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class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"If you spot people exhibiting these behaviors out in the world, chances are they’re foodies — like me.","status":"publish","parent":0,"modified":1396982468,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":2,"wordCount":83},"headData":{"title":"5 Telltale Signs of Foodie Behavior in the Wild | KQED","description":"If you spot people exhibiting these behaviors out in the world, chances are they’re foodies — like me.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Telltale Signs of Foodie Behavior in the Wild","datePublished":"2014-04-07T17:16:37.000Z","dateModified":"2014-04-08T18:41:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79938 http://blogs.kqed.org/bayareabites/?p=79938","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/07/5-telltale-signs-of-foodie-behavior-in-the-wild/","disqusTitle":"5 Telltale Signs of Foodie Behavior in the Wild","path":"/bayareabites/79938/5-telltale-signs-of-foodie-behavior-in-the-wild","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79944\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting.jpg\">\u003cimg class=\"size-large wp-image-79944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/waiting-1024x617.jpg\" alt=\"Can often be found waiting in long lines for food, especially for Sunday brunch or for trendy and/or obscure items.\" width=\"1024\" height=\"617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #1:\u003c/strong> Can often be found waiting in long lines for food, especially for \u003ca href=\"http://www.hulu.com/watch/339646\" target=\"_blank\">Sunday brunch\u003c/a> or for trendy and/or \u003ca href=\"http://eater.com/archives/2014/02/10/behold-san-franciscos-crazy-line-for-day-old-nyc-bagels.php\" target=\"_blank\">obscure items\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79939\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu.jpg\">\u003cimg class=\"size-large wp-image-79939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/menu-1024x801.jpg\" alt=\"Perusing menu\" width=\"1024\" height=\"801\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #2:\u003c/strong> Endlessly obsesses over menu before ordering.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79940\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs.jpg\">\u003cimg class=\"size-large wp-image-79940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/phototogs-1024x785.jpg\" alt=\"Waits to eat food until the perfect photograph is captured for posterity and social media.\" width=\"1024\" height=\"785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #3:\u003c/strong> Waits to eat food until the perfect photograph is captured for posterity and social media. (There's probably a photo of me \u003ca href=\"http://picsofaznstakingpicsoffood.tumblr.com/\" target=\"_blank\">on this blog\u003c/a>.)\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79942\" class=\"wp-caption alignnone\" style=\"max-width: 813px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap.jpg\">\u003cimg class=\"size-large wp-image-79942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/snap-813x1024.jpg\" alt=\"Uploads food porn to multiple social media networks.\" width=\"813\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #4:\u003c/strong> Uploads food porn to multiple social media networks.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_79943\" class=\"wp-caption alignnone\" style=\"max-width: 900px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think.jpg\">\u003cimg class=\"size-large wp-image-79943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/think-900x1024.jpg\" alt=\"Daydreams about the next meal while still eating the current one.\" width=\"900\" height=\"1024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cstrong>Sign #5:\u003c/strong> Daydreams about the next meal while still eating the current one.\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/79938/5-telltale-signs-of-foodie-behavior-in-the-wild","authors":["2100"],"categories":["bayareabites_752","bayareabites_2407","bayareabites_1865","bayareabites_4084","bayareabites_334"],"tags":["bayareabites_13238","bayareabites_744","bayareabites_1103","bayareabites_13237","bayareabites_2669","bayareabites_92","bayareabites_1850"],"featImg":"bayareabites_79947","label":"bayareabites"},"bayareabites_79058":{"type":"posts","id":"bayareabites_79058","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79058","score":null,"sort":[1394648110000]},"guestAuthors":[],"slug":"who-says-food-porn-has-to-be-dominated-by-junk-food","title":"Who Says Food Porn Has to be Dominated by Junk Food?","publishDate":1394648110,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \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":"Carrots don't stand much of a chance against cronuts when it comes to tweets and Instagrams about food. The new Food Porn Index aims to change the conversation by tracking our virtual cravings.","status":"publish","parent":0,"modified":1394648110,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":694},"headData":{"title":"Who Says Food Porn Has to be Dominated by Junk Food? | KQED","description":"Carrots don't stand much of a chance against cronuts when it comes to tweets and Instagrams about food. The new Food Porn Index aims to change the conversation by tracking our virtual cravings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Who Says Food Porn Has to be Dominated by Junk Food?","datePublished":"2014-03-12T18:15:10.000Z","dateModified":"2014-03-12T18:15:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79058 http://blogs.kqed.org/bayareabites/?p=79058","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/12/who-says-food-porn-has-to-be-dominated-by-junk-food/","disqusTitle":"Who Says Food Porn Has to be Dominated by Junk Food?","nprByline":"Linda Poon","nprStoryId":"289411732","nprApiLink":"http://api.npr.org/query?id=289411732&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food?ft=3&f=289411732","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Mar 2014 13:20:00 -0400","nprStoryDate":"Wed, 12 Mar 2014 12:39:00 -0400","nprLastModifiedDate":"Wed, 12 Mar 2014 13:20:27 -0400","path":"/bayareabites/79058/who-says-food-porn-has-to-be-dominated-by-junk-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79060\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/hub_screenshot-3-_custom-28f8329bc34b8d042f460eaa86ea7cb8181e0f81-1024x550.jpg\" alt=\"Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"550\" class=\"size-large wp-image-79060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Porn Index: This is what you're posting about, foodies. Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/12/289411732/who-says-food-porn-has-to-be-dominated-by-junk-food\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/12/2014)\u003c/p>\n\u003cp>It's one of our guiltiest pleasures on the internet, and though some of us may not like to admit it, chances are, we've done it. Some are even addicted. That's right, we're talking about the endless consumption and distribution of food porn.\u003c/p>\n\u003cp>Photos of fatty foods like grease-laced bacon and glistening donuts abound to satisfy our virtual cravings, yet their healthier counterparts — fruits and veggies – just haven't been getting as much love online.\u003c/p>\n\u003cp>But why should the junk food guys have all the fun?\u003c/p>\n\u003cp>That was the thinking behind \u003ca href=\"http://www.foodpornindex.com/\">Food Porn Index\u003c/a>, an interactive website that highlights this unhealthy imbalance in social media. The index uses a custom algorithm to track how many times certain food hashtags are used on Twitter and Instagram, updating every 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_79059\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/melon_experience-c36036b17489e12afeced1a0804ca060c7eea68a-1024x767.jpg\" alt=\"Relax with Food Porn Index's "melon meditation." Om ... Photo: Courtesy of Bolthouse Farms\" width=\"1024\" height=\"767\" class=\"size-large wp-image-79059\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Relax with Food Porn Index's \"melon meditation.\" Om ... Photo: Courtesy of Bolthouse Farms\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, the site is part of a marketing campaign from carrot and juice company \u003ca href=\"http://www.bolthouse.com/\">Bolthouse Farms'\u003c/a> — whose \u003cem>thing\u003c/em> is to make healthy foods edgy — but it's also pretty interesting nonetheless.\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>On the index's front page, you'll find a grid of boxes featuring 24 different food hashtags and pictures – 12 healthy ones and 12 unhealthy ones – along with the number of times they've been mentioned. Depending on which box you click on, you'll be shuttled over to a different interactive experience — say, a fast-paced game of \"guac-a-mole or a trippy \"melon meditation,\" led by a soothing voice.\u003c/p>\n\u003cp>The goal is to sway the online conversation to be more about fruits and vegetables, and less about junk food, in a lighthearted way, says Todd Putman, Bolthouse's chief officer or marketing and innovation. He plans to showcase the success of the website at the \u003ca href=\"http://ahealthieramerica.org/\">Partnership for a Healthier America\u003c/a> summit this week, where first lady Michelle Obama will be speaking.\u003c/p>\n\u003cp>\"We're aiming for humor, to make guacamole fun, to really bring to life the juxtaposition of Brussels sprouts and having fun with them,\" he says. \"Because people don't necessarily do that today and ... we think [that], to the extent that you can have fun with fruits and vegetables, it can accelerate the consumption. (For the record, we here at The Salt have always found guacamole fun.)\u003c/p>\n\u003cp>Bolthouse may be onto something. Over half of Americans who use social media agree that seeing photos of fruits and vegetables actually motivates them to eat healthier, according to a recent survey that market research company Harris Interactive conducted for Bolthouse. At the same time, about a third of respondents admitted that those glorified photos of cookies, pizza and cake also make them give into their unhealthy cravings.\u003c/p>\n\u003cp>\"What better way than to have a little bit of a laugh around something that's quite serious, which is the way the people eat in this country,\" Putman says. \"We all know [our eating habits are] out of whack, out of balance, and you can clearly see that mathematically.\"\u003c/p>\n\u003cp>To date, the website has collected nearly 200 million hashtags — 71 percent are for junk food, while only 29 percent are for healthy foods. That's actually a slight improvement from when the site was first launched back in February, when the numbers sat at 72.4 percent and 27.6 percent.\u003c/p>\n\u003cp>Among the most popular hashtags? \u003ca href=\"https://twitter.com/search?q=%23condiment&src=typd\">#condiment\u003c/a>. As of this writing, it's clocked in more than 26 million mentions. On the healthy side, the winner is \u003ca href=\"https://twitter.com/search?q=%23vegetable&src=typd\">#vegetable\u003c/a> — with only 14 million uses.\u003c/p>\n\u003cp>While junk food may be winning the hashtag war so far, the site is getting attention – attracting 42,000 unique visitors in under a month. Putman hopes that will encourage other marketers to get more playful with selling healthy foods.\u003c/p>\n\u003cp>\"Marketing of healthy fruits and vegetables need to be more creative, needs to be more innovative, needs to be more relevant ... and more emotive versus rational,\" he says. \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/79058/who-says-food-porn-has-to-be-dominated-by-junk-food","authors":["byline_bayareabites_79058"],"categories":["bayareabites_2407","bayareabites_4084","bayareabites_1245","bayareabites_334","bayareabites_12555","bayareabites_10916","bayareabites_1927"],"tags":["bayareabites_1103","bayareabites_13158","bayareabites_310","bayareabites_13159","bayareabites_9572","bayareabites_8718","bayareabites_10921"],"featImg":"bayareabites_79064","label":"bayareabites"},"bayareabites_73425":{"type":"posts","id":"bayareabites_73425","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73425","score":null,"sort":[1383758107000]},"guestAuthors":[],"slug":"how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","title":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","publishDate":1383758107,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>[vimeo 32237946]\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A ham and cheese sandwich floats in midair. A Weber grill is sliced in half to expose a burger sizzling inside. \u003cem>The Photography of Modern Cuisine\u003c/em> is both a visual feast and a practical guide to food photography.","status":"publish","parent":0,"modified":1383758107,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1032},"headData":{"title":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets | KQED","description":"A ham and cheese sandwich floats in midair. A Weber grill is sliced in half to expose a burger sizzling inside. The Photography of Modern Cuisine is both a visual feast and a practical guide to food photography.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","datePublished":"2013-11-06T17:15:07.000Z","dateModified":"2013-11-06T17:15:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73425 http://blogs.kqed.org/bayareabites/?p=73425","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/","disqusTitle":"How To Levitate A Sandwich: 'Modern Cuisine' Spills Photo Secrets","nprByline":"Michaeleen Doucleff","nprStoryId":"241848440","nprApiLink":"http://api.npr.org/query?id=241848440&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets?ft=3&f=241848440","nprRetrievedStory":"1","nprPubDate":"Mon, 04 Nov 2013 17:13:00 -0500","nprStoryDate":"Mon, 04 Nov 2013 17:10:00 -0500","nprLastModifiedDate":"Mon, 04 Nov 2013 16:49:29 -0500","path":"/bayareabites/73425/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73486\" class=\"wp-caption aligncenter\" style=\"max-width: 948px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab1.jpg\" alt=\"Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\" width=\"948\" height=\"571\" class=\"size-full wp-image-73486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photography or a food dramatization? An iron pot is sliced in half to show how a pork roast adsorbs heat when hot coals are placed above and below the meat. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241848440/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>Food porn or art? That's for you decide.\u003c/p>\n\u003cp>But one thing is for certain: The jumbo-sized images in \u003cem>The Photography of Modern Cuisine\u003c/em> are truly awesome.\u003c/p>\n\u003cfigure id=\"attachment_73487\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab2.jpg\" alt=\"A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\" width=\"400\" class=\"size-full wp-image-73487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tossed salad that isn't tossed. The photographers hung a piece of black velvet at a 70 degree angle and then pinned the leaves and nuts in place. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>In one, a ham and cheese sandwich levitates in midair. Then, a Weber grill gets sliced in half lengthwise to expose a pink burger cooking on another page. And blueberries and peas balloon to the size of dinner plates and melons.\u003c/p>\n\u003cp>The latest creation from ex-Microsoft executive \u003ca href=\"http://www.nathanmyhrvold.com/\">Nathan Myhrvold\u003c/a> and his team, called \u003ca href=\"http://modernistcuisine.com/about-modernist-cuisine/\">The Cooking Lab\u003c/a>, is the ultimate coffee table book. It has a wingspan of more than 2 feet, weighs 12 pounds and costs $120.\u003c/p>\n\u003cfigure id=\"attachment_73492\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglabcheesecombo.png\" alt=\"Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\" width=\"1120\" height=\"628\" class=\"size-full wp-image-73492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to levitate a grilled ham and cheese in your next Instagram snapshot? The team at The Cooking Lab divulges their photo tricks in their new book. Photo: Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>\"There are 600 to 700 big coffee table books on dogs and about 1,500 with naked women,\" Myhrvold tells The Salt. \"But there weren't any with big pictures of food — and no recipes.\"\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 while the images themselves are jaw-dropping, perhaps the best part of the book is that the team shares all the secrets about how the photos are made. Myhrvold's loyal following of mad scientist DIYers are sure to appreciate that.\u003c/p>\n\u003cblockquote>\n\u003col>\n\u003ch3>Five Tips From Modern Cuisine For Taking Better Food Snapshots\u003c/h3>\n\u003cli>\u003cstrong>Look to the light:\u003c/strong> In restaurants, find a big window with diffuse, indirect lighting, Nathan Mryhold recommends. \"If you have to use flash, use a napkin or menu to bounce the light off it and make it diffuse.\"\u003c/li>\n\u003cli>\u003cstrong>Stand up:\u003c/strong> The angle at which we usually view dinner doesn't produce the best photographs. For food that's flat and wide, shoot the dish from right above. If the food is tall and narrow, get down low and shoot it from the side.\u003c/li>\n\u003cli>\u003cstrong>Put it on black:\u003c/strong> Food is most dramatic sitting on white or black, says The Cooking Lab's Chris Hoover. \"White can create some weird reflections, but black is quite easy shoot.\" Place the food black Plexiglass, he says. Then pin a sheet of black velvet on the wall to adsorb the light behind it.\u003c/li>\n\u003cli>\u003cstrong>Dip your toe into editing:\u003c/strong> You don't need to buy a sophisticated editing tool, Hoover says. \"Just get a basic program, like \u003ca href=\"http://www.adobe.com/products/photoshop-lightroom.html\">Adobe Lightroom\u003c/a>,\" he suggests. \"It's easy to understand, and there are tutorials on the web.\"\u003c/li>\n\u003cli>\u003cstrong>Download an HDR app:\u003c/strong> For smartphone snapshots, use a high-dynamic range app, like \u003ca href=\"https://itunes.apple.com/us/app/true-hdr/id340741871?mt=8\">TrueHDR\u003c/a>, to capture all the colors and highlights of food.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003cp>Myhrvold and his motley crew of chefs, chemists and editors helped build that following when they published a widely celebrated \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">cookbook\u003c/a> called \u003cem>Modernist Cuisine: The Art and Science of Cooking \u003c/em>a few years ago.\u003cem>\u003cbr>\u003c/em>\u003c/p>\n\u003cp>The cookbook offered an inside look at how the world's most avant garde chefs are using technologies and techniques from the lab to change how people eat and enjoy food. Think French fries made extra crispy by blasting them with sound waves or caramelized carrot soup made with a centrifuge to separate out the juice.\u003c/p>\n\u003cp>The new book features photos from the cookbook — and 278 new ones — in a larger-than-life format. At the back are details about how each photograph was made, from lighting and lenses to editing and stitching images together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"32237946"},"numeric":["32237946"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For instance, to get leeks and watermelons to \"glow,\" the team placed thin slices of the produce on clear Plexiglass and then lit them from below. They photographed rice and beans under a microscope to capture the super close-up macros. And to catch a kernel of corn popping, the team filmed more than 5 pounds of popcorn, Myhrovold says. (Who knew that popcorn could rival the grace of a Tchaikovsky ballet?)\u003c/p>\n\u003cp>But it's the \"\u003ca href=\"http://www.youtube.com/watch?v=E6L-uT3XOI0\">cutaway\u003c/a>\" photos that really steal the show. From tomatoes pureeing in a blender to a pork shoulder adsorbing heat in a pressure cooker, Myrhvold and his team offer a glimpse of radical transformations during 14 cooking techniques.\u003c/p>\n\u003cp>So how did they make the cutaways? Two words: band saw.\u003c/p>\n\u003cfigure id=\"attachment_73491\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/cookinglab6.jpg\" alt=\"To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\" width=\"1120\" height=\"838\" class=\"size-full wp-image-73491\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To capture the magic of grilling, the team at The Cooking Lab sawed a Weber grill in half and then combined 30 photographs together. Photo: Ryan Matthew Smith/Courtesy of The Cooking Lab\u003c/figcaption>\u003c/figure>\n\u003cp>That's right, the Cooking Lab has its own machine shop, and a guy with spiky, red hair literally slices microwave ovens, pots and blenders in half. Then the teams uses toothpicks or sewing needles to hold the cut food into place. A piece of Plexiglass keeps boiling liquids inside the pans.\u003c/p>\n\u003cp>\"We made a hell of mess especially when food was flying through the air,\" Myrhvold says. The team even started a fire while trying to catch a stir-fry in action. \"But the food only had to look good for 1/1000th of the second.\"\u003c/p>\n\u003cp>And sometimes they didn't put the food in the air at all but just faked it. For instance, that tossed salad isn't tossed all. Instead pieces of lettuces and dressing are pinned to a black velvet.\u003c/p>\n\u003cp>All the photos are heavily edited. And many of the images are actually several — even dozens — of photos combined together in Photoshop. For instance, Myrhvold and the team cropped and combined 30 separate photos to capture the burger cooking on the sliced-in-half grill.\u003c/p>\n\u003cp>That time and effort are worth it, Myhrvold says, because the photographs lure readers into thinking about how cooking works.\u003c/p>\n\u003cp>\"I think a picture may be worth even more than a thousand words,\" he says. \"Nobody is going to read the thousand words anyway.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73425/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets","authors":["byline_bayareabites_73425"],"categories":["bayareabites_2254","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_3609","bayareabites_1103","bayareabites_12657","bayareabites_12658","bayareabites_10921"],"featImg":"bayareabites_73498","label":"bayareabites"},"bayareabites_63755":{"type":"posts","id":"bayareabites_63755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63755","score":null,"sort":[1371835513000]},"guestAuthors":[],"slug":"junk-food-porn-cruising-for-beefaroni","title":"Junk Food Porn: Cruising for Beefaroni","publishDate":1371835513,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Boyardee-Cans.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Boyardee-Cans.png\" alt=\"Chef Boyardee Cans\" width=\"300\" class=\"alignleft size-full wp-image-63878\">\u003c/a>I popped into my corner store around noon to pick up some hot sauce in order to add a little zing to my falafel wrap, but as I stood in the back aisle trying to decide between the Sriracha and Tabasco and Cholula, the desire for an altogether different kind of heat began to overtake me.\u003c/p>\n\u003cp>I was being cruised by an older gentleman. And he was staring at my crotch. Granted, he had no choice in the matter because he was sitting on the middle shelf, plastered on the face of a can, directly beneath the spicy condiments.\u003c/p>\n\u003cp>He was a tiny, sturdy-looking mustachioed fellow with white hair that peeked out from under his toque. The stylish red kerchief he wore around his thick neck intensified the warm, pink flush of his cheeks. My own turned crimson at his gaze, which remained fixed upon my loins. I knelt down in front of him. His devilish smile told me he was looking for a bit of fun. The subtly stiff cock of his eyebrow said, \"Well, how about it?\" I like that in a man.\u003c/p>\n\u003cp>I found his offer strangely irresistible. He was offering me something I never before knew I wanted, but now did so more than anything. Even more than a falafel wrap.\u003c/p>\n\u003cp>I had a half hour to kill, I was game for a little lunchtime action, and I've always had a fetish for little Italian men who know how to cook, so I took him up on his offer. But I knew if wanted to taste his Big Beefaroni, I was going to have to pay for it. $1.79 was the price he quoted me off the top of his head. I felt a certain shame wondering what my Sicilian grandmother would think of the sin I was about to commit, and that made the prospect all the more titillating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I loitered in the back of the store, quietly fondling the can until the coast was clear, then walked up to the checkout as casually as possible and put my money on counter. \u003c/p>\n\u003cp>\"It's for research,\" I told the man at the cash register, though I don't think he believed me. \"You want me to put that in a plain brown bag for you?\" he asked.\u003c/p>\n\u003cp>\"Nope. I'm good,\" I answered, trying to pretend away my embarrassment. I shoved the can deep into the right pocket of my cargo shorts and left the store. It rubbed hard against my thigh as I walked. An old Russian woman eyed my suspicious bulge with a look that hovered somewhere between amazement and horror as I waited at the crosswalk, but I didn't care. I had only one thing on my mind and I was nearly exploding with the desire to get home and whip it out of my pants.\u003c/p>\n\u003cp>Safely inside my apartment, I pulled the can out of my shorts and placed it on the kitchen counter. I poured myself a drink to relax. I find a thick finger of whiskey always helps with social lubrication.\u003c/p>\n\u003cp>\"So...\" I said, attempting flirty small talk,\" Boyardee. That's an Italian name, isn't it?\" But he didn't answer. The man was all business, I thought-- as cold and hard as the granite top on which he was perched. I knew I needed to get him hot. And fast, or this nooner was going nowhere. I knocked back my drink and made my move.\u003c/p>\n\u003cp>I picked him up off the counter with a firm grasp in one hand as I seductively traced the outline of his head with the other. \"Got your nose!\" I said to him, playfully. Gently, I pulled off his top. He barely resisted, making little wet-sounding noises as I peeled it away from his body. I stuck my index finger in his can. It was cool and moist. I slowly pulled it out and placed the dripping finger to my lips. It was salty. It tasted of him. It also tasted of tomatoes and aluminum.\u003c/p>\n\u003cp>Once he was opened up, I poured him into a sauce pan and lowered him onto the stove. I ignited the flame under the pan, but it was he who had ignited the one in my nether regions.\u003c/p>\n\u003cp>\"Are you hot yet? 'Cause I am. Very, \u003cem>very\u003c/em> hot,\" I moaned with a long, breathy \"h\" as though I were unfogging a mirror, but in a sexy way. And I was hot. I was standing too close to the stove. I pulled off my hoodie and threw it to the ground. I plunged three fingers into the pan to savor his warming essence, put them under my nose, and sniffed them. The scent of potassium chloride and enzyme-modified cheese product made me shudder. I placed those beef-flecked fingers in my mouth and sucked them dry. He was primed and ready.\u003c/p>\n\u003cp>\"I could just eat you with a spoon,\" I whispered. And then I made a sexy growling noise, which emanated from deep inside of my body. I was hungry. Hungry for him.\u003c/p>\n\u003cp>I tried to inhale him, but he was too much Beefaroni for me to handle. I stuffed as much as I could into my cheeks like a squirrel in heat. It was then that I caught a good look at myself in the reflection from the glass of the framed, vintage Coffee Arabica poster that hangs over my stove-- all puffy-faced with a chin covered in goo, like a drooling Brando in his later years. Suddenly, I felt like a whore, which was odd, since I was the one paying for this guy's services. I discovered at that moment-- standing there with a mouthful of limp noodle and hot, tomato-y effluence-- that one can indeed put a price on shame. And my particular price was $1.79. I spit what I could into the sink.\u003c/p>\n\u003cp>I felt he'd somehow tricked me into taking him home. I was hungry and feeling lonely at lunchtime. He promised to fill my needs and my stomach. He also promised me 7 vitamins & minerals and 7 grams of protein per serving. But I was left holding the can, one very unsatisfied customer indeed.\u003c/p>\n\u003cp>\"What are you looking at?\" I asked him as I wiped my chin with a clean towel. His stare, which seemed so sexy to me not 15 minutes earlier, now appeared one o mockery and smug self-satisfaction.\u003c/p>\n\u003cp>\"I paid for you, didn't I?\" I cried, \"You got want you wanted from me, didn't you? So why don't you just... just go!\"\u003c/p>\n\u003cp>But he wouldn't move an inch. He just kept on looking at me with those squinty eyes. He didn't even have the decency to turn his back as I dried my tears. Or to leave.\u003c/p>\n\u003cp>So I threw him out-- out the back door and down the garbage chute. As a San Franciscan, it was hard for me not to place him in the recycling bin, which is where he probably belonged, but I couldn't bear the thought of him ever coming back. Even in another form. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I calmed myself. It was over. I held my chin up and took a few deep breaths before I walked back into the kitchen. I knew I'd have to face the falafel wrap I'd left on the counter, which was forced to witness my afternoon of shame. I prayed it didn't judge me too harshly for forgetting to buy the hot sauce.\u003c/p>\n\n","blocks":[],"excerpt":"I popped into my corner store around noon to pick up some hot sauce in order to add a little zing to my falafel wrap, but as I stood in the back aisle trying to decide between the Sriracha and Tabasco and Cholula, the desire for an altogether different kind of heat began to overtake me.","status":"publish","parent":0,"modified":1383235077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1268},"headData":{"title":"Junk Food Porn: Cruising for Beefaroni | KQED","description":"I popped into my corner store around noon to pick up some hot sauce in order to add a little zing to my falafel wrap, but as I stood in the back aisle trying to decide between the Sriracha and Tabasco and Cholula, the desire for an altogether different kind of heat began to overtake me.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Junk Food Porn: Cruising for Beefaroni","datePublished":"2013-06-21T17:25:13.000Z","dateModified":"2013-10-31T15:57:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63755 http://blogs.kqed.org/bayareabites/?p=63755","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/21/junk-food-porn-cruising-for-beefaroni/","disqusTitle":"Junk Food Porn: Cruising for Beefaroni","path":"/bayareabites/63755/junk-food-porn-cruising-for-beefaroni","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Boyardee-Cans.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Chef-Boyardee-Cans.png\" alt=\"Chef Boyardee Cans\" width=\"300\" class=\"alignleft size-full wp-image-63878\">\u003c/a>I popped into my corner store around noon to pick up some hot sauce in order to add a little zing to my falafel wrap, but as I stood in the back aisle trying to decide between the Sriracha and Tabasco and Cholula, the desire for an altogether different kind of heat began to overtake me.\u003c/p>\n\u003cp>I was being cruised by an older gentleman. And he was staring at my crotch. Granted, he had no choice in the matter because he was sitting on the middle shelf, plastered on the face of a can, directly beneath the spicy condiments.\u003c/p>\n\u003cp>He was a tiny, sturdy-looking mustachioed fellow with white hair that peeked out from under his toque. The stylish red kerchief he wore around his thick neck intensified the warm, pink flush of his cheeks. My own turned crimson at his gaze, which remained fixed upon my loins. I knelt down in front of him. His devilish smile told me he was looking for a bit of fun. The subtly stiff cock of his eyebrow said, \"Well, how about it?\" I like that in a man.\u003c/p>\n\u003cp>I found his offer strangely irresistible. He was offering me something I never before knew I wanted, but now did so more than anything. Even more than a falafel wrap.\u003c/p>\n\u003cp>I had a half hour to kill, I was game for a little lunchtime action, and I've always had a fetish for little Italian men who know how to cook, so I took him up on his offer. But I knew if wanted to taste his Big Beefaroni, I was going to have to pay for it. $1.79 was the price he quoted me off the top of his head. I felt a certain shame wondering what my Sicilian grandmother would think of the sin I was about to commit, and that made the prospect all the more titillating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I loitered in the back of the store, quietly fondling the can until the coast was clear, then walked up to the checkout as casually as possible and put my money on counter. \u003c/p>\n\u003cp>\"It's for research,\" I told the man at the cash register, though I don't think he believed me. \"You want me to put that in a plain brown bag for you?\" he asked.\u003c/p>\n\u003cp>\"Nope. I'm good,\" I answered, trying to pretend away my embarrassment. I shoved the can deep into the right pocket of my cargo shorts and left the store. It rubbed hard against my thigh as I walked. An old Russian woman eyed my suspicious bulge with a look that hovered somewhere between amazement and horror as I waited at the crosswalk, but I didn't care. I had only one thing on my mind and I was nearly exploding with the desire to get home and whip it out of my pants.\u003c/p>\n\u003cp>Safely inside my apartment, I pulled the can out of my shorts and placed it on the kitchen counter. I poured myself a drink to relax. I find a thick finger of whiskey always helps with social lubrication.\u003c/p>\n\u003cp>\"So...\" I said, attempting flirty small talk,\" Boyardee. That's an Italian name, isn't it?\" But he didn't answer. The man was all business, I thought-- as cold and hard as the granite top on which he was perched. I knew I needed to get him hot. And fast, or this nooner was going nowhere. I knocked back my drink and made my move.\u003c/p>\n\u003cp>I picked him up off the counter with a firm grasp in one hand as I seductively traced the outline of his head with the other. \"Got your nose!\" I said to him, playfully. Gently, I pulled off his top. He barely resisted, making little wet-sounding noises as I peeled it away from his body. I stuck my index finger in his can. It was cool and moist. I slowly pulled it out and placed the dripping finger to my lips. It was salty. It tasted of him. It also tasted of tomatoes and aluminum.\u003c/p>\n\u003cp>Once he was opened up, I poured him into a sauce pan and lowered him onto the stove. I ignited the flame under the pan, but it was he who had ignited the one in my nether regions.\u003c/p>\n\u003cp>\"Are you hot yet? 'Cause I am. Very, \u003cem>very\u003c/em> hot,\" I moaned with a long, breathy \"h\" as though I were unfogging a mirror, but in a sexy way. And I was hot. I was standing too close to the stove. I pulled off my hoodie and threw it to the ground. I plunged three fingers into the pan to savor his warming essence, put them under my nose, and sniffed them. The scent of potassium chloride and enzyme-modified cheese product made me shudder. I placed those beef-flecked fingers in my mouth and sucked them dry. He was primed and ready.\u003c/p>\n\u003cp>\"I could just eat you with a spoon,\" I whispered. And then I made a sexy growling noise, which emanated from deep inside of my body. I was hungry. Hungry for him.\u003c/p>\n\u003cp>I tried to inhale him, but he was too much Beefaroni for me to handle. I stuffed as much as I could into my cheeks like a squirrel in heat. It was then that I caught a good look at myself in the reflection from the glass of the framed, vintage Coffee Arabica poster that hangs over my stove-- all puffy-faced with a chin covered in goo, like a drooling Brando in his later years. Suddenly, I felt like a whore, which was odd, since I was the one paying for this guy's services. I discovered at that moment-- standing there with a mouthful of limp noodle and hot, tomato-y effluence-- that one can indeed put a price on shame. And my particular price was $1.79. I spit what I could into the sink.\u003c/p>\n\u003cp>I felt he'd somehow tricked me into taking him home. I was hungry and feeling lonely at lunchtime. He promised to fill my needs and my stomach. He also promised me 7 vitamins & minerals and 7 grams of protein per serving. But I was left holding the can, one very unsatisfied customer indeed.\u003c/p>\n\u003cp>\"What are you looking at?\" I asked him as I wiped my chin with a clean towel. His stare, which seemed so sexy to me not 15 minutes earlier, now appeared one o mockery and smug self-satisfaction.\u003c/p>\n\u003cp>\"I paid for you, didn't I?\" I cried, \"You got want you wanted from me, didn't you? So why don't you just... just go!\"\u003c/p>\n\u003cp>But he wouldn't move an inch. He just kept on looking at me with those squinty eyes. He didn't even have the decency to turn his back as I dried my tears. Or to leave.\u003c/p>\n\u003cp>So I threw him out-- out the back door and down the garbage chute. As a San Franciscan, it was hard for me not to place him in the recycling bin, which is where he probably belonged, but I couldn't bear the thought of him ever coming back. Even in another form. \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>I calmed myself. It was over. I held my chin up and took a few deep breaths before I walked back into the kitchen. I knew I'd have to face the falafel wrap I'd left on the counter, which was forced to witness my afternoon of shame. I prayed it didn't judge me too harshly for forgetting to buy the hot sauce.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63755/junk-food-porn-cruising-for-beefaroni","authors":["5017"],"categories":["bayareabites_752","bayareabites_334"],"tags":["bayareabites_11880","bayareabites_11874","bayareabites_1103"],"featImg":"bayareabites_63959","label":"bayareabites"},"bayareabites_51868":{"type":"posts","id":"bayareabites_51868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51868","score":null,"sort":[1353745264000]},"guestAuthors":[],"slug":"a-thanksgiving-feast-for-your-eyes","title":"A Thanksgiving Feast For Your Eyes","publishDate":1353745264,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n","blocks":[],"excerpt":"I admit it, I’m one of those people that loves taking photos of their food as much as they love eating it. This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast. ","status":"publish","parent":0,"modified":1571963656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":405},"headData":{"title":"A Thanksgiving Feast For Your Eyes | KQED","description":"I admit it, I’m one of those people that loves taking photos of their food as much as they love eating it. This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Thanksgiving Feast For Your Eyes","datePublished":"2012-11-24T08:21:04.000Z","dateModified":"2019-10-25T00:34:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"51868 http://blogs.kqed.org/bayareabites/?p=51868","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/24/a-thanksgiving-feast-for-your-eyes/","disqusTitle":"A Thanksgiving Feast For Your Eyes","path":"/bayareabites/51868/a-thanksgiving-feast-for-your-eyes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"include":"51871,51874,51882","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"include":"51873,51879,51877","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51868/a-thanksgiving-feast-for-your-eyes","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1763","bayareabites_10851","bayareabites_90"],"tags":["bayareabites_1103","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_51923","label":"bayareabites"},"bayareabites_46729":{"type":"posts","id":"bayareabites_46729","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46729","score":null,"sort":[1344288025000]},"guestAuthors":[],"slug":"food-porn-from-the-tasting-tent-at-sf-chefs-2012","title":"Food Porn from the Tasting Tent at SF Chefs 2012","publishDate":1344288025,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Visually appetizing highlights from the Tasting Tent at SF Chefs. Food. Wine.","status":"publish","parent":0,"modified":1344288025,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":611},"headData":{"title":"Food Porn from the Tasting Tent at SF Chefs 2012 | KQED","description":"Visually appetizing highlights from the Tasting Tent at SF Chefs. Food. Wine.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Porn from the Tasting Tent at SF Chefs 2012","datePublished":"2012-08-06T21:20:25.000Z","dateModified":"2012-08-06T21:20:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46729 http://blogs.kqed.org/bayareabites/?p=46729","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/06/food-porn-from-the-tasting-tent-at-sf-chefs-2012/","disqusTitle":"Food Porn from the Tasting Tent at SF Chefs 2012","path":"/bayareabites/46729/food-porn-from-the-tasting-tent-at-sf-chefs-2012","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46729/food-porn-from-the-tasting-tent-at-sf-chefs-2012","authors":["5037"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_90","bayareabites_119"],"tags":["bayareabites_1103","bayareabites_10654","bayareabites_2559"],"featImg":"bayareabites_46748","label":"bayareabites"},"bayareabites_1129":{"type":"posts","id":"bayareabites_1129","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1129","score":null,"sort":[1212780027000]},"guestAuthors":[],"slug":"muscle-chow-lessons-in-gay-food-porn","title":"Muscle Chow: Lessons in Gay Food Porn","publishDate":1212780027,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/musclechow.jpg\" alt=\"Muscle Chow book cover\" align=\"left\">\u003c/a>A few weeks ago, I was watching \u003ca href=\"http://www.youtube.com/watch?v=i9zaMlFrHGs&feature=related\">To Be or Not To Be\u003c/a> at a friend's house where, after the film, I wandered into the kitchen to help myself to a glass of water. As I was drinking, I spied an oddly-titled book on the kitchen table-- \u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">Muscle Chow\u003c/a>. I picked it up and began to thumb through...\u003c/p>\n\u003cp>I barely had the chance to scan the recipe for Muscle Meatloaf before my friend walked in, shouted something about his not wanting me to see the book, and tried to rip it from my hands. I had a fairly firm grasp on the thing, but it was clear he was determined. Though the idea of a playful round of kitchen wrestling was appealing, I let go-- I could see the red fires of shame burning his eye sockets.\u003c/p>\n\u003cp>My pleas for a longer look at the thing were met with a firm \"No.\"\u003c/p>\n\u003cp>Muscle Meatloaf? God, I thought, no wonder he was embarrassed. But why mortifyingly so? The level of alarm he displayed would have been appropriate if I had, say, found a bottle of poppers, a traffic cone, and can of Crisco accidentally left lying about in the dining room. But, no, this was just a little cookbook left among the stack of papers and news weeklies on his kitchen table. What was the big deal?\u003c/p>\n\u003cp>It felt as though I had stumbled upon his secret stash of porn. In a sense, I did, but it was food porn. Gay food porn. Perhaps it was the embarrassing admission that he, too, had fallen victim to the gay curse of \u003ca href=\"http://en.wikipedia.org/wiki/Body_dysmorphic_disorder\">body dysmorphia\u003c/a>. I should have known something was up when he wanted to stop on the way to dinner and buy a bottle of flax seed oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I just had to get a hold of a copy for myself, so I did. In fact, I have two, thanks to my not understanding the Click-and-Buy feature at Amazon.com. And next time, I will make certain my purchases aren't sent to my rather perplexed ex-boyfriend.\u003c/p>\n\u003cp>Ready, Set, Cook.\u003c/p>\n\u003cp>Before I start complaining about the writing of this cookbook, I must state that it's actually a good resource for those looking to eat well, build muscle, and burn fat. Really. And it's hard not to like any diet-related book that warns against not eating enough. That said...\u003c/p>\n\u003cp>If ever a cookbook could grunt, it would be Muscle Chow, published by \u003ca href=\"http://www.menshealth.com/cda/homepage.do\">Men's Health\u003c/a>. Filled with enough manly posturing to make a professional wrestler uncomfortable, the recipes are straight forward and fairly sound. I suppose the creative team had no choice to pump up the He-Man tone of the book-- how else are you going to get He-men to eat things like Strawberry Salad or Cucumber-Lime Gelatin? You hide them between recipes entitled \"Fix 'N' Eat Sardine Sandy\" and \"Ultimate Muscle Stacks\", a muscle-boy riff on pancakes-- that's how.\u003c/p>\n\u003cp>It's really the names of the recipes that leave me simultaneously amused and disgusted. Ripped Chicken? I picture a violent death. Muscle-Bound Chili? I should think the kidney beans would be more likely to un-bind. Cherry Custard Protein Pie? That just make me feel so dirty I want to take a shower.\u003c/p>\n\u003cp>Muscle Chow is a fun read, if just for those recipes alone. And the number of \"'N'\" recipes-- Tofu 'N' Whey Surprise, Oat Peaches 'N' Cream, and On-The-Go Cottage Cheese 'N' Bananas (which is listed next to On-The-Go Cottage Cheese And Preserves) suggest just that-- that a muscle man is too on-the-go to have time to write out the letters a-n-d. It also suggests a certain self-consciousness about spending too much time in the kitchen, which is disappointing.\u003c/p>\n\u003cp>In fairness to my friend, I think this book was purchased with a desire for greater health and well-being in mind. I don't think he's planning on turning himself into the next \u003ca href=\"http://www.youtube.com/watch?v=njSzOfAHMgQ\">Colt Men\u003c/a> cover boy. (Please, say it isn't so.) So I wish him luck in his muscle chow and I shall salute his efforts by raising my spoon and digging into a hearty baby food-infused helping of Vein-Poppin' \"Tapioca\" Pudding.\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Muscle Bombs\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/balls.jpg\" alt=\"Peanut Butter Muscle Bombs\">\u003c/p>\n\u003cp>I chose to make this recipe because of the name, naturally. That and the fact that I was glad I could use up another 1/4 cup of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/01/05/molasses-in-january/\">molasses that's been sitting in my cupboard\u003c/a>, neglected. I was shocked by how absolutely addictive they are. Really.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups all-natural unsalted crunchy peanut butter, drained of separated oil\u003c/p>\n\u003cp>2 scoops vanilla whey protein powder (a measuring scoop is included in every can)\u003c/p>\n\u003cp>1/4 cup + 1 tablespoon molasses\u003c/p>\n\u003cp>2 tablespoons whole flax seeds.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, mix together all ingredients. This takes some muscle (their words, not mine).\u003c/p>\n\u003cp>2. Form the mixture into walnut-sized balls. Place in a container lined with waxed paper or parchment, separating each layer with another sheet of waxed paper or parchment.\u003c/p>\n\u003cp>3. Chill in the freezer or fridge for at least two hours before serving.\u003c/p>\n\u003cp>\u003cstrong>Makes 25 bombs\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003c/p>\n\u003cp>I was uncertain as to just what \"walnut-sized\" meant. Shelled or unshelled? Given the problem of steroid use within the bodybuilding community and it's resultant testicular shrinkage, it isn't surprising they managed to squeeze 25 of these out of the recipe. I only got 20 out of it.\u003c/p>\n\u003cp>Also, I decided to place the flax seeds on the outside of the balls, since the whey powder lends a very unpleasant-looking greenish tinge to the brown of the molasses and peanut-butter, which made the resulting balls roughly the color of a dog's fecal matter after he's eaten too much grass. Rolling the bombs in the seeds not only disguises this, but makes their handling much easier, too. Talking about the bombs with my friend Jay, he warned me that eating too much flax would aid not only in the pumping up of one's muscles, but the pumping out of one's bowels.\u003c/p>\n\u003cp>\"Like a duck down a slide,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1212780756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1045},"headData":{"title":"Muscle Chow: Lessons in Gay Food Porn | KQED","description":"A few weeks ago, I was watching To Be or Not To Be at a friend's house where, after the film, I wandered into the kitchen to help myself to a glass of water. As I was drinking, I spied an oddly-titled book on the kitchen table-- Muscle Chow. I picked it up and began","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Muscle Chow: Lessons in Gay Food Porn","datePublished":"2008-06-06T19:20:27.000Z","dateModified":"2008-06-06T19:32:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1129 http://blogs.kqed.org/bayareabites/2008/06/06/muscle-chow-lessons-in-gay-food-porn/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/06/06/muscle-chow-lessons-in-gay-food-porn/","disqusTitle":"Muscle Chow: Lessons in Gay Food Porn","path":"/bayareabites/1129/muscle-chow-lessons-in-gay-food-porn","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/musclechow.jpg\" alt=\"Muscle Chow book cover\" align=\"left\">\u003c/a>A few weeks ago, I was watching \u003ca href=\"http://www.youtube.com/watch?v=i9zaMlFrHGs&feature=related\">To Be or Not To Be\u003c/a> at a friend's house where, after the film, I wandered into the kitchen to help myself to a glass of water. As I was drinking, I spied an oddly-titled book on the kitchen table-- \u003ca href=\"http://www.amazon.com/Mens-Health-Muscle-Chow-Workouts/dp/1594865485\">Muscle Chow\u003c/a>. I picked it up and began to thumb through...\u003c/p>\n\u003cp>I barely had the chance to scan the recipe for Muscle Meatloaf before my friend walked in, shouted something about his not wanting me to see the book, and tried to rip it from my hands. I had a fairly firm grasp on the thing, but it was clear he was determined. Though the idea of a playful round of kitchen wrestling was appealing, I let go-- I could see the red fires of shame burning his eye sockets.\u003c/p>\n\u003cp>My pleas for a longer look at the thing were met with a firm \"No.\"\u003c/p>\n\u003cp>Muscle Meatloaf? God, I thought, no wonder he was embarrassed. But why mortifyingly so? The level of alarm he displayed would have been appropriate if I had, say, found a bottle of poppers, a traffic cone, and can of Crisco accidentally left lying about in the dining room. But, no, this was just a little cookbook left among the stack of papers and news weeklies on his kitchen table. What was the big deal?\u003c/p>\n\u003cp>It felt as though I had stumbled upon his secret stash of porn. In a sense, I did, but it was food porn. Gay food porn. Perhaps it was the embarrassing admission that he, too, had fallen victim to the gay curse of \u003ca href=\"http://en.wikipedia.org/wiki/Body_dysmorphic_disorder\">body dysmorphia\u003c/a>. I should have known something was up when he wanted to stop on the way to dinner and buy a bottle of flax seed oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I just had to get a hold of a copy for myself, so I did. In fact, I have two, thanks to my not understanding the Click-and-Buy feature at Amazon.com. And next time, I will make certain my purchases aren't sent to my rather perplexed ex-boyfriend.\u003c/p>\n\u003cp>Ready, Set, Cook.\u003c/p>\n\u003cp>Before I start complaining about the writing of this cookbook, I must state that it's actually a good resource for those looking to eat well, build muscle, and burn fat. Really. And it's hard not to like any diet-related book that warns against not eating enough. That said...\u003c/p>\n\u003cp>If ever a cookbook could grunt, it would be Muscle Chow, published by \u003ca href=\"http://www.menshealth.com/cda/homepage.do\">Men's Health\u003c/a>. Filled with enough manly posturing to make a professional wrestler uncomfortable, the recipes are straight forward and fairly sound. I suppose the creative team had no choice to pump up the He-Man tone of the book-- how else are you going to get He-men to eat things like Strawberry Salad or Cucumber-Lime Gelatin? You hide them between recipes entitled \"Fix 'N' Eat Sardine Sandy\" and \"Ultimate Muscle Stacks\", a muscle-boy riff on pancakes-- that's how.\u003c/p>\n\u003cp>It's really the names of the recipes that leave me simultaneously amused and disgusted. Ripped Chicken? I picture a violent death. Muscle-Bound Chili? I should think the kidney beans would be more likely to un-bind. Cherry Custard Protein Pie? That just make me feel so dirty I want to take a shower.\u003c/p>\n\u003cp>Muscle Chow is a fun read, if just for those recipes alone. And the number of \"'N'\" recipes-- Tofu 'N' Whey Surprise, Oat Peaches 'N' Cream, and On-The-Go Cottage Cheese 'N' Bananas (which is listed next to On-The-Go Cottage Cheese And Preserves) suggest just that-- that a muscle man is too on-the-go to have time to write out the letters a-n-d. It also suggests a certain self-consciousness about spending too much time in the kitchen, which is disappointing.\u003c/p>\n\u003cp>In fairness to my friend, I think this book was purchased with a desire for greater health and well-being in mind. I don't think he's planning on turning himself into the next \u003ca href=\"http://www.youtube.com/watch?v=njSzOfAHMgQ\">Colt Men\u003c/a> cover boy. (Please, say it isn't so.) So I wish him luck in his muscle chow and I shall salute his efforts by raising my spoon and digging into a hearty baby food-infused helping of Vein-Poppin' \"Tapioca\" Pudding.\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\u003cp>\u003cstrong>Peanut Butter Muscle Bombs\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/balls.jpg\" alt=\"Peanut Butter Muscle Bombs\">\u003c/p>\n\u003cp>I chose to make this recipe because of the name, naturally. That and the fact that I was glad I could use up another 1/4 cup of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/01/05/molasses-in-january/\">molasses that's been sitting in my cupboard\u003c/a>, neglected. I was shocked by how absolutely addictive they are. Really.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 cups all-natural unsalted crunchy peanut butter, drained of separated oil\u003c/p>\n\u003cp>2 scoops vanilla whey protein powder (a measuring scoop is included in every can)\u003c/p>\n\u003cp>1/4 cup + 1 tablespoon molasses\u003c/p>\n\u003cp>2 tablespoons whole flax seeds.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a large bowl, mix together all ingredients. This takes some muscle (their words, not mine).\u003c/p>\n\u003cp>2. Form the mixture into walnut-sized balls. Place in a container lined with waxed paper or parchment, separating each layer with another sheet of waxed paper or parchment.\u003c/p>\n\u003cp>3. Chill in the freezer or fridge for at least two hours before serving.\u003c/p>\n\u003cp>\u003cstrong>Makes 25 bombs\u003c/strong>.\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003c/p>\n\u003cp>I was uncertain as to just what \"walnut-sized\" meant. Shelled or unshelled? Given the problem of steroid use within the bodybuilding community and it's resultant testicular shrinkage, it isn't surprising they managed to squeeze 25 of these out of the recipe. I only got 20 out of it.\u003c/p>\n\u003cp>Also, I decided to place the flax seeds on the outside of the balls, since the whey powder lends a very unpleasant-looking greenish tinge to the brown of the molasses and peanut-butter, which made the resulting balls roughly the color of a dog's fecal matter after he's eaten too much grass. Rolling the bombs in the seeds not only disguises this, but makes their handling much easier, too. Talking about the bombs with my friend Jay, he warned me that eating too much flax would aid not only in the pumping up of one's muscles, but the pumping out of one's bowels.\u003c/p>\n\u003cp>\"Like a duck down a slide,\" he said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1129/muscle-chow-lessons-in-gay-food-porn","authors":["5017"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_12"],"tags":["bayareabites_1103","bayareabites_1104","bayareabites_1105","bayareabites_1107","bayareabites_1108"],"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. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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