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Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","status":"publish","parent":0,"modified":1534197174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":810},"headData":{"title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED","description":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119832 https://ww2.kqed.org/bayareabites/?p=119832","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/","disqusTitle":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","videoEmbed":"https://youtu.be/fH02Rd5D2pA","path":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\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>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","authors":["5015","5014","11350"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_515","bayareabites_2813","bayareabites_11765","bayareabites_218","bayareabites_453"],"featImg":"bayareabites_120290","label":"bayareabites"},"bayareabites_113163":{"type":"posts","id":"bayareabites_113163","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113163","score":null,"sort":[1478022269000]},"guestAuthors":[],"slug":"with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash","title":"With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash","publishDate":1478022269,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Using technology and math, farmers are creating elaborate corn maze designs, from replicas of fine art to Internet kitties. Labyrinths help make ends meet — they yield more cash per acre than crops.","status":"publish","parent":0,"modified":1478022356,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1705},"headData":{"title":"With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash | KQED","description":"Using technology and math, farmers are creating elaborate corn maze designs, from replicas of fine art to Internet kitties. Labyrinths help make ends meet — they yield more cash per acre than crops.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113163 http://ww2.kqed.org/bayareabites/?p=113163","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/01/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash/","disqusTitle":"With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Laurel Dalrymple, NPR Food","nprImageAgency":"Courtesy of Warner Farm","nprStoryId":"499956719","nprApiLink":"http://api.npr.org/query?id=499956719&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/10/31/499956719/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash?ft=nprml&f=499956719","nprRetrievedStory":"1","nprPubDate":"Tue, 01 Nov 2016 00:30:00 -0400","nprStoryDate":"Mon, 31 Oct 2016 15:33:00 -0400","nprLastModifiedDate":"Tue, 01 Nov 2016 00:30:44 -0400","path":"/bayareabites/113163/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\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>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113163/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash","authors":["byline_bayareabites_113163"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_515","bayareabites_15672","bayareabites_15671","bayareabites_15670"],"featImg":"bayareabites_113164","label":"source_bayareabites_113163"},"bayareabites_110438":{"type":"posts","id":"bayareabites_110438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110438","score":null,"sort":[1467398672000]},"guestAuthors":[],"slug":"time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","publishDate":1467398672,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","status":"publish","parent":0,"modified":1550608898,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":533},"headData":{"title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad | KQED","description":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110438 http://ww2.kqed.org/bayareabites/?p=110438","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/","disqusTitle":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","path":"/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8243","bayareabites_10096","bayareabites_515","bayareabites_16297","bayareabites_9711","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_110468","label":"bayareabites"},"bayareabites_103206":{"type":"posts","id":"bayareabites_103206","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103206","score":null,"sort":[1446998054000]},"guestAuthors":[],"slug":"diy-making-homemade-corn-tortillas-is-fun-and-easy","title":"DIY: Making Homemade Corn Tortillas is Fun and Easy","publishDate":1446998054,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>We’ve already established that \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/01/taste-test-bay-area-corn-tortillas-are-on-point/\">it is quite easy to snag delicious store- or restaurant-made corn tortillas in the Bay Area\u003c/a>. If you’re lucky, you can sometimes get tortillas fresh off the griddle — a shopping coup for sure. However, you’re not always going to be that lucky. The best way to guarantee freshly made corn tortillas? Make them at home.\u003c/p>\n\u003cp>[contextly_sidebar id=\"CIphM0Pcb9DNm1EmQX7XppzzIrEcigUb\"]\u003c/p>\n\u003cp>Luckily, corn tortillas are one of the easiest DIYs around. All you need is a bag of masa harina and a tortilla press, plus a zipper lock bag, some salt, and hot water. That’s it. Really.\u003c/p>\n\u003cfigure id=\"attachment_103212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/masa.jpg\" alt=\"Bob’s Red Mill makes my masa of choice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob’s Red Mill makes my masa of choice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make my corn tortillas with \u003ca href=\"http://www.bobsredmill.com/\" target=\"_blank\" rel=\"noopener\">Bob’s Red Mill\u003c/a> brand masa harina because I think it has the best flavor for a mass-produced masa. Plus, it’s made from non-GMO corn, so there’s that. If you can’t find it, you can also make these using \u003ca href=\"http://www.mimaseca.com/en/\" target=\"_blank\" rel=\"noopener\">Maseca\u003c/a>, a common Mexican brand that is sold at many grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_103211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium.jpg\" alt=\"Give your skillet lots of advance heating time so it’s ready when you are.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Give your skillet lots of advance heating time so it’s ready when you are. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before mixing the tortilla dough, it is important to start heating the cooking surface. I use my large cast iron skillet, but a cast iron griddle is even better if you’ve got it. (They’ve got more room to cook more tortillas at once.) You can also use a nonstick skillet, but don’t preheat it for as long as cast iron. I give the skillet about 8 to 10 minutes of preheating time before getting started with the tortillas.\u003c/p>\n\u003cfigure id=\"attachment_103214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/plastic-bag-set-up.jpg\" alt=\"Line the tortilla press with an opened zipper lock bag.\" width=\"1920\" height=\"1446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1440x1085.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1180x889.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-960x723.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the tortilla press with an opened zipper lock bag. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the skillet is heating, I also prepare the tortilla press. I like to line it with a sandwich-sized zipper lock bag. I cut the sides of the bag so that there’s only one intact seam. The bag should open like a book. Place the seam alongside the hinge of the tortilla press.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You should also get your steaming system ready to go. I just use a thick kitchen towel on a plate. You’ll transfer the cooked tortillas to the towel as you take them off the skillet.\u003c/p>\n\u003cfigure id=\"attachment_103213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mixed-masa-1.jpg\" alt=\"The tortilla dough should be the texture of Play-Doh.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla dough should be the texture of Play-Doh. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix the masa: Stir a generous pinch of kosher salt into 2 cups of masa. Pour in 1 ½ cups of very hot tap water. Use your hands to mix the water into the masa. It will look very watery at first, but the masa will absorb the water very quickly. Continue to knead until the mixture is the texture of Play-Doh. If it feels dry, add a little more water. If it feels too wet, add a little more masa. This isn’t an exact science — depending on the brand of masa harina and the ambient humidity, you may need more or less water.\u003c/p>\n\u003cp>Pinch off a heaping tablespoon of tortilla dough. If you want to be exact about it, you’re looking for 26 to 30 grams of dough. Roll the dough into a smooth circle, about the size of a walnut in the shell. Cover the remaining dough with a damp kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103207\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ball-on-press-2.jpg\" alt=\"Place the ball of dough between the two layers of plastic in the center of the tortilla press.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the ball of dough between the two layers of plastic in the center of the tortilla press. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the dough ball in between the two pieces of plastic in the center of the tortilla press. Cover the ball with the plastic.\u003c/p>\n\u003cp>Place the lid of the tortilla press down on top of the plastic-covered dough ball. Use the handle to gently press the ball into a tortilla. You’re looking for a medium amount of pressure; you don’t want to totally decimate the dough, but you do want to press it with conviction.\u003c/p>\n\u003cfigure id=\"attachment_103215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pressed-tortilla.jpg\" alt=\"The tortilla should be about 5 inches across with an even ⅛-inch thickness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla should be about 5 inches across with an even ⅛-inch thickness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lift up the press and take a look. You should see a tortilla that is about 5 inches in diameter and about ⅛-inch thick. It should have fairly smooth edges. If the edges look rough or dry, you’ll want to add some more water to your dough mixture. Add about 1 tablespoon water and try again.\u003c/p>\n\u003cfigure id=\"attachment_103216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-in-hand.jpg\" alt=\"If the dough is the right consistency, you should be able to remove it from the plastic wrap easily.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If the dough is the right consistency, you should be able to remove it from the plastic wrap easily. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peel back the top layer of plastic and flip the tortilla onto your left hand. Carefully peel back the second layer of plastic. Return the bag to the tortilla press. (If the tortilla is sticking to the plastic, the dough is too wet. Stir in about 1 tablespoon masa harina and try again.)\u003c/p>\n\u003cfigure id=\"attachment_103210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-once.jpg\" alt=\"This tortilla has been flipped once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This tortilla has been flipped once. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now carefully flip the tortilla onto the hot skillet. Let it sit, undisturbed for about 15 seconds. It should now be firmed up enough on the bottom to flip. Use a rubber spatula and your fingers to flip it over. Let the tortilla cook on the second side until it begins to brown and puff; this will take somewhere between 30 seconds and 1 minute. Flip the tortilla back to the first side and repeat.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and wrap it in that kitchen towel you placed on a plate. Let it steam while you keep on cooking tortillas.\u003c/p>\n\u003cp>Once you’ve found a rhythm, it’s pretty easy to cook multiple tortillas at once. I can fit three tortillas in my skillet at one time, so I try to do so. If you’ve got a griddle, you can go for more. Keep transferring the cooked tortillas to the towel-lined plate as they come off the skillet, forming a large stack. Keep them covered so that they steam. You will want the final tortilla to steam for at least 1 minute before you serve the tortillas.\u003c/p>\n\u003cp>Serve them warm for the best results.\u003c/p>\n\u003cfigure id=\"attachment_103208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-1.jpg\" alt=\"Homemade corn tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Corn Tortillas\u003c/h3>\n\u003cp>\u003cem>Makes 18-20 small taco-sized tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to use Bob’s Red Mill masa harina. If you use another brand, such as Maseca, you may need to use more or less water. You will need a tortilla press and a sandwich-sized zipper lock bag for this recipe.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (262 grams) masa harina\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 ½ cups hot water\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Heat a large cast iron skillet or griddle over medium heat for at least 8 to 10 minutes.\u003c/li>\n\u003cli>Cut open the sides of the zipper lock bag so that it hinges open on the bottom seam. Place the bag in the tortilla press so that the seam is alongside the hinge of the press. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>While the skillet is heating, mix the masa and salt in a large bowl. Using your hands, mix in water and knead until smooth. The mixture should be the texture of Play-Doh. If it is still very sticky, stir in a little more masa. If it is very dry, stir in a little more hot water. Cover the masa mixture with a damp towel.\u003c/li>\n\u003cli>Pinch off about 1 heaping tablespoon (26 to 30 grams) of the masa mixture. Roll it into a smooth ball. Re-cover bowl of masa mixture with the damp towel.\u003c/li>\n\u003cli>Place the masa ball between the two halves of the zipper lock bag so that it is centered in the tortilla press. Place the top of the zipper lock bag over the masa ball.\u003c/li>\n\u003cli>Place the top of the tortilla press over the plastic and gently press down using the handle. Open the press; you should have a tortilla that measures about 5 inches across and ⅛-inch thick.\u003c/li>\n\u003cli>Remove the top layer of plastic and flip tortilla onto your palm. Gently peel back the second layer of plastic. The tortilla should be smooth. If the edges are cracked, the masa mixture is too dry; add more water 1 tablespoon at a time. If the tortilla sticks to the bag, the masa mixture is too wet; add more masa harina 1 tablespoon at a time.\u003c/li>\n\u003cli>Transfer the tortilla in one smooth motion to the skillet. Let the tortilla cook, undisturbed, for 15 to 20 seconds. Use a rubber spatula and your fingers to flip the tortilla. Cook until just starting to brown, 30 to 45 seconds, on the second side. Flip the tortilla back to the first side and cook until just starting to brown, 30 to 45 seconds. Remove the tortilla from the skillet and wrap in the kitchen towel on the prepared plate.\u003c/li>\n\u003cli>Repeat with the remaining masa. You can cook as many tortillas at once as will fit on your skillet/griddle. It takes practice to get the timing right, so don’t worry if you can only manage one or two at once.\u003c/li>\n\u003cli>As the tortillas finish, continue to transfer them to the kitchen towel, forming a tall stack. Let the final tortilla steam for at least 1 minute before serving. Serve warm.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"While it isn't difficult to find good corn tortillas in the Bay Area, nothing beats a fresh, homemade tortilla straight off the griddle. Luckily, these goodies are one of the easiest DIYs to pull off. Kate Williams will show you how.","status":"publish","parent":0,"modified":1546902208,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1552},"headData":{"title":"DIY: Making Homemade Corn Tortillas is Fun and Easy | KQED","description":"While it isn't difficult to find good corn tortillas in the Bay Area, nothing beats a fresh, homemade tortilla straight off the griddle. Luckily, these goodies are one of the easiest DIYs to pull off. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"103206 http://ww2.kqed.org/bayareabites/?p=103206","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/08/diy-making-homemade-corn-tortillas-is-fun-and-easy/","disqusTitle":"DIY: Making Homemade Corn Tortillas is Fun and Easy","source":"DIY Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/103206/diy-making-homemade-corn-tortillas-is-fun-and-easy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve already established that \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/01/taste-test-bay-area-corn-tortillas-are-on-point/\">it is quite easy to snag delicious store- or restaurant-made corn tortillas in the Bay Area\u003c/a>. If you’re lucky, you can sometimes get tortillas fresh off the griddle — a shopping coup for sure. However, you’re not always going to be that lucky. The best way to guarantee freshly made corn tortillas? Make them at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Luckily, corn tortillas are one of the easiest DIYs around. All you need is a bag of masa harina and a tortilla press, plus a zipper lock bag, some salt, and hot water. That’s it. Really.\u003c/p>\n\u003cfigure id=\"attachment_103212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/masa.jpg\" alt=\"Bob’s Red Mill makes my masa of choice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/masa-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob’s Red Mill makes my masa of choice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I like to make my corn tortillas with \u003ca href=\"http://www.bobsredmill.com/\" target=\"_blank\" rel=\"noopener\">Bob’s Red Mill\u003c/a> brand masa harina because I think it has the best flavor for a mass-produced masa. Plus, it’s made from non-GMO corn, so there’s that. If you can’t find it, you can also make these using \u003ca href=\"http://www.mimaseca.com/en/\" target=\"_blank\" rel=\"noopener\">Maseca\u003c/a>, a common Mexican brand that is sold at many grocery stores.\u003c/p>\n\u003cfigure id=\"attachment_103211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/heat-at-medium.jpg\" alt=\"Give your skillet lots of advance heating time so it’s ready when you are.\" width=\"1920\" height=\"1334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-400x278.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1440x1001.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/heat-at-medium-960x667.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Give your skillet lots of advance heating time so it’s ready when you are. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before mixing the tortilla dough, it is important to start heating the cooking surface. I use my large cast iron skillet, but a cast iron griddle is even better if you’ve got it. (They’ve got more room to cook more tortillas at once.) You can also use a nonstick skillet, but don’t preheat it for as long as cast iron. I give the skillet about 8 to 10 minutes of preheating time before getting started with the tortillas.\u003c/p>\n\u003cfigure id=\"attachment_103214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/plastic-bag-set-up.jpg\" alt=\"Line the tortilla press with an opened zipper lock bag.\" width=\"1920\" height=\"1446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1440x1085.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-1180x889.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/plastic-bag-set-up-960x723.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the tortilla press with an opened zipper lock bag. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the skillet is heating, I also prepare the tortilla press. I like to line it with a sandwich-sized zipper lock bag. I cut the sides of the bag so that there’s only one intact seam. The bag should open like a book. Place the seam alongside the hinge of the tortilla press.\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>You should also get your steaming system ready to go. I just use a thick kitchen towel on a plate. You’ll transfer the cooked tortillas to the towel as you take them off the skillet.\u003c/p>\n\u003cfigure id=\"attachment_103213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/mixed-masa-1.jpg\" alt=\"The tortilla dough should be the texture of Play-Doh.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/mixed-masa-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla dough should be the texture of Play-Doh. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now mix the masa: Stir a generous pinch of kosher salt into 2 cups of masa. Pour in 1 ½ cups of very hot tap water. Use your hands to mix the water into the masa. It will look very watery at first, but the masa will absorb the water very quickly. Continue to knead until the mixture is the texture of Play-Doh. If it feels dry, add a little more water. If it feels too wet, add a little more masa. This isn’t an exact science — depending on the brand of masa harina and the ambient humidity, you may need more or less water.\u003c/p>\n\u003cp>Pinch off a heaping tablespoon of tortilla dough. If you want to be exact about it, you’re looking for 26 to 30 grams of dough. Roll the dough into a smooth circle, about the size of a walnut in the shell. Cover the remaining dough with a damp kitchen towel.\u003c/p>\n\u003cfigure id=\"attachment_103207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103207\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/ball-on-press-2.jpg\" alt=\"Place the ball of dough between the two layers of plastic in the center of the tortilla press.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/ball-on-press-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the ball of dough between the two layers of plastic in the center of the tortilla press. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the dough ball in between the two pieces of plastic in the center of the tortilla press. Cover the ball with the plastic.\u003c/p>\n\u003cp>Place the lid of the tortilla press down on top of the plastic-covered dough ball. Use the handle to gently press the ball into a tortilla. You’re looking for a medium amount of pressure; you don’t want to totally decimate the dough, but you do want to press it with conviction.\u003c/p>\n\u003cfigure id=\"attachment_103215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/pressed-tortilla.jpg\" alt=\"The tortilla should be about 5 inches across with an even ⅛-inch thickness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/pressed-tortilla-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tortilla should be about 5 inches across with an even ⅛-inch thickness. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lift up the press and take a look. You should see a tortilla that is about 5 inches in diameter and about ⅛-inch thick. It should have fairly smooth edges. If the edges look rough or dry, you’ll want to add some more water to your dough mixture. Add about 1 tablespoon water and try again.\u003c/p>\n\u003cfigure id=\"attachment_103216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/tortilla-in-hand.jpg\" alt=\"If the dough is the right consistency, you should be able to remove it from the plastic wrap easily.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/tortilla-in-hand-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If the dough is the right consistency, you should be able to remove it from the plastic wrap easily. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Peel back the top layer of plastic and flip the tortilla onto your left hand. Carefully peel back the second layer of plastic. Return the bag to the tortilla press. (If the tortilla is sticking to the plastic, the dough is too wet. Stir in about 1 tablespoon masa harina and try again.)\u003c/p>\n\u003cfigure id=\"attachment_103210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/flipped-once.jpg\" alt=\"This tortilla has been flipped once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/flipped-once-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This tortilla has been flipped once. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now carefully flip the tortilla onto the hot skillet. Let it sit, undisturbed for about 15 seconds. It should now be firmed up enough on the bottom to flip. Use a rubber spatula and your fingers to flip it over. Let the tortilla cook on the second side until it begins to brown and puff; this will take somewhere between 30 seconds and 1 minute. Flip the tortilla back to the first side and repeat.\u003c/p>\n\u003cp>Remove the tortilla from the skillet and wrap it in that kitchen towel you placed on a plate. Let it steam while you keep on cooking tortillas.\u003c/p>\n\u003cp>Once you’ve found a rhythm, it’s pretty easy to cook multiple tortillas at once. I can fit three tortillas in my skillet at one time, so I try to do so. If you’ve got a griddle, you can go for more. Keep transferring the cooked tortillas to the towel-lined plate as they come off the skillet, forming a large stack. Keep them covered so that they steam. You will want the final tortilla to steam for at least 1 minute before you serve the tortillas.\u003c/p>\n\u003cp>Serve them warm for the best results.\u003c/p>\n\u003cfigure id=\"attachment_103208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/finished-tortillas-1.jpg\" alt=\"Homemade corn tortillas.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/finished-tortillas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Corn Tortillas\u003c/h3>\n\u003cp>\u003cem>Makes 18-20 small taco-sized tortillas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I prefer to use Bob’s Red Mill masa harina. If you use another brand, such as Maseca, you may need to use more or less water. You will need a tortilla press and a sandwich-sized zipper lock bag for this recipe.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups (262 grams) masa harina\u003c/li>\n\u003cli>Pinch kosher salt\u003c/li>\n\u003cli>1 ½ cups hot water\u003c/li>\n\u003c/ul>\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>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Heat a large cast iron skillet or griddle over medium heat for at least 8 to 10 minutes.\u003c/li>\n\u003cli>Cut open the sides of the zipper lock bag so that it hinges open on the bottom seam. Place the bag in the tortilla press so that the seam is alongside the hinge of the press. Line a plate with a clean kitchen towel.\u003c/li>\n\u003cli>While the skillet is heating, mix the masa and salt in a large bowl. Using your hands, mix in water and knead until smooth. The mixture should be the texture of Play-Doh. If it is still very sticky, stir in a little more masa. If it is very dry, stir in a little more hot water. Cover the masa mixture with a damp towel.\u003c/li>\n\u003cli>Pinch off about 1 heaping tablespoon (26 to 30 grams) of the masa mixture. Roll it into a smooth ball. Re-cover bowl of masa mixture with the damp towel.\u003c/li>\n\u003cli>Place the masa ball between the two halves of the zipper lock bag so that it is centered in the tortilla press. Place the top of the zipper lock bag over the masa ball.\u003c/li>\n\u003cli>Place the top of the tortilla press over the plastic and gently press down using the handle. Open the press; you should have a tortilla that measures about 5 inches across and ⅛-inch thick.\u003c/li>\n\u003cli>Remove the top layer of plastic and flip tortilla onto your palm. Gently peel back the second layer of plastic. The tortilla should be smooth. If the edges are cracked, the masa mixture is too dry; add more water 1 tablespoon at a time. If the tortilla sticks to the bag, the masa mixture is too wet; add more masa harina 1 tablespoon at a time.\u003c/li>\n\u003cli>Transfer the tortilla in one smooth motion to the skillet. Let the tortilla cook, undisturbed, for 15 to 20 seconds. Use a rubber spatula and your fingers to flip the tortilla. Cook until just starting to brown, 30 to 45 seconds, on the second side. Flip the tortilla back to the first side and cook until just starting to brown, 30 to 45 seconds. Remove the tortilla from the skillet and wrap in the kitchen towel on the prepared plate.\u003c/li>\n\u003cli>Repeat with the remaining masa. You can cook as many tortillas at once as will fit on your skillet/griddle. It takes practice to get the timing right, so don’t worry if you can only manage one or two at once.\u003c/li>\n\u003cli>As the tortillas finish, continue to transfer them to the kitchen towel, forming a tall stack. Let the final tortilla steam for at least 1 minute before serving. Serve warm.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103206/diy-making-homemade-corn-tortillas-is-fun-and-easy","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_515","bayareabites_15011","bayareabites_987","bayareabites_758","bayareabites_15010"],"featImg":"bayareabites_103209","label":"source_bayareabites_103206"},"bayareabites_99708":{"type":"posts","id":"bayareabites_99708","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99708","score":null,"sort":[1440456841000]},"guestAuthors":[],"slug":"scourge-no-more-chefs-invite-corn-fungus-to-the-plate","title":"Scourge No More: Chefs Invite Corn Fungus To The Plate","publishDate":1440456841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One evening last July, Nat Bradford walked along rows of White Bolita Mexican corn at his Sumter, S.C., farm, and nearly wept. All 1,400 of the corn plants had been overtaken almost overnight by corn smut, recalls Bradford, who's also a landscape architect. The smut, from a fungus called \u003cem>Ustilago maydis\u003c/em>, literally transforms each corn kernel into a bulbous, bulging bluish-grey gall. It is naturally present in the soil and can be lofted easily into the air and onto plants.\u003c/p>\n\u003cp>Smut is considered a scourge by most U.S. farmers, and it goes by the nickname \"devil's corn.\"Just one discolored kernel typically renders an ear completely unsellable. Bradford was particularly devastated because he was growing the corn for Chef Sean Brock, who'd imported the White Bolita seeds from Mexico and asked Bradford to grow it for the handmade tortillas he planned to serve at \u003ca href=\"http://minerorestaurant.com/\">Minero\u003c/a>, his Mexican restaurant in Charleston, S.C. After Bradford saw the smut, he sat at his kitchen table, shoulders slumped and said to his wife, \"How am I going to tell him?\"\u003c/p>\n\u003cfigure id=\"attachment_99710\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg\" alt=\"Huitlacoche growing on corn kernels in Mexico.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-99710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Huitlacoche growing on corn kernels in Mexico. \u003ccite>(Monica Ortiz Uribe for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But one man's blight is another man's treasure, and Brock, also an executive chef at \u003ca href=\"http://www.huskrestaurant.com/\">Husk Restaurant\u003c/a> and co-owner of \u003ca href=\"http://mccradysrestaurant.com/\">McCrady's Restaurant\u003c/a>, both in Charleston was delighted to hear that his crop had been infested with the fungus. He'd first encountered it in 2001 when working with a chef named Walter Bundy at \u003ca href=\"http://www.lemairerestaurant.com/\">LeMaire\u003c/a> restaurant in Richmond, Va.\u003c/p>\n\u003cp>He asked Bradford to harvest the smut by hand and bring it to Charleston, where Brock prepared tacos with it. \"I love when nature throws you a curveball, and it tastes like this,\" says Brock. \"It's insanely delicious and luxurious, like black truffles.\"\u003c/p>\n\u003cp>Brock isn't alone in his view—there has been a dedicated corn smut underground for decades in America, even as corn growers and the government have spent millions trying to \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=309838\">eradicate it\u003c/a>, forbid imports of it and breed strains of corn resistant to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in Mexico, corn smut is known as \u003cem>huitlacoche,\u003c/em> and it's long been a delicacy. Traditionally, families would walk miles among the cornstalks just to gather a basket of ears infected with this distant relative of mushrooms. It is still sold fresh at markets and used as a filling in tacos, quesadillas and soups. \"It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,\" wrote \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130271914\">Diana Kennedy\u003c/a>, the \"Julia Child of Mexico,\" in her 1986 book \u003cem>The Cuisines of Mexico.\u003c/em>\u003c/p>\n\u003cp>In Mexico's corn-loving culture, the quasi-mushroom also provides nutrition: high amounts of the essential amino acid lysine that's absent in corn, as well as lots of fiber and protein. Together, corn and huitlacoche make a complete protein meal.\u003c/p>\n\u003cp>Here in the U.S., huitlacoche first gained national attention in 1989, when Josefina Howard, chef and co-founder of the Mexican food chain \u003ca href=\"http://www.rosamexicano.com/\">Rosa Mexicano\u003c/a>, served a celebrated huitlacoche feast at the James Beard House in New York City. The restaurant still regularly offers huitlacoche dishes at its New York and Washington, D.C., locations, and it can be found at assorted other restaurants around the country.\u003c/p>\n\u003cp>But even if some chefs are keen to serve huitlacoche, it's difficult to source fresh. The fungal infection depends on nature's whims. \"My husband Randall and I grow a really tall local heirloom field corn that produces one ear per stalk,\" says Liz Porter, of \u003ca href=\"https://www.facebook.com/buckeyecreekfarm\">Buckeye Creek Farm\u003c/a> in Woodstock, Ga. \"When we get ears with huitlacoche we harvest them and sell it to local chefs. But we never know when it will show up.\"\u003c/p>\n\u003cp>Rosa Mexicano's executive chef, Joe Quintana, gets his huitlacoche flash frozen from the nation's only specialty grower: Roy Burns of \u003ca href=\"http://www.burnshuitlacoche.com/\">Burns Farms Huitlacoche\u003c/a> in Groveland, Fla. \"More and more customers are willing to try it,\" says Quintana. \"It's sweet, savory and earthy.\"\u003c/p>\n\u003cp>Farmers like Liz Porter and Nat Bradford say they would like to inoculate a certain amount of corn each year, with advance orders from chefs. That may soon be possible, as mycologists and scientists start to get involved in a new approach to infecting corn deliberately.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.mushroommountain.com/\">Mushroom Mountain\u003c/a> farm in Easley, S.C., mycologist Tradd Cotter has a 42,000-square-foot mushroom production facility. He is now growing huitlacoche on several varieties of corn, including Brock's favored White Bolita. \"Years ago I found one black, dry kernel of corn in an old warehouse at Clemson University, ground it up and injected a solution into every ear of Silver Queen heirloom corn, a variety susceptible to the fungus, growing at my house,\" he says. \"Within two weeks, we had our huitlacoche and we ate it all.\"\u003c/p>\n\u003cp>Cotter plans to produce and stock a pure liquid inoculum that farmers can buy —just as beer brewers buy yeast. He notes that huitlacoche must be picked when firm but spongy, sort of like a foamy popcorn, before it starts to degrade and turn sooty black. If harvested too late, it's not only far less tasty, but can loft clouds of black fungal spores into the air, which might infect the entire crop, as well as neighboring cornfields.\u003c/p>\n\u003cp>At Trent University in Peterborough, Canada, scientist \u003ca href=\"http://people.trentu.ca/~barrysaville/Huitlacoche.html\">Barry Saville\u003c/a> is also working with a liquid inoculum. Saville specializes in genomic approaches to mitigate fungal threats to crops, but is fascinated by huitlacoche and runs a program to infect local varieties of sweet corn.\u003c/p>\n\u003cp>In 2014, Saville harvested over 600 pounds, all of which was used by local chefs in Ontario. One chef pickled the huitlacoche and later in the year another chef simply rinsed off the vinegar and used it as if it were fresh. Saville plans to offer it at farmers markets this fall and hopes Canadians will adopt the delicacy. \"We eat lots of foods like this that don't look palatable, like mussels or bleu cheese. You just have to have the right mindset to eat it.\"\u003c/p>\n\u003cp>Nat Bradford, the farmer in South Carolina, is also hoping huitlacoche's moment has arrived. \"Next year I'm going to make sure Chef Sean Brock has all he wants,\" he says. Bradford plans to import other Mexican corn strains along with White Bolita and with Tradd Cotter's help, infect his entire crop.\u003c/p>\n\u003cp>\"Smut is part of the natural life cycle of corn,\" says Brock. \"It's how Mother Nature works, and I'm thankful for that, because huitlacoche tastes like nothing you've ever had. It's a treasure.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.","status":"publish","parent":0,"modified":1440456841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1144},"headData":{"title":"Scourge No More: Chefs Invite Corn Fungus To The Plate | KQED","description":"American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99708 http://ww2.kqed.org/bayareabites/?p=99708","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/24/scourge-no-more-chefs-invite-corn-fungus-to-the-plate/","disqusTitle":"Scourge No More: Chefs Invite Corn Fungus To The Plate","nprByline":"Jill Neimark, \u003ca href\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"433232707","nprApiLink":"http://api.npr.org/query?id=433232707&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/24/433232707/scourge-no-more-chefs-invite-corn-fungus-to-the-plate?ft=nprml&f=433232707","nprRetrievedStory":"1","nprPubDate":"Mon, 24 Aug 2015 16:58:00 -0400","nprStoryDate":"Mon, 24 Aug 2015 15:01:00 -0400","nprLastModifiedDate":"Mon, 24 Aug 2015 16:58:30 -0400","path":"/bayareabites/99708/scourge-no-more-chefs-invite-corn-fungus-to-the-plate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One evening last July, Nat Bradford walked along rows of White Bolita Mexican corn at his Sumter, S.C., farm, and nearly wept. All 1,400 of the corn plants had been overtaken almost overnight by corn smut, recalls Bradford, who's also a landscape architect. The smut, from a fungus called \u003cem>Ustilago maydis\u003c/em>, literally transforms each corn kernel into a bulbous, bulging bluish-grey gall. It is naturally present in the soil and can be lofted easily into the air and onto plants.\u003c/p>\n\u003cp>Smut is considered a scourge by most U.S. farmers, and it goes by the nickname \"devil's corn.\"Just one discolored kernel typically renders an ear completely unsellable. Bradford was particularly devastated because he was growing the corn for Chef Sean Brock, who'd imported the White Bolita seeds from Mexico and asked Bradford to grow it for the handmade tortillas he planned to serve at \u003ca href=\"http://minerorestaurant.com/\">Minero\u003c/a>, his Mexican restaurant in Charleston, S.C. After Bradford saw the smut, he sat at his kitchen table, shoulders slumped and said to his wife, \"How am I going to tell him?\"\u003c/p>\n\u003cfigure id=\"attachment_99710\" class=\"wp-caption alignright\" style=\"max-width: 999px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg\" alt=\"Huitlacoche growing on corn kernels in Mexico.\" width=\"999\" height=\"1333\" class=\"size-full wp-image-99710\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850.jpg 999w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/cornfungus_custom-8d2b4f06329dcf888f9200c08fb9fc688c6c8850-960x1281.jpg 960w\" sizes=\"(max-width: 999px) 100vw, 999px\">\u003cfigcaption class=\"wp-caption-text\">Huitlacoche growing on corn kernels in Mexico. \u003ccite>(Monica Ortiz Uribe for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But one man's blight is another man's treasure, and Brock, also an executive chef at \u003ca href=\"http://www.huskrestaurant.com/\">Husk Restaurant\u003c/a> and co-owner of \u003ca href=\"http://mccradysrestaurant.com/\">McCrady's Restaurant\u003c/a>, both in Charleston was delighted to hear that his crop had been infested with the fungus. He'd first encountered it in 2001 when working with a chef named Walter Bundy at \u003ca href=\"http://www.lemairerestaurant.com/\">LeMaire\u003c/a> restaurant in Richmond, Va.\u003c/p>\n\u003cp>He asked Bradford to harvest the smut by hand and bring it to Charleston, where Brock prepared tacos with it. \"I love when nature throws you a curveball, and it tastes like this,\" says Brock. \"It's insanely delicious and luxurious, like black truffles.\"\u003c/p>\n\u003cp>Brock isn't alone in his view—there has been a dedicated corn smut underground for decades in America, even as corn growers and the government have spent millions trying to \u003ca href=\"http://www.ars.usda.gov/research/publications/publications.htm?SEQ_NO_115=309838\">eradicate it\u003c/a>, forbid imports of it and breed strains of corn resistant to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in Mexico, corn smut is known as \u003cem>huitlacoche,\u003c/em> and it's long been a delicacy. Traditionally, families would walk miles among the cornstalks just to gather a basket of ears infected with this distant relative of mushrooms. It is still sold fresh at markets and used as a filling in tacos, quesadillas and soups. \"It may have been ambrosia of the Aztec gods with an inky, mushroomy flavor that is almost impossible to describe,\" wrote \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130271914\">Diana Kennedy\u003c/a>, the \"Julia Child of Mexico,\" in her 1986 book \u003cem>The Cuisines of Mexico.\u003c/em>\u003c/p>\n\u003cp>In Mexico's corn-loving culture, the quasi-mushroom also provides nutrition: high amounts of the essential amino acid lysine that's absent in corn, as well as lots of fiber and protein. Together, corn and huitlacoche make a complete protein meal.\u003c/p>\n\u003cp>Here in the U.S., huitlacoche first gained national attention in 1989, when Josefina Howard, chef and co-founder of the Mexican food chain \u003ca href=\"http://www.rosamexicano.com/\">Rosa Mexicano\u003c/a>, served a celebrated huitlacoche feast at the James Beard House in New York City. The restaurant still regularly offers huitlacoche dishes at its New York and Washington, D.C., locations, and it can be found at assorted other restaurants around the country.\u003c/p>\n\u003cp>But even if some chefs are keen to serve huitlacoche, it's difficult to source fresh. The fungal infection depends on nature's whims. \"My husband Randall and I grow a really tall local heirloom field corn that produces one ear per stalk,\" says Liz Porter, of \u003ca href=\"https://www.facebook.com/buckeyecreekfarm\">Buckeye Creek Farm\u003c/a> in Woodstock, Ga. \"When we get ears with huitlacoche we harvest them and sell it to local chefs. But we never know when it will show up.\"\u003c/p>\n\u003cp>Rosa Mexicano's executive chef, Joe Quintana, gets his huitlacoche flash frozen from the nation's only specialty grower: Roy Burns of \u003ca href=\"http://www.burnshuitlacoche.com/\">Burns Farms Huitlacoche\u003c/a> in Groveland, Fla. \"More and more customers are willing to try it,\" says Quintana. \"It's sweet, savory and earthy.\"\u003c/p>\n\u003cp>Farmers like Liz Porter and Nat Bradford say they would like to inoculate a certain amount of corn each year, with advance orders from chefs. That may soon be possible, as mycologists and scientists start to get involved in a new approach to infecting corn deliberately.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.mushroommountain.com/\">Mushroom Mountain\u003c/a> farm in Easley, S.C., mycologist Tradd Cotter has a 42,000-square-foot mushroom production facility. He is now growing huitlacoche on several varieties of corn, including Brock's favored White Bolita. \"Years ago I found one black, dry kernel of corn in an old warehouse at Clemson University, ground it up and injected a solution into every ear of Silver Queen heirloom corn, a variety susceptible to the fungus, growing at my house,\" he says. \"Within two weeks, we had our huitlacoche and we ate it all.\"\u003c/p>\n\u003cp>Cotter plans to produce and stock a pure liquid inoculum that farmers can buy —just as beer brewers buy yeast. He notes that huitlacoche must be picked when firm but spongy, sort of like a foamy popcorn, before it starts to degrade and turn sooty black. If harvested too late, it's not only far less tasty, but can loft clouds of black fungal spores into the air, which might infect the entire crop, as well as neighboring cornfields.\u003c/p>\n\u003cp>At Trent University in Peterborough, Canada, scientist \u003ca href=\"http://people.trentu.ca/~barrysaville/Huitlacoche.html\">Barry Saville\u003c/a> is also working with a liquid inoculum. Saville specializes in genomic approaches to mitigate fungal threats to crops, but is fascinated by huitlacoche and runs a program to infect local varieties of sweet corn.\u003c/p>\n\u003cp>In 2014, Saville harvested over 600 pounds, all of which was used by local chefs in Ontario. One chef pickled the huitlacoche and later in the year another chef simply rinsed off the vinegar and used it as if it were fresh. Saville plans to offer it at farmers markets this fall and hopes Canadians will adopt the delicacy. \"We eat lots of foods like this that don't look palatable, like mussels or bleu cheese. You just have to have the right mindset to eat it.\"\u003c/p>\n\u003cp>Nat Bradford, the farmer in South Carolina, is also hoping huitlacoche's moment has arrived. \"Next year I'm going to make sure Chef Sean Brock has all he wants,\" he says. Bradford plans to import other Mexican corn strains along with White Bolita and with Tradd Cotter's help, infect his entire crop.\u003c/p>\n\u003cp>\"Smut is part of the natural life cycle of corn,\" says Brock. \"It's how Mother Nature works, and I'm thankful for that, because huitlacoche tastes like nothing you've ever had. It's a treasure.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in\u003c/em> Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today \u003cem>and\u003c/em> The New York Times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99708/scourge-no-more-chefs-invite-corn-fungus-to-the-plate","authors":["byline_bayareabites_99708"],"categories":["bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_515","bayareabites_178","bayareabites_14722","bayareabites_14721"],"featImg":"bayareabites_99709","label":"bayareabites"},"bayareabites_97557":{"type":"posts","id":"bayareabites_97557","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97557","score":null,"sort":[1435859013000]},"guestAuthors":[],"slug":"bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","title":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese","publishDate":1435859013,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97600,97598,97597,97599\"]\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97591,97592\"]\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97590,97601,97593\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ","status":"publish","parent":0,"modified":1435954399,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":503},"headData":{"title":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese | KQED","description":"Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97557 http://ww2.kqed.org/bayareabites/?p=97557","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/","disqusTitle":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese","path":"/bayareabites/97557/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97600,97598,97597,97599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97591,97592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97590,97601,97593","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/97557/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_515","bayareabites_712","bayareabites_2390","bayareabites_2357","bayareabites_1815","bayareabites_9189","bayareabites_218"],"featImg":"bayareabites_97595","label":"bayareabites"},"bayareabites_88863":{"type":"posts","id":"bayareabites_88863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88863","score":null,"sort":[1413468168000]},"guestAuthors":[],"slug":"new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow","title":"New GMOs Get A Regulatory Green Light, With A Hint Of Yellow","publishDate":1413468168,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>","status":"publish","parent":0,"modified":1413468168,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":647},"headData":{"title":"New GMOs Get A Regulatory Green Light, With A Hint Of Yellow | KQED","description":"Farmers will be able to plant types of corn and soybeans that can tolerate doses of two weedkillers. It may be one of the most significant developments the world of weedkilling in more than a decade. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88863 http://blogs.kqed.org/bayareabites/?p=88863","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/16/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow/","disqusTitle":"New GMOs Get A Regulatory Green Light, With A Hint Of Yellow","nprByline":"Dan Charles","nprStoryId":"356416365","nprApiLink":"http://api.npr.org/query?id=356416365&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow?ft=3&f=356416365","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Oct 2014 19:01:00 -0400","nprStoryDate":"Wed, 15 Oct 2014 18:51:00 -0400","nprLastModifiedDate":"Wed, 15 Oct 2014 19:01:37 -0400","path":"/bayareabites/88863/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88864\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/glyphosate-crops_enl-428a3594d783d20539d1da64cade4e31b4b920bb-e1413467600915.jpg\" alt=\"Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn farmer Jerry McCulley sprays the weedkiller glyphosate across his cornfield in Auburn, Ill., in 2010. An increasing number of weeds have now evolved resistance to the chemical. Photo: Seth Perlman/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/15/356416365/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/15/14)\u003c/p>\n\u003cp>Government regulators have approved a new generation of genetically engineered corn and soybeans. They're the latest weapon in an arms race between farmers and weeds, and the government's green light is provoking angry opposition from environmentalists.\u003c/p>\n\u003cp>The actual \u003ca href=\"http://yosemite.epa.gov/opa/admpress.nsf/bd4379a92ceceeac8525735900400c27/72fde554930f3f6985257d7200591180!OpenDocument\">decision\u003c/a>, at first glance, seems narrow and technical. The Environmental Protection Agency has announced it had \"registered\" a new weedkiller formula that contains two older herbicides: glyphosate (better known as Roundup) and 2, 4-D.\u003c/p>\n\u003cp>Versions of these weedkillers have been around for decades. But farmers in six Midwestern states will be allowed to use the new formula, called Enlist Duo, on their corn and soybeans. And that counts as big news.\u003c/p>\n\u003cfigure id=\"attachment_88868\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/modified-crops.jpg\" alt=\"The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP \" width=\"300\" class=\"size-full wp-image-88868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The federal government announced that farmers can now plant soybeans like these ones genetically engineered by the biotech company Dow Agrosciences to tolerate doses of two weedkillers. Photo: Dow AgroSciences/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers will now be able to plant new \u003ca href=\"http://content.govdelivery.com/accounts/USDAAPHIS/bulletins/cf9cff\">types\u003c/a> of corn and soybeans that have been genetically engineered by the biotech company Dow Agrosciences to tolerate doses of those two weedkillers. (The beauty of herbicide-resistant crops is that they make the herbicides exquisitely selective: They kill the weeds but not the crop.) So farmers can spray either glyphosate or 2, 4-D (or both) to wipe out weeds without harming their corn or soybeans.\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>And that may actually be one of the most significant developments the world of weedkilling in more than a decade.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Another similar new weedkilling combination of the chemical dicamba and genetically engineered, dicamba-resistant crops is awaiting government approval. Promoters of these new herbicide-crop combinations say they are a big step forward. Critics are calling them a mindless step into ever-increasing dependence on toxic chemicals.\u003c/p>\n\u003cp>There's demand for such technologies because the last great weed-fighting weapon is starting to fail. Over the past two decades, farmers have come to rely, to an extraordinary extent, on glyphosate paired with \"Roundup Ready\" crops. But an increasing number of weeds have now evolved resistance to glyphosate. Farmers have had to resort to weedkilling chemicals that are more costly and often harder to manage. Many of those chemicals can't be sprayed directly on crops because they'd kill them.\u003c/p>\n\u003cp>Environmentalists and critics of genetically engineered crops condemned the EPA's decision Wednesday, arguing that it leads farmers \"further down the futile path of chemical dependency,\" in the words of Andrew Kimbrell from the Center for Food Safety. Mary Ellen Kustin, from the Environmental Working Group, said in a \u003ca href=\"http://www.ewg.org/release/epa-ignores-public-outcry-approves-dangerous-weed-killer\">statement\u003c/a> that \"this continued arms race between chemical companies and superweeds is a threat to sustainable farming and public health. EPA's decision to up the ante of Roundup by approving Enlist Duo is unconscionable.\"\u003c/p>\n\u003cp>In fact, the EPA's green light to Enlist Duo did contain some unusual provisions that the agency could eventually use to restrict its use. The EPA is requiring that Dow monitor the use of the new herbicide, work with farmers to avoid overusing it and come up plans to fight weeds that become resistant to the new weedkiller. In addition, the EPA's approval of Enlist Duo is temporary, and will expire in six years.\u003c/p>\n\u003cp>On the same day that the EPA approved the new herbicide, the U.S. Department of Agriculture \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/10/0227.xml&contentidonly=true\">announced\u003c/a> a new program aimed at fighting the problem of herbicide-resistant weeds. According to the USDA statement, this problem \"will not be solved solely through the application of new herbicides.\" USDA scientists will carry out research on non-chemical ways to control weeds, such as cover crops, and promote their use among farmers.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88863/new-gmos-get-a-regulatory-green-light-with-a-hint-of-yellow","authors":["byline_bayareabites_88863"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_4084","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_515","bayareabites_11270","bayareabites_13892","bayareabites_11952","bayareabites_10787","bayareabites_10773","bayareabites_10776","bayareabites_3582","bayareabites_10921"],"featImg":"bayareabites_88864","label":"bayareabites"},"bayareabites_88380":{"type":"posts","id":"bayareabites_88380","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88380","score":null,"sort":[1412356726000]},"guestAuthors":[],"slug":"locavore-losses-californias-chefs-artisans-feel-the-drought","title":"Locavore Losses: California’s Chefs, Artisans Feel the Drought","publishDate":1412356726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n","blocks":[],"excerpt":"Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.","status":"publish","parent":0,"modified":1412356726,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1295},"headData":{"title":"Locavore Losses: California’s Chefs, Artisans Feel the Drought | KQED","description":"Bay Area restaurants and food artisans are feeling the direct effect of the drought's impact on local farmers, crops and produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88380 http://blogs.kqed.org/bayareabites/?p=88380","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/03/locavore-losses-californias-chefs-artisans-feel-the-drought/","disqusTitle":"Locavore Losses: California’s Chefs, Artisans Feel the Drought","path":"/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/drought-shutterstock_1245781001-680x312.jpg\" alt=\"Locavore Losses: California’s Chefs, Artisans Feel the Drought \" width=\"680\" height=\"312\" class=\"aligncenter size-full wp-image-88406\">\u003c/a>\u003c/p>\n\u003cp>By \u003ca href=\"http://civileats.com/author/lclark/\" target=\"_blank\">Leilani Clark\u003c/a>, \u003ca href=\"http://civileats.com/2014/10/01/locavore-losses-californias-chefs-artisans-feel-the-drought/\" target=\"_blank\">Civil Eats\u003c/a> (10/1/14)\u003c/p>\n\u003cp>At \u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\">Nopalito\u003c/a>, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips.\u003c/p>\n\u003cp>In mid-September, Nopalito’s owner, Laurence Jossel, learned that \u003ca href=\"http://giustos.com/\" target=\"_blank\">Giusto’s\u003c/a>, the Northern California grain processor and wholesaler from which Nopalito sources its flours, had run out of corn after severe drought conditions caused the product to dry up. “It’s been a mad scramble,” says Jossel. He and his head chef called restaurants all over the city, searching for a locally-grown equivalent, without luck. In a pinch, they settled on more expensive organic corn flour from Montana and some from as far as Mexico.\u003c/p>\n\u003cp>“We can’t run a restaurant based on [corn] without it,” says Jossel. With no end to the California drought in sight, chefs like Jossel, and many artisan food makers who rely on local food, are feeling the squeeze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In January 2014, California governor Jerry Brown declared a \u003ca href=\"http://gov.ca.gov/news.php?id=18368\" target=\"_blank\">state of emergency\u003c/a> due to severe drought conditions. Eight months later, with the continuation of one of the driest years on record, 95 percent of the state continues to suffer under “\u003ca href=\"http://droughtmonitor.unl.edu/Home/StateDroughtMonitor.aspx?CA\" target=\"_blank\">extreme drought conditions.\u003c/a>” Reservoir levels are \u003ca href=\"http://www.dailymail.co.uk/news/article-2731091/California-s-vanishing-lakes-Before-photos-reveal-shocking-shriveling-effect-state-s-devastating-drought-decades.html\" target=\"_blank\">shockingly low\u003c/a> and wells are going dry, a fact that lead Governor Brown to sign \u003ca href=\"http://www.utsandiego.com/news/2014/sep/19/california-governor-orders-help-for-dry-wells/\" target=\"_blank\">emergency groundwater regulation\u003c/a> legislation on September 16.\u003c/p>\n\u003cp>As widely reported, California’s large-scale agricultural operations, most notably livestock and dairy, have been \u003ca href=\"http://www.newyorker.com/culture/photo-booth/california-paradise-burning\" target=\"_blank\">severely impacted\u003c/a>. Across the state, the financial hit to agriculture will reach an estimated \u003ca href=\"http://www.nbcbayarea.com/news/local/California-Wells-Could-Run-Dry-in-One-Year-UC-Davis-Study-267185971.html\" target=\"_blank\">$2.2 billion\u003c/a>, say economists at University of California Davis. As harvest season ramps up, the true impact of the drought for everyone, not just Big Agriculture, is coming into high relief.\u003c/p>\n\u003cp>On September 17, the same day Jossel’s wholesale corn order dried up, he visited the Berkeley Farmers’ Market, only to discover that \u003ca href=\"http://www.dirtygirlproduce.com/\" target=\"_blank\">Dirty Girl Produce\u003c/a>, an organic farm located near Santa Cruz, had run out of its \u003ca href=\"http://civileats.com/2014/08/05/the-great-tomato-debate-heirlooms-hybrids-or-gmos/\" target=\"_blank\">famous dry-farmed tomatoes\u003c/a> two months earlier than normal. Sadly, says farmer Joel Schirmer, “those two months usually generate the highest income of the year.”\u003c/p>\n\u003cp>Schirmer’s tomatoes depend on winter rain for moisture, which is then trapped in the soil through mulching. The first wave, planted in early spring, did fine. The second wave couldn’t tap enough moisture in the soil to survive summer’s heat stress; Schirmer says at least 20 inches of rain are needed to set a baseline for the plants. This time of year, he and his workers should be packing up wholesale crates for shipment to Whole Foods and other large retailers. Instead, the farmer says he’ll lose an estimated $100,000 in sales.\u003c/p>\n\u003cp>And he’s not out of the woods yet. Schirmer relies on well water for the rest of his fall crops and says, “We could have a well go down on a piece of property that’s filled with baby plants. That would be devastating.”\u003c/p>\n\u003cp>Still, Schirmer says, farming requires him to evolve or die. “It’s a lesson not to put all your eggs in one basket.”\u003c/p>\n\u003cp>At \u003ca href=\"http://www.junetaylorjams.com/\" target=\"_blank\">June Taylor Jams\u003c/a> in Berkeley, flexibility is equally as important. Owner June Taylor uses Dirty Girl tomatoes into late fall for small-batch production of ketchup, paste, and sauces, but she too received word about the season’s untimely end.\u003c/p>\n\u003cp>“If I can’t get major fruits–pears, tomatoes–that is going to be difficult,” says Taylor. At the same time, with the unusually early arrival of apples, pears and figs, September has been busy.\u003c/p>\n\u003cp>“I used to think of September as a month where we could take a break after getting through the summer production,” says Taylor, who’s been preserving local produce for 25 years. “But now it’s as busy as June. The rhythms seem out-of-whack and water is one of the key components.”\u003c/p>\n\u003cp>Tough decisions about water are all in a day’s work at Toluma Farms, a 160-acre goat ranch outside of Tomales, California. In 2013, husband-and-wife team Tamara Hicks and David Jablons ventured into cheesemaking with \u003ca href=\"http://www.tolumafarms.com/creamery.html\" target=\"_blank\">Tomales Farmstead Creamery\u003c/a>. They don’t have “a normative baseline” for what it’s like to make cheese outside of drought conditions, says Hicks, but it requires a lot of water.\u003c/p>\n\u003cp>Toluma Farms is well known in the community for having good water, she explains. But that didn’t prevent a water scare last year when one of their two streams dried up. She and Jablons had to cut down to a single daily milking and eliminate one water-intensive cleaning of the milking parlor.\u003c/p>\n\u003cp>This year, the pastures where the goats feed greened-up three months later than usual, resulting in a gap in nutrition for the animals. Trucking in alfalfa cost $8,000 for two months of feed, a financial cut that hit the new business hard. They ended up growing their own combination of dry-farmed oats, rye, and clover for the animals–an alternative that is lower in protein, but beneficial in other ways. It’s a solution for now, but Hicks does say if the drought worsens this year, “all bets are off.”\u003c/p>\n\u003cp>The flavor and consistency of the goat’s milk has also been impacted, creating a challenge for head cheesemaker Jennifer Kirkham. In dry times, milk tends to be higher in fat and contain less moisture. It also becomes less predictable as an ingredient. Last December, just as the ranch scrambled to replace the goat’s normal feed, Kirkham had to stop making \u003ca href=\"http://culturecheesemag.com/cheese-library/Kenne\" target=\"_blank\">Kenne\u003c/a>, a soft ripened cheese, because the batch failed. Small percentage changes in the butterfat and protein content of the milk, due to changes in the animal feed, prevented the cheese from draining fast enough, so that it didn’t set properly.\u003c/p>\n\u003cp>“We’re having conversations based on what the goats are eating, which is based on rain and water,” says Hicks. “We’ll probably only make hard cheeses during the winter.”\u003c/p>\n\u003cp>Like other small farmers, ranchers, and artisans, Hicks and her husband are having hard conversations about what comes next, while operating on the premise that they might be up against a \u003ca href=\"http://blogs.kqed.org/science/2014/09/29/the-connection-between-californias-drought-and-climate-change/\" target=\"_blank\">long-term climatic shift\u003c/a>. “We have to figure out how not to be operating in crisis mode,” explains Hicks.\u003c/p>\n\u003cp>Decades of working with seasonal produce has taught jam-maker June Taylor to work first with what nature has on offer, but she too believes the changes chefs and artisans are seeing now could have a lasting impact.\u003c/p>\n\u003cp>“People have to think about what this means on a broader and longer-term basis regarding what farmers can produce in California and what won’t work,” she says. “We keep saying ‘If we just get some rain,’ but I don’t think one winter of rain will rebalance things.”\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>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nLeilani Clark is a freelance writer based in Santa Rosa, California. Her work has appeared in \u003cem>The North Bay Bohemian, Made Local, Shareable, Yes, The Orlando Weekly,\u003c/em> and \u003cem>The Sacramento News and Review\u003c/em>. She is a 2014 California Endowment Health Journalism Fellow through the USC Annenberg School of Communication. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88380/locavore-losses-californias-chefs-artisans-feel-the-drought","authors":["5583"],"categories":["bayareabites_109","bayareabites_13718","bayareabites_1874","bayareabites_95","bayareabites_10028","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_250","bayareabites_515","bayareabites_8845","bayareabites_11813","bayareabites_13864","bayareabites_580","bayareabites_4030"],"featImg":"bayareabites_88406","label":"bayareabites"},"bayareabites_86326":{"type":"posts","id":"bayareabites_86326","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86326","score":null,"sort":[1409247898000]},"guestAuthors":[],"slug":"bay-area-labor-day-weekend-peak-of-summer-bbq-menu","title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","publishDate":1409247898,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","status":"publish","parent":0,"modified":1441474040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":441},"headData":{"title":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu | KQED","description":"Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86326 http://blogs.kqed.org/bayareabites/?p=86326","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/bay-area-labor-day-weekend-peak-of-summer-bbq-menu/","disqusTitle":"Bay Area Labor Day Weekend: Peak of Summer BBQ Menu","path":"/bayareabites/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Labor Day weekend marks the end of summer. For anyone except those of us who live in the Bay Area. For us, it's the peak of summer. The weather warms, the sun shines, the fog lifts, and we relish those two or three balmy evenings where we can sit outside and have a proper summer barbecue. It's also time to gorge on as much summery produce as we can, before those perfect heirloom tomatoes, sweet corn, crisp green beans, fresh herbs, and juicy berries and stone fruit are gone. The following recipes are perfect for celebrating the season, especially with a cold glass of dry rosé in hand.\u003c/p>\n\u003cp> \u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_86543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fritters-final1000.jpg\" alt=\"Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Zucchini, Feta, and Green Onion Fritters with Yogurt-Herb-Lemon Dip.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_86582\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"980\" class=\"size-full wp-image-86582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">\u003cstrong>Party food! Grilled Mediterranean Chicken Kebabs with Summer Veggies\u003c/strong>\u003c/a>\u003cbr>\nFrom chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.\u003c/p>\n\u003cfigure id=\"attachment_86635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chix-kebabs-grill1000.jpg\" alt=\"Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">Yogurt and Herb-Marinated Chicken Kebabs with Cherry Tomatoes and Zucchini.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">\u003cstrong>Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta\u003c/strong>\u003c/a>\u003cbr>\nLight up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.\u003c/p>\n\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">\u003cstrong>Summer Italian Potato Salad: Potato and Green Bean Salad with Lemon Pesto Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_86748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/potato-salad-finish1000f.jpg\" alt=\"Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86748\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/27/summer-italian-potato-salad-potato-and-green-bean-salad-with-lemon-pesto-vinaigrette/\">Baby New Potato and Green Bean Salad with Lemon-Basil Pesto Vinaigrette.\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_86834\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86834\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\u003c/a>\u003c/figcaption>\u003c/figure>\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/86326/bay-area-labor-day-weekend-peak-of-summer-bbq-menu","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_278","bayareabites_13752","bayareabites_515","bayareabites_3050","bayareabites_12805","bayareabites_11765","bayareabites_577","bayareabites_13751","bayareabites_9329","bayareabites_1815","bayareabites_13692","bayareabites_13730"],"featImg":"bayareabites_86860","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. 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