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She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Dara Thompson | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/darathompson"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_75968":{"type":"posts","id":"bayareabites_75968","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75968","score":null,"sort":[1390319268000]},"guestAuthors":[],"slug":"5-foods-that-boost-immunity-and-may-help-prevent-colds-and-flu","title":"5 Foods that Boost Immunity and May Help Prevent Colds and Flu","publishDate":1390319268,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Hedge your bets during cold and flu season with these immune boosting foods.","status":"publish","parent":0,"modified":1484187081,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1286},"headData":{"title":"5 Foods that Boost Immunity and May Help Prevent Colds and Flu | KQED","description":"Hedge your bets during cold and flu season with these immune boosting foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Foods that Boost Immunity and May Help Prevent Colds and Flu","datePublished":"2014-01-21T15:47:48.000Z","dateModified":"2017-01-12T02:11:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75968 http://blogs.kqed.org/bayareabites/?p=75968","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/21/5-foods-that-boost-immunity-and-may-help-prevent-colds-and-flu/","disqusTitle":"5 Foods that Boost Immunity and May Help Prevent Colds and Flu","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","path":"/bayareabites/75968/5-foods-that-boost-immunity-and-may-help-prevent-colds-and-flu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\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>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75968/5-foods-that-boost-immunity-and-may-help-prevent-colds-and-flu","authors":["5402","5014"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_12879","bayareabites_8462","bayareabites_8786","bayareabites_12874","bayareabites_1263","bayareabites_12952","bayareabites_12873","bayareabites_12953","bayareabites_12954","bayareabites_11098","bayareabites_12878","bayareabites_12875","bayareabites_10079","bayareabites_12877","bayareabites_12876","bayareabites_2890"],"featImg":"bayareabites_76607","label":"source_bayareabites_75968"},"bayareabites_66517":{"type":"posts","id":"bayareabites_66517","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66517","score":null,"sort":[1375128032000]},"guestAuthors":[],"slug":"celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights","title":"Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights","publishDate":1375128032,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66656,66657,66649\" width=\"1000\"]\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66645,66644,66671\" width=\"1000\"]\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!","status":"publish","parent":0,"modified":1383234472,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":2312},"headData":{"title":"Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights | KQED","description":"This year marked the 35th anniversary of the ultimate summer food extravaganza— Gilroy’s Garlic Festival. It was a three-day event packed with…well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. View BAB's photo gallery of the festivities!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights","datePublished":"2013-07-29T20:00:32.000Z","dateModified":"2013-10-31T15:47:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66517 http://blogs.kqed.org/bayareabites/?p=66517","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/29/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights/","disqusTitle":"Celebrating 35 Years of Garlic at the Gilroy Garlic Festival: Gastronomic Highlights","path":"/bayareabites/66517/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post and Photos by Gina Scialabba and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/sarabloomberg/\">Sara Bloomberg\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This year marked the 35th anniversary of the ultimate summer food extravaganza—\u003ca href=\"http://gilroygarlicfestival.com/\"> Gilroy's Garlic Festival\u003c/a>. It was a three-day event packed with...well, food. Lots of food. Specifically, garlic. 82 tons of fresh California garlic to be precise. The aroma was overwhelming and inviting at the same time.\u003c/p>\n\u003cfigure id=\"attachment_66662\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\">\u003cimg class=\"size-full wp-image-66662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Garlic-Center-Piece.jpg\" alt=\"The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The town of Gilroy is the home to the largest garlic-processor factory in the world, Gilroy Foods. Despite popular belief, China holds the rank as top garlic producer among all nations. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Known as the “\u003ca href=\"http://en.wikipedia.org/wiki/Gilroy,_California\">Garlic Capital of the World\u003c/a>,” Gilroy ships 70 million pounds of this pungent little bulb worldwide. It’s actually a species of onion that humans have used for a variety of purposes for over 7000 years.\u003c/p>\n\u003cp>Garlic has evoked extreme reactions throughout history. People either passionately love it or venomously hate it.\u003c/p>\n\u003cp>A restaurant on Columbus Avenue in San Francisco pays tribute to everything garlic, even in its own name—\u003ca href=\"http://thestinkingrose.com\">The Stinking Rose\u003c/a>—and the bulb makes a cameo appearance in Shakespeare's A Midsummer Night's Dream: \"Most dear actors, eat no onions nor garlic, for we are to utter sweet breath.\"\u003c/p>\n\u003cfigure id=\"attachment_66634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\">\u003cimg class=\"size-full wp-image-66634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-417.jpg\" alt=\"San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jose State University’s mascot, The Spartan, plugs his nose as “Krazy” George Henderson, right, instructs the audience to do the same at the inaugural Garlic Bowl cook-off at the Gilroy Garlic Festival. Henderson claims to have invented “the wave,” which is now ubiquitous at sporting events. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>It’s known for causing \u003ca href=\"https://en.wikipedia.org/wiki/Garlic\">bad breath, warding off blood-thirsty vampires and is believed to be a natural mosquito repellent\u003c/a>. Every July 26-28 the sleepy town of Gilroy, about 30 miles south of San Jose, comes alive. People of all ages celebrate garlic’s unique flavor.\u003c/p>\n\u003cfigure id=\"attachment_66660\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\">\u003cimg class=\"size-full wp-image-66660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Family-Photo.jpg\" alt=\"Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Armando and Liz Villarreal of Gilroy have been coming to the festival since it began in 1979. This year they brought their 9 month old grandson Josiah Barrientos for the first time. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>And celebrate they did. The entire community geared up for this festival put on by the Gilroy Garlic Festival Association, a non-profit organization intended to support non-profit groups and projects in Gilroy.\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>“It started in 1979 as a way to give back to our community,” Treasurer Mike Wanzong said. The first festival was held on a small farm. It was expected to only draw about 5000 visitors. 15,000 people ended up coming.\u003c/p>\n\u003cp>“It was so popular, they ran out of food on the first day,” he said. Since then, the festival has continued to evolve over the years, serving everything from deep-fried rattlesnake with garlic to garlic ice cream, even garlic alligator jerky.\u003c/p>\n\u003cp>The majority of festival proceeds goes toward a wide range of community groups. Over its 35 years, the festival has given back over $9.7 million to sports teams, scout troops, hospitals and local choirs.\u003c/p>\n\u003cp>Wanzong explains the reason why the festival remains so relevant after nearly four decades is the tireless efforts of volunteers.\u003c/p>\n\u003cblockquote>\u003cp>“Without a group of thousands of dedicated local people taking pride in what they do, we wouldn’t be here. This is truly an example of a community working together to make magic,” he said.\u003c/p>\u003c/blockquote>\n\u003cp>It takes 4000 volunteers to make it happen. Each volunteer donates their time and chooses where the funds will go. This strategy really gives community members a stake in the festival’s success.\u003c/p>\n\u003cfigure id=\"attachment_66666\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\">\u003cimg class=\"size-full wp-image-66666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/volunteer-and-sangria.jpg\" alt=\"Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade sangria was a popular item at the festival. It was second only to beer. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve been to this garlicky party before, you know no two years are the same. 2013 was no exception. With over 100,000 visitors expected by the end of the weekend, there was plenty to be excited about. The festivities included cooking demonstrations, garlic-themed merchandise and even an appearance on Sunday by ABC-TV's Chef \u003ca href=\"http://www.carlahall.com\">Carla Hall\u003c/a> from the hit television show, \u003ca href=\"http://abc.go.com/shows/the-chew\">The Chew\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_66655\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\">\u003cimg class=\"size-full wp-image-66655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-172.jpg\" alt=\"Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival, held from July 26-28, 2013 in Gilroy, Calif. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic bobble-heads are one of the many garlic-inspired items for sale at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"66656,66657,66649","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHere are a few of the highlights of the symphony of flavors and exotic tastes:\u003c/p>\n\u003cp>Friday marked the inaugural “Garlic Bowl,” an intercollegiate cooking jamboree matching executive chefs from San Jose State; University of California, Berkeley and Fresno State. Each team cooked in 85 degree weather, sweat dripping down their faces as they hoped to impress a group of seasoned judges and win the grand prize: a large garlic trophy, a $5000 scholarship and of course, as emcee Jason Gronlund, Vice President of \u003ca href=\"http://www.smokeybones.com/\">Smokey Bones Bar & Fire Grill\u003c/a> said, “kitchen bragging rights.”\u003c/p>\n\u003cfigure id=\"attachment_66643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\">\u003cimg class=\"size-full wp-image-66643\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1357.jpg\" alt=\"Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude from Fresno State University holds the Garlic Bowl trophy after winning first place in the Iron Chef-inspired cook-off, for which they prepared two dishes: stuffed crepes with a tarragon and lavender garlic cream sauce and seared duck breast with a red currant sauce, garlic mashed potatoes and goat cheese-stuffed figs. They competed against chefs from San Jose State University and the University of California, Berkeley at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The rules were simple. Each team had to prepare two dishes from scratch using a minimum of six cloves of garlic. They were given one hour from start to finish with an audience of over 200 cheering fans looking on from the bleachers.\u003c/p>\n\u003cfigure id=\"attachment_66661\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\">\u003cimg class=\"size-full wp-image-66661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Fans-in-Bleachers.jpg\" alt=\"Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hundreds of fans packed into Cook-Off Theater to watch their favorite schools battle it out for the grand prize of $5,000. San Jose State’s Spartan mascot sat with fans, hoping his school capture the victory. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Tensions ran high. Temperatures ran hot. And the pressure was on.\u003c/p>\n\u003cfigure id=\"attachment_66659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\">\u003cimg class=\"size-full wp-image-66659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-303.jpg\" alt=\"Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Bryan Kramer from Fresno State University chops garlic for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>San Jose State Chef Michele Rogers and Sous Chef Carlos Duque were ambitious. They went all out with two dishes: “Surf” and “Turf.”\u003c/p>\n\u003cfigure id=\"attachment_66633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\">\u003cimg class=\"size-full wp-image-66633\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-359.jpg\" alt=\"Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Michele Rogers from San Jose State University seasons a dish that she’s preparing during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66665\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\">\u003cimg class=\"size-full wp-image-66665\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Sous-Chef-Carlos-Duque.jpg\" alt=\"Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sous Chef Carlos Duque processes garlic for the “Surf” and “Turf” creation. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>The “Surf” included six key ingredients: poached lobster, brioche, bacon jam, roasted garlic, herb salad and garlic chips.\u003c/p>\n\u003cfigure id=\"attachment_66669\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\">\u003cimg class=\"size-full wp-image-66669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Bacon-Sizzling.jpg\" alt=\"Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon sizzles in the pan. It became part of the bacon jam used in lobster dish. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\">\u003cimg class=\"size-full wp-image-66640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-892.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Surf,” it consisted of brioche with brie, smoked applewood bacon jam, butter and garlic poached lobster with heirloom tomatoes and an herb salad with garlic chips. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>The “Turf” had seven key ingredients anchored by sliced Kobe beef, puff pastry, roasted garlic, lots of mushrooms, sautéed baby spinach, frisee salad and chicken liver paté.\u003c/p>\n\u003cfigure id=\"attachment_66639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\">\u003cimg class=\"size-full wp-image-66639\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-868.jpg\" alt=\"One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Michele Rogers and Carlos Duque from San Jose State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. Called “Turf,” it consisted of grilled beef, puff pastry, garlic roasted mushrooms, sautéed spinach, a frisee salad and chicken liver paté. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\">\u003cimg class=\"size-full wp-image-66638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-769.jpg\" alt=\"One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Erik Debaude and Bryan Kramer from Fresno State University for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared duck breast with a red currant sauce, garlic purple mashed potatoes with a beet croustillant and stuffed figs with chive and garlic goat cheese. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s basically a deconstructed Beef Wellington,” Duque said.\u003c/p>\n\u003cp>The tag-team duo of Chef Mary Ferrer and Ida Shen from U.C. Berkeley were not to be outdone.\u003c/p>\n\u003cfigure id=\"attachment_66658\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\">\u003cimg class=\"size-full wp-image-66658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-268.jpg\" alt=\"Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Mary Ferrer and Ida Shen from the University of California, Berkeley participate in the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>They wowed judges with their bouillabaisse-inspired, garlic infused seared halibut and summer vegetable hash creation. It included fresh halibut, summer squash, fennel and a garlic nage (a combination of chicken broth, white wine and, of course, garlic).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-566-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley seasons a dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66674\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-915-193x290.jpg\" alt=\"Chef Mary Ferrer from the University of California, Berkeley adds a garlic nage (a broth and wine based liquid) to dish during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"193\" height=\"290\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_66641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\">\u003cimg class=\"size-full wp-image-66641\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-982.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It consisted of seared halibut with summer vegetable hash, a bacon-garlic nage and a Lebanese garlic mousse, known as a “toum.” Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>Their St. Joseph’s Pastry with a Garlic Almond Brittle was the showstopper. Unfortunately, they didn’t plate it in time for judging.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1076-290x193.jpg\" alt=\"One of two dishes prepared by chefs Mary Ferrer and Ida Shen from the University of California, Berkeley for the Garlic Bowl cook-off at the Gilroy Garlic Festival. It was the only dessert presented during the competition and consisted of a St. Joseph’s pastry with garlic almond brittle. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66673\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1086-290x193.jpg\" alt=\"A judge at the Garlic Bowl cook-off tries a St. Joseph’s pastry with garlic almond brittle that was prepared by chefs Mary Ferrer and Ida Shen. The dish wasn’t plated in time to be considered for scoring but the judges were impressed and said it was an ambitious dish worthy of praise. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cp>“This is a dish I would have been talking about afterward,” said judge Ward Bushee, editor of the San Francisco Chronicle. “It would’ve been a very strong contender.”\u003c/p>\n\u003cp>But in the end, Fresno State stole the show. Chefs Erik Debaude, originally from Paris, France and Sous Chef Bryan Kramer created a dish that blew the judges away.\u003c/p>\n\u003cp>They made stuffed crepes with a tarragon and lavender garlic cream sauce.\u003c/p>\n\u003cfigure id=\"attachment_66635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\">\u003cimg class=\"size-full wp-image-66635\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-496.jpg\" alt=\"Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Erik Debaude prepares corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_66745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\">\u003cimg class=\"size-full wp-image-66745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-596.jpg\" alt=\"Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn and St. André stuffed crepes with a tarragon and lavender garlic cream sauce prepared by chefs Erik Debaude and Bryan Kramer during the Garlic Bowl cook-off at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003cp>One of the judges, Beat Giger, Master Chef and Director of Special Events at \u003ca href=\"http://www.pebblebeach.com/\">Pebble Beach Resorts\u003c/a> was very impressed.\u003c/p>\n\u003cp>“I would be proud to serve this dish at Pebble Beach,” he said.\u003c/p>\n\u003cfigure id=\"attachment_66663\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\">\u003cimg class=\"size-full wp-image-66663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Judge-Beat-Giger.jpg\" alt=\"Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Judge Beat Giger was one of five distinguished judges on the panel. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the competition took to the pit. The barbecue pit. The “Pigs in the Park with Garlic” pork rib competition set four local teams against each other: \u003ca href=\"http://badboyzofbbq.com/\">Bad Boyz of BBQ\u003c/a>, Pig Night Run, \u003ca href=\"http://www.silvercreeksportsplex.com/partners/catering.html\">Catering by Five\u003c/a> and \u003ca href=\"http://bigedsbuzzardbbq.com/\">Big Ed’s Buzzard BBQ\u003c/a>. They competed for the grand prize of $500 and, of course, major bragging rights. Each team was comprised of pit masters who have been grillin’ up pork ribs for years. Each had their own special, \"secret\" recipe. So secret, in fact, we were unable to obtain a copy of ingredients used in each dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"66645,66644,66671","width":"1000","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aside from the cooking competition, festival-goers had their pick from over 60 food vendors, including Gourmet Alley, a place where gastronomic explorers could choose culinary garlic delights prepared by master chefs. This year, “Zesty Garlic Fried Calamari” was a popular choice. You could also find everything from alligator jerky to main-staple garlic bread and even garlic wine. \u003c/p>\n\u003cp>Just around the corner from Gourmet Alley, crowds of people watched as cooks performed their garlic-inspired mastery at the Demonstration Booth on opening day. Volunteers Rich Janisch and Scott Povio have 34 years of combined experience at the festival. They aren’t professional chefs, but they don’t need to be. They love food. They love garlic and they love cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-49-290x193.jpg\" alt=\"Amateur chef Rich Janisch watches as flames engulf his pan at the demonstration booth and fly towards a startled crowd of people watching only a few feet away on July 26, 2013 at the Gilroy Garlic Festival. Janisch has been volunteering at the festival for several years. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69.jpg\">\u003cimg class=\"alignnone size-medium wp-image-66672\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-69-290x193.jpg\" alt=\"Sauce flies in a pan at the demonstration booth at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"290\" height=\"193\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_66664\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\">\u003cimg class=\"size-full wp-image-66664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Rich-and-Scott.jpg\" alt=\"Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rich Janisch (left) and Scott Povio (right) of Gilroy have been volunteering at the festival for years. Neither are professional chefs. They just love to cook, especially with garlic. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\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>“This is the greatest weekend of the year,” Janisch said. “Better than Christmas.”\u003c/p>\n\u003ch2>Here are some gastronomic highlights from this year's festival:\u003c/h2>\n\u003ch3>Garlic Ice Cream\u003c/h3>\n\u003cfigure id=\"attachment_66646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\">\u003cimg class=\"size-full wp-image-66646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1576.jpg\" alt=\"A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A volunteer holds garlic ice cream samples at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Peanut Butter Cup: Milk Chocolate, Peanut Butter and Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66650\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\">\u003cimg class=\"size-full wp-image-66650\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1730.jpg\" alt=\"A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A chocolate peanut butter cup with garlic for sale by The Garlic Shoppe at the Gilroy Garlic Festival. The garlic is in the peanut butter center. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Lollipop\u003c/h3>\n\u003cfigure id=\"attachment_66651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\">\u003cimg class=\"size-full wp-image-66651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1733.jpg\" alt=\"Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic lolipops for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Blue Cheese Butter\u003c/h3>\n\u003cfigure id=\"attachment_66746\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\">\u003cimg class=\"size-full wp-image-66746\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1727.jpg\" alt=\"Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic inspired condiments for sale by The Garlic Shoppe at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Fries\u003c/h3>\n\u003cfigure id=\"attachment_66648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\">\u003cimg class=\"size-full wp-image-66648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1674.jpg\" alt=\"Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic fries are popular at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Artichoke Veggie Pizza with Garlic\u003c/h3>\n\u003cfigure id=\"attachment_66668\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\">\u003cimg class=\"size-full wp-image-66668\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Artichoke-Veggie-Pizza.jpg\" alt=\"Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Veggie Pizza with Garlic is made with homemade flatbread from Wheat Valley Bakery in Gilroy. Employees Dinara Utarova and Inanna Eshoo explained that they mix minced garlic into the sauce and sprinkle garlic powder over the prepared dish to make the flavors stand out. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Alligator Jerky\u003c/h3>\n\u003cfigure id=\"attachment_66667\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\">\u003cimg class=\"size-full wp-image-66667\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Alligator-Jerky.jpg\" alt=\"Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alligator Jerky was one of the more exotic items at the food booths. These alligators aren’t locals. The company ships them in from Louisiana. Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Mussels\u003c/h3>\n\u003cfigure id=\"attachment_66652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\">\u003cimg class=\"size-full wp-image-66652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1750.jpg\" alt=\"Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gigi Reloj hands a customer a basket of freshly cooked garlic mussels at the Powder Keg booth at the Gilroy Garlic Festival. The restaurant sold about 200 pounds of mussels on the first day of the festival and estimates that they will have sold around 900 pounds by the end of the three-day-long festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\u003ch3>Zesty Garlic Fried Calamari\u003c/h3>\n\u003cfigure id=\"attachment_66744\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\">\u003cimg class=\"size-full wp-image-66744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Calamari.jpg\" alt=\"Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zesty Fried Garlic Calamari was new this year.” Photo: Gina Scialabba\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic Wine\u003c/h3>\n\u003cfigure id=\"attachment_66653\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\">\u003cimg class=\"size-full wp-image-66653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/gilroygarlic_26july2013-1766.jpg\" alt=\"An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of wines by the Rapazzini Winery, based in Gilroy, Calif., including a red and a white garlic-infused wine that are available for tasting at the Gilroy Garlic Festival. Photo: Sara Bloomberg\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66517/celebrating-35-years-of-garlic-at-the-gilroy-garlic-festival-gastronomic-highlights","authors":["2451"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_63","bayareabites_2695","bayareabites_50","bayareabites_2407","bayareabites_2090","bayareabites_45","bayareabites_1875","bayareabites_119"],"tags":["bayareabites_12100","bayareabites_1263","bayareabites_12098"],"featImg":"bayareabites_66734","label":"bayareabites"},"bayareabites_62095":{"type":"posts","id":"bayareabites_62095","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62095","score":null,"sort":[1369240452000]},"guestAuthors":[],"slug":"avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","title":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","publishDate":1369240452,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.","status":"publish","parent":0,"modified":1459360158,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1053},"headData":{"title":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body | KQED","description":"Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","datePublished":"2013-05-22T16:34:12.000Z","dateModified":"2016-03-30T17:49:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62095 http://blogs.kqed.org/bayareabites/?p=62095","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/22/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body/","disqusTitle":"Avoid Extreme Diets - 5 Warm Weather Foods That Naturally Detox The Body","path":"/bayareabites/62095/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62354\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/detox-veg1000a.jpg\" alt=\"Dextoxifying vegetables and fruit. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62354\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dextoxifying vegetables and fruit. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>As the weather warms and the days get longer our bodies naturally gear up for a long-awaited cleanse. Traditional cultures around the globe use spring and summer as a time to shed excess weight and eliminate toxins that have built up during the winter. This can happen naturally as hearty stews are exchanged for fresh salads and cozy days on the couch are replaced with outdoors activities. But this cleansing process can also be gently encouraged with food choices. By selecting foods that support the liver and kidneys, the primary detox organs, cleansing becomes part of a balanced and tasty diet. \u003c/p>\n\u003cp>Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Take juice fasting as an example. The goal in this popular regime is to consume concentrated vitamins and minerals from fruit and vegetable juices and to supply the body with enough sugar to function without having to digest food. But the problem with consuming only juice for any extended length of time is that it lacks protein. All of the liver detox pathways require protein to function properly. In addition, fiber is necessary in order to adequately eliminate toxins from the gut. Liquid diets that eliminate fiber and protein may cause a lot of negative symptoms because toxins cannot be fully processed and excreted.\u003c/p>\n\u003cp>Below is a list of five foods that support the body while cleansing. Most of these foods have a direct benefit on the liver; chemicals need to be processed by the liver in order to be eliminated from the body. It is a huge job and it leaves the liver vulnerable to injury from numerous toxic substances. The good news is that there are many foods that protect the liver from harm. It is not necessary to consume these foods in excess to receive benefit. Normal consumption as part of a healthy diet is all that is needed.*\u003c/p>\n\u003ch2>Garlic\u003c/h2>\n\u003cp>The health benefits of garlic have been known for centuries and modern scientific studies support many of the traditional uses. Not only does garlic make food taste great is has the power to reduce fatty liver disease and improve the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23606129\">detox enzymes\u003c/a>. In fact it is so protective to the liver that it can block the development of liver cancer even after exposure to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3596709/\">cancer causing chemicals\u003c/a>. The protective affects of garlic aren’t limited to the liver. It is such a potent antioxidant that it also protects the kidneys from the toxic effects of many \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23626881\">drugs\u003c/a>. Fortunately for people who are sensitive to the heat of raw garlic, most of its beneficial properties are also present in the cooked root.\u003c/p>\n\u003cfigure id=\"attachment_62356\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/garlic1000.jpg\" alt=\"Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62356\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Artichokes\u003c/h2>\n\u003cp>Members of the thistle family (artichoke, blessed thistle, milk thistle, etc.) are traditionally used as liver tonics. But few of them are as tasty as the artichoke. Often thought of as a delicacy, artichokes are powerful medicine. They have the ability to protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23421105\">injury\u003c/a> even when exposed to chemicals known to cause \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">liver cancer\u003c/a>. Artichokes are often eaten with oily dips like melted butter or mayonnaise. It is a perfect combination because the artichokes help the body to break down the oil and use it appropriately. In fact artichoke extract was shown to work synergistically with omega-3 fatty acids from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22288304\">fish oil\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_62350\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/artichoke1000.jpg\" alt=\"Artichokes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Lemons\u003c/h2>\n\u003cp>The tart refreshing juice of lemons is often used in cleansing protocols. However the bulk of research focuses on the benefits of citrus peels. The peels are extremely rich in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23561100\">flavinoid\u003c/a> compounds, which reduce inflammation and help to repair damaged tissues. These flavinoids are also potent antioxidants and can protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12551749\">oxidative stress\u003c/a>. Damage from alcohol, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23589408\">toxic mold\u003c/a>, and even excess exercise is blocked by the consumption of citrus peels. Citrus peels are often included in teas and candies, but the versatile zest adds a complex flavor to many dishes, both savory and sweet.\u003c/p>\n\u003cfigure id=\"attachment_62357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lemons1000.jpg\" alt=\"Meyer Lemons. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemons. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Beets\u003c/h2>\n\u003cp>Table beets, beta vulgaris, have traditionally been used as both liver and gall bladder tonic and for good reason. Both the root and the leaves protect the liver from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23061292\">alcohol induced damage\u003c/a> and extreme \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17234508\">oxidative stress\u003c/a>. They actually increase the major antioxidant enzymes of the liver glutathione and superoxide dismutase. Beets can be enjoyed in a variety of ways. They are delicious raw, roasted, steamed and marinated. They are naturally sweet so salty and sour flavors complement them. \u003c/p>\n\u003cfigure id=\"attachment_62352\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beets1000a.jpg\" alt=\"Beets. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Radishes\u003c/h2>\n\u003cp>Spicy crunchy radishes are packed with \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21535648\">antioxidants\u003c/a>. These phytochemicals are even more concentrated in the radish sprouts than the mature root and are found in virtually all varieties tested. The black radish is particularly well known for its benefits on the liver and gall bladder. It has been shown to increase the production of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17616135\">detoxification enzymes\u003c/a> and prevent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23495001\">gall stones\u003c/a> from forming. Be forewarned though, black radishes are much hotter than the standard red and white globes you may be used to. Radishes are usually eaten raw and they lose all of their heat when cooked. Their satisfying, crisp texture makes them a welcome addition to salads and pickles. \u003c/p>\n\u003cfigure id=\"attachment_62358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/radishes1000.jpg\" alt=\"Radishes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-62358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Radishes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Quick and Easy Radish and Beet Pickle\u003c/h2>\n\u003cp>Prepare this simple pickle about 2 hours before you intend to serve it. Pickled radishes can develop a strong odor if they sit for too long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 1 1/2 cups\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/2 cup of radishes (any variety you like) washed well and sliced thinly. Note that certain types with a thick skin may need to be peeled before using them.\u003c/li>\n\u003cli>1/2 cup of cooked beets (steamed or roasted until tender) sliced\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003cli>4 tablespoons of apple cider vinegar or 3 tablespoons of lemon juice\u003c/li>\n\u003cli>1 teaspoon of lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix all of the ingredients together in a bowl. Let the mixture stand at room temperature covered for approximately 2 hours, stir it every 30 minutes. Serve the pickle immediately or refrigerate it until it is ready to serve. This is a lovely accent to salads, poultry or meat. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>* \u003cem>Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62095/avoid-extreme-diets-5-warm-weather-foods-that-naturally-detox-the-body","authors":["5402"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_11726","bayareabites_1958","bayareabites_1219","bayareabites_1218","bayareabites_11449","bayareabites_1263","bayareabites_11096","bayareabites_10944","bayareabites_218"],"featImg":"bayareabites_62466","label":"bayareabites"},"bayareabites_24758":{"type":"posts","id":"bayareabites_24758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"24758","score":null,"sort":[1300892451000]},"guestAuthors":[],"slug":"roasted-cauliflower-with-garlic-and-anchovies","title":"Roasted Cauliflower with Garlic and Anchovies","publishDate":1300892451,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min \u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.","status":"publish","parent":0,"modified":1546456758,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":625},"headData":{"title":"Roasted Cauliflower with Garlic and Anchovies | KQED","description":"Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Cauliflower with Garlic and Anchovies","datePublished":"2011-03-23T15:00:51.000Z","dateModified":"2019-01-02T19:19:18.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"24758 http://blogs.kqed.org/bayareabites/?p=24758","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/03/23/roasted-cauliflower-with-garlic-and-anchovies/","disqusTitle":"Roasted Cauliflower with Garlic and Anchovies","path":"/bayareabites/24758/roasted-cauliflower-with-garlic-and-anchovies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min \u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/24758/roasted-cauliflower-with-garlic-and-anchovies","authors":["5037"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_528","bayareabites_2540","bayareabites_785","bayareabites_1263","bayareabites_310","bayareabites_199"],"label":"bayareabites"},"bayareabites_23398":{"type":"posts","id":"bayareabites_23398","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23398","score":null,"sort":[1297785618000]},"guestAuthors":[],"slug":"green-garlic-pesto-recipe","title":"It's Green Garlic Season: Celebrate with Pesto!","publishDate":1297785618,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n","blocks":[],"excerpt":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","status":"publish","parent":0,"modified":1297749751,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":720},"headData":{"title":"It's Green Garlic Season: Celebrate with Pesto! | KQED","description":"Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"It's Green Garlic Season: Celebrate with Pesto!","datePublished":"2011-02-15T16:00:18.000Z","dateModified":"2011-02-15T06:02:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"23398 http://blogs.kqed.org/bayareabites/?p=23398","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/15/green-garlic-pesto-recipe/","disqusTitle":"It's Green Garlic Season: Celebrate with Pesto!","path":"/bayareabites/23398/green-garlic-pesto-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/green-garlic1.jpg\" alt=\"Green Garlic\" title=\"Green Garlic\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-23399\">\u003cbr>\nEvery year, usually around the beginning of February, I notice that the ornamental plum trees in Golden Gate Park are starting to burst into clouds of pink and white, covering the lawns with a pale, fluffy blanket of springtime splendor. But as much as I love how these 10-foot tall pastel bouquets line the streets, my mind instantly goes to another sign that the season is changing. Soon local farmers markets vendors will start stocking my very favorite bit of produce, which is only found this time of year: green garlic.\u003c/p>\n\u003cp>For those not in the know, green garlic is simply early season garlic that hasn't yet matured into a fully bulbous state. Green garlic is special for many reasons, but the reason I love it so is that it takes the strong, pungent qualities of mature garlic and lightens up the game a bit. Infinitely more subtle and nuanced than its full-grown brothers and sisters, green garlic has a less intense flavor and a sweetness that only early-season produce can impart. Perfect for both strong and mellow dishes, green garlic can be used wherever you would use regular garlic, in the same amounts. Give it a try in garlic bread or \u003ca href=\"http://www.wasabimon.com/archive/springtime-green-garlic/\" title=\"Green Garlic Mashed Potatoes Recipe\">mashed potatoes\u003c/a>. As well, green garlic's flavor is gentle enough that it can be eaten raw in a lovely green salad. Seriously!\u003c/p>\n\u003cp>Perhaps the coolest thing about green garlic, though, is the fact that you can eat the entire thing, from it's long, frondy leaves to it tiny root system. The younger the garlic the more tender it will be, and you'll know true baby garlic by its nearly complete lack of a bulgy, bulb-y end. As the season progresses week by week, you'll notice that green garlic at your local farmers market will get thicker and thicker towards the bulb-end, until it looks almost like a fully matured bulb of garlic with a long, green stalk. At this point you can still eat the entire thing, though the fibrous membrane that separates the individual cloves will have begun to form by this stage in its development. The cloves will have a strong, more traditional garlic flavor as they mature as well.\u003c/p>\n\u003cp>When shopping for green garlic, look for specimens that are long and green, without any browning or wilting along the stalk. Green garlic should be eaten within a week of being harvested for the best possible flavor, though it can be stored in the refrigerator for up to three weeks if you end up with a bunch of it. To store young garlic, I'd recommend wrapping the stalks in foil and leaving them in the crisper drawer of your refrigerator, where the humidity will work to keep them fresher, longer. If you're not planning on eating them right away, a little spritz of water in the foil every few days will help keep green garlic tender and fresh.\u003c/p>\n\u003cp>The best way to enjoy green garlic is in a dish where it's the star. For anything even remotely herb-y, I \u003ca href=\"http://www.wasabimon.com/archive/chopping-board-pistachio-pesto-w-balsamico/\" title=\"Chopping Board Pistachio Pesto with Balsamico\">always try it out in a pesto recipe\u003c/a>, where its flavor is front and center -- and in this case, green garlic plays the lead role with aplomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Green Garlic Pesto Pasta\u003c/strong>\u003cbr>\n\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 green garlic shoots, trimmed of the dark green tips and cut into 2 inch pieces\u003cbr>\n1/4 cup grated parmesan cheese\u003cbr>\n1/2 cup pine nuts\u003cbr>\n3/4 teaspoon sea salt\u003cbr>\n1/2 teaspoon freshly-ground black pepper\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n4 tablespoons kosher salt\u003cbr>\n6 cups water\u003cbr>\n2 cups uncooked penne pasta\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>\u003cb>1.\u003c/b> To the carafe of a food processor, add green garlic, parmesan, pine nuts, sea salt and pepper. Pulse 10-15 times, until ingredients are relatively well-blended, scraping down the sides in the middle of blending. Slowly drizzle in olive oil and continue blending until you get a well-combined pesto texture. Scoop into a bowl and set aside while the pasta cooks to let the flavors meld.\u003c/p>\n\u003cp>\u003cb>2.\u003c/b> Add kosher salt to water and bring to a boil in a large pot. Add pasta and cook until \u003cem>al dente\u003c/em>, about 9 minutes. Drain and rinse pasta. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>3.\u003c/b> Spoon pesto over hot penne pasta and serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23398/green-garlic-pesto-recipe","authors":["5120"],"categories":["bayareabites_95","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_14747","bayareabites_1263","bayareabites_138","bayareabites_743","bayareabites_755","bayareabites_8987","bayareabites_667","bayareabites_14738","bayareabites_8986","bayareabites_1011"],"label":"bayareabites"},"bayareabites_1573":{"type":"posts","id":"bayareabites_1573","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1573","score":null,"sort":[1224858777000]},"guestAuthors":[],"slug":"ktehs-cooking-with-garlic-vote-for-your-favorite-video-host","title":"KTEH's Cooking with Garlic: Vote for Your Favorite Video Host","publishDate":1224858777,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tlutzker-th.jpg\" alt=\"Girl with a puppet\" align=\"left\">This September, KTEH invited local viewers to audition for their chance to be the next cooking show star in their live December special, \u003ca href=\"http://kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a>.\u003c/p>\n\u003cp>Thirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. \u003ca href=\"http://kteh.org/tv/productions/cooks/videos.jsp\">Do yourself a favor and watch them\u003c/a>.\u003c/p>\n\u003cp>For those of you who were either too late to submit your own video, or would simply enjoy contributing your own recipe, there is still time and an ounce of hope. \u003ca href=\"http://kteh.org/tv/productions/cooks/recipe-form.jsp\">Submit to KTEH your favorite original garlic recipe\u003c/a> to be considered for their upcoming cookbook. All recipes should include a \u003ca href=\"http://en.wikipedia.org/wiki/Byline\">byline\u003c/a>. Please note that any recipe submitted becomes the property of KTEH. \u003c/p>\n\u003cp>It takes a lot of time to watch all of the video submissions, certainly, but I found them absolutely fascinating. I am impressed by the amount of people out there who have, um, garlic bulbs big enough to let televisionland into their kitchens and, in a sense, into their psyches.\u003c/p>\n\u003cp>Take a peek. In the mix, you can watch a woman creating a Garlic Dream Sauce with the help of a puppet, teen-aged girls with confident cooking skills preparing soup under the supervision of a doting father, cooks hawking their own cookbooks, even a woman creating a garlic-infused \"Toasty Thai Ice Cream\" under the menacing gaze of a crazed-looking, apron-wearing pig.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall craftsmanship of the videos is non-professional, to be sure. Many of the videos are so dark, it sometimes seems as though some of the contestants were in the care of some sort of culinary witness protection program. Some of the submittors make up for lack of technical know-how with vibrant personalities. Others come off frightfully dull, professorial, repetitive, or even painfully awkward. But here they are, for all the world to see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I've spent a few hours watching the videos. I've got my favorites and I'm definitely voting. I'm basing my choices not so much on recipe, production value, or even physical hotness. Instead, I'm voting based on kitchen décor. Look for the Marlo Thomas-as-That-Girl kitchen tile.\u003c/p>\n\n","blocks":[],"excerpt":"This September, KTEH invited people to audition for their chance to be the next cooking show star in their live December special, \u003ca href=\"http://kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a>.\r\nThirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. \u003ca href=\"http://kteh.org/tv/productions/cooks/videos.jsp\">Do yourself a favor and watch them\u003c/a>.\r\n","status":"publish","parent":0,"modified":1224881302,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":388},"headData":{"title":"KTEH's Cooking with Garlic: Vote for Your Favorite Video Host | KQED","description":"This September, KTEH invited people to audition for their chance to be the next cooking show star in their live December special, KTEH Cooks with Garlic.\r\nThirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. Do yourself a favor and watch them.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"KTEH's Cooking with Garlic: Vote for Your Favorite Video Host","datePublished":"2008-10-24T14:32:57.000Z","dateModified":"2008-10-24T20:48:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1573 http://blogs.kqed.org/bayareabites/2008/10/24/ktehs-cooking-with-garlic-vote-for-your-favorite-video-host/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/24/ktehs-cooking-with-garlic-vote-for-your-favorite-video-host/","disqusTitle":"KTEH's Cooking with Garlic: Vote for Your Favorite Video Host","path":"/bayareabites/1573/ktehs-cooking-with-garlic-vote-for-your-favorite-video-host","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/tlutzker-th.jpg\" alt=\"Girl with a puppet\" align=\"left\">This September, KTEH invited local viewers to audition for their chance to be the next cooking show star in their live December special, \u003ca href=\"http://kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a>.\u003c/p>\n\u003cp>Thirty-eight people of all walks of local life got up enough nerve to send in their video recipes and on November 1st, you, in all your I-could-have-done-that-so-much-better smugness, are invited to vote for your favorite. \u003ca href=\"http://kteh.org/tv/productions/cooks/videos.jsp\">Do yourself a favor and watch them\u003c/a>.\u003c/p>\n\u003cp>For those of you who were either too late to submit your own video, or would simply enjoy contributing your own recipe, there is still time and an ounce of hope. \u003ca href=\"http://kteh.org/tv/productions/cooks/recipe-form.jsp\">Submit to KTEH your favorite original garlic recipe\u003c/a> to be considered for their upcoming cookbook. All recipes should include a \u003ca href=\"http://en.wikipedia.org/wiki/Byline\">byline\u003c/a>. Please note that any recipe submitted becomes the property of KTEH. \u003c/p>\n\u003cp>It takes a lot of time to watch all of the video submissions, certainly, but I found them absolutely fascinating. I am impressed by the amount of people out there who have, um, garlic bulbs big enough to let televisionland into their kitchens and, in a sense, into their psyches.\u003c/p>\n\u003cp>Take a peek. In the mix, you can watch a woman creating a Garlic Dream Sauce with the help of a puppet, teen-aged girls with confident cooking skills preparing soup under the supervision of a doting father, cooks hawking their own cookbooks, even a woman creating a garlic-infused \"Toasty Thai Ice Cream\" under the menacing gaze of a crazed-looking, apron-wearing pig.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall craftsmanship of the videos is non-professional, to be sure. Many of the videos are so dark, it sometimes seems as though some of the contestants were in the care of some sort of culinary witness protection program. Some of the submittors make up for lack of technical know-how with vibrant personalities. Others come off frightfully dull, professorial, repetitive, or even painfully awkward. But here they are, for all the world to see.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I've spent a few hours watching the videos. I've got my favorites and I'm definitely voting. I'm basing my choices not so much on recipe, production value, or even physical hotness. Instead, I'm voting based on kitchen décor. Look for the Marlo Thomas-as-That-Girl kitchen tile.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1573/ktehs-cooking-with-garlic-vote-for-your-favorite-video-host","authors":["5017"],"categories":["bayareabites_1593"],"tags":["bayareabites_1358","bayareabites_1263","bayareabites_357"],"label":"bayareabites"},"bayareabites_1416":{"type":"posts","id":"bayareabites_1416","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1416","score":null,"sort":[1220636436000]},"guestAuthors":[],"slug":"you-could-be-the-next-garlicky-cooking-star","title":"You Could Be the Next Garlicky Cooking Star!","publishDate":1220636436,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garlicbulbs-400x200.jpg\" alt=\"garlic bulbs\" align=\"left\">Have you ever entertained thoughts of becoming a cooking show personality?\u003c/p>\n\u003cp>Chances are, since you're currently reading a food blog, you've thought about it. Perhaps you have a running narrative flowing out of your mouth as you make your lunch, explaining in chatty style to your cat the origins of oil-packed tuna and how to make it shine. Maybe you've always wanted to be as perfect as Martha or, at least, body-check Rachel off camera and show her how it's really done.\u003c/p>\n\u003cp>If any of the above sounds familiar and you have a special affinity for garlic, this could be your big, fragrant chance at local stardom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\u003c/p>\n\u003cp>Submissions so far have been encouraging-- and interesting. All types of professional and amateur cooks have already submitted. A local master chef; a Pavarotti-lover who once got him to sign her package of veal in North Beach; a vegetarian Peace Corps volunteer (and “future film star”) who plans to cook lamb, stating that “eating is not destroying; everything is merely transferred.” That's one segment I'm going to want to see. I hope she makes it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All kinds of recipes have been submitted, too. Lamb dishes, chicken cacciatore, salads, and-- I only offer this as a warning-- a preponderance of soups. No one, so far, has been adventurous enough to submit a garlicky dessert recipe. Perhaps you can be the first.\u003c/p>\n\u003cp>No professional experience is required-- just a love of cooking, a bit of enthusiasm, and a knack for teaching. A clever introductory letter is helpful, beginning your letter (as one submitter did) with \"I'm not sure I'd make a great tv chef\" is not.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Sound like fun? Good. Just remember to be kind to the little people when you're famous.\u003c/p>\n\u003cp>\u003cstrong>How to apply:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Send them a letter, telling them why you would make a great \"TV Chef,\" and an original recipe that you would like to prepare live on KTEH. The recipe must feature garlic as an ingredient. Submissions must be received by September 15, 2008. (the date was extended from September 1, 2008)\u003c/p>\n\u003cp>\u003cstrong>Send Submission by Email or Postal Mail:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Garlicrecipe@KTEH.org\">Garlicrecipe@KTEH.org\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Postal Mail:\u003c/strong>\u003cbr>\nGarlic Recipe\u003cbr>\nKTEH\u003cbr>\n1585 Schallenberger Rd.\u003cbr>\nSan Jose, CA 95108\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> All recipes submitted become the property of KTEH and will be included (with your byline) in our KTEH Cooks with Garlic Cookbook.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong> KTEH will review the letters and recipes and invite selected viewers to video tape themselves preparing their recipe. These videos will be posted on our website.\u003c/p>\n\u003cp>\u003cstrong>Step 4:\u003c/strong> If you are selected, start your video camera and prepare your recipe as you would if you were on television. Then upload your video to their website (instructions to come) or send it to KTEH and they'll upload it for you.\u003c/p>\n\u003cp>\u003cstrong>Step 5:\u003c/strong> KTEH viewers will be invited to vote for the video they like best.\u003c/p>\n\u003cp>\u003cstrong>Step 6:\u003c/strong> Videos with the most votes will be reviewed by KTEH producers who will invite their favorite \"chefs\" to prepare their garlic recipe on their live special, KTEH Cooks with Garlic, December 3, 2008.\u003c/p>\n\u003cp>\u003cstrong>Step 7:\u003c/strong> If selected, you will be asked to provide all the ingredients for your recipe and a completed version of the dish. If your recipe is made in stages, you will need to provide a version in each stage-- just like Martha!\u003c/p>\n\u003cp>\u003cstrong>Step 8:\u003c/strong> The show! Chefs will be assigned a time slot and have 10 minutes to prepare their recipe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Step 9:\u003c/strong> Each TV Chef appearing on the show will receive a KTEH Cooks with Garlic Cookbook and a DVD of their appearance on the show.\u003c/p>\n\n","blocks":[],"excerpt":"Have you ever entertained thoughts of becoming a cooking show personality? \u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\r\n","status":"publish","parent":0,"modified":1220636467,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":652},"headData":{"title":"You Could Be the Next Garlicky Cooking Star! | KQED","description":"Have you ever entertained thoughts of becoming a cooking show personality? KTEH Cooks with Garlic is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"You Could Be the Next Garlicky Cooking Star!","datePublished":"2008-09-05T17:40:36.000Z","dateModified":"2008-09-05T17:41:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1416 http://blogs.kqed.org/bayareabites/2008/09/05/you-could-be-the-next-garlicky-cooking-star/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/05/you-could-be-the-next-garlicky-cooking-star/","disqusTitle":"You Could Be the Next Garlicky Cooking Star!","path":"/bayareabites/1416/you-could-be-the-next-garlicky-cooking-star","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/garlicbulbs-400x200.jpg\" alt=\"garlic bulbs\" align=\"left\">Have you ever entertained thoughts of becoming a cooking show personality?\u003c/p>\n\u003cp>Chances are, since you're currently reading a food blog, you've thought about it. Perhaps you have a running narrative flowing out of your mouth as you make your lunch, explaining in chatty style to your cat the origins of oil-packed tuna and how to make it shine. Maybe you've always wanted to be as perfect as Martha or, at least, body-check Rachel off camera and show her how it's really done.\u003c/p>\n\u003cp>If any of the above sounds familiar and you have a special affinity for garlic, this could be your big, fragrant chance at local stardom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kteh.org/tv/productions/cooks/garlic.jsp\">KTEH Cooks with Garlic\u003c/a> is giving you the opportunity to show the Bay Area what you've got. In December, KTEH will broadcast a live show featuring local viewers preparing their favorite garlic recipes.\u003c/p>\n\u003cp>Submissions so far have been encouraging-- and interesting. All types of professional and amateur cooks have already submitted. A local master chef; a Pavarotti-lover who once got him to sign her package of veal in North Beach; a vegetarian Peace Corps volunteer (and “future film star”) who plans to cook lamb, stating that “eating is not destroying; everything is merely transferred.” That's one segment I'm going to want to see. I hope she makes 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>All kinds of recipes have been submitted, too. Lamb dishes, chicken cacciatore, salads, and-- I only offer this as a warning-- a preponderance of soups. No one, so far, has been adventurous enough to submit a garlicky dessert recipe. Perhaps you can be the first.\u003c/p>\n\u003cp>No professional experience is required-- just a love of cooking, a bit of enthusiasm, and a knack for teaching. A clever introductory letter is helpful, beginning your letter (as one submitter did) with \"I'm not sure I'd make a great tv chef\" is not.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/NXOQAxes1W0&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Sound like fun? Good. Just remember to be kind to the little people when you're famous.\u003c/p>\n\u003cp>\u003cstrong>How to apply:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Send them a letter, telling them why you would make a great \"TV Chef,\" and an original recipe that you would like to prepare live on KTEH. The recipe must feature garlic as an ingredient. Submissions must be received by September 15, 2008. (the date was extended from September 1, 2008)\u003c/p>\n\u003cp>\u003cstrong>Send Submission by Email or Postal Mail:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:Garlicrecipe@KTEH.org\">Garlicrecipe@KTEH.org\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Postal Mail:\u003c/strong>\u003cbr>\nGarlic Recipe\u003cbr>\nKTEH\u003cbr>\n1585 Schallenberger Rd.\u003cbr>\nSan Jose, CA 95108\u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> All recipes submitted become the property of KTEH and will be included (with your byline) in our KTEH Cooks with Garlic Cookbook.\u003c/p>\n\u003cp>\u003cstrong>Step 3:\u003c/strong> KTEH will review the letters and recipes and invite selected viewers to video tape themselves preparing their recipe. These videos will be posted on our website.\u003c/p>\n\u003cp>\u003cstrong>Step 4:\u003c/strong> If you are selected, start your video camera and prepare your recipe as you would if you were on television. Then upload your video to their website (instructions to come) or send it to KTEH and they'll upload it for you.\u003c/p>\n\u003cp>\u003cstrong>Step 5:\u003c/strong> KTEH viewers will be invited to vote for the video they like best.\u003c/p>\n\u003cp>\u003cstrong>Step 6:\u003c/strong> Videos with the most votes will be reviewed by KTEH producers who will invite their favorite \"chefs\" to prepare their garlic recipe on their live special, KTEH Cooks with Garlic, December 3, 2008.\u003c/p>\n\u003cp>\u003cstrong>Step 7:\u003c/strong> If selected, you will be asked to provide all the ingredients for your recipe and a completed version of the dish. If your recipe is made in stages, you will need to provide a version in each stage-- just like Martha!\u003c/p>\n\u003cp>\u003cstrong>Step 8:\u003c/strong> The show! Chefs will be assigned a time slot and have 10 minutes to prepare their recipe.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Step 9:\u003c/strong> Each TV Chef appearing on the show will receive a KTEH Cooks with Garlic Cookbook and a DVD of their appearance on the show.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1416/you-could-be-the-next-garlicky-cooking-star","authors":["5017"],"categories":["bayareabites_1593"],"tags":["bayareabites_1359","bayareabites_1358","bayareabites_1357","bayareabites_1263"],"label":"bayareabites"},"bayareabites_1308":{"type":"posts","id":"bayareabites_1308","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1308","score":null,"sort":[1217350853000]},"guestAuthors":[],"slug":"market-day","title":"Market Day at Ferry Plaza","publishDate":1217350853,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/marketday1.jpg\" alt=\"marketday1.jpg\" align=\"left\">Saturday morning, \u003ca href=\"http://www.cuesa.org\">market day\u003c/a>, is a jumble of visiting with friends, purchasing food for the week, jostling with tourists, and talking to farmers. There are some weekends when the amount of energy needed for the market -- including lugging my goods home on the bus -- takes its toll. While on wintry days the market almost feels like a whisper, on summer days the market shouts at the top of its lungs for hours on end. Summer food is amplified, summer crowds are amplified, and even the number of farm booths is amplified.\u003c/p>\n\u003cp>Most of the local, hard-core market goers that I know won't be seen at the market after 9am on a summer Saturday morning. I tend to gamble with that rule some weeks. Sometimes it's more important to sleep in than to be the first at the market, and sometimes I have market obligations that require me to be there later. And then, all you can do is just go with the flow and be as patient as possible.\u003c/p>\n\u003cp>This weekend, I was at the market late. I had interviewed \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_70.php\">Ed George of the Peach Farm\u003c/a> for CUESA's Meet the Producer series at 10.30, and wasn't at the market early enough to shop before the interview. That meant that I was still shopping close to noon. Interviewing Ed was fun -- he's a really dedicated farmer who provides produce to some of the city's best restaurants. His major crop is heirloom tomatoes, and they were beautiful on Sunday. I picked up some very small eggplants from him that I still haven't decided how to prepare.\u003c/p>\n\u003cp>Even at the height of the market, farmers are usually in a good mood and talkative. I purchased fresh garbanzo beans, off the stalk, from one of the Catalan daughters at \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_16.php\">Catalan Farm\u003c/a>. I asked her if she was the one who had to de-stalk them. It's a tedious process without much yield to show for your trouble. \"No, and it's a good thing,\" she said. \"I would just throw them at my brother. We get in fights with them.\"\u003c/p>\n\u003cp>If you blink, you'll miss \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_77.php\">Short Night Farm\u003c/a>. They are a small booth in the front of the market, and they usually only have a small amount of produce on their table. Short Night has never disappointed me and I look forward to their produce every week, so I stopped to see what they had: beautiful melons that I didn't want to carry around the market. Deciding to take the gamble that there would be some left at the end of my trip, I passed them up. \"But I'll take these,\" I told the vendor, grabbing some lemons. She laughed that the lemons were important enough to carry but the melon wasn't. It was no joke to me -- finding locally grown citrus in July is difficult, and they were the only vendor at the market selling lemons that day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/marketday2.jpg\" alt=\"garlic\" align=\"left\">The \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_49.php\">Hunter Orchards\u003c/a> farmers were in the back of the market, selling lavender and dried garlic. They are a vendor that we only see for about a month a year, when they bring their beautiful Rocambole garlic to the market. The garlic that I bought on Saturday will last until Valentine's Day, they said. I bid them good-bye until next year, and strategized a cool,dark place for my two bags of newly purchased dried garlic.\u003c/p>\n\u003cp>By the time I ran into a \u003ca href=\"http://teaandcookies.blogspot.com/\">couple\u003c/a> of \u003ca href=\"http://hedonia.seantimberlake.com/\">bloggers\u003c/a>, I had visions of going home for a post-market meal. \"The tostadas at Primavera are really good today,\" Tea mentioned referring to the amazing Mexican food stand at the back of the market. \"I'm going to skip it\", I said. \"I'm plotting a BLT.\" BLT's always make me think of \u003ca href=\"http://madeater.blogspot.com/2007/05/not-cheese-sandwich-post.html\">Cookie and Cranky\u003c/a>, my blogger friends in Marin, and I had them in mind as I ran to pick up \u003ca href=\"http://fattedcalf.com/\">bacon\u003c/a>, \u003ca href=\"http://eatwell.com/\">perfect tomatoes\u003c/a>, \u003ca href=\"http://www.sfzc.org/ggf/\">tiny little heads of romaine lettuce\u003c/a>, and my BLT \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">bun of choice\u003c/a>.\u003c/p>\n\u003cp>Arriving back home, I unpacked and made my meal within 20 minutes, then sat and watched \u003ca href=\"http://www.cbs.com/primetime/swingtown/\">mindless television\u003c/a> as I decompressed from my market day.\u003c/p>\n\u003cp>Each week when I get home, I scribble down my market list before I put it away. In addition to the produce mentioned above, I also purchased:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Atriplex\">Orach\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Nopal\">nopales\u003c/a>, and cilantro from \u003ca href=\"http://cuesa.org/markets/farmers/farm_43.php\">Heirloom Organics\u003c/a>\u003cbr>\nPasilla peppers from Catalan Farms Corn from \u003ca href=\"http://cuesa.org/markets/farmers/farm_36.php\">G & S Corn\u003c/a>\u003cbr>\nNectarines from \u003ca href=\"http://www.blossombluff.com/\">Blossom Bluff Orchards\u003c/a>\u003cbr>\nAvocados from \u003ca href=\"http://www.willsavocados.com/\">Brokaw Nursery\u003c/a>\u003cbr>\nButter from \u003ca href=\"http://www.springhillcheese.com/\">Spring Hill Cheese\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Saturday morning, \u003ca href=\"http://www.cuesa.org\">market day\u003c/a>, is a jumble of visiting with friends, purchasing food for the week, jostlingwith tourists, and talking to farmers. There are some weekends when the amount of energy needed for the market -- including lugging my goods home on the bus -- takes its toll. While on wintry days the market almost feels like a whisper, on summer days the market shouts at the top of its lungs for hours on end. Summer food is amplified, summer crowds are amplified, and even the number of farm booths is amplified.\r\n","status":"publish","parent":0,"modified":1217353915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":762},"headData":{"title":"Market Day at Ferry Plaza | KQED","description":"Saturday morning, market day, is a jumble of visiting with friends, purchasing food for the week, jostlingwith tourists, and talking to farmers. There are some weekends when the amount of energy needed for the market -- including lugging my goods home on the bus -- takes its toll. While on wintry days the market almost feels like a whisper, on summer days the market shouts at the top of its lungs for hours on end. Summer food is amplified, summer crowds are amplified, and even the number of farm booths is amplified.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Market Day at Ferry Plaza","datePublished":"2008-07-29T17:00:53.000Z","dateModified":"2008-07-29T17:51:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1308 http://blogs.kqed.org/bayareabites/2008/07/29/market-day/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/29/market-day/","disqusTitle":"Market Day at Ferry Plaza","path":"/bayareabites/1308/market-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/marketday1.jpg\" alt=\"marketday1.jpg\" align=\"left\">Saturday morning, \u003ca href=\"http://www.cuesa.org\">market day\u003c/a>, is a jumble of visiting with friends, purchasing food for the week, jostling with tourists, and talking to farmers. There are some weekends when the amount of energy needed for the market -- including lugging my goods home on the bus -- takes its toll. While on wintry days the market almost feels like a whisper, on summer days the market shouts at the top of its lungs for hours on end. Summer food is amplified, summer crowds are amplified, and even the number of farm booths is amplified.\u003c/p>\n\u003cp>Most of the local, hard-core market goers that I know won't be seen at the market after 9am on a summer Saturday morning. I tend to gamble with that rule some weeks. Sometimes it's more important to sleep in than to be the first at the market, and sometimes I have market obligations that require me to be there later. And then, all you can do is just go with the flow and be as patient as possible.\u003c/p>\n\u003cp>This weekend, I was at the market late. I had interviewed \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_70.php\">Ed George of the Peach Farm\u003c/a> for CUESA's Meet the Producer series at 10.30, and wasn't at the market early enough to shop before the interview. That meant that I was still shopping close to noon. Interviewing Ed was fun -- he's a really dedicated farmer who provides produce to some of the city's best restaurants. His major crop is heirloom tomatoes, and they were beautiful on Sunday. I picked up some very small eggplants from him that I still haven't decided how to prepare.\u003c/p>\n\u003cp>Even at the height of the market, farmers are usually in a good mood and talkative. I purchased fresh garbanzo beans, off the stalk, from one of the Catalan daughters at \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_16.php\">Catalan Farm\u003c/a>. I asked her if she was the one who had to de-stalk them. It's a tedious process without much yield to show for your trouble. \"No, and it's a good thing,\" she said. \"I would just throw them at my brother. We get in fights with them.\"\u003c/p>\n\u003cp>If you blink, you'll miss \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_77.php\">Short Night Farm\u003c/a>. They are a small booth in the front of the market, and they usually only have a small amount of produce on their table. Short Night has never disappointed me and I look forward to their produce every week, so I stopped to see what they had: beautiful melons that I didn't want to carry around the market. Deciding to take the gamble that there would be some left at the end of my trip, I passed them up. \"But I'll take these,\" I told the vendor, grabbing some lemons. She laughed that the lemons were important enough to carry but the melon wasn't. It was no joke to me -- finding locally grown citrus in July is difficult, and they were the only vendor at the market selling lemons that day.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/marketday2.jpg\" alt=\"garlic\" align=\"left\">The \u003ca href=\"http://www.cuesa.org/markets/farmers/farm_49.php\">Hunter Orchards\u003c/a> farmers were in the back of the market, selling lavender and dried garlic. They are a vendor that we only see for about a month a year, when they bring their beautiful Rocambole garlic to the market. The garlic that I bought on Saturday will last until Valentine's Day, they said. I bid them good-bye until next year, and strategized a cool,dark place for my two bags of newly purchased dried garlic.\u003c/p>\n\u003cp>By the time I ran into a \u003ca href=\"http://teaandcookies.blogspot.com/\">couple\u003c/a> of \u003ca href=\"http://hedonia.seantimberlake.com/\">bloggers\u003c/a>, I had visions of going home for a post-market meal. \"The tostadas at Primavera are really good today,\" Tea mentioned referring to the amazing Mexican food stand at the back of the market. \"I'm going to skip it\", I said. \"I'm plotting a BLT.\" BLT's always make me think of \u003ca href=\"http://madeater.blogspot.com/2007/05/not-cheese-sandwich-post.html\">Cookie and Cranky\u003c/a>, my blogger friends in Marin, and I had them in mind as I ran to pick up \u003ca href=\"http://fattedcalf.com/\">bacon\u003c/a>, \u003ca href=\"http://eatwell.com/\">perfect tomatoes\u003c/a>, \u003ca href=\"http://www.sfzc.org/ggf/\">tiny little heads of romaine lettuce\u003c/a>, and my BLT \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">bun of choice\u003c/a>.\u003c/p>\n\u003cp>Arriving back home, I unpacked and made my meal within 20 minutes, then sat and watched \u003ca href=\"http://www.cbs.com/primetime/swingtown/\">mindless television\u003c/a> as I decompressed from my market day.\u003c/p>\n\u003cp>Each week when I get home, I scribble down my market list before I put it away. In addition to the produce mentioned above, I also purchased:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Atriplex\">Orach\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Nopal\">nopales\u003c/a>, and cilantro from \u003ca href=\"http://cuesa.org/markets/farmers/farm_43.php\">Heirloom Organics\u003c/a>\u003cbr>\nPasilla peppers from Catalan Farms Corn from \u003ca href=\"http://cuesa.org/markets/farmers/farm_36.php\">G & S Corn\u003c/a>\u003cbr>\nNectarines from \u003ca href=\"http://www.blossombluff.com/\">Blossom Bluff Orchards\u003c/a>\u003cbr>\nAvocados from \u003ca href=\"http://www.willsavocados.com/\">Brokaw Nursery\u003c/a>\u003cbr>\nButter from \u003ca href=\"http://www.springhillcheese.com/\">Spring Hill Cheese\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1308/market-day","authors":["5019"],"categories":["bayareabites_95"],"tags":["bayareabites_1267","bayareabites_1264","bayareabites_237","bayareabites_1263","bayareabites_1266","bayareabites_1265"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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