Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant
Thalai Deepavali and New Traditions in the Time of Coronavirus
A Cautious Reopening Meets an Ambitious Photo Exhibit at San Francisco’s Palette
Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés
Flavors at Home: Soup Signals Comfort and Embracing Fall
Delivering Free Smoothies, Activists Blend Nutrition and Social Justice
Millions Of Americans Can't Afford Enough To Eat As Pandemic Relief Stalls In D.C.
Here’s What It Takes to Start a Tequila Business from Scratch
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How Best to Actually Support a Restaurant","publishDate":1605742630,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">[aside postID=\"news_11846759\"]\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">[aside postID=\"science_1970886\"]\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","status":"publish","parent":0,"modified":1621555294,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1298},"headData":{"title":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant | KQED","description":"Thanksgiving dinner to go? With changed plans due to COVID-19, you might be thinking of ordering from a local restaurant. Here's how to do it well.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139566 https://ww2.kqed.org/bayareabites/?p=139566","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/18/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant/","disqusTitle":"Ordering Thanksgiving Dinner To Go? How Best to Actually Support a Restaurant","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year, personal milestones like birthdays and family celebrations and holidays like Passover, Eid, Diwali and Day of the Dead have been transformed or outright canceled because of the pandemic.\u003c/p>\n\u003cp>And now, as 94% of California's population \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">moves back to the most restrictive COVID-19 guidelines\u003c/a> due to a rapid uptick in cases, and the CDC \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/11/19/936715870/dont-travel-for-thanksgiving-cdc-warns\">advises against holiday travel\u003c/a>, many people around the state are deciding to scrap previous plans to gather with family and stay home with their household for Thanksgiving instead.\u003c/p>\n\u003cp>If that's you, and you're looking at greatly reduced numbers at your holiday table this year, you may be contemplating doing away with a traditional home-cooked feast altogether and ordering Thanksgiving dinner to go from a local restaurant.\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11846759","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>As an alternative to ordering a pre-prepared meal from a grocery store like say, Whole Foods, giving your money to a local business is an appealing thought. But how can you place an order in a way that \u003cem>truly\u003c/em> supports restaurants and their staff, who have been so affected by the COVID-19 pandemic? We asked local restaurant staff for their tips.\u003c/p>\n\u003ch3>Plan Ahead as Much as You Can\u003c/h3>\n\u003cp>One thing about Thanksgiving eating that remains unchanged this year: last-minute planning won't cut it.\u003c/p>\n\u003cp>The same way you'd plan your shopping and preparation for a big family gathering, you'll need to plan any restaurant order you're considering — and many establishments will be closing their order window this week.\u003c/p>\n\u003cp>San Francisco's \u003ca href=\"https://www.balboacafesf.com/\">Balboa Cafe\u003c/a> is one such restaurant offering a ready-to-reheat \"\u003ca href=\"https://www.balboacafesf.com/preorder-dinners/thanksgiving-dinner-pre-order\">Thanksgiving Meal Kit\u003c/a>\", with an order deadline of Friday, November 20. They're also offering their \u003ca href=\"https://www.balboacafesf.com/preorder-dinners/beverages\">regular drinks kit\u003c/a> to-go, including the choice of margarita pitchers, bloody marys or wine. Planning ahead is important, says Balboa Cafe's general manager Jesse Caetano, not just to ensure you don't miss the order cut-off but also to make sure you're ordering exactly what you want — as modifications on these Thanksgiving dinners aren't possible the way they might normally be during regular dinner service.\u003c/p>\n\u003cp>Oakland restaurant \u003ca href=\"https://www.alamaroakland.com/\">alaMar\u003c/a> is offering \u003ca href=\"https://alamar-kitchen.square.site/?location=11eb28feb387e8fbb101ac1f6bbbcc9c#2\">two options for Thanksgiving to go\u003c/a>: a BBQ spin on Thanksgiving dinner with smoked turkey, and a seafood boil — as well as holiday pies and cocktail kits.\u003c/p>\n\u003cp>alaMar's Executive Chef and owner, Nelson German, advises ordering by Monday, November 23, and \"Tuesday at the latest.\" This gives the restaurant a chance to prepare your holiday order to the fullest.\u003c/p>\n\u003cfigure id=\"attachment_139569\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139569\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/pie-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restaurants like alaMar in Oakland are offering Thanksgiving dinners to go — including pie \u003ccite>(alaMar )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You should also plan how you'll \u003cem>get\u003c/em> your food from a restaurant, and which pick-up slots are going to be possible for you and your household over the holiday period. Balboa Cafe is offering pick-up on Wednesday, November 25 only, while alaMar offers slots on both Wednesday and Thanksgiving Day — so wherever you're ordering from, make sure that you're going to be able to get there on a given day. (You might also want to check ahead of time about COVID-19 safety precautions being taken at your chosen restaurant, including whether curbside pick-up is being offered.)\u003c/p>\n\u003cp>If you're hoping to order \"non-Thanksgiving\" food from a restaurant for Thanksgiving Day, consider that restaurants might not decide their plans for this until closer to the day itself. (Basically, don't plan on necessarily being \u003cem>able\u003c/em> to do this.)\u003c/p>\n\u003cp>And you're one of those who want to actually eat at a restaurant this Thanksgiving — which will only be available outdoors, due to the recent \u003ca href=\"https://www.kqed.org/news/11847641/california-tightens-coronavirus-restrictions-most-counties-must-close-nonessential-indoor-businesses\">widespread closure of indoor dining\u003c/a> — it goes without saying that planning ahead is even more crucial, with limited options for restaurants that are open on Thanksgiving Day. Balboa Cafe, for example, is offering a first-come-first-served lunch service on its patio on Thursday, November 26, followed by reservation-only \u003ca href=\"https://www.balboacafesf.com/thanksgiving-dinner-2020\">Thanksgiving Dinner\u003c/a>.\u003c/p>\n\u003ch3>Lead With Care and Compassion\u003c/h3>\n\u003cp>For restaurants that offer service during the holidays, Thanksgiving is a fraught, busy period in the best of years — but during a pandemic year, when so many businesses have been forced to close or barely hung on, all bets are off.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"science_1970886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>That means that extending your respectful understanding to restaurants and their staff at all stages of the Thanksgiving ordering process is the most compassionate, human way to go this holiday season. If you've picked a specific pick-up slot for your food, for example, do your utmost to stick to it. If you're met with any delays or corrections on the restaurant's side, remember what the staff might be up against, stay calm and cool, and work \u003cem>with\u003c/em> them to resolve any situations that need it.\u003c/p>\n\u003cp>Whether you're picking up or ordering for delivery, give a tip. If you're visiting a restaurant to pick up, you might consider doing so in cash when you arrive to grab your Thanksgiving order. Remember that many restaurant workers will be giving up their own holidays to make Thanksgiving service possible, and a tip — at least 20% — is a great way to show your appreciation at this time.\u003c/p>\n\u003cp>And remember: if you've got a query or concern about your order, you'll be making the lives of restaurant staff a great deal easier by getting in touch before Thanksgiving itself. \"Anything that they can do to be preemptive and to really just ask the question before the day of is super helpful,\" says Balboa Cafe's Jesse Caetano.\u003c/p>\n\u003cfigure id=\"attachment_139570\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-139570\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/boil-1536x1024.png 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering Thanksgiving dinner to go from a restaurant also means you can stray from a traditional spread -- and try a dish like alaMar's seafood boil \u003ccite>(alaMar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consider Your Use of Third-Party Apps\u003c/h3>\n\u003cp>There's no way around this: third-party apps take a commission from restaurants.\u003c/p>\n\u003cp>So if you're intent on 100% of your money going to a restaurant you want to support, calling the establishment direct and placing your order over the phone, then picking up from them in person is the most reliable way to ensure that happens.\u003c/p>\n\u003cp>That said, for people who are unable to pick up their order in-person — perhaps because their medical history means they're at a greater risk of complications from COVID-19 — restaurants understand that delivery options via apps are more necessary. “These platforms have saved my business” says alaMar's Nelson German of apps like DoorDash, which his restaurant has used for months to enable more widespread takeout orders.\u003c/p>\n\u003ch3>Still Cooking at Home? Consider a Pre-Thanksgiving Order\u003c/h3>\n\u003cp>If you're set on whipping up your own Thanksgiving feast from scratch, but still want to support a local restaurant, why not consider ordering in from a nearby establishment for a \u003cem>pre\u003c/em>-Turkey Day dinner?\u003c/p>\n\u003cp>For example, alaMar's Thanksgiving options are available for pick-up cold for at-home reheating on Thursday, Nov. 26 itself, but are also being offered hot the day \u003cem>before\u003c/em>, on Wednesday, November 25, during the restaurant's 3 p.m.-close outdoor service hours. Your options for takeout pick-up will also be far more numerous on that Wednesday, when more restaurants are likely to be open.\u003c/p>\n\u003cp>Ultimately, restaurants want you to know they're hugely grateful for your support, affirms alaMar's Nelson German. His message to customers: \"Just keep supporting local.\" Restaurants are undoubtedly hurting in 2020, but despite all the restrictions and setbacks, \"we want everyone to be safe,\" he says.\u003c/p>\n\u003cp>\"Even thinking about the business, just having people be safe and healthy and no one else dying from this crazy thing,\" says German. \"It's the most important thing in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139566/ordering-thanksgiving-dinner-to-go-how-best-to-actually-support-a-restaurant","authors":["3243"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_1763","bayareabites_16882","bayareabites_10916","bayareabites_1807"],"tags":["bayareabites_16865","bayareabites_14453","bayareabites_16565","bayareabites_16636","bayareabites_16557","bayareabites_16601","bayareabites_744","bayareabites_1526","bayareabites_17038","bayareabites_289","bayareabites_16749","bayareabites_14745","bayareabites_530","bayareabites_17037"],"featImg":"bayareabites_139568","label":"bayareabites"},"bayareabites_139532":{"type":"posts","id":"bayareabites_139532","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139532","score":null,"sort":[1605571351000]},"guestAuthors":[],"slug":"thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","title":"Thalai Deepavali and New Traditions in the Time of Coronavirus","publishDate":1605571351,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","status":"publish","parent":0,"modified":1621555307,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":730},"headData":{"title":"Thalai Deepavali and New Traditions in the Time of Coronavirus | KQED","description":"Thalai Deepavali is a Tamilian tradition for newlyweds. In the time of coronavirus, we're highlighting changing traditions and ways of celebrating this holiday season. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139532 https://ww2.kqed.org/bayareabites/?p=139532","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/16/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus/","disqusTitle":"Thalai Deepavali and New Traditions in the Time of Coronavirus","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The alarm trilled at 5:45am on Saturday, and I dragged myself out of bed to try making kaju katli for the first time. I grew up eating the diamond-shaped, store-bought versions of this cashew confection, lined with silver and gold foil, but it was never something we made at home. After a year of not seeing my family, sheltering-in-place, the election and everything in between, this labor of love was something I could pour myself into while dance-cooking listening to a Bollywood top hits playlist blaring in my headphones. It wasn't picture perfect or lined with shimmering foil, but making these sweets felt like my offering to my family.\u003c/p>\n\u003cp>It was going to be a Deepavali first, like so many other firsts this year. Unlike previous years, where I'd light the solitary candle or sparkler, my partner Zak Kirchner and I made a conscious decision to spend Halloween through New Years at my parents' place in Miami (we were careful by masking, sanitizing, quarantining and getting tested after we landed). With all that 2020 brought, we wanted to root ourselves in long-standing traditions, like lighting candles around the house, celebrating memories (like lighting mile-long firecrackers at my aunt's house in Nagercoil, India the year I moved to the Bay Area) and creating new ones as a new family.\u003c/p>\n\u003cfigure id=\"attachment_139543\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg\" alt=\"kaju katli on a stainless steel plate\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03964.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kaju katli is an Indian sweet made of cashews, sugar, water, cardamom and sometimes ghee. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Deepavali (or Diwali) is essentially a celebration of light over darkness, unity over conflict. Like most holidays and foods, the way it's celebrated \u003ca href=\"https://www.indiatimes.com/news/india/11-ways-how-diwali-is-celebrated-differently-in-various-regions-of-india-331909.html\">varies from region to region in India\u003c/a>, and from family to family. For me, that means blending both Bengali and Tamilian traditions.\u003c/p>\n\u003cfigure id=\"attachment_139544\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg\" alt=\"Family posing for a picture\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03908.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila's family striking a pose during Diwali \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I grew up oscillating between my mother's Bengali traditions of Kali Puja and lighting the kuthu vilaku oil lamp with my father. The women would light tea candles around the house to welcome the goddess of wealth Lakshmi into the home. This year, as newlyweds, Zak and I celebrated our Thalai Deepavali. We sat cross-legged on a beach towel-lined yoga mat with my brother and his fiancé. My dad poured coconut oil into a stainless steel tumbler that was then poured onto our crowns. My father rubbed in the cool oil with his fingertips as some dripped down our necks onto our shoulders. My mother followed, then Zak, who rubbed oil onto our calves and arms. I followed as the next youngest, ending with my brother.\u003c/p>\n\u003cfigure id=\"attachment_139545\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139545\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg\" alt=\"Two women lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03711.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila and her brother's fiancé lighting an oil lamp. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, we showered and lit our own kuthu vilaku that we first lit as part of our marriage ceremony. I foraged betel leaves and hibiscus flowers from the backyard with my dad to prepare for prayers, got blessings from my parents and honored both of my grandparents with an offering of almonds and water. I read one of the only letters I had from my maternal grandmother titled \"My Family,\" where she talked about how proud she was of all her children and how happy it made her. It's something I cherish every time because she died when I was two.\u003c/p>\n\u003cfigure id=\"attachment_139546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139546\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg\" alt=\"people lighting an oil lamp\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/ZAK03700.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Urmila, her father, her mother and her brother's fiancé lighting an oil lamp during Diwali. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After, the kitchen was delightful hungama (mayhem) with the Mixi whirring to blend coconut chutney, the quiet sputter of dosa mavu (batter) hitting the hot tawa, the sizzle of mustard seeds and curry leaves hitting hot oil for a sambar thadka. Rava and paper dosa expanded in our stomachs as they continued to appear on our stainless steel plates, something I always associated with my trips visiting my dad's side of the family, dipping them in sambar, coconut chutney and \u003ca href=\"https://rakskitchen.net/idli-milagai-podi-recipe-how-to-make-idli-podi/\">milagai podi\u003c/a> mixed with sesame oil.\u003c/p>\n\u003cfigure id=\"attachment_139547\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139547\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg\" alt=\"Female version of Buddha\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/11/2ZAK03650-copy.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">An oil lamp is lit by a female by a female Budha. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the evening, we welcomed Lakshmi in by lighting candles and fireworks. This Deepavali was very different from all the others I've celebrated with Zak. It felt brighter and also heavier. Deepavali normally symbolizes the start of the holiday season for me, but this year it felt more like a needed welcoming of light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139532/thalai-deepavali-and-new-traditions-in-the-time-of-coronavirus","authors":["11689"],"categories":["bayareabites_16558","bayareabites_109","bayareabites_752","bayareabites_17082","bayareabites_12"],"tags":["bayareabites_16484","bayareabites_4190","bayareabites_13179","bayareabites_16557","bayareabites_744","bayareabites_17034","bayareabites_17036","bayareabites_17035","bayareabites_3144"],"featImg":"bayareabites_139542","label":"bayareabites"},"bayareabites_139413":{"type":"posts","id":"bayareabites_139413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139413","score":null,"sort":[1605559909000]},"guestAuthors":[],"slug":"san-francisco-art-and-restaurant-space-palette-has-reopened","title":"A Cautious Reopening Meets an Ambitious Photo Exhibit at San Francisco’s Palette","publishDate":1605559909,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>After a months-long break due to the pandemic, San Francisco's Palette has reopened with bold plans to continue blurring the line between art and food. Due to stricter restrictions enacted over the weekend due to rising COVID levels, dining is currently available outdoors, while the gallery remains open to the public.\u003c/p>\n\u003cp>And it's the gallery that immediately makes Palette stand out. The \u003ca href=\"https://www.kqed.org/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three\">restaurant, community and art space\u003c/a> debuted in October, featuring some of the region's best food photographers with an exhibit called \u003cem>Flavors of Photography\u003c/em>. Having worked with some of the photographers directly, chef-owner Peter Hemsley wanted to celebrate the caliber and diversity of local talent. He sought to explore two questions: Where do food and art intersect? When does an image stop being an advertisement and can it be a piece of fine art?\u003c/p>\n\u003cp>https://youtu.be/InUtmgCoigM\u003c/p>\n\u003cp>\u003cstrong>\u003cem>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Palette_Content-Description.pdf\">Download Content Description\u003c/a>\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003cem>Flavors of Photography\u003c/em> features 19 different artists and 85 photographs in the newly renovated space, with new gallery lights and a shiny black floor. The variety of color and styles is truly a visual feast. Each artist brings their own creative approach and individual perspective of food, exploring ingredients, cultures and places.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Many food photographers do a lot of commercial work, which wouldn’t be shown in a gallery. This is an opportunity for them to take ownership of their work and to present themselves as artists,” said Lena Conley, Gallery Coordinator. Artists include people like Sara Remington, Nicola Parisi, Eric Wolfinger and Rob Williamson.\u003c/p>\n\u003cp>Hemsley, who has been involved with art in different capacities since childhood, has always had a curiosity and appreciation for art and artists. \"Artistic talent, like other talented people, find a way to continue to be productive and creative and have work even in a poor economy,\" said Hemsley. Palette infuses art into all aspects of service while highlighting the work of local artists; all of the ceramics, glassware and cutlery are handmade in the Bay Area.\u003c/p>\n\u003cp>The gallery and outdoor dining space reopened as part of a tiered reopening plan, which includes the newly renovated interior dining room, bar and private dining room. Each of the spaces have a distinct look, feel and menu that is ever-evolving. Hemsley plans to eventually transition the gallery to a lounge in the evening so guests can enjoy the art in a more relaxed setting, where an absinthe-focused cocktail menu and French brasserie inspired food menu are in the works. (For now, while outdoor dining remains open, the gallery does not serve food or drinks.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After November, Palette is slated to host the exhibition \u003cem>Abstract By Nature\u003c/em>, featuring paintings by local artists Jun Yang and You Been Kim, who were asked to create \"internal self-portraits\" that reflect the complex experience of living through this turbulent year.\u003c/p>\n\n","blocks":[],"excerpt":"Walk into Palatte's new food photography exhibit in San Francisco. ","status":"publish","parent":0,"modified":1621555317,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":476},"headData":{"title":"A Cautious Reopening Meets an Ambitious Photo Exhibit at San Francisco’s Palette | KQED","description":"San Francisco's Palette has reopened with a food photography exhibit featuring local artists. The restaurant, community and art space debuted in October.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139413 https://ww2.kqed.org/bayareabites/?p=139413","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/16/san-francisco-art-and-restaurant-space-palette-has-reopened/","disqusTitle":"A Cautious Reopening Meets an Ambitious Photo Exhibit at San Francisco’s Palette","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139413/san-francisco-art-and-restaurant-space-palette-has-reopened","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>After a months-long break due to the pandemic, San Francisco's Palette has reopened with bold plans to continue blurring the line between art and food. Due to stricter restrictions enacted over the weekend due to rising COVID levels, dining is currently available outdoors, while the gallery remains open to the public.\u003c/p>\n\u003cp>And it's the gallery that immediately makes Palette stand out. The \u003ca href=\"https://www.kqed.org/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three\">restaurant, community and art space\u003c/a> debuted in October, featuring some of the region's best food photographers with an exhibit called \u003cem>Flavors of Photography\u003c/em>. Having worked with some of the photographers directly, chef-owner Peter Hemsley wanted to celebrate the caliber and diversity of local talent. He sought to explore two questions: Where do food and art intersect? When does an image stop being an advertisement and can it be a piece of fine art?\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/InUtmgCoigM'\n title='//www.youtube.com/embed/InUtmgCoigM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003cem>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/11/Palette_Content-Description.pdf\">Download Content Description\u003c/a>\u003c/em>\u003c/strong>.\u003c/p>\n\u003cp>\u003cem>Flavors of Photography\u003c/em> features 19 different artists and 85 photographs in the newly renovated space, with new gallery lights and a shiny black floor. The variety of color and styles is truly a visual feast. Each artist brings their own creative approach and individual perspective of food, exploring ingredients, cultures and places.\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>“Many food photographers do a lot of commercial work, which wouldn’t be shown in a gallery. This is an opportunity for them to take ownership of their work and to present themselves as artists,” said Lena Conley, Gallery Coordinator. Artists include people like Sara Remington, Nicola Parisi, Eric Wolfinger and Rob Williamson.\u003c/p>\n\u003cp>Hemsley, who has been involved with art in different capacities since childhood, has always had a curiosity and appreciation for art and artists. \"Artistic talent, like other talented people, find a way to continue to be productive and creative and have work even in a poor economy,\" said Hemsley. Palette infuses art into all aspects of service while highlighting the work of local artists; all of the ceramics, glassware and cutlery are handmade in the Bay Area.\u003c/p>\n\u003cp>The gallery and outdoor dining space reopened as part of a tiered reopening plan, which includes the newly renovated interior dining room, bar and private dining room. Each of the spaces have a distinct look, feel and menu that is ever-evolving. Hemsley plans to eventually transition the gallery to a lounge in the evening so guests can enjoy the art in a more relaxed setting, where an absinthe-focused cocktail menu and French brasserie inspired food menu are in the works. (For now, while outdoor dining remains open, the gallery does not serve food or drinks.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>After November, Palette is slated to host the exhibition \u003cem>Abstract By Nature\u003c/em>, featuring paintings by local artists Jun Yang and You Been Kim, who were asked to create \"internal self-portraits\" that reflect the complex experience of living through this turbulent year.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139413/san-francisco-art-and-restaurant-space-palette-has-reopened","authors":["11689","11677"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16575","bayareabites_16557","bayareabites_744","bayareabites_17012","bayareabites_16860"],"featImg":"bayareabites_139414","label":"bayareabites"},"bayareabites_139499":{"type":"posts","id":"bayareabites_139499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139499","score":null,"sort":[1604690041000]},"guestAuthors":[],"slug":"student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","title":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés","publishDate":1604690041,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area student-led nonprofit Turning Green is hosting its first virtual benefit on Nov. 7 to raise funds for its programs. Featuring local chefs Alice Waters and Tanya Holland and keynote speaker José Andrés, the proceeds from the “harvest dinner at home” will go towards educating and providing resources for environment-centered youth.\u003c/p>\n\u003cp>Judi Shils founded the nonprofit with and for her daughter about 16 years ago. While organizing an event to raise awareness around cancer rates in Marin County, Shils noticed the number of high school students in the crowd, and decided to redirect her activism toward younger demographics. Turning Green now has two flagship programs: Conscious Kitchen and Conscious Campus. The former has served marginalized families in Marin County, Santa Venetia and Canal with meals and fresh produce throughout the pandemic.\u003c/p>\n\u003cp>Shils says Conscious Kitchen set out to prove organic food could be delivered to underserved schools in Marin County within a budget. She later expanded the organization’s reach with a yearlong pilot at a Richmond elementary school. And this week, for the first time, her organization is helping a school district directly source food—1,330 pounds of organic produce will go to the the West Contra Costa County Unified School District each week.\u003c/p>\n\u003cp>“It’s a huge opportunity to literally shift the supply chain, to expose kids to food that is not riddled with pesticides and that’s healthy for their minds and bodies and also for their families,” Shils says.\u003c/p>\n\u003cp>On the Conscious Campus side of things, Shils hired 36 interns this summer who worked on a 30-day global initiative called Project Green Challenge, focusing on food, fashion and waste. Participants had 24 hours each day to complete a new challenge for points and prizes. Before the pandemic, Turning Green never had a fall internship, but now that schools are mostly conducting distance learning, there’s been a high demand for programs like this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dahlia Zail can attest to that. As a former summer intern and now a Turning Green fellow, Zail has worked with incoming interns through Conscious Kitchen, taking on more of a leadership role within the organization. Saturday’s benefit dinner will help fund future internships.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>Virtual Harvest Benefit\u003c/p>\n\u003cul>\n\u003cli>Tickets are $350 per person, which include dinner with the chefs, the keynote speech and program. There are also VIP tickets.\u003c/li>\n\u003cli>Saturday, Nov. 7 at 5:30pm\u003c/li>\n\u003cli>For tickets, \u003ca href=\"http://turninggreen.org/a-harvest-dinner-at-home!\" target=\"_blank\" rel=\"noopener noreferrer\">click here\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Local student-led nonprofit Turning Green is hosting a harvest dinner with some big food names. ","status":"publish","parent":0,"modified":1621555325,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":418},"headData":{"title":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés | KQED","description":"Local student-led nonprofit Turning Green is hosting a harvest dinner with some big food names. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139499 https://ww2.kqed.org/bayareabites/?p=139499","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/11/06/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres/","disqusTitle":"Student-Led Organization Hosts Benefit Featuring Alice Waters and José Andrés","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139499/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area student-led nonprofit Turning Green is hosting its first virtual benefit on Nov. 7 to raise funds for its programs. Featuring local chefs Alice Waters and Tanya Holland and keynote speaker José Andrés, the proceeds from the “harvest dinner at home” will go towards educating and providing resources for environment-centered youth.\u003c/p>\n\u003cp>Judi Shils founded the nonprofit with and for her daughter about 16 years ago. While organizing an event to raise awareness around cancer rates in Marin County, Shils noticed the number of high school students in the crowd, and decided to redirect her activism toward younger demographics. Turning Green now has two flagship programs: Conscious Kitchen and Conscious Campus. The former has served marginalized families in Marin County, Santa Venetia and Canal with meals and fresh produce throughout the pandemic.\u003c/p>\n\u003cp>Shils says Conscious Kitchen set out to prove organic food could be delivered to underserved schools in Marin County within a budget. She later expanded the organization’s reach with a yearlong pilot at a Richmond elementary school. And this week, for the first time, her organization is helping a school district directly source food—1,330 pounds of organic produce will go to the the West Contra Costa County Unified School District each week.\u003c/p>\n\u003cp>“It’s a huge opportunity to literally shift the supply chain, to expose kids to food that is not riddled with pesticides and that’s healthy for their minds and bodies and also for their families,” Shils says.\u003c/p>\n\u003cp>On the Conscious Campus side of things, Shils hired 36 interns this summer who worked on a 30-day global initiative called Project Green Challenge, focusing on food, fashion and waste. Participants had 24 hours each day to complete a new challenge for points and prizes. Before the pandemic, Turning Green never had a fall internship, but now that schools are mostly conducting distance learning, there’s been a high demand for programs like this.\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>Dahlia Zail can attest to that. As a former summer intern and now a Turning Green fellow, Zail has worked with incoming interns through Conscious Kitchen, taking on more of a leadership role within the organization. Saturday’s benefit dinner will help fund future internships.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>Virtual Harvest Benefit\u003c/p>\n\u003cul>\n\u003cli>Tickets are $350 per person, which include dinner with the chefs, the keynote speech and program. There are also VIP tickets.\u003c/li>\n\u003cli>Saturday, Nov. 7 at 5:30pm\u003c/li>\n\u003cli>For tickets, \u003ca href=\"http://turninggreen.org/a-harvest-dinner-at-home!\" target=\"_blank\" rel=\"noopener noreferrer\">click here\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139499/student-led-organization-hosts-benefit-featuring-alice-waters-and-jose-andres","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_16224","bayareabites_17032"],"featImg":"bayareabites_139502","label":"bayareabites"},"bayareabites_139397":{"type":"posts","id":"bayareabites_139397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139397","score":null,"sort":[1603985441000]},"guestAuthors":[],"slug":"flavors-at-home-soup-signals-comfort-and-embracing-fall","title":"Flavors at Home: Soup Signals Comfort and Embracing Fall","publishDate":1603985441,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n","blocks":[],"excerpt":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","status":"publish","parent":0,"modified":1621631951,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":860},"headData":{"title":"Flavors at Home: Soup Signals Comfort and Embracing Fall | KQED","description":"To get in sync with the changing seasons, Urmila Ramakrishnan is making all kinds of soups.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139397 https://ww2.kqed.org/bayareabites/?p=139397","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/29/flavors-at-home-soup-signals-comfort-and-embracing-fall/","disqusTitle":"Flavors at Home: Soup Signals Comfort and Embracing Fall","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003cp>When I was growing up in Minnesota, soup was one thing that truly signaled fall was here. My mom would make all kinds of one-pot wonders. She'd alternate between Napa cabbage stews, minestrone packed with frozen veggies and kidney beans, the occasional laksa with a heavy and complex broth and chicken noodle with the bowtie-shaped farfalle pasta.\u003c/p>\n\u003cp>If it was a restaurant night, it was all about lemongrass-forward tom yum soup from the now-closed King and I Thai in Minneapolis or phở gà from Ho Bien in St. Paul. We'd climb into oversize sweaters, drive through the neighborhoods, comment on the color of the maple trees and order heaping amounts of soup to share.\u003c/p>\n\u003cp>As I got older and learned more techniques, I'd make heartier, heavier soups like butternut squash and pumpkin, or satisfy my craving with canned clam chowder.\u003c/p>\n\u003cp>These days, my mind and spirit are still in August, but the construct of time has pushed far past that into (almost) November. My brain does not compute. In an attempt to catch up or force myself not to dissociate, I ventured back to the comfort of soup. Where I live in Walnut Creek, the temperatures have just started to dip into sweater weather—it's been more of a swelter with highs in the 80s and 90s Fahrenheit before last week. So I've been experimenting with various clear soups to try to reset my idea of time.\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>This week, I riffed on a recipe from \u003ca href=\"https://fitmencook.com/shrimp-soup-recipe/\">YouTuber and cookbook author Kevin Curry\u003c/a>. He has this how-to on healthy shrimp meatball soup, and I knew I wanted to make it. It's been hard to find a soup that's comforting, easy, full of flavor and fitting of all my current dietary needs these days. I really love the texture and flavor of fish cakes, fish balls and shrimp balls, so I thought I'd give this one a go.\u003c/p>\n\u003cfigure id=\"attachment_139401\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139401\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg\" alt=\"Cabbage, purple onions and bell peppers on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-2-grill.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">If you don't have a grill pan, you can saute your veggies or assemble raw. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, shrimp balls are pretty easy to make if you have a food processor. The trick is to pulse sparingly, leaving visible chunks of shrimp meat. If you go too far, it will become a gummy, gluey mess. I added salt, pepper, mint and cilantro to Curry's recipe. Essentially, you blitz up some green onions, add garlic and pulse; then add your other seasoning and the shrimp, and pulse three to five times until it comes together slightly.\u003c/p>\n\u003cp>From there, I used a food scale to weigh out 3.5 ounce portions. A trick for this is to put parchment paper or cling film over your scale for easy cleanup. If you don't have a scale, you can eyeball it. One tip Curry mentioned in his video that really worked well is oiling your hands with olive oil before shaping. I used a muffin tin sprayed with olive oil to bake my shrimp balls in the oven.\u003c/p>\n\u003cp>Would I normally make my own stock for a soup? Sure, but I'm also all about this method that takes the store-bought version and adds to it. You can better control the flavor and intensity of your broth if you make it yourself, but for something that is relatively cheap, you can play with flavors by adding things like cinnamon sticks and cardamom to chicken stock and water, like this recipe does.\u003c/p>\n\u003cfigure id=\"attachment_139402\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139402\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg\" alt=\"Charred baby bok choy on a grill pan\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/soup-3.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This is a super cool technique I picked up from this recipe. I never thought to grill baby bok choy before, but it's a great idea. You get the grill marks and it keeps its crunch, which can sometimes get lost when sauteeing. \u003ccite>(Urmila Ramakrishnan / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last part is probably the best: Assembly. I found myself pulling out my grill pan and charring different types of veggies. I stuck to the original baby bok choy seasoned with sesame oil, salt and pepper. I also added grilled bell peppers in various colors, purple cabbage, shredded carrot, purple onion and whole grain noodles. You can also swap the noodles for brown rice or barley, or the veggies in the recipe for roasted sweet potato (which I did one night). The star of the show is the shrimp balls, which I know I'll continue to experiment with by changing the seasonings.\u003c/p>\n\u003cp>All the components come together like a rainbow symphony of vibrant vegetables. It's also a celebration of textures with the al dente noodles, perfectly chewy shrimp balls and crunchy purple cabbage and carrots.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The current weather may not feel like fall, but I'm perfectly happy slurping this up and feeling the happy-full slosh of soup in my belly. Happy eating.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139397/flavors-at-home-soup-signals-comfort-and-embracing-fall","authors":["11689"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_569","bayareabites_16557","bayareabites_16622","bayareabites_16576","bayareabites_744","bayareabites_1278","bayareabites_14738","bayareabites_439"],"featImg":"bayareabites_139398","label":"bayareabites"},"bayareabites_139237":{"type":"posts","id":"bayareabites_139237","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139237","score":null,"sort":[1602702595000]},"guestAuthors":[],"slug":"delivering-free-smoothies-activists-blend-nutrition-and-social-justice","title":"Delivering Free Smoothies, Activists Blend Nutrition and Social Justice","publishDate":1602702595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>HYBEAMS stands for “Heal your body, energy, attitude, mind, spirit.” How, exactly? Through something as simple as a green smoothie. The project is an initiative of Bay Area food sovereignty organization \u003ca href=\"https://plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Planting Justice\u003c/a>, which creates green jobs for people transitioning from prison. HYBEAMS started in January with a mission to teach people about nutrition while handing out free smoothies made from produce from the Planting Justice nursery.\u003c/p>\n\u003cp>The founder behind \u003ca href=\"https://electricsmoothies.org/\">The Electric Smoothie Lab Apothecary\u003c/a>, Kelly Curry, was tapped to train the staff. Every Monday became their nutrition and healing day. Then March came. “We had to sit down and talk about whether we were going to go out and do our healing booth,” says Curry. “All the schools we worked in were shut down. So everything was sidelined.”\u003c/p>\n\u003cp>After coming together, they decided to go to food banks in Oakland, San Francisco and the greater Bay Area to help develop a protocol to deliver smoothies that way. (Since the start of the pandemic, Bay Area food banks been a crucial resource for financially stretched families, with Alameda County Community Food bank distributing more than\u003ca href=\"https://www.nbcbayarea.com/news/local/bay-area-food-banks-still-see-huge-spikes-in-demand-as-pandemic-persists/2365229/\" target=\"_blank\" rel=\"noopener noreferrer\"> 4 million pounds of food per month\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_139244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139244\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-800x600.jpeg\" alt=\"People from HYBEAMS in masks smiling and giving thumbs up\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The HYBEAMS Travel Street Team \u003ccite>(Kelly Curry/HYBEAMS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“There was this one mom with her daughter back in March,” remembers Curry. “This was the first day we did it, and I was just out there with our jar. And this little girl was like ‘Mommy, they have smoothies!’” Curry says that food banks don't always have fresh food items. It’s more common to see things like cereal and canned goods, so having that reaction from the little girl was really lovely for Curry. “The mom was like ‘Oh my god, I’m so glad there’s something local and fresh,’ and that was it for me. I was like, \u003cem>we got to keep doing this\u003c/em>,” says Curry. [aside postid='arts_13883580']\u003c/p>\n\u003cp>Part of that “keep doing this” was going on a Southern California tour, which wrapped up on Oct. 9. The HYBEAMS team wanted to reach people like farmworkers and nurses and help them protect their health through nutrition.\u003c/p>\n\u003cp>Members of HYBEAMS toured all through Oxnard, Ventura County and other parts of Southern California to make connections and expand their education program. One of their first stops on the week-long tour was at Gusto Bread in Long Beach. The bakery has a lot of customers who come to pick up loaves every day. “They wanted to know what we were doing and why we were giving them up for free,” says HYBEAMS member Yenni Copto. “I wasn't expecting that, but I knew it was coming, so I had to improvise.”\u003c/p>\n\u003cp>During the tour, they gave out about 1,000 smoothies. Copto has first-hand experience on how a simple drink can help people nourish their bodies. She started making smoothies for her 9-year-old son, who doesn’t like to eat vegetables or fruit. Now he asks for them every morning. She hopes that the same thing will happen as a result of talking to people on the tour.\u003c/p>\n\u003cp>Curry hopes that this the first tour of many in the future, and is looking for creative ways to expand the program, such as training farmworkers to use unsellable produce for smoothies.\u003c/p>\n\u003cp>“We‘re really reinvigorating and trying to reshape the food system,” says Curry. “I’ve always felt that with the food justice equity world in the Bay Area, it’s kind of like a bottle neck. We need to move it down to the rest of California. You’ve got the farmworkers who grow so much of the nation’s food, and they couldn’t afford to buy a smoothie at a lot of places.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Using produce from Planting Justice, a nonprofit that gives formerly incarcerated people green jobs, HYBEAMS inspires healthy eating.","status":"publish","parent":0,"modified":1621632019,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":660},"headData":{"title":"Delivering Free Smoothies, Activists Blend Nutrition and Social Justice | KQED","description":"Using produce from Planting Justice, a nonprofit that gives formerly incarcerated people green jobs, HYBEAMS inspires healthy eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139237 https://ww2.kqed.org/bayareabites/?p=139237","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/14/delivering-free-smoothies-activists-blend-nutrition-and-social-justice/","disqusTitle":"Delivering Free Smoothies, Activists Blend Nutrition and Social Justice","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139237/delivering-free-smoothies-activists-blend-nutrition-and-social-justice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>HYBEAMS stands for “Heal your body, energy, attitude, mind, spirit.” How, exactly? Through something as simple as a green smoothie. The project is an initiative of Bay Area food sovereignty organization \u003ca href=\"https://plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Planting Justice\u003c/a>, which creates green jobs for people transitioning from prison. HYBEAMS started in January with a mission to teach people about nutrition while handing out free smoothies made from produce from the Planting Justice nursery.\u003c/p>\n\u003cp>The founder behind \u003ca href=\"https://electricsmoothies.org/\">The Electric Smoothie Lab Apothecary\u003c/a>, Kelly Curry, was tapped to train the staff. Every Monday became their nutrition and healing day. Then March came. “We had to sit down and talk about whether we were going to go out and do our healing booth,” says Curry. “All the schools we worked in were shut down. So everything was sidelined.”\u003c/p>\n\u003cp>After coming together, they decided to go to food banks in Oakland, San Francisco and the greater Bay Area to help develop a protocol to deliver smoothies that way. (Since the start of the pandemic, Bay Area food banks been a crucial resource for financially stretched families, with Alameda County Community Food bank distributing more than\u003ca href=\"https://www.nbcbayarea.com/news/local/bay-area-food-banks-still-see-huge-spikes-in-demand-as-pandemic-persists/2365229/\" target=\"_blank\" rel=\"noopener noreferrer\"> 4 million pounds of food per month\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_139244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139244\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-800x600.jpeg\" alt=\"People from HYBEAMS in masks smiling and giving thumbs up\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1020x765.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-160x120.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1536x1152.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-2048x1536.jpeg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/IMG_3668-1920x1440.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The HYBEAMS Travel Street Team \u003ccite>(Kelly Curry/HYBEAMS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“There was this one mom with her daughter back in March,” remembers Curry. “This was the first day we did it, and I was just out there with our jar. And this little girl was like ‘Mommy, they have smoothies!’” Curry says that food banks don't always have fresh food items. It’s more common to see things like cereal and canned goods, so having that reaction from the little girl was really lovely for Curry. “The mom was like ‘Oh my god, I’m so glad there’s something local and fresh,’ and that was it for me. I was like, \u003cem>we got to keep doing this\u003c/em>,” says Curry. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13883580","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Part of that “keep doing this” was going on a Southern California tour, which wrapped up on Oct. 9. The HYBEAMS team wanted to reach people like farmworkers and nurses and help them protect their health through nutrition.\u003c/p>\n\u003cp>Members of HYBEAMS toured all through Oxnard, Ventura County and other parts of Southern California to make connections and expand their education program. One of their first stops on the week-long tour was at Gusto Bread in Long Beach. The bakery has a lot of customers who come to pick up loaves every day. “They wanted to know what we were doing and why we were giving them up for free,” says HYBEAMS member Yenni Copto. “I wasn't expecting that, but I knew it was coming, so I had to improvise.”\u003c/p>\n\u003cp>During the tour, they gave out about 1,000 smoothies. Copto has first-hand experience on how a simple drink can help people nourish their bodies. She started making smoothies for her 9-year-old son, who doesn’t like to eat vegetables or fruit. Now he asks for them every morning. She hopes that the same thing will happen as a result of talking to people on the tour.\u003c/p>\n\u003cp>Curry hopes that this the first tour of many in the future, and is looking for creative ways to expand the program, such as training farmworkers to use unsellable produce for smoothies.\u003c/p>\n\u003cp>“We‘re really reinvigorating and trying to reshape the food system,” says Curry. “I’ve always felt that with the food justice equity world in the Bay Area, it’s kind of like a bottle neck. We need to move it down to the rest of California. You’ve got the farmworkers who grow so much of the nation’s food, and they couldn’t afford to buy a smoothie at a lot of places.”\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>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139237/delivering-free-smoothies-activists-blend-nutrition-and-social-justice","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16575","bayareabites_16557","bayareabites_744","bayareabites_2722","bayareabites_16981","bayareabites_745"],"featImg":"bayareabites_139239","label":"bayareabites"},"bayareabites_139246":{"type":"posts","id":"bayareabites_139246","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139246","score":null,"sort":[1602632625000]},"guestAuthors":[],"slug":"millions-of-americans-cant-afford-enough-to-eat-as-pandemic-relief-stalls-in-d-c","title":"Millions Of Americans Can't Afford Enough To Eat As Pandemic Relief Stalls In D.C.","publishDate":1602632625,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Two years ago, about 12% of American households reported they didn't have enough food. Since the COVID-19 pandemic began, that number has nearly doubled. It's even more severe for Black and Hispanic families.\u003c/p>\n\u003cp>\u003ca href=\"https://www.tpr.org/\">Texas Public Radio's\u003c/a> \u003ca href=\"https://www.tpr.org/people/paul-flahive\">Paul Flahive\u003c/a> reports on a giant food bank in San Antonio that can barely keep up with the growing demand.\u003c/p>\n\u003cp>Experts say the problem of food insecurity in America needs longer-term solutions. Erthain Cousin, former U.S. Ambassador to the Food and Agriculture Organization of the United Nations, tells NPR's Michel Martin the country needs to think bigger than food banks and start investing in businesses that can \u003ca href=\"https://www.npr.org/2020/09/27/917554004/outlining-solutions-to-help-end-hunger\">improve nutrition in low-income communities. \u003c/a>\u003c/p>\n\u003cp>And Jim Carnes of \u003ca href=\"https://www.alarise.org/\">Alabama Arise,\u003c/a> an organization working to end poverty in Alabama, explains that \u003ca href=\"https://www.npr.org/2020/09/27/917554003/how-expanded-medicaid-could-improve-food-security\">food insecurity goes hand in hand with poverty.\u003c/a> And the main factor driving poverty in the U.S.? Medical expenses.\u003c/p>\n\u003cp>Listen to a special episode of \u003cem>All Things Considered\u003c/em> all about \u003ca href=\"https://www.npr.org/2020/09/27/913612554/a-crisis-within-a-crisis-food-insecurity-and-covid-19\">food insecurity during the pandemic.\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/npr-extra/2020/09/09/909126490/where-you-can-hear-a-localized-consider-this\">In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Email us at \u003ca href=\"mailto:considerthis@npr.org\">considerthis@npr.org\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Millions+Of+Americans+Can%27t+Afford+Enough+To+Eat+As+Pandemic+Relief+Stalls+In+D.C.+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Two years ago, about 12% of American households reported they didn't have enough food. Since the COVID-19 pandemic began, that number has nearly doubled. It's even more severe for Black and Hispanic families. \u003cbr />\u003cbr />\u003ca href=\"https://www.tpr.org/\">Texas Public Radio's\u003c/a> \u003ca href=\"https://www.tpr.org/people/paul-flahive\">Paul Flahive\u003c/a> reports on \u003ca href=\"https://www.npr.org/2020/10/07/921287249/pandemic-drives-more-americans-to-food-banks\">a giant food bank in San Antonio that can barely keep up\u003c/a> with the growing demand. \u003cbr />\u003cbr />Experts say the problem of food insecurity in America needs bigger, longer-term solutions. Erthain Cousin, former U.S. Ambassador to the Food and Agriculture Organization of the United Nations, tells NPR's Michel Martin the country needs to think bigger than food banks and start investing in businesses that can \u003ca href=\"https://www.npr.org/2020/09/27/917554004/outlining-solutions-to-help-end-hunger\">improve nutrition in low-income communities. \u003c/a>\u003cbr />\u003cbr />And Jim Carnes of \u003ca href=\"https://www.alarise.org/\">Alabama Arise,\u003c/a> an organization working to end poverty in Alabama, explains that \u003ca href=\"https://www.npr.org/2020/09/27/917554003/how-expanded-medicaid-could-improve-food-security\">food insecurity goes hand in hand with poverty.\u003c/a> And the main factor driving poverty in the U.S.? Medical expenses. \u003cbr />\u003cbr />Listen to a special episode of \u003cem>All Things Considered\u003c/em> all about \u003ca href=\"https://www.npr.org/2020/09/27/913612554/a-crisis-within-a-crisis-food-insecurity-and-covid-19\">food insecurity during the pandemic.\u003c/a> \u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/sections/npr-extra/2020/09/09/909126490/where-you-can-hear-a-localized-consider-this\">In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.\u003c/a>\u003cbr />\u003cbr />Email us at \u003ca href=\"mailto:considerthis@npr.org\">considerthis@npr.org\u003c/a>.","status":"publish","parent":0,"modified":1621632025,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":212},"headData":{"title":"Millions Of Americans Can't Afford Enough To Eat As Pandemic Relief Stalls In D.C. | KQED","description":"Two years ago, about 12% of American households reported they didn't have enough food. Since the COVID-19 pandemic began, that number has nearly doubled. It's even more severe for Black and Hispanic families. Texas Public Radio's Paul Flahive reports on a giant food bank in San Antonio that can barely keep up with the growing demand. Experts say the problem of food insecurity in America needs bigger, longer-term solutions. Erthain Cousin, former U.S. Ambassador to the Food and Agriculture Organization of the United Nations, tells NPR's Michel Martin the country needs to think bigger than food banks and start investing in businesses that can improve nutrition in low-income communities. And Jim Carnes of Alabama Arise, an organization working to end poverty in Alabama, explains that food insecurity goes hand in hand with poverty. And the main factor driving poverty in the U.S.? Medical expenses. Listen to a special episode of All Things Considered all about food insecurity during the pandemic. In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.Email us at considerthis@npr.org.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139246 https://ww2.kqed.org/bayareabites/?p=139246","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/13/millions-of-americans-cant-afford-enough-to-eat-as-pandemic-relief-stalls-in-d-c/","disqusTitle":"Millions Of Americans Can't Afford Enough To Eat As Pandemic Relief Stalls In D.C.","nprImageCredit":"Eric Gay","nprByline":"Consider This, NPR","nprImageAgency":"AP","nprStoryId":"920314166","nprApiLink":"http://api.npr.org/query?id=920314166&profileTypeId=15&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/10/05/920314166/millions-of-americans-cant-afford-enough-to-eat-as-pandemic-relief-stalls-in-d-c?ft=nprml&f=920314166","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Oct 2020 17:00:00 -0400","nprStoryDate":"Wed, 07 Oct 2020 17:00:48 -0400","nprLastModifiedDate":"Wed, 07 Oct 2020 18:16:40 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/covid/2020/10/20201007_covid_100720-d8056f02-0f91-4aa8-872c-7703e4e50818.mp3?orgId=1&topicId=1003&aggIds=812054919&d=825&p=510355&story=920314166&t=podcast&e=920314166&ft=nprml&f=920314166","nprAudioM3u":"http://api.npr.org/m3u/1921315319-7eea8d.m3u?orgId=1&topicId=1003&aggIds=812054919&d=825&p=510355&story=920314166&t=podcast&e=920314166&ft=nprml&f=920314166","path":"/bayareabites/139246/millions-of-americans-cant-afford-enough-to-eat-as-pandemic-relief-stalls-in-d-c","audioUrl":"https://ondemand.npr.org/anon.npr-podcasts/podcast/npr/covid/2020/10/20201007_covid_100720-d8056f02-0f91-4aa8-872c-7703e4e50818.mp3?orgId=1&topicId=1003&aggIds=812054919&d=825&p=510355&story=920314166&t=podcast&e=920314166&ft=nprml&f=920314166","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, about 12% of American households reported they didn't have enough food. Since the COVID-19 pandemic began, that number has nearly doubled. It's even more severe for Black and Hispanic families.\u003c/p>\n\u003cp>\u003ca href=\"https://www.tpr.org/\">Texas Public Radio's\u003c/a> \u003ca href=\"https://www.tpr.org/people/paul-flahive\">Paul Flahive\u003c/a> reports on a giant food bank in San Antonio that can barely keep up with the growing demand.\u003c/p>\n\u003cp>Experts say the problem of food insecurity in America needs longer-term solutions. Erthain Cousin, former U.S. Ambassador to the Food and Agriculture Organization of the United Nations, tells NPR's Michel Martin the country needs to think bigger than food banks and start investing in businesses that can \u003ca href=\"https://www.npr.org/2020/09/27/917554004/outlining-solutions-to-help-end-hunger\">improve nutrition in low-income communities. \u003c/a>\u003c/p>\n\u003cp>And Jim Carnes of \u003ca href=\"https://www.alarise.org/\">Alabama Arise,\u003c/a> an organization working to end poverty in Alabama, explains that \u003ca href=\"https://www.npr.org/2020/09/27/917554003/how-expanded-medicaid-could-improve-food-security\">food insecurity goes hand in hand with poverty.\u003c/a> And the main factor driving poverty in the U.S.? Medical expenses.\u003c/p>\n\u003cp>Listen to a special episode of \u003cem>All Things Considered\u003c/em> all about \u003ca href=\"https://www.npr.org/2020/09/27/913612554/a-crisis-within-a-crisis-food-insecurity-and-covid-19\">food insecurity during the pandemic.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/npr-extra/2020/09/09/909126490/where-you-can-hear-a-localized-consider-this\">In participating regions, you'll also hear a local news segment that will help you make sense of what's going on in your community.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Email us at \u003ca href=\"mailto:considerthis@npr.org\">considerthis@npr.org\u003c/a>.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Millions+Of+Americans+Can%27t+Afford+Enough+To+Eat+As+Pandemic+Relief+Stalls+In+D.C.+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139246/millions-of-americans-cant-afford-enough-to-eat-as-pandemic-relief-stalls-in-d-c","authors":["byline_bayareabites_139246"],"categories":["bayareabites_16558","bayareabites_17082"],"tags":["bayareabites_16549","bayareabites_16557","bayareabites_744"],"featImg":"bayareabites_139247","label":"bayareabites"},"bayareabites_139225":{"type":"posts","id":"bayareabites_139225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139225","score":null,"sort":[1602525527000]},"guestAuthors":[],"slug":"heres-what-it-takes-to-start-a-tequila-business-from-scratch","title":"Here’s What It Takes to Start a Tequila Business from Scratch","publishDate":1602525527,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n","blocks":[],"excerpt":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","status":"publish","parent":0,"modified":1621632037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":753},"headData":{"title":"Here’s What It Takes to Start a Tequila Business from Scratch | KQED","description":"After designing a bottle for fun, ad exec Howard Cao decided to create his own direct-to-consumer spirit brand. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139225 https://ww2.kqed.org/bayareabites/?p=139225","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/12/heres-what-it-takes-to-start-a-tequila-business-from-scratch/","disqusTitle":"Here’s What It Takes to Start a Tequila Business from Scratch","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Howard Cao never really intended to get into the spirits business. As photographer and founder of the San Francisco-based advertising agency Form & Fiction, he and his team were celebrating the wrap of a client project that just happened to be on National Tequila Day.\u003c/p>\n\u003cp>His colleague suggested that they should have some to celebrate. Cao was skeptical at first. \"I think people look at tequila as this fire water type of thing,\" he says. His taste for the spirit bittered at a family reunion with his wife's family, who have a Mexican heritage. Cao and his wife's uncle would get into drinking contests. \"I learned not to like the taste of tequila after that,\" says Cao.\u003c/p>\n\u003cp>Despite the trepidation, they pulled out a bottle that was a gift from their old studio manager. \"When I tasted it, I was like 'Oh man' I forgot how good tequila could be,\" says Cao. \"It was a real awakening.\"\u003c/p>\n\u003cp>Cao looked at his friend, and started thinking aloud about creating a client gift by making their own bottles. They started designing moonshine bottles, and sent about 100 to family and friends.\u003c/p>\n\u003cp>The response was overwhelming, and as an entrepreneur, Cao kept thinking: How hard would it actually be to produce a spirit or a tequila? At the time, he was working with Ken MacKenzie, who was the chief operation officer and co-founder of Republic Tequila with about 20 years of industry experience. When Cao asked MacKenzie about the idea, Mackenzie looked at him and said he wouldn't recommend it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Cao couldn't let it go, and that's how \u003ca href=\"https://www.kokorospirits.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kokoro Spirits\u003c/a> got started.\u003c/p>\n\u003cp>Starting a tequila brand is a long process. First, in order to be called tequila, there's a geographically specific certification process similar to that of wine in Italy and France. To bear the name of the spirit, versus being called an agave-derived liquor, the blue agave has to be grown in one of five states and certified by \u003ca href=\"https://www.thrillist.com/drink/nation/tequila-terms-you-should-know\">The Tequila Regulatory Council\u003c/a> (CRT)— Jalisco, parts of Guanjuato, Tamaulipas, Michoacán and Nayarit. On top of that, there are other standards that are set by the (CRT). Beyond that, there's finding a distiller, working within U.S. guidelines and trying to change people's perspectives around the spirit.\u003c/p>\n\u003cp>Cao admits that he didn't know much about tequila when he first began this journey. \"I'm a kid from Nebraska, so my palate for all this stuff is not as sophisticated as if I were growing up on the West Coast,\" says Cao. \"All of this was a great learning experience for me.\"\u003c/p>\n\u003cp>He remembers going down to Guadalajara going through tasting after tasting to try to find the perfect tequila for his brand. At the time, he wanted to produce an extra añejo, which is a designation of tequilas that are aged in oak barrels for at least three years. But then, he tasted a blanco, and that was his \"aha\" moment. Blancos are probably the type of tequila that most people are familiar with. Unlike the añejo or reposada, this tequila lacks color and isn't aged more than 50 days.\u003c/p>\n\u003cp>For Cao, this particular blanco felt like a true representation of tequila. It wasn't fire-and-water, but very floral with apple notes and a kiss of pineapple. He asked the master distiller which of her tequilas made her the most proud. \"She told me the blanco because she had full control over it,\" says Cao. \"She said once it hits the wood (the barrels used for aging), I don't have a lot of control over it.\" That night, he recalls that he couldn't sleep because he made a big decision to make a blanco as his first spirit for the company.\u003c/p>\n\u003cp>In the end, Cao is really happy with his decision. He says, with the other versions of tequila, the finished product ends up losing a lot of its agave qualities. The whole process took about three years, but on Oct. 10, Cao finally\u003ca href=\"https://www.kokorospirits.com/\"> launched Kokoro Spirits\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Even before the pandemic, Cao knew he wanted to have a direct-to-consumer model, and his small-batch brand is also in the process of becoming a certified B corporation, benefiting the \u003ca href=\"https://www.usbgfoundation.org/hdrf\" target=\"_blank\" rel=\"noopener noreferrer\">United States Bartenders Guild Helen David Relief Fund\u003c/a>, which supports those in the industry battling breast cancer, and \u003ca href=\"https://www.casahogaralegria.org/en/\" target=\"_blank\" rel=\"noopener noreferrer\">Casa Hogar Alegria\u003c/a>, which aims to help girls in unstable homes.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139225/heres-what-it-takes-to-start-a-tequila-business-from-scratch","authors":["11689"],"categories":["bayareabites_16558","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_12542","bayareabites_9268"],"featImg":"bayareabites_139226","label":"bayareabites"},"bayareabites_139218":{"type":"posts","id":"bayareabites_139218","meta":{"index":"posts_1591205157","site":"bayareabites","id":"139218","score":null,"sort":[1602272647000]},"guestAuthors":[],"slug":"brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","publishDate":1602272647,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> [aside tag=\"recipes\" label=\"More Recipes.\"]\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JtEaFDExGeE&feature=emb_title\u003c/p>\n\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n","blocks":[],"excerpt":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","status":"publish","parent":0,"modified":1621632043,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1181},"headData":{"title":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans | KQED","description":"It's a little in between seasons this time of year. Shelling beans bridge that gap in stews, chillis and so much more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"139218 https://ww2.kqed.org/bayareabites/?p=139218","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/10/09/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans/","disqusTitle":"Brandon Jew and Lonely Mountain Farm Walk You Through Shelling Beans","path":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s a fresh shelling bean, and how does it differ from the dried beans you find in your pantry? Chef Brandon Jew of San Francisco’s\u003ca href=\"http://misterjius.com/\"> Mister Jiu’s\u003c/a> stops by the Ferry Plaza Farmers Market in search of fresh shelling beans from\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm\u003c/a>, then provides a quick bean primer and offers tips for preparing perfect shelling beans at home.\u003c/p>\n\u003cp>While most of us are familiar with dried or canned beans, you can find fresh beans still in their pods at the farmers market in the late summer and fall. Nutritionally, shelling beans are similar to dried beans, but they take less time to cook than dried beans and are packed with flavor. Unlike green beans, the pods of shelling beans should be removed before cooking.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"recipes","label":"More Recipes. "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>Chinese cuisine incorporates all kinds of beans, and Brandon draws on his experiences eating Chinese bean dishes for inspiration when cooking with shelling beans at Mister Jiu’s. When he lived in Shanghai, he would go to an udon restaurant where they used a bean similar to a pinto bean that was lightly sweetened and incorporated into very spicy dishes. Eating this dish opened his mind to thinking of beans in a different way. A particular dish he loves to make now is traditionally made with bacon, but at Mister Jiu’s they use smoked tofu as the backbone to impart a smokey flavor to the dish. The smoked tofu is cooked in a wok along with leeks, fermented black beans, chilies, chili oil, seasoned with black vinegar, soy sauce, ginger, and cooked shelling beans tossed with their cooking liquid to finish the dish.\u003c/p>\n\u003cfigure id=\"attachment_139223\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg\" alt=\"Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_brandon_kenny.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jiu visiting Kenny Baker of Lonely Mountain Farm at the Ferry Plaza Farmers Market.\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon has formed a special connection with Lonely Mountain Farm, an organic farm in Corralitos, near Santa Cruz. First-generation farmers Kenny and Molly Baker have found their niche growing unusual vegetable and herb varieties, heirloom beans, and cut flowers for farmers markets and restaurants. Support\u003ca href=\"https://cuesa.org/seller/lonely-mountain-farm\"> Lonely Mountain Farm \u003c/a>at the Ferry Plaza Farmers Market on Saturdays, and visit \u003ca href=\"http://misterjius.com/\">Mister Jiu’s\u003c/a> for their seasonal takeout and delivery menu.\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>\u003cem>Brandon Jew and Lonely Mountain Farm will be featured in CUESA's Sunday Supper: A Farm to Home Feast on October 18. \u003ca href=\"https://cuesa.org/event/2020/sunday-supper\">Learn more.\u003c/a>\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JtEaFDExGeE'\n title='//www.youtube.com/embed/JtEaFDExGeE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>Fresh Shelling Beans Tips\u003c/h2>\n\u003cfigure id=\"attachment_139220\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139220\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg\" alt=\"Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_varieties.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fresh beans from the farmers market (from the left: cranberry, butter, fava, romano) \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>\u003cstrong>Selecting beans: \u003c/strong>When choosing shelling beans at the farmers market, you’ll find anything from young beans with tight, slightly green pods to more mature beans with brown, leathery, shriveled pods. They are all good; the beans will just have different cooking times, so make sure when shelling them to keep the young, greener beans separate from the more mature beans. If you are cooking younger and older beans together, add the older ones to the pot first and cook them for a few minutes before adding the younger beans, so they finish cooking at the same time.\u003c/li>\n\u003cli>\u003cstrong>Shelling: \u003c/strong>Unlike snap or filet beans, shelling beans are pretty sturdy and do not require delicate prep work, so anyone can help you with the working of shelling them (a great task for kids!). Shelled beans will keep in the refrigerator for a couple days, but Brandon prefers to shell and cook his beans on the same day for best results.\u003c/li>\n\u003cli>\u003cstrong>Cooking: \u003c/strong>Fresh shelling beans don’t require soaking, and they cook in about half the time as dried beans. Brandon always cooks his beans separately before incorporating them into a final dish. This allows time to cook them gently, so that all the starch has been cooked out and the beans are perfectly creamy on the inside (see the recipe below). Try to avoid cooking them to the point where the skins burst, so they keep their shape and texture. The bean should pop in your mouth for that pleasurable eating experience\u003c/li>\n\u003cli>\u003cstrong>Saving the broth: \u003c/strong>The bean cooking liquid is like a stock that’s been imparted with the flavor and starch from cooking the beans. It can be used like pasta cooking water to tighten up sauces and add flavor when finishing a dish. Stir in a couple tablespoons of the liquid along with a little butter or olive oil, and it will bring everything together and be super tasty.\u003c/li>\n\u003cli>\u003cstrong>Using beans: \u003c/strong>At home, Brandon likes to incorporate cooked beans into soups. Combine the cooked beans and some of their liquid in a pot with some broth. In a separate sauté pan, cook some greens, such as spinach, kale, or chard. Add the greens to the beans and broth and season the soup with salt and pepper to taste. Or simply bloom a little garlic in really good olive oil (see the recipe below), then add the cooked beans and some of their broth, stir in a lot of tender herbs, season to taste, and enjoy.\u003c/li>\n\u003c/ul>\n\u003ch2>Perfect Shelling Beans\u003c/h2>\n\u003cfigure id=\"attachment_139222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-139222\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/10/beans_cranberry_14.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tongue of Fire cranberry beans \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This is how chef Brandon Jew cooks fresh shelling beans, like the visually stunning Tongue of Fire cranberry beans from Lonely Mountain Farm. This simple recipe is a great side dish to a piece of meat or grilled vegetables, or works as a hearty dish on its own.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh shelling beans, such as Tongue of Fire cranberry beans (about 1 pound unshelled beans yields about 2 cups cooked beans)\u003c/li>\n\u003cli>Nice olive oil\u003c/li>\n\u003cli>Garlic, peeled and chopped\u003c/li>\n\u003cli>Bay leaf\u003c/li>\n\u003cli>Hearty herbs like thyme and rosemary, leaves removed from stems\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>Open up the outer shell and remove the beans into a bowl. Rinse the beans in water to remove any debris. Drain and set aside.\u003c/p>\n\u003cp>Pour a few glugs of the olive oil into a heavy-bottom pot over medium flame. Bloom the aromatics in the olive oil by adding the garlic, bay leaf, and other herbs and cooking slowly to let the oil infuse with these flavors. Add the drained beans and stir them around to coat the beans with the aromatic oil. Cover with water, with about an inch of water on top of the beans at all times. You want the beans to always be submerged in the water, but just barely, so keep an eye on them and add more water to the pot as needed. Bring the waterto a simmer and cook gently, making sure the beans never go above that gentle simmer.\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>Cook for 15 minutes, then taste a bean. If it’s fully cooked (creamy, non-starchy inside, with the skin still intact), set them aside in their liquid until you are ready to use them in another dish. If not, keep cooking them gently, checking every 5 to 10 minutes until they reach that perfect consistency. Season to taste with salt and freshly cracked pepper.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/139218/brandon-jew-and-lonely-mountain-farm-walk-you-through-shelling-beans","authors":["5484"],"categories":["bayareabites_752","bayareabites_17082","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_1931","bayareabites_16557","bayareabites_744","bayareabites_14775","bayareabites_14738"],"featImg":"bayareabites_139219","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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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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