Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese
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Best Supporting Meal
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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"}},"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_119292":{"type":"posts","id":"bayareabites_119292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119292","score":null,"sort":[1500678253000]},"guestAuthors":[],"slug":"whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","title":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates","publishDate":1500678253,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.","status":"publish","parent":0,"modified":1500687256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1607},"headData":{"title":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates | KQED","description":"Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"119292 https://ww2.kqed.org/bayareabites/?p=119292","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/21/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates/","disqusTitle":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Dan Charles/NPR","nprStoryId":"538062911","nprApiLink":"http://api.npr.org/query?id=538062911&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/20/538062911/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates?ft=nprml&f=538062911","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Jul 2017 17:00:00 -0400","nprStoryDate":"Thu, 20 Jul 2017 15:31:00 -0400","nprLastModifiedDate":"Thu, 20 Jul 2017 20:02:58 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","nprAudioM3u":"http://api.npr.org/m3u/1538370733-2c72e2.m3u?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","path":"/bayareabites/119292/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\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>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119292/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","authors":["byline_bayareabites_119292"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_712","bayareabites_15917","bayareabites_15918","bayareabites_3063"],"featImg":"bayareabites_119294","label":"source_bayareabites_119292"},"bayareabites_104941":{"type":"posts","id":"bayareabites_104941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104941","score":null,"sort":[1450368054000]},"guestAuthors":[],"slug":"holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","title":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini","publishDate":1450368054,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.","status":"publish","parent":0,"modified":1550268432,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":853},"headData":{"title":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini | KQED","description":"Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104941 http://ww2.kqed.org/bayareabites/?p=104941","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/","disqusTitle":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10971","bayareabites_710","bayareabites_2113","bayareabites_558","bayareabites_11553","bayareabites_16285","bayareabites_712","bayareabites_8508","bayareabites_14738","bayareabites_13920","bayareabites_16284"],"featImg":"bayareabites_105010","label":"source_bayareabites_104941"},"bayareabites_97557":{"type":"posts","id":"bayareabites_97557","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97557","score":null,"sort":[1435859013000]},"guestAuthors":[],"slug":"bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","title":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese","publishDate":1435859013,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97600,97598,97597,97599\"]\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97591,97592\"]\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97590,97601,97593\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ","status":"publish","parent":0,"modified":1435954399,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":503},"headData":{"title":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese | KQED","description":"Now that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97557 http://ww2.kqed.org/bayareabites/?p=97557","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/","disqusTitle":"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese","path":"/bayareabites/97557/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Grilled corn pretty much finds its way into nearly every single barbecue I ever have. It’s such a statement of mid-summer, and beloved by nearly everyone. Plus when it’s at the peak of its season, corn needs nothing more than a squirt of lime juice and a sprinkle of salt to highlight the intense sweetness and crunch.\u003c/p>\n\u003cp>Grilled corn also makes a great addition to a whole slew of side dishes and salads. Pretty much any summer vegetable—from green beans to roasted bell peppers, summer squash to zucchini—enjoys being snuggled up with a few sweet corn kernels. Toss it into a green salad, like peppery wild arugula, or add it to a chopped romaine salad with blue cheese.\u003c/p>\n\u003cp>This particular salad hits a lot of my favorite notes: crunch sugar snap peas and cherry tomatoes add a bit of sweet-tartness, balanced by the salty goat cheese and tangy lime juice. But it’s also incredibly versatile, so you can really experiment to get your exact perfect combination. Swap out the sugar snaps for blanched green beans or snow peas if you like, or use chopped heirloom tomatoes for the cherry tomatoes. You can easily use feta or crumbled queso fresco instead of goats cheese. And for a heartier salad, add 1 to 2 cups of steamed, rinsed, and cooled farro or wheat berries.\u003c/p>\n\u003cp>Any way you make it, it’s sure to be a hit!\u003c/p>\n\u003cfigure id=\"attachment_97596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-ingredients.jpg\" alt=\"Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salad Ingredients: Grilled Corn, Sugar Snap Peas and Cherry Tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/h3>\n\u003cp>\u003cem>Makes 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 cups sugar snap peas, trimmed and halved crosswise on a diagonal\u003c/li>\n\u003cli>3 ears corn, husks and silk removed\u003c/li>\n\u003cli>2 cups halved cherry tomatoes\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 cup crumbled goat cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a pot of salted water to a boil over high heat. Add the sugar snap peas and blanch until crisp-tender, about 1 minute. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97600,97598,97597,97599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. Place the corn over the heat. Cover the grill and cook, turning occasionally, until nicely grill-marked and crisp-tender. Transfer to a cutting board. When cool enough to handle, cut the kernels from the cob.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97591,97592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Add the tomatoes and corn to the sugar snap peas. Add the cilantro, drizzle with the olive oil and lime juice and toss to combine. Add the goat cheese and season to taste with salt and pepper.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"97590,97601,97593","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_97594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-final-overhead.jpg\" alt=\"Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/salad-final-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn Salad with Sugar Snaps, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97557/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1289","bayareabites_515","bayareabites_712","bayareabites_2390","bayareabites_2357","bayareabites_1815","bayareabites_9189","bayareabites_218"],"featImg":"bayareabites_97595","label":"bayareabites"},"bayareabites_88695":{"type":"posts","id":"bayareabites_88695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88695","score":null,"sort":[1413571118000]},"guestAuthors":[],"slug":"halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets","title":"Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets","publishDate":1413571118,"format":"aside","headTitle":"Halloween Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":14959,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"88781,88782,88780\"]\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ","status":"publish","parent":0,"modified":1570572869,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":741},"headData":{"title":"Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets | KQED","description":"Scrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88695 http://blogs.kqed.org/bayareabites/?p=88695","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/","disqusTitle":"Halloween Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets","path":"/bayareabites/88695/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\" rel=\"noopener\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These tartlets are pretty much my new favorite Halloween food. Crisp puff pastry lovingly envelopes roasted butternut squash, creamy fresh goat cheese, and salty olives in a fun yet oooooohhh-so-ominous tartlet decorated like a mummy’s head. (And I don’t mean “mummy” in the British sense, I mean it in the Egyptian Pharaoh sense. My Scottish husband was a tiny bit confused when I kept calling these “mummy/mommy pies.” Ha!)\u003c/p>\n\u003cp>These might look hard but they really aren’t! Make the roasted butternut up to 2 days in advance, then just stick it in an airtight container in the fridge until you are ready to use it. Make sure you keep the puff pastry very cold while you are working. If it starts to get too warm when you are rolling it out, just stick it on a baking sheet and put it in the fridge for a bit to cool off.\u003c/p>\n\u003cp>If you like, double the recipe for a larger gathering, or make smaller mummy heads.\u003c/p>\n\u003cfigure id=\"attachment_88776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\">\u003cimg class=\"size-full wp-image-88776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-ingredients.jpg\" alt=\"Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/h3>\n\u003cp>\u003cem>Makes 9 mummy tartlets\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 small butternut squash (about 1.5 lb), trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 (17.3-oz) package frozen puff pastry sheets, thawed (ideally overnight in the refrigerator)\u003c/li>\n\u003cli>1 large egg, beaten with 1 tsp water\u003c/li>\n\u003cli>3 oz fresh goat cheese\u003c/li>\n\u003cli>18 sliced black olives\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 450°F. Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. Toss to evenly coat, then roast the squash, turning occasionally, until browned and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"88781,88782,88780","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\">\u003cimg class=\"size-full wp-image-88784\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mashed-squash.jpg\" alt=\"After baking the seasoned squash mash in a bowl and let cool\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After baking the seasoned squash mash in a bowl and let cool\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Reduce the oven temperature to 400F. Line the (cooled) baking sheet with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter (or a ramekin of the same size and a sharp paring knife), cut out 9 rounds. Transfer the rounds to the baking sheet. (If you have any scraps you can cut them into strips; discard the remaining.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\">\u003cimg class=\"size-full wp-image-88783\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/puffpastry-roll.jpg\" alt=\"Roll out 1 puff pastry sheet into 13-in square \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out 1 puff pastry sheet into 13-in square\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\">\u003cimg class=\"size-full wp-image-88793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/push-circle-mold.jpg\" alt=\"Using a 4-inch round biscuit cutter cut out 9 rounds. \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a 4-inch round biscuit cutter cut out 9 rounds.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\">\u003cimg class=\"size-full wp-image-88796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/butter-circles.jpg\" alt=\"Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer the rounds to the baking sheet. Brush the rounds with the beaten egg. Leaving a 1/2 inch border.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Brush the rounds with the beaten egg. Leaving a 1/2 inch border, divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly. Place two olive slices on top for eyes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88797\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\">\u003cimg class=\"size-full wp-image-88797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/tart-squash-cheese.jpg\" alt=\"divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Divide the mashed butternut evenly over the pastry rounds. Then sprinkle the butternut with goat cheese, dividing it evenly.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roll out the remaining puff pastry and cut it into thin strips with pizza cutter. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads. Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\">\u003cimg class=\"size-full wp-image-88789\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-strips.jpg\" alt=\"Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roll out the remaining puff pastry and cut it into thin strips with pizza cutter.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\">\u003cimg class=\"size-full wp-image-88785\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-head-mold-circles.jpg\" alt=\"Using the 4-inch cutter, cut out 9 rounds of strips.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using the 4-inch cutter, cut out 9 rounds of strips.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88800\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\">\u003cimg class=\"size-full wp-image-88800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/making-mummys1.jpg\" alt=\"Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Place two olive slices on top for eyes. Brush the pastry strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely, so they look like mummy heads.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\">\u003cimg class=\"size-full wp-image-88773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads-unbaked1.jpg\" alt=\"Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Press the edges down to adhere to the bottom pastry round. Place the baking sheet in the freezer for about 20 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool slightly then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_88775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\">\u003cimg class=\"size-full wp-image-88775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads1.jpg\" alt=\"Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the puff pastry is crisp and golden brown. Let cool slightly then serve. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88695/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets","authors":["5015","5014"],"series":["bayareabites_14959"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_334","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_1642","bayareabites_712","bayareabites_41","bayareabites_13884","bayareabites_1899","bayareabites_14738","bayareabites_13885","bayareabites_13883"],"featImg":"bayareabites_88774","label":"bayareabites_14959"},"bayareabites_72173":{"type":"posts","id":"bayareabites_72173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"72173","score":null,"sort":[1382894053000]},"guestAuthors":[],"slug":"cheese-class-making-chevre-with-the-san-francisco-milkmaid","title":"Cheese Class: Making Chevre with the San Francisco Milkmaid","publishDate":1382894053,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.","status":"publish","parent":0,"modified":1382983322,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":671},"headData":{"title":"Cheese Class: Making Chevre with the San Francisco Milkmaid | KQED","description":"Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can't be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"72173 http://blogs.kqed.org/bayareabites/?p=72173","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/27/cheese-class-making-chevre-with-the-san-francisco-milkmaid/","disqusTitle":"Cheese Class: Making Chevre with the San Francisco Milkmaid","path":"/bayareabites/72173/cheese-class-making-chevre-with-the-san-francisco-milkmaid","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72871\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/platter1.jpg\" alt=\"Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\" width=\"1000\" height=\"822\" class=\"size-full wp-image-72871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Goat cheese platter, Berkeley Cheeseboard Collective. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>I’m gaga for goat cheese. When I saw a little sign at \u003ca href=\"http://cheeseboardcollective.coop/\">Berkeley’s Cheese Board Collective\u003c/a> announcing a goat cheese class, I was all over it. One evening last week, two dozen eager, cheese-maker-wannabes were welcomed by platters laden with dates, pears, persimmons and several varieties of goat cheese to get us in the mood. The \u003ca href=\"http://www.vermontcreamery.com/bonne-bouche-1\">Bonne Bouche\u003c/a>, with its squiggly gray, ash-ripened crust and pungent creamy interior disappeared quickly among this herd of goat cheese lovers.\u003c/p>\n\u003cfigure id=\"attachment_72867\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/louella1.jpg\" alt=\"Louella Hill, SF Milkmaid. Photo: Anna Mindess\" width=\"1000\" height=\"951\" class=\"size-full wp-image-72867\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Louella Hill, SF Milkmaid. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Then we met our instructor, the lovely Louella Hill, better known as the \u003ca href=\"http://www.sfmilkmaid.com/\">SF Milkmaid\u003c/a>, who, in her old fashioned milk maid cap looked like she just stepped out of an illustration from a 19th century book of nursery rhymes.\u003c/p>\n\u003cp>Hill told us that her love affair with cheese started on a sheep farm in Tuscany, twelve years ago and then waxed poetical on her obsession:\u003c/p>\n\u003cblockquote>\u003cp>\"Cheesemaking is an art form that asks for patience. It’s a puzzle that challenges your brain and asks you to trust time. It encourages us to embrace the invisible microbial world, and that can’t be rushed.\"\u003c/p>\u003c/blockquote>\n\u003cp>Then, on to the basics of her simple, but versatile recipe that is suited to making soft, fresh chevre or a complex, molded cheese. The fresh chevre we would go home with could be eaten in a day or so, or left to age with a pinch of added mold spores (\u003cem>geotrichium candidum\u003c/em>) to turn it into a distant cousin of the Bonne Bouche.\u003c/p>\n\u003cfigure id=\"attachment_72872\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scooping1.jpg\" alt=\"Scooping the curds from the whey.\" width=\"1000\" height=\"741\" class=\"size-full wp-image-72872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scooping the curds from the whey.\u003c/figcaption>\u003c/figure>\n\u003cp>With an animal lover’s tender gaze, Hill confided that cheese is better from a sheep, cow or goat that you have a personal connection to. But if you don’t happen to have your own goats and hillside, she recommends buying \u003ca href=\"http://www.summerhilldairy.com/index.html\">Summerhill Dairy Goat milk\u003c/a>. And the only other ingredients needed are cultured buttermilk, and a drop each of calcium chloride and rennet (both available at the Cheese Board).\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>That led us into a bit of a science lesson, (including: coagulation, effects of homogenization, temperature, fat globules…etc.) but Hill’s explanations made these technical aspects easy to digest. She showed us an easy method to mix everything in the goat milk bottle, but instructed us to combine by gently tilting the bottle back and forth several times, instead of shaking. In order to help solids clump together and get rid of excess water, the milk mixture needs to rest quietly for about 12 hours (and not near a radio with a booming base, Hill cautioned).\u003c/p>\n\u003cp>She brought out a pot she had made the day before. And we got to ladle the curds from the whey into cheese molds to let finish draining in our own kitchens. Hill offered us the probiotic-rich, leftover liquid whey to take home and drink, put in our gardens or use to start another batch of cheese. (And I finally understood what Miss Muffet was eating when that spider sat down beside her.)\u003c/p>\n\u003cfigure id=\"attachment_72873\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/techniques1.jpg\" alt=\"Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\" width=\"500\" class=\"size-full wp-image-72873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plastic cheese mold vs. cheesecloth draining. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As an alternative to using a plastic cheese mold, with holes for the whey to continue to drain out, Hill demonstrated the tradition of tying up the cheese in--what else--cheesecloth.\u003c/p>\n\u003cp>She also showed us how to sprinkle already formed cheese rounds with ash or, for an added treat, wrap them in booze-soaked fig leaves.\u003c/p>\n\u003cfigure id=\"attachment_72874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/wrap-fig-leaf1.jpg\" alt=\" Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\" width=\"1000\" height=\"914\" class=\"size-full wp-image-72874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrapping goat cheese in booze-soaked fig leaf. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco Milkmaid Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmilkmaid.com/public-classes/\">SF Milkmaid classes\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sfmilkmaid\">@sfmilkmaid\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanFranciscoMilkMaid\">San Francisco Milk Maid\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Upcoming classes include:\u003c/strong>\n\u003cli>November 1 and 2, Introduction to Cheesemaking, \u003ca href=\"http://www.relishculinary.com/\">Relish Culinary Adventures\u003c/a>, Healdsburg\u003c/li>\n\u003cli>November 6, \u003ca href=\"http://cheeseboardcollective.coop/events/2013/08/make-ricotta-and-mascarpone-at-the-cheese-board-on-november-6-from-730-930/\">Cheeseboard Collective\u003c/a>, Berkeley, Ricotta and Mascarpone\u003c/li>\n\u003cli>January 18, \u003ca href=\"https://www.farmcurious.com/bloomyrinded-cheese/\">Farmcurious\u003c/a>, SF, Bloomy-Rinded Brie\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Louella Hill has a book coming out next May\u003c/strong> from \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, called \u003cstrong>Kitchen Creamery\u003c/strong>, with 30 recipes for home cheesemaking.\u003c/p>\n\u003cfigure id=\"attachment_72869\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/my-chevre1.jpg\" alt=\"My chevre comes home. Photo: Anna Mindess\" width=\"1000\" height=\"563\" class=\"size-full wp-image-72869\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My chevre comes home. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/72173/cheese-class-making-chevre-with-the-san-francisco-milkmaid","authors":["5283"],"categories":["bayareabites_109","bayareabites_752","bayareabites_188","bayareabites_588","bayareabites_2695","bayareabites_64","bayareabites_2638","bayareabites_1875"],"tags":["bayareabites_12617","bayareabites_14750","bayareabites_11301","bayareabites_12568","bayareabites_12616","bayareabites_498","bayareabites_712","bayareabites_12566","bayareabites_12618","bayareabites_12564"],"featImg":"bayareabites_72868","label":"bayareabites"},"bayareabites_13397":{"type":"posts","id":"bayareabites_13397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13397","score":null,"sort":[1274365057000]},"guestAuthors":[],"slug":"goat-curious-take-urban-goats-101-with-novella-carpenter","title":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter","publishDate":1274365057,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an Urban Goats 101 class at the BioFuel Oasis.","status":"publish","parent":0,"modified":1430164506,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://www.flickr.com/slideShow/index.gne"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":793},"headData":{"title":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter | KQED","description":"Mother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an Urban Goats 101 class at the BioFuel Oasis.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13397 http://blogs.kqed.org/bayareabites/?p=13397","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/","disqusTitle":"Goat-Curious? Take Urban Goats 101 with Novella Carpenter","path":"/bayareabites/13397/goat-curious-take-urban-goats-101-with-novella-carpenter","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/novella-goat.jpg\" alt=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" title=\"Novella Carpenter teaching Urban Goat 101 with bearded Orla May\" width=\"500\" height=\"747\" class=\"alignnone size-full wp-image-13562\">\u003cbr>\nMother's Day this year was a bit atypical. My interest in urban farming had peaked with the possibility of raising goats in my Oakland backyard and I needed a dose of reality. So, instead of brunching with Mom I spent the morning learning about goat husbandry in an \u003ca href=\"http://www.biofueloasis.com/?page_id=7#urban_farm_class\">Urban Goats 101\u003c/a> class at the \u003ca href=\"http://www.biofueloasis.com/\">BioFuel Oasis\u003c/a>.\u003c/p>\n\u003cp>The BioFuel Oasis is a worker-owned cooperative in Berkeley specializing in ASTM quality biodiesel made from recycled vegetable oil. In addition to supplying BioFuel, they offer urban farming classes in Beekeeping, Raising Chickens & Ducks, Basic Vegetable Fermenting, Raising Milking Goats and other DIY pursuits. \u003c/p>\n\u003cp>Novella Carpenter, an Oakland-based urban farmer (\u003ca href=\"http://ghosttownfarm.wordpress.com/%20\">GhostTown Farm\u003c/a>), owner/worker at BioFuel Oasis, and author of \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214\">Farm City: The Education of An Urban Farmer\u003c/a> teaches like she writes. Her casual yet methodical approach contains hints of dark humor sprinkled lightly with four letter words. Learning to raise goats in the ghetto had been an iterative process -- there was no definitive \"urban goat manual\" and the lessons learned from owning other city farm animals (chickens, ducks, turkeys, rabbits, pigs) didn't necessarily translate. Throughout the class, Novella shared her methodology along with lists of essential information to raise milking goats in an urban environment. Clearly the need for guidance in urban farming provided inspiration for teaching this class and writing the much needed general manual, \u003cstrong>The Essential Urban Farmer\u003c/strong>, Novella's forthcoming book.\u003c/p>\n\u003cp>I love a good class handout and Novella's 8-page Goat 101 packet was extremely informative and well-organized. It opened with this sobering statement: \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Warning:\u003c/strong> No one should enter into goat husbandry without full knowledge that goat ownership is an all-engrossing hobby that will suck up your time and money.\u003c/p>\u003c/blockquote>\n\u003cp>She covered legal issues; dispelled goat myths; described different types and breeds of goats; provided a list of essential housing and caretaking necessities; and shared how to buy, breed, and milk goats.\u003c/p>\n\u003col>\nHere are some goaty reality factors that might stop you from responding to a \u003ca href=\"http://sfbay.craigslist.org/search/grd?query=goats%20\">Craigslist ad\u003c/a> on a whim:\n\u003cli>\nTo keep milking goats lactating they need to be bred annually. So, that means you are also a goat breeder and need to deal with stud services, birthing and (goat) kids.\u003c/li>\n\u003cli>\u003ca href=\"http://fiascofarm.com/goats/buck-wether-info.htm\">Male goats stink\u003c/a> and it is illegal to own them in Berkeley. If your goat gives birth to a male kid you will need to have a plan how to deal with him. Selling, giving away or eating are your basic options.\u003c/li>\n\u003cli>Goats don't like to be alone so you need to have at least two females, ideally three. (Berkeley law allows only two female goats per household. \u003ca href=\"http://library.municode.com/index.aspx?clientId=16308&stateId=5&stateName=California%20\">Oakland law\u003c/a> was only specific about goats not being raised on properties occupied by apartments, hotels or in a business district. \u003ca href=\"http://library.municode.com/index.aspx?clientId=14136&stateId=5&stateName=California%20\">San Francisco law\u003c/a> was only specific about goats not being used for animal sacrifice but did cite a limitation of four small animals total.)\u003c/li>\n\u003cli>Dogs and goats are natural enemies (however, goats and chickens are compatible)\u003c/li>\n\u003cli>\"Goats are not lawnmowers. Many a person has been disappointed when they brought their goats home and expected them to trim the grass, and instead the goats denuded the shrubs and trees first....But the main feed for your goat should always be hay.\"\u003c/li>\n\u003cli>Be prepared to spend $500-600 for a good quality milking doe.\u003c/li>\n\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157624084498472&tags=goats,urbanfarming\" frameborder=\"0\" width=\"700\" height=\"700\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>After the didactic lecture plus Q&A we moved into the experiential goat-handling portion of the class. Blue-eyed Milky Way and bearded Orla May entered the space and brushing and hoof trimming was demonstrated and practiced. Novella went through the motions of demonstrating milking technique but her milker goat Bebe was off getting \u003ca href=\"http://en.wikipedia.org/wiki/Goat\">\"freshened\"\u003c/a> so she was not available for an actual milking demo. That was my only disappointment. I was hoping to witness actual goat milking and possibly have a hands-on experience and tasting. However, taking photos and interacting with these unfamiliar and extremely cute creatures was quite a thrill. \u003c/p>\n\u003cp>The folks attending the class ranged from goat owners to goat-curious. The class was 3 hours long, cost $30 and was kept to a comfortable size so all participants wanting to handle the goats had easy access. Novella brought samples of her own GhostTown Farm goat cheese for tasting and briefly discussed goat milk products. A great class to follow this general introduction would be \"How-To make Goat Milk Cheese, Yogurt and Kefir.\"\u003c/p>\n\u003cp>Novella will be teaching this \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">class again on Sunday, June 20th from 9:30am to 12:30pm\u003c/a>. It will be taught at a house with a backyard so there is more natural space for the goats to wander around. If you are even slightly goat-curious I recommend attending, but register ASAP because her classes sell out quickly. \u003c/p>\n\u003c/ol>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13397/goat-curious-take-urban-goats-101-with-novella-carpenter","authors":["5014"],"categories":["bayareabites_64","bayareabites_2638","bayareabites_2554"],"tags":["bayareabites_4082","bayareabites_712","bayareabites_4074","bayareabites_2555"],"featImg":"bayareabites_13562","label":"bayareabites"},"bayareabites_868":{"type":"posts","id":"bayareabites_868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"868","score":null,"sort":[1203778800000]},"guestAuthors":[],"slug":"best-supporting-meal","title":"Best Supporting Meal","publishDate":1203778800,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207784194,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":839},"headData":{"title":"Best Supporting Meal | KQED","description":"Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"868 http://blogs.kqed.org/bayareabites/2008/02/23/best-supporting-meal/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/23/best-supporting-meal/","disqusTitle":"Best Supporting Meal","path":"/bayareabites/868/best-supporting-meal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s1600-h/dip4.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbOc5xDQI/AAAAAAAAAB8/jqESR4rxm30/s320/dip4.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Hors d'oeuvres. Tapas. Appetizers. Small plates. There are many names and countries of origin for those little bites of deliciousness. From canapés and dips to dumplings and kabobs, the small plate is varied and versatile. Although appetizers were once used primarily to sate guests until the main course arrived, they have more recently achieved a higher status in the entertaining world. I have attended everything from cozy gatherings to large weddings where only small plates were served. This is always fine with me, as I love variety and a dinner made up of appetizers offers just that.\u003c/p>\n\u003cp>In honor of \u003ca href=\"http://oscars.com/\">Oscar \u003c/a>night Sunday, I wanted to share a couple of my own favorite quick and easy small plate recipes. Although I think I’ve only seen one movie up for the Best Picture award (this is the sad state of movie-going affairs in our house after our two favorite babysitters left for college), I see Sunday as an excuse to curl up on the couch with a couple of my favorite hors d'oeuvres and a glass of wine while my daughters comment on the red carpet fashions.\u003c/p>\n\u003cp>The first recipe is for a white cannellini bean dip. This is my standard appetizer when we have unexpected guests--I can make it in less than five minutes and always have all the ingredients on hand. It’s similar to hummus in texture, but has more Italian than Middle Eastern seasonings. You can make it with or without hot pepper sauce, so you can customize the spices to your own taste. I like to serve this dish with \u003ca href=\"http://en.wikipedia.org/wiki/Bruschetta\">bruschetta\u003c/a>, but crackers, pita chips, or bread sticks would work just as well.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s1600-h/datesonaplate2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8BbUs5xDRI/AAAAAAAAACE/ajVlpzJAIpM/s320/datesonaplate2.jpg\" border=\"0\">\u003c/a>\u003cbr>\nThe second recipe was created by mistake. I wanted to try out a new appetizer recipe but forgot to look at it and write down the ingredients before I went to the store. I knew the general idea was stuffed dates, but that was it. After wandering around the store and picking out ingredients for the varied dishes I was making that evening for guests, I went home and saw that other than the dates, my groceries didn't include any of the required ingredients. After a good laugh with my husband about my inability to take a list with me to the grocery story, I immediately got to work to see if I could concoct something with what I had bought. I had some goat cheese on hand for a salad, but decided to use it instead as a stuffing for the dates because I thought the velvety rich texture would counteract the sweet denseness of the fruit. I had also gone to the deli section to buy \u003ca href=\"http://en.wikipedia.org/wiki/Prosciutto\">prosciutto \u003c/a>for sandwiches the next day. I had plenty, so decided to use a few slices in the hopes that the salty flavor of the cured ham would accent the other sweet and creamy flavors. After tasting one of my new creations, I realized each flavor was too distinct. In the hopes of melding the tastes of dates, cheese, and cured pork together, I set everything in a 350-degree oven for about five minutes. The result was what my friend Jeff called “pork candy”: goat cheese oozing into the sweet date meat with a crisp salty finish. Just the thing when watching those starlets ham it up on the red carpet.\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>Cannellini Bean Dip\u003c/p>\n\u003cp>Ingredients\u003cbr>\n1 can cannellini beans drained and rinsed\u003cbr>\n1/4 cup olive oil\u003cbr>\n1/2 - 3/4 teaspoon salt\u003cbr>\nDash of pepper\u003cbr>\n2 Tbsp chopped fresh parsley\u003cbr>\n2 Tbsp lemon juice\u003cbr>\nA few dashes of hot sauce\u003cbr>\n1/4 cup cooked or raw red onion\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Place all the ingredients in a food processor and puree.\u003cbr>\n2. Taste and add more salt, pepper, lemon juice or hot sauce as desired.\u003cbr>\n3. Place in a bowl and drizzle the top with olive oil and a sprig of parsley.\u003cbr>\n4. Serve with bruschetta, crackers, pita chips, or bread sticks.\u003c/p>\n\u003cp>Note: I am not a big fan of raw onion so I like to sauté the red onion in a drizzle of olive oil for a minute or two before I add it to the rest of the ingredients. If I get an exceptionally sweet onion, I’ll skip the sautéing process.\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\u003cp>Pork Candy (a.k.a. Stuffed Dates with Goat Cheese and Prosciutto)\u003c/p>\n\u003cp>Ingredients\u003cbr>\n12 fresh dates\u003cbr>\n2 ounces goat cheese\u003cbr>\n6 slices of prosciutto cut in half\u003cbr>\nOlive oil\u003c/p>\n\u003cp>Preparation\u003cbr>\n1. Preheat oven to 350 degrees.\u003cbr>\n2. Pit dates and remove stems.\u003cbr>\n3. Spoon enough goat cheese into each date to fill the centers.\u003cbr>\n4. Wrap dates with between a quarter to a half slice of prosciutto each (depending on the size of the dates).\u003cbr>\n5. Lay stuffed and wrapped dates on a baking tray.\u003cbr>\n6. Drizzle with olive oil.\u003cbr>\n7. Bake for 5 minutes, or until prosciutto crisps up.\u003cbr>\n8. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4-6 people\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/868/best-supporting-meal","authors":["5016"],"categories":["bayareabites_752"],"tags":["bayareabites_710","bayareabites_713","bayareabites_709","bayareabites_712","bayareabites_716","bayareabites_715","bayareabites_714","bayareabites_711"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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