location":"San Mateo","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":19937,"candidates":[{"candidateName":"David Canepa","candidateIncumbent":true,"candidateParty":"","voteCount":19937}]},"SMMeasureB":{"id":"SMMeasureB","type":"localRace","location":"San Mateo","raceName":"Measure B","raceDescription":"County Service Area #1 (Highlands). Special tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1549,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1360},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":189}]},"SMMeasureC":{"id":"SMMeasureC","type":"localRace","location":"San Mateo","raceName":"Measure C","raceDescription":"Jefferson Elementary School District. Parcel tax. Passes with 2/3 vote","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":12234,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8543},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3691}]},"SMMeasureE":{"id":"SMMeasureE","type":"localRace","location":"San Mateo","raceName":"Measure E","raceDescription":"Woodside Elementary School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":1392,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":910},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":482}]},"SMMeasureG":{"id":"SMMeasureG","type":"localRace","location":"San Mateo","raceName":"Measure G","raceDescription":"Pacifica School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":11548,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7067},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4481}]},"SMMeasureH":{"id":"SMMeasureH","type":"localRace","location":"San Mateo","raceName":"Measure H","raceDescription":"San Carlos School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:56 PM","dateUpdated":"April 4, 2024","totalVotes":9938,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6283},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3655}]},"SCJudge5":{"id":"SCJudge5","type":"localRace","location":"Santa Clara","raceName":"Superior Court Judge, Office 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":301953,"candidates":[{"candidateName":"Jay Boyarsky","candidateIncumbent":false,"candidateParty":"","voteCount":142549},{"candidateName":"Nicole M. Ford","candidateIncumbent":false,"candidateParty":"","voteCount":52147},{"candidateName":"Johnene Linda Stebbins","candidateIncumbent":false,"candidateParty":"","voteCount":107257}]},"SCD2":{"id":"SCD2","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-2nd-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":44059,"candidates":[{"candidateName":"Corina Herrera-Loera","candidateIncumbent":false,"candidateParty":"","voteCount":10519},{"candidateName":"Jennifer Margaret Celaya","candidateIncumbent":false,"candidateParty":"","voteCount":2394},{"candidateName":"Madison Nguyen","candidateIncumbent":false,"candidateParty":"","voteCount":12794},{"candidateName":"Betty Duong","candidateIncumbent":false,"candidateParty":"","voteCount":14031},{"candidateName":"Nelson McElmurry","candidateIncumbent":false,"candidateParty":"","voteCount":4321}]},"SCD3":{"id":"SCD3","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":42549,"candidates":[{"candidateName":"Otto Lee","candidateIncumbent":true,"candidateParty":"","voteCount":42549}]},"SCD5":{"id":"SCD5","type":"localRace","location":"Santa Clara","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/santaclara/supervisor-5th-district","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":88712,"candidates":[{"candidateName":"Margaret Abe-Koga","candidateIncumbent":false,"candidateParty":"","voteCount":37172},{"candidateName":"Sally J. Lieber","candidateIncumbent":false,"candidateParty":"","voteCount":21962},{"candidateName":"Barry Chang","candidateIncumbent":false,"candidateParty":"","voteCount":6164},{"candidateName":"Peter C. Fung","candidateIncumbent":false,"candidateParty":"","voteCount":17892},{"candidateName":"Sandy Sans","candidateIncumbent":false,"candidateParty":"","voteCount":5522}]},"SCSJMayor":{"id":"SCSJMayor","type":"localRace","location":"Santa Clara","raceName":"San José Mayor","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":167064,"candidates":[{"candidateName":"Matt Mahan","candidateIncumbent":true,"candidateParty":"","voteCount":144701},{"candidateName":"Tyrone Wade","candidateIncumbent":false,"candidateParty":"","voteCount":22363}]},"SCSJD2":{"id":"SCSJD2","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14131,"candidates":[{"candidateName":"Joe Lopez","candidateIncumbent":false,"candidateParty":"","voteCount":4950},{"candidateName":"Pamela Campos","candidateIncumbent":false,"candidateParty":"","voteCount":3436},{"candidateName":"Vanessa Sandoval","candidateIncumbent":false,"candidateParty":"","voteCount":2719},{"candidateName":"Babu Prasad","candidateIncumbent":false,"candidateParty":"","voteCount":3026}]},"SCSJD4":{"id":"SCSJD4","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14322,"candidates":[{"candidateName":"Kansen Chu","candidateIncumbent":false,"candidateParty":"","voteCount":5931},{"candidateName":"David Cohen","candidateIncumbent":true,"candidateParty":"","voteCount":8391}]},"SCSJD6":{"id":"SCSJD6","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":25108,"candidates":[{"candidateName":"David Cohen","candidateIncumbent":false,"candidateParty":"","voteCount":9875},{"candidateName":"Alex Shoor","candidateIncumbent":false,"candidateParty":"","voteCount":3850},{"candidateName":"Angelo \"A.J.\" Pasciuti","candidateIncumbent":false,"candidateParty":"","voteCount":2688},{"candidateName":"Michael Mulcahy","candidateIncumbent":false,"candidateParty":"","voteCount":8695}]},"SCSJD8":{"id":"SCSJD8","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 8","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":21462,"candidates":[{"candidateName":"Tam Truong","candidateIncumbent":false,"candidateParty":"","voteCount":6982},{"candidateName":"Domingo Candelas","candidateIncumbent":true,"candidateParty":"","voteCount":8466},{"candidateName":"Sukhdev Singh Bainiwal","candidateIncumbent":false,"candidateParty":"","voteCount":5513},{"candidateName":"Surinder Kaur Dhaliwal","candidateIncumbent":false,"candidateParty":"","voteCount":501}]},"SCSJD10":{"id":"SCSJD10","type":"localRace","location":"Santa Clara","raceName":"San José City Council, District 10","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top2","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":22799,"candidates":[{"candidateName":"George Casey","candidateIncumbent":false,"candidateParty":"","voteCount":8805},{"candidateName":"Arjun Batra","candidateIncumbent":true,"candidateParty":"","voteCount":8354},{"candidateName":"Lenka Wright","candidateIncumbent":false,"candidateParty":"","voteCount":5640}]},"SCMeasureA":{"id":"SCMeasureA","type":"localRace","location":"Santa Clara","raceName":"Measure A","raceDescription":"Santa Clara. Appointed city clerk. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20315,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6580},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":13735}]},"SCMeasureB":{"id":"SCMeasureB","type":"localRace","location":"Santa Clara","raceName":"Measure B","raceDescription":"Santa Clara. Appointed police chief. Passes with majority vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":20567,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5680},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":14887}]},"SCMeasureC":{"id":"SCMeasureC","type":"localRace","location":"Santa Clara","raceName":"Measure C","raceDescription":"Sunnyvale School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:05 PM","dateUpdated":"April 4, 2024","totalVotes":14656,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10261},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":4395}]},"SolanoD15":{"id":"SolanoD15","type":"localRace","location":"Solano","raceName":"Superior Court Judge, Department 15","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":81709,"candidates":[{"candidateName":"Mike Thompson","candidateIncumbent":false,"candidateParty":"","voteCount":36844},{"candidateName":"Bryan J. Kim","candidateIncumbent":false,"candidateParty":"","voteCount":44865}]},"SolanoD1":{"id":"SolanoD1","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/supervisor-1st-district","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":13786,"candidates":[{"candidateName":"Michael Wilson","candidateIncumbent":false,"candidateParty":"","voteCount":6401},{"candidateName":"Cassandra James","candidateIncumbent":false,"candidateParty":"","voteCount":7385}]},"SolanoD2":{"id":"SolanoD2","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 2","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":19903,"candidates":[{"candidateName":"Monica Brown","candidateIncumbent":true,"candidateParty":"","voteCount":10951},{"candidateName":"Nora Dizon","candidateIncumbent":false,"candidateParty":"","voteCount":3135},{"candidateName":"Rochelle Sherlock","candidateIncumbent":false,"candidateParty":"","voteCount":5817}]},"SolanoD5":{"id":"SolanoD5","type":"localRace","location":"Solano","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":17888,"candidates":[{"candidateName":"Mitch Mashburn","candidateIncumbent":true,"candidateParty":"","voteCount":11210},{"candidateName":"Chadwick J. Ledoux","candidateIncumbent":false,"candidateParty":"","voteCount":6678}]},"SolanoEducation":{"id":"SolanoEducation","type":"localRace","location":"Solano","raceName":"Sacramento County Board of Education","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":3650,"candidates":[{"candidateName":"Heather Davis","candidateIncumbent":true,"candidateParty":"","voteCount":2960},{"candidateName":"Shazleen Khan","candidateIncumbent":false,"candidateParty":"","voteCount":690}]},"SolanoMeasureA":{"id":"SolanoMeasureA","type":"localRace","location":"Solano","raceName":"Measure A","raceDescription":"Benicia. Hotel tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-a","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10136,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7869},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2267}]},"SolanoMeasureB":{"id":"SolanoMeasureB","type":"localRace","location":"Solano","raceName":"Measure B","raceDescription":"Benicia. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/solano/measure-b","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10164,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7335},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":2829}]},"SolanoMeasureC":{"id":"SolanoMeasureC","type":"localRace","location":"Solano","raceName":"Measure C","raceDescription":"Benicia Unified School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":10112,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":6316},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3796}]},"SolanoMeasureN":{"id":"SolanoMeasureN","type":"localRace","location":"Solano","raceName":"Measure N","raceDescription":"Davis Joint Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"7:08 PM","dateUpdated":"March 28, 2024","totalVotes":15,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":5},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":10}]},"SonomaJudge3":{"id":"SonomaJudge3","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":115405,"candidates":[{"candidateName":"Kristine M. Burk","candidateIncumbent":false,"candidateParty":"","voteCount":79498},{"candidateName":"Beki Berrey","candidateIncumbent":false,"candidateParty":"","voteCount":35907}]},"SonomaJudge4":{"id":"SonomaJudge4","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 4","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":86789,"candidates":[{"candidateName":"Paul J. Lozada","candidateIncumbent":false,"candidateParty":"","voteCount":86789}]},"SonomaJudge6":{"id":"SonomaJudge6","type":"localRace","location":"Sonoma","raceName":"Superior Court Judge, Office 6","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":117990,"candidates":[{"candidateName":"Omar Figueroa","candidateIncumbent":false,"candidateParty":"","voteCount":42236},{"candidateName":"Kenneth English","candidateIncumbent":false,"candidateParty":"","voteCount":75754}]},"SonomaD1":{"id":"SonomaD1","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 1","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":30348,"candidates":[{"candidateName":"Rebecca Hermosillo","candidateIncumbent":false,"candidateParty":"","voteCount":23958},{"candidateName":"Jonathan Mathieu","candidateIncumbent":false,"candidateParty":"","voteCount":6390}]},"SonomaD3":{"id":"SonomaD3","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 3","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/supervisor-3rd-district","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":16312,"candidates":[{"candidateName":"Chris Coursey","candidateIncumbent":true,"candidateParty":"","voteCount":11346},{"candidateName":"Omar Medina","candidateIncumbent":false,"candidateParty":"","voteCount":4966}]},"SonomaD5":{"id":"SonomaD5","type":"localRace","location":"Sonoma","raceName":"Board of Supervisors, District 5","raceDescription":"Candidate with majority vote wins seat. If no candidate reaches majority, top two candidates advance to runoff in general election.","raceReadTheStory":"","raceType":"top1","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":23356,"candidates":[{"candidateName":"Lynda Hopkins","candidateIncumbent":true,"candidateParty":"","voteCount":23356}]},"SonomaMeasureA":{"id":"SonomaMeasureA","type":"localRace","location":"Sonoma","raceName":"Measure A","raceDescription":"Cotati-Rohnert Park Unified School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":13756,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":10320},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3436}]},"SonomaMeasureB":{"id":"SonomaMeasureB","type":"localRace","location":"Sonoma","raceName":"Measure B","raceDescription":"Petaluma Joint Union High School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":24877,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":15795},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":9082}]},"SonomaMeasureC":{"id":"SonomaMeasureC","type":"localRace","location":"Sonoma","raceName":"Measure C","raceDescription":"Fort Ross School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":286,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":159},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":127}]},"SonomaMeasureD":{"id":"SonomaMeasureD","type":"localRace","location":"Sonoma","raceName":"Measure D","raceDescription":"Harmony Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":1925,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":1089},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":836}]},"SonomaMeasureE":{"id":"SonomaMeasureE","type":"localRace","location":"Sonoma","raceName":"Measure E","raceDescription":"Petaluma City (Elementary) School District. Parcel tax. Passes with 2/3 vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":11133,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":7622},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":3511}]},"SonomaMeasureG":{"id":"SonomaMeasureG","type":"localRace","location":"Sonoma","raceName":"Measure G","raceDescription":"Rincon Valley Union School District. School bond. Passes with 55% vote.","raceReadTheStory":"","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":14577,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":8668},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":5909}]},"SonomaMeasureH":{"id":"SonomaMeasureH","type":"localRace","location":"Sonoma","raceName":"Measure H","raceDescription":"Sonoma County. Sales tax. Passes with majority vote.","raceReadTheStory":"https://www.kqed.org/elections/results/sonoma/measure-h","raceType":"yesNo","timeUpdated":"6:51 PM","dateUpdated":"March 29, 2024","totalVotes":145261,"candidates":[{"candidateName":"Yes","candidateIncumbent":false,"candidateParty":"","voteCount":89646},{"candidateName":"No","candidateIncumbent":false,"candidateParty":"","voteCount":55615}]}},"radioSchedulesReducer":{},"listsReducer":{"posts/bayareabites?tag=cooking-class":{"isFetching":false,"latestQuery":{"from":0,"postsToRender":9},"tag":null,"vitalsOnly":true,"totalRequested":7,"isLoading":false,"isLoadingMore":false,"total":7,"items":["bayareabites_135544","bayareabites_63563","bayareabites_58254","bayareabites_52968","bayareabites_43145","bayareabites_38688","bayareabites_38051"]}},"recallGuideReducer":{"intros":{},"policy":{},"candidates":{}},"savedPostsReducer":{},"pfsSessionReducer":{},"siteSettingsReducer":{},"subscriptionsReducer":{},"termsReducer":{"about":{"name":"About","type":"terms","id":"about","slug":"about","link":"/about","taxonomy":"site"},"arts":{"name":"Arts & Culture","grouping":["arts","pop","trulyca"],"description":"KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.","type":"terms","id":"arts","slug":"arts","link":"/arts","taxonomy":"site"},"artschool":{"name":"Art School","parent":"arts","type":"terms","id":"artschool","slug":"artschool","link":"/artschool","taxonomy":"site"},"bayareabites":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"bayareabites","slug":"bayareabites","link":"/food","taxonomy":"site"},"bayareahiphop":{"name":"Bay Area Hiphop","type":"terms","id":"bayareahiphop","slug":"bayareahiphop","link":"/bayareahiphop","taxonomy":"site"},"campaign21":{"name":"Campaign 21","type":"terms","id":"campaign21","slug":"campaign21","link":"/campaign21","taxonomy":"site"},"checkplease":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"parent":"food","type":"terms","id":"checkplease","slug":"checkplease","link":"/food","taxonomy":"site"},"education":{"name":"Education","grouping":["education"],"type":"terms","id":"education","slug":"education","link":"/education","taxonomy":"site"},"elections":{"name":"Elections","type":"terms","id":"elections","slug":"elections","link":"/elections","taxonomy":"site"},"events":{"name":"Events","type":"terms","id":"events","slug":"events","link":"/events","taxonomy":"site"},"event":{"name":"Event","alias":"events","type":"terms","id":"event","slug":"event","link":"/event","taxonomy":"site"},"filmschoolshorts":{"name":"Film School Shorts","type":"terms","id":"filmschoolshorts","slug":"filmschoolshorts","link":"/filmschoolshorts","taxonomy":"site"},"food":{"name":"KQED food","grouping":["food","bayareabites","checkplease"],"type":"terms","id":"food","slug":"food","link":"/food","taxonomy":"site"},"forum":{"name":"Forum","relatedContentQuery":"posts/forum?","parent":"news","type":"terms","id":"forum","slug":"forum","link":"/forum","taxonomy":"site"},"futureofyou":{"name":"Future of You","grouping":["science","futureofyou"],"parent":"science","type":"terms","id":"futureofyou","slug":"futureofyou","link":"/futureofyou","taxonomy":"site"},"jpepinheart":{"name":"KQED food","relatedContentQuery":"trending/food,bayareabites,checkplease","parent":"food","type":"terms","id":"jpepinheart","slug":"jpepinheart","link":"/food","taxonomy":"site"},"liveblog":{"name":"Live Blog","type":"terms","id":"liveblog","slug":"liveblog","link":"/liveblog","taxonomy":"site"},"livetv":{"name":"Live TV","parent":"tv","type":"terms","id":"livetv","slug":"livetv","link":"/livetv","taxonomy":"site"},"lowdown":{"name":"The Lowdown","relatedContentQuery":"posts/lowdown?","parent":"news","type":"terms","id":"lowdown","slug":"lowdown","link":"/lowdown","taxonomy":"site"},"mindshift":{"name":"Mindshift","parent":"news","description":"MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.","type":"terms","id":"mindshift","slug":"mindshift","link":"/mindshift","taxonomy":"site"},"news":{"name":"News","grouping":["news","forum"],"type":"terms","id":"news","slug":"news","link":"/news","taxonomy":"site"},"perspectives":{"name":"Perspectives","parent":"radio","type":"terms","id":"perspectives","slug":"perspectives","link":"/perspectives","taxonomy":"site"},"podcasts":{"name":"Podcasts","type":"terms","id":"podcasts","slug":"podcasts","link":"/podcasts","taxonomy":"site"},"pop":{"name":"Pop","parent":"arts","type":"terms","id":"pop","slug":"pop","link":"/pop","taxonomy":"site"},"pressroom":{"name":"Pressroom","type":"terms","id":"pressroom","slug":"pressroom","link":"/pressroom","taxonomy":"site"},"quest":{"name":"Quest","parent":"science","type":"terms","id":"quest","slug":"quest","link":"/quest","taxonomy":"site"},"radio":{"name":"Radio","grouping":["forum","perspectives"],"description":"Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.","type":"terms","id":"radio","slug":"radio","link":"/radio","taxonomy":"site"},"root":{"name":"KQED","image":"https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png","imageWidth":1200,"imageHeight":630,"headData":{"title":"KQED | News, Radio, Podcasts, TV | Public Media for Northern California","description":"KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."},"type":"terms","id":"root","slug":"root","link":"/root","taxonomy":"site"},"science":{"name":"Science","grouping":["science","futureofyou"],"description":"KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.","type":"terms","id":"science","slug":"science","link":"/science","taxonomy":"site"},"stateofhealth":{"name":"State of Health","parent":"science","type":"terms","id":"stateofhealth","slug":"stateofhealth","link":"/stateofhealth","taxonomy":"site"},"support":{"name":"Support","type":"terms","id":"support","slug":"support","link":"/support","taxonomy":"site"},"thedolist":{"name":"The Do List","parent":"arts","type":"terms","id":"thedolist","slug":"thedolist","link":"/thedolist","taxonomy":"site"},"trulyca":{"name":"Truly CA","grouping":["arts","pop","trulyca"],"parent":"arts","type":"terms","id":"trulyca","slug":"trulyca","link":"/trulyca","taxonomy":"site"},"tv":{"name":"TV","type":"terms","id":"tv","slug":"tv","link":"/tv","taxonomy":"site"},"voterguide":{"name":"Voter Guide","parent":"elections","alias":"elections","type":"terms","id":"voterguide","slug":"voterguide","link":"/voterguide","taxonomy":"site"},"bayareabites_10111":{"type":"terms","id":"bayareabites_10111","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10111","found":true},"relationships":{},"included":{},"name":"cooking class","slug":"cooking-class","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"cooking class Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null,"imageData":{"ogImageSize":{"file":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png","width":1200,"height":630},"twImageSize":{"file":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"twitterCard":"summary_large_image"}},"ttid":4565,"isLoading":false,"link":"/bayareabites/tag/cooking-class"},"bayareabites_15908":{"type":"terms","id":"bayareabites_15908","meta":{"index":"terms_1591234321","site":"bayareabites","id":"15908","found":true},"relationships":{},"included":{},"name":"cannabis, marijuana","slug":"cannabis-marijuana","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cannabis, marijuana Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100238,"isLoading":false,"link":"/bayareabites/category/cannabis-marijuana"},"bayareabites_1244":{"type":"terms","id":"bayareabites_1244","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1244","found":true},"relationships":{},"included":{},"name":"cocktails and spirits","slug":"cocktails-and-spirits","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cocktails and spirits Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":53,"isLoading":false,"link":"/bayareabites/category/cocktails-and-spirits"},"bayareabites_1653":{"type":"terms","id":"bayareabites_1653","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1653","found":true},"relationships":{},"included":{},"name":"dessert and chocolate","slug":"dessert-and-chocolate","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"dessert and chocolate Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":12,"isLoading":false,"link":"/bayareabites/category/dessert-and-chocolate"},"bayareabites_11028":{"type":"terms","id":"bayareabites_11028","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11028","found":true},"relationships":{},"included":{},"name":"food art","slug":"food-art","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food art Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7736,"isLoading":false,"link":"/bayareabites/category/food-art"},"bayareabites_13746":{"type":"terms","id":"bayareabites_13746","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13746","found":true},"relationships":{},"included":{},"name":"guides","slug":"guides-2","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"guides Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8219,"isLoading":false,"link":"/bayareabites/category/guides-2"},"bayareabites_1844":{"type":"terms","id":"bayareabites_1844","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1844","found":true},"relationships":{},"included":{},"name":"mocktails","slug":"mocktails","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"mocktails Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1432,"isLoading":false,"link":"/bayareabites/category/mocktails"},"bayareabites_1927":{"type":"terms","id":"bayareabites_1927","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1927","found":true},"relationships":{},"included":{},"name":"online marketplaces and food sites","slug":"online-marketplaces-and-food-sites","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"online marketplaces and food sites Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1472,"isLoading":false,"link":"/bayareabites/category/online-marketplaces-and-food-sites"},"bayareabites_14076":{"type":"terms","id":"bayareabites_14076","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14076","found":true},"relationships":{},"included":{},"name":"cannabis","slug":"cannabis","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"cannabis Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":8551,"isLoading":false,"link":"/bayareabites/tag/cannabis"},"bayareabites_147":{"type":"terms","id":"bayareabites_147","meta":{"index":"terms_1591234321","site":"bayareabites","id":"147","found":true},"relationships":{},"included":{},"name":"chocolate","slug":"chocolate","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"chocolate Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":112,"isLoading":false,"link":"/bayareabites/tag/chocolate"},"bayareabites_9710":{"type":"terms","id":"bayareabites_9710","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9710","found":true},"relationships":{},"included":{},"name":"featured","slug":"featured","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"featured Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4164,"isLoading":false,"link":"/bayareabites/tag/featured"},"bayareabites_16506":{"type":"terms","id":"bayareabites_16506","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16506","found":true},"relationships":{},"included":{},"name":"gift guides","slug":"gift-guides","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"gift guides Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100836,"isLoading":false,"link":"/bayareabites/tag/gift-guides"},"bayareabites_16503":{"type":"terms","id":"bayareabites_16503","meta":{"index":"terms_1591234321","site":"bayareabites","id":"16503","found":true},"relationships":{},"included":{},"name":"gift guides 2019","slug":"gift-guides-2019","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"gift guides 2019 Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":100833,"isLoading":false,"link":"/bayareabites/tag/gift-guides-2019"},"bayareabites_69":{"type":"terms","id":"bayareabites_69","meta":{"index":"terms_1591234321","site":"bayareabites","id":"69","found":true},"relationships":{},"included":{},"name":"holiday","slug":"holiday","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"holiday Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":33,"isLoading":false,"link":"/bayareabites/tag/holiday"},"bayareabites_13060":{"type":"terms","id":"bayareabites_13060","meta":{"index":"terms_1591234321","site":"bayareabites","id":"13060","found":true},"relationships":{},"included":{},"name":"mocktail","slug":"mocktail","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"mocktail Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7523,"isLoading":false,"link":"/bayareabites/tag/mocktail"},"bayareabites_63":{"type":"terms","id":"bayareabites_63","meta":{"index":"terms_1591234321","site":"bayareabites","id":"63","found":true},"relationships":{},"included":{},"name":"chefs","slug":"chefs","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"chefs Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":27,"isLoading":false,"link":"/bayareabites/category/chefs"},"bayareabites_2695":{"type":"terms","id":"bayareabites_2695","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2695","found":true},"relationships":{},"included":{},"name":"cooking techniques and tips","slug":"cooking-techniques-and-tips","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cooking techniques and tips Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1905,"isLoading":false,"link":"/bayareabites/category/cooking-techniques-and-tips"},"bayareabites_64":{"type":"terms","id":"bayareabites_64","meta":{"index":"terms_1591234321","site":"bayareabites","id":"64","found":true},"relationships":{},"included":{},"name":"culinary education and classes","slug":"culinary-education","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"culinary education and classes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":28,"isLoading":false,"link":"/bayareabites/category/culinary-education"},"bayareabites_50":{"type":"terms","id":"bayareabites_50","meta":{"index":"terms_1591234321","site":"bayareabites","id":"50","found":true},"relationships":{},"included":{},"name":"events","slug":"events","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"events Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":750,"isLoading":false,"link":"/bayareabites/category/events"},"bayareabites_10851":{"type":"terms","id":"bayareabites_10851","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10851","found":true},"relationships":{},"included":{},"name":"photo gallery","slug":"photo-gallery","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"photo gallery Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5305,"isLoading":false,"link":"/bayareabites/category/photo-gallery"},"bayareabites_12":{"type":"terms","id":"bayareabites_12","meta":{"index":"terms_1591234321","site":"bayareabites","id":"12","found":true},"relationships":{},"included":{},"name":"recipes","slug":"recipes","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"recipes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":10,"isLoading":false,"link":"/bayareabites/category/recipes"},"bayareabites_60":{"type":"terms","id":"bayareabites_60","meta":{"index":"terms_1591234321","site":"bayareabites","id":"60","found":true},"relationships":{},"included":{},"name":"sustainability, environment, climate change","slug":"sustainability","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"sustainability, environment, climate change Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":23,"isLoading":false,"link":"/bayareabites/category/sustainability"},"bayareabites_11848":{"type":"terms","id":"bayareabites_11848","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11848","found":true},"relationships":{},"included":{},"name":"black cod","slug":"black-cod","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"black cod Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":6310,"isLoading":false,"link":"/bayareabites/tag/black-cod"},"bayareabites_376":{"type":"terms","id":"bayareabites_376","meta":{"index":"terms_1591234321","site":"bayareabites","id":"376","found":true},"relationships":{},"included":{},"name":"fish","slug":"fish","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"fish Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":341,"isLoading":false,"link":"/bayareabites/tag/fish"},"bayareabites_11449":{"type":"terms","id":"bayareabites_11449","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11449","found":true},"relationships":{},"included":{},"name":"full-image","slug":"full-image","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"full-image Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5909,"isLoading":false,"link":"/bayareabites/tag/full-image"},"bayareabites_80":{"type":"terms","id":"bayareabites_80","meta":{"index":"terms_1591234321","site":"bayareabites","id":"80","found":true},"relationships":{},"included":{},"name":"salmon","slug":"salmon","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"salmon Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":44,"isLoading":false,"link":"/bayareabites/tag/salmon"},"bayareabites_9491":{"type":"terms","id":"bayareabites_9491","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9491","found":true},"relationships":{},"included":{},"name":"sustainable seafood","slug":"sustainable-seafood","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"sustainable seafood Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3945,"isLoading":false,"link":"/bayareabites/tag/sustainable-seafood"},"bayareabites_431":{"type":"terms","id":"bayareabites_431","meta":{"index":"terms_1591234321","site":"bayareabites","id":"431","found":true},"relationships":{},"included":{},"name":"wild salmon","slug":"wild-salmon","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"wild salmon Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":396,"isLoading":false,"link":"/bayareabites/tag/wild-salmon"},"bayareabites_109":{"type":"terms","id":"bayareabites_109","meta":{"index":"terms_1591234321","site":"bayareabites","id":"109","found":true},"relationships":{},"included":{},"name":"bay area","slug":"bay-area","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"bay area Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":73,"isLoading":false,"link":"/bayareabites/category/bay-area"},"bayareabites_1245":{"type":"terms","id":"bayareabites_1245","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1245","found":true},"relationships":{},"included":{},"name":"health and nutrition","slug":"health-and-nutrition","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"health and nutrition Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1078,"isLoading":false,"link":"/bayareabites/category/health-and-nutrition"},"bayareabites_45":{"type":"terms","id":"bayareabites_45","meta":{"index":"terms_1591234321","site":"bayareabites","id":"45","found":true},"relationships":{},"included":{},"name":"KQED","slug":"kqed","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"KQED Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":7,"isLoading":false,"link":"/bayareabites/category/kqed"},"bayareabites_2035":{"type":"terms","id":"bayareabites_2035","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2035","found":true},"relationships":{},"included":{},"name":"politics, activism, food safety","slug":"politics-activism-food-safety","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"politics, activism, food safety Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":943,"isLoading":false,"link":"/bayareabites/category/politics-activism-food-safety"},"bayareabites_11368":{"type":"terms","id":"bayareabites_11368","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11368","found":true},"relationships":{},"included":{},"name":"Afganistan","slug":"afganistan","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Afganistan Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5828,"isLoading":false,"link":"/bayareabites/tag/afganistan"},"bayareabites_11367":{"type":"terms","id":"bayareabites_11367","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11367","found":true},"relationships":{},"included":{},"name":"Iraq","slug":"iraq","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Iraq Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5827,"isLoading":false,"link":"/bayareabites/tag/iraq"},"bayareabites_11371":{"type":"terms","id":"bayareabites_11371","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11371","found":true},"relationships":{},"included":{},"name":"Mina Kim","slug":"mina-kim","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Mina Kim Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5831,"isLoading":false,"link":"/bayareabites/tag/mina-kim"},"bayareabites_2613":{"type":"terms","id":"bayareabites_2613","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2613","found":true},"relationships":{},"included":{},"name":"obesity","slug":"obesity","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"obesity Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1907,"isLoading":false,"link":"/bayareabites/tag/obesity"},"bayareabites_11370":{"type":"terms","id":"bayareabites_11370","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11370","found":true},"relationships":{},"included":{},"name":"State of Health","slug":"state-of-health","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"State of Health Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5830,"isLoading":false,"link":"/bayareabites/tag/state-of-health"},"bayareabites_576":{"type":"terms","id":"bayareabites_576","meta":{"index":"terms_1591234321","site":"bayareabites","id":"576","found":true},"relationships":{},"included":{},"name":"the california report","slug":"the-california-report","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"the california report Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":541,"isLoading":false,"link":"/bayareabites/tag/the-california-report"},"bayareabites_11366":{"type":"terms","id":"bayareabites_11366","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11366","found":true},"relationships":{},"included":{},"name":"VA care","slug":"va-care","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"VA care Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5826,"isLoading":false,"link":"/bayareabites/tag/va-care"},"bayareabites_11365":{"type":"terms","id":"bayareabites_11365","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11365","found":true},"relationships":{},"included":{},"name":"veterans","slug":"veterans","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"veterans Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5825,"isLoading":false,"link":"/bayareabites/tag/veterans"},"bayareabites_11369":{"type":"terms","id":"bayareabites_11369","meta":{"index":"terms_1591234321","site":"bayareabites","id":"11369","found":true},"relationships":{},"included":{},"name":"war","slug":"war","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"war Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":5829,"isLoading":false,"link":"/bayareabites/tag/war"},"bayareabites_752":{"type":"terms","id":"bayareabites_752","meta":{"index":"terms_1591234321","site":"bayareabites","id":"752","found":true},"relationships":{},"included":{},"name":"Bay Area Bites Food + Drink","slug":"food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"Bay Area Bites Food + Drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1,"isLoading":false,"link":"/bayareabites/category/food-and-drink"},"bayareabites_1763":{"type":"terms","id":"bayareabites_1763","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1763","found":true},"relationships":{},"included":{},"name":"holidays and traditions","slug":"holidays-and-traditions","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"holidays and traditions Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1254,"isLoading":false,"link":"/bayareabites/category/holidays-and-traditions"},"bayareabites_1875":{"type":"terms","id":"bayareabites_1875","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1875","found":true},"relationships":{},"included":{},"name":"local food businesses","slug":"local-food-businesses","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"local food businesses Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1453,"isLoading":false,"link":"/bayareabites/category/local-food-businesses"},"bayareabites_90":{"type":"terms","id":"bayareabites_90","meta":{"index":"terms_1591234321","site":"bayareabites","id":"90","found":true},"relationships":{},"included":{},"name":"san francisco","slug":"san-francisco","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"san francisco Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":54,"isLoading":false,"link":"/bayareabites/category/san-francisco"},"bayareabites_181":{"type":"terms","id":"bayareabites_181","meta":{"index":"terms_1591234321","site":"bayareabites","id":"181","found":true},"relationships":{},"included":{},"name":"street food and fast food","slug":"street-food","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"street food and fast food Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1872,"isLoading":false,"link":"/bayareabites/category/street-food"},"bayareabites_1526":{"type":"terms","id":"bayareabites_1526","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1526","found":true},"relationships":{},"included":{},"name":"holidays","slug":"holidays","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"holidays Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2155,"isLoading":false,"link":"/bayareabites/tag/holidays"},"bayareabites_574":{"type":"terms","id":"bayareabites_574","meta":{"index":"terms_1591234321","site":"bayareabites","id":"574","found":true},"relationships":{},"included":{},"name":"tamales","slug":"tamales","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"tamales Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":539,"isLoading":false,"link":"/bayareabites/tag/tamales"},"bayareabites_2998":{"type":"terms","id":"bayareabites_2998","meta":{"index":"terms_1591234321","site":"bayareabites","id":"2998","found":true},"relationships":{},"included":{},"name":"asian food and drink","slug":"asian-food-and-drink","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"asian food and drink Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":58,"isLoading":false,"link":"/bayareabites/category/asian-food-and-drink"},"bayareabites_61":{"type":"terms","id":"bayareabites_61","meta":{"index":"terms_1591234321","site":"bayareabites","id":"61","found":true},"relationships":{},"included":{},"name":"travel","slug":"travel","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"travel Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1216,"isLoading":false,"link":"/bayareabites/category/travel"},"bayareabites_9862":{"type":"terms","id":"bayareabites_9862","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9862","found":true},"relationships":{},"included":{},"name":"Ethnic cooking classes","slug":"ethnic-cooking-classes","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Ethnic cooking classes Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4316,"isLoading":false,"link":"/bayareabites/tag/ethnic-cooking-classes"},"bayareabites_10422":{"type":"terms","id":"bayareabites_10422","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10422","found":true},"relationships":{},"included":{},"name":"Japanese food","slug":"japanese-food","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Japanese food Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4876,"isLoading":false,"link":"/bayareabites/tag/japanese-food"},"bayareabites_10423":{"type":"terms","id":"bayareabites_10423","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10423","found":true},"relationships":{},"included":{},"name":"Japanese pickles","slug":"japanese-pickles","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Japanese pickles Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4877,"isLoading":false,"link":"/bayareabites/tag/japanese-pickles"},"bayareabites_3588":{"type":"terms","id":"bayareabites_3588","meta":{"index":"terms_1591234321","site":"bayareabites","id":"3588","found":true},"relationships":{},"included":{},"name":"kyoto","slug":"kyoto","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"kyoto Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":2376,"isLoading":false,"link":"/bayareabites/tag/kyoto"},"bayareabites_8633":{"type":"terms","id":"bayareabites_8633","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8633","found":true},"relationships":{},"included":{},"name":"soba","slug":"soba","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"soba Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3086,"isLoading":false,"link":"/bayareabites/tag/soba"},"bayareabites_10421":{"type":"terms","id":"bayareabites_10421","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10421","found":true},"relationships":{},"included":{},"name":"wagashi","slug":"wagashi","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"wagashi Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4875,"isLoading":false,"link":"/bayareabites/tag/wagashi"},"bayareabites_10142":{"type":"terms","id":"bayareabites_10142","meta":{"index":"terms_1591234321","site":"bayareabites","id":"10142","found":true},"relationships":{},"included":{},"name":"hands on gourmet","slug":"hands-on-gourmet","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"hands on gourmet Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4596,"isLoading":false,"link":"/bayareabites/tag/hands-on-gourmet"},"bayareabites_588":{"type":"terms","id":"bayareabites_588","meta":{"index":"terms_1591234321","site":"bayareabites","id":"588","found":true},"relationships":{},"included":{},"name":"cookbooks","slug":"cookbooks","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"cookbooks Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":76,"isLoading":false,"link":"/bayareabites/category/cookbooks"},"bayareabites_1865":{"type":"terms","id":"bayareabites_1865","meta":{"index":"terms_1591234321","site":"bayareabites","id":"1865","found":true},"relationships":{},"included":{},"name":"food bloggers and social media","slug":"food-bloggers-and-social-media","taxonomy":"category","description":null,"featImg":null,"headData":{"title":"food bloggers and social media Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":1240,"isLoading":false,"link":"/bayareabites/category/food-bloggers-and-social-media"},"bayareabites_14751":{"type":"terms","id":"bayareabites_14751","meta":{"index":"terms_1591234321","site":"bayareabites","id":"14751","found":true},"relationships":{},"included":{},"name":"berkeley","slug":"berkeley","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"berkeley Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":229,"isLoading":false,"link":"/bayareabites/tag/berkeley"},"bayareabites_8712":{"type":"terms","id":"bayareabites_8712","meta":{"index":"terms_1591234321","site":"bayareabites","id":"8712","found":true},"relationships":{},"included":{},"name":"gourmet ghetto","slug":"gourmet-ghetto","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"gourmet ghetto Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":3165,"isLoading":false,"link":"/bayareabites/tag/gourmet-ghetto"},"bayareabites_9858":{"type":"terms","id":"bayareabites_9858","meta":{"index":"terms_1591234321","site":"bayareabites","id":"9858","found":true},"relationships":{},"included":{},"name":"Kitchen on Fire","slug":"kitchen-on-fire","taxonomy":"tag","description":null,"featImg":null,"headData":{"title":"Kitchen on Fire Archives | KQED Bay Area Bites","description":null,"ogTitle":null,"ogDescription":null,"ogImgId":null,"twTitle":null,"twDescription":null,"twImgId":null},"ttid":4312,"isLoading":false,"link":"/bayareabites/tag/kitchen-on-fire"}},"userAgentReducer":{"userAgent":"Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)","isBot":true},"userPermissionsReducer":{"wpLoggedIn":false},"localStorageReducer":{},"browserHistoryReducer":[],"eventsReducer":{},"fssReducer":{},"tvDailyScheduleReducer":{},"tvWeeklyScheduleReducer":{},"tvPrimetimeScheduleReducer":{},"tvMonthlyScheduleReducer":{},"userAccountReducer":{"routeTo":"","showDeleteConfirmModal":false,"user":{"userId":"","isFound":false,"firstName":"","lastName":"","phoneNumber":"","email":"","articles":[]}},"youthMediaReducer":{},"checkPleaseReducer":{"filterData":{},"restaurantData":[]},"reframeReducer":{"attendee":null},"location":{"pathname":"/bayareabites/tag/cooking-class","previousPathname":"/"}}
