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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. 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"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"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_128813":{"type":"posts","id":"bayareabites_128813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128813","score":null,"sort":[1528401350000]},"guestAuthors":[],"slug":"worth-the-whisk-how-the-woman-behind-dukes-mayo-became-a-tycoon","title":"Worth The Whisk: How The Woman Behind Duke's Mayo Became A Tycoon","publishDate":1528401350,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Peek into the walk-in refrigerators of the most lauded restaurants in the country, and you will likely find just one store-bought ingredient: Duke's Mayonnaise. But what most people don't know is that the company was founded by a Southern woman at a time when many women like her didn't run businesses.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We make everything from scratch at Rhubarb,\" says John Fleer, a five-time finalist for a James Beard Award and the chef and owner of the farm-to-table restaurant \u003ca href=\"http://rhubarbasheville.com/\">Rhubarb\u003c/a> in Asheville, N.C. \"Duke's is one of the few packaged items we use, but we use the heck out of it,\" he says. And he's pretty serious about his affection for the condiment. \"I don't associate with chefs that don't use it. Or else, I enlighten them,\" he adds with a smile.\u003c/p>\n\u003cp>Fleer and many other professional chefs are not ashamed to admit that their own fresh-whisked mayonnaise can't compete with the magic found in a bottle of Duke's. As the cult of Duke's has racked up converts, and begun to expand beyond its original territory in America's Deep South, even the yellow-capped jars themselves have become treasured collector's items, serving as \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/dukes-mayonnaise-the-southern-spread-with-a-cult-following/2013/11/04/90f508a2-40e5-11e3-a624-41d661b0bb78_story.html?utm_term=.b5bad331d1bf\">wedding centerpieces\u003c/a> and cremation \u003ca href=\"http://abcnews.go.com/News/mans-last-wish-to-be-buried-in-dukes-mayonnaise-jar/blogEntry?id=23183262\">urns\u003c/a>.\u003c/p>\n\u003cp>Unlike most other mass-produced mayonnaise, Duke's contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. \"When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke's,\" says Fleer. \"It has the right balance of richness and acidity.\"\u003c/p>\n\u003cp>But while the taste of Duke's mayonnaise has become well-known, many people probably don't know the story of how it was created.\u003c/p>\n\u003cfigure id=\"attachment_128815\" class=\"wp-caption aligncenter\" style=\"max-width: 1881px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg\" alt=\"Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire.\" width=\"1881\" height=\"1410\" class=\"size-full wp-image-128815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg 1881w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-520x390.jpg 520w\" sizes=\"(max-width: 1881px) 100vw, 1881px\">\u003cfigcaption class=\"wp-caption-text\">Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire. \u003ccite>(The C.F. Sauer Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary genius behind this mayo is an unlikely one: Eugenia Thomas Slade Duke of Greenville, South Carolina — a self-described housewife who became an entrepreneur and a manufacturing tycoon. Duke was just 18 in 1900 when she married Harry Cuthbert Duke and moved to a rented house in Greenville, according to records compiled for an \u003ca href=\"http://www.upcountryhistory.org/exhibitions-events/changing-exhibits/past-exhibits/\">exhibit honoring Duke\u003c/a> at the \u003ca href=\"http://www.upcountryhistory.org/\">Upcountry History Museum\u003c/a> in South Carolina.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By 1917, the United States had just entered World War I, and Eugenia Duke was determined to help with the war effort. She had no formal training, but she knew how to make a mean sandwich. So she and her daughter Martha turned their small rental house kitchen into a sandwich-making line, turning out the classics like egg salad, chicken salad, and pimento cheese. They sold the sandwiches for 10 cents a piece to the infantryman at nearby Camp Sevier, one of the last stops for soldiers before they were shipped overseas.\u003c/p>\n\u003cp>With many of the men away fighting or training, Duke's first sales force was nearly all female. Word about the Dukes' sandwiches quickly spread, and when the war ended, Eugenia Duke began selling her sandwiches at drugstores. \u003ca href=\"https://www.dukesandwich.com/100-years-1/\">Local lore claims\u003c/a> she sold 10,000 sandwiches in one day in the spring of 1919.\u003c/p>\n\u003cp>By 1923, Eugenia Duke had built a booming sandwich business, but she was struggling to keep up with demand. Her top salesman, C.D. Boyd, suggested that, while her sandwiches were delicious, it was really her mayonnaise that made them irresistible. Realizing that it would be more profitable to distribute jarred mayonnaise than fresh-made sandwiches, Duke did something surprising for a woman of the era: she decided to make the leap from homegrown entrepreneur to manufacturer, explains Bill Donahue, director of marketing until 2017 at \u003ca href=\"https://www.dukebrands.com/\">Duke Brands\u003c/a>.\u003c/p>\n\u003cp>That same year, she launched the Duke's Mayonnaise company and opened one of the first manufacturing facilities in downtown Greenville. During this time, Duke's stature in the community skyrocketed. \"She was a presence in downtown Greenville and active in women's rights and a socialite,\" says Donahue.\u003c/p>\n\u003cp>Duke loved parties and events, and she was known for wearing big hats and a string of pearls, no matter the occasion. She was also incredibly business-savvy — she struck a deal with the Ottaray Hotel, one of the first fashionable hotels in downtown Greenville, to host women's tea parties in the lobby. As the most influential women in Greenville enjoyed a quiet afternoon of sipping tea and catching up, they nibbled on finger sandwiches, made, of course, with Duke's Mayonnaise.\u003c/p>\n\u003cp>Duke was also active in public life. She was involved in the push to pass the 19\u003csup>th\u003c/sup> amendment, granting women the right to vote in 1920. Yet, she was modest about her success. In the same year that she was finally able to cast a ballot, Duke listed her occupation as \"none\" on the 1920 census, even though her sandwich business had been thriving for nearly three years.\u003c/p>\n\u003cp>By 1929, Duke's Mayonnaise was thriving, yet demand was still outpacing what the Greenville factory could produce. When The C.F. Sauer Company, a family-owned spice producer based in Richmond, Virginia, approached Duke about selling her company, she agreed. She stayed on as the mayonnaise spokesperson.\u003c/p>\n\u003cp>By 1950, Duke's daughter, Martha, married and moved to California, and Duke and her husband soon joined her. Yet Eugenia couldn't forget the thrill of entrepreneurial life, and once in California, she launched another sandwich company. She had already sold her name twice — first to C.F. Sauer and again to her bookkeeper, J. Allen Hart, who opened the Duke Sandwich Company. So she called the new business The Duchess Sandwich Company. It sold her signature sandwiches in southern California for over a decade, until Duke died at the age of 90.\u003c/p>\n\u003cp>Today, America's most beloved mayonnaise is still made in Eugenia Duke's hometown of Greenville. And Duke's vision lives on in the thousands of yellow-capped bottles lining grocery store shelves.\u003c/p>\n\u003cp>And we can be grateful to Eugenia Duke that it doesn't take any whisking to make a superb egg salad sandwich.\u003c/p>\n\u003cp>\u003cem>Maria Ribas is a literary agent and founder of \u003c/em>\u003ca href=\"http://cooksplusbooks.com/\">\u003cem>cooks & books\u003c/em>\u003c/a>\u003cem>, a weekly newsletter on food, writing, and cookbooks. \u003c/em>\u003ca href=\"http://www.jarrettdieterle.com/\">\u003cem>Jarrett Dieterle\u003c/em>\u003c/a>\u003cem> is an alcohol policy analyst and spirits writer. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Long a Southern staple, Duke's Mayo is racking up converts among professional chefs across the U.S. But few know the surprising backstory of Eugenia Duke, the woman behind the century-old brand.","status":"publish","parent":0,"modified":1528401686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1079},"headData":{"title":"Worth The Whisk: How The Woman Behind Duke's Mayo Became A Tycoon | KQED","description":"Long a Southern staple, Duke's Mayo is racking up converts among professional chefs across the U.S. But few know the surprising backstory of Eugenia Duke, the woman behind the century-old brand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128813 https://ww2.kqed.org/bayareabites/?p=128813","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/07/worth-the-whisk-how-the-woman-behind-dukes-mayo-became-a-tycoon/","disqusTitle":"Worth The Whisk: How The Woman Behind Duke's Mayo Became A Tycoon","source":"Food History","sourceUrl":"https://www.kqed.org/bayareabites/category/food-history-and-celebrities","nprByline":"Jarrett Dieterle and Maria Ribas, NPR Food","nprImageAgency":" C.F. Sauer Company","nprStoryId":"615596607","nprApiLink":"http://api.npr.org/query?id=615596607&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/06/07/615596607/worth-the-whisk-how-the-woman-behind-dukes-mayo-became-a-tycoon?ft=nprml&f=615596607","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Jun 2018 08:02:00 -0400","nprStoryDate":"Thu, 07 Jun 2018 08:02:47 -0400","nprLastModifiedDate":"Thu, 07 Jun 2018 08:02:47 -0400","path":"/bayareabites/128813/worth-the-whisk-how-the-woman-behind-dukes-mayo-became-a-tycoon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Peek into the walk-in refrigerators of the most lauded restaurants in the country, and you will likely find just one store-bought ingredient: Duke's Mayonnaise. But what most people don't know is that the company was founded by a Southern woman at a time when many women like her didn't run businesses.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"We make everything from scratch at Rhubarb,\" says John Fleer, a five-time finalist for a James Beard Award and the chef and owner of the farm-to-table restaurant \u003ca href=\"http://rhubarbasheville.com/\">Rhubarb\u003c/a> in Asheville, N.C. \"Duke's is one of the few packaged items we use, but we use the heck out of it,\" he says. And he's pretty serious about his affection for the condiment. \"I don't associate with chefs that don't use it. Or else, I enlighten them,\" he adds with a smile.\u003c/p>\n\u003cp>Fleer and many other professional chefs are not ashamed to admit that their own fresh-whisked mayonnaise can't compete with the magic found in a bottle of Duke's. As the cult of Duke's has racked up converts, and begun to expand beyond its original territory in America's Deep South, even the yellow-capped jars themselves have become treasured collector's items, serving as \u003ca href=\"https://www.washingtonpost.com/lifestyle/food/dukes-mayonnaise-the-southern-spread-with-a-cult-following/2013/11/04/90f508a2-40e5-11e3-a624-41d661b0bb78_story.html?utm_term=.b5bad331d1bf\">wedding centerpieces\u003c/a> and cremation \u003ca href=\"http://abcnews.go.com/News/mans-last-wish-to-be-buried-in-dukes-mayonnaise-jar/blogEntry?id=23183262\">urns\u003c/a>.\u003c/p>\n\u003cp>Unlike most other mass-produced mayonnaise, Duke's contains no sugar. This gives it the signature tang that has kept both chefs and home cooks raving about it since the company was founded over 100 years ago. \"When they teach you how to make mayonnaise in culinary school, they are essentially teaching you how to make Duke's,\" says Fleer. \"It has the right balance of richness and acidity.\"\u003c/p>\n\u003cp>But while the taste of Duke's mayonnaise has become well-known, many people probably don't know the story of how it was created.\u003c/p>\n\u003cfigure id=\"attachment_128815\" class=\"wp-caption aligncenter\" style=\"max-width: 1881px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg\" alt=\"Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire.\" width=\"1881\" height=\"1410\" class=\"size-full wp-image-128815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6.jpg 1881w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/eugenia-duke-1-15a68de692cb188d12ce30bfe6a7a8662a38fcf6-520x390.jpg 520w\" sizes=\"(max-width: 1881px) 100vw, 1881px\">\u003cfigcaption class=\"wp-caption-text\">Housewife Eugenia Duke started making sandwiches for soldiers during World War I out of her Greenville, S.C. home, and eventually created a mayonnaise empire. \u003ccite>(The C.F. Sauer Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary genius behind this mayo is an unlikely one: Eugenia Thomas Slade Duke of Greenville, South Carolina — a self-described housewife who became an entrepreneur and a manufacturing tycoon. Duke was just 18 in 1900 when she married Harry Cuthbert Duke and moved to a rented house in Greenville, according to records compiled for an \u003ca href=\"http://www.upcountryhistory.org/exhibitions-events/changing-exhibits/past-exhibits/\">exhibit honoring Duke\u003c/a> at the \u003ca href=\"http://www.upcountryhistory.org/\">Upcountry History Museum\u003c/a> in South Carolina.\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>By 1917, the United States had just entered World War I, and Eugenia Duke was determined to help with the war effort. She had no formal training, but she knew how to make a mean sandwich. So she and her daughter Martha turned their small rental house kitchen into a sandwich-making line, turning out the classics like egg salad, chicken salad, and pimento cheese. They sold the sandwiches for 10 cents a piece to the infantryman at nearby Camp Sevier, one of the last stops for soldiers before they were shipped overseas.\u003c/p>\n\u003cp>With many of the men away fighting or training, Duke's first sales force was nearly all female. Word about the Dukes' sandwiches quickly spread, and when the war ended, Eugenia Duke began selling her sandwiches at drugstores. \u003ca href=\"https://www.dukesandwich.com/100-years-1/\">Local lore claims\u003c/a> she sold 10,000 sandwiches in one day in the spring of 1919.\u003c/p>\n\u003cp>By 1923, Eugenia Duke had built a booming sandwich business, but she was struggling to keep up with demand. Her top salesman, C.D. Boyd, suggested that, while her sandwiches were delicious, it was really her mayonnaise that made them irresistible. Realizing that it would be more profitable to distribute jarred mayonnaise than fresh-made sandwiches, Duke did something surprising for a woman of the era: she decided to make the leap from homegrown entrepreneur to manufacturer, explains Bill Donahue, director of marketing until 2017 at \u003ca href=\"https://www.dukebrands.com/\">Duke Brands\u003c/a>.\u003c/p>\n\u003cp>That same year, she launched the Duke's Mayonnaise company and opened one of the first manufacturing facilities in downtown Greenville. During this time, Duke's stature in the community skyrocketed. \"She was a presence in downtown Greenville and active in women's rights and a socialite,\" says Donahue.\u003c/p>\n\u003cp>Duke loved parties and events, and she was known for wearing big hats and a string of pearls, no matter the occasion. She was also incredibly business-savvy — she struck a deal with the Ottaray Hotel, one of the first fashionable hotels in downtown Greenville, to host women's tea parties in the lobby. As the most influential women in Greenville enjoyed a quiet afternoon of sipping tea and catching up, they nibbled on finger sandwiches, made, of course, with Duke's Mayonnaise.\u003c/p>\n\u003cp>Duke was also active in public life. She was involved in the push to pass the 19\u003csup>th\u003c/sup> amendment, granting women the right to vote in 1920. Yet, she was modest about her success. In the same year that she was finally able to cast a ballot, Duke listed her occupation as \"none\" on the 1920 census, even though her sandwich business had been thriving for nearly three years.\u003c/p>\n\u003cp>By 1929, Duke's Mayonnaise was thriving, yet demand was still outpacing what the Greenville factory could produce. When The C.F. Sauer Company, a family-owned spice producer based in Richmond, Virginia, approached Duke about selling her company, she agreed. She stayed on as the mayonnaise spokesperson.\u003c/p>\n\u003cp>By 1950, Duke's daughter, Martha, married and moved to California, and Duke and her husband soon joined her. Yet Eugenia couldn't forget the thrill of entrepreneurial life, and once in California, she launched another sandwich company. She had already sold her name twice — first to C.F. Sauer and again to her bookkeeper, J. Allen Hart, who opened the Duke Sandwich Company. So she called the new business The Duchess Sandwich Company. It sold her signature sandwiches in southern California for over a decade, until Duke died at the age of 90.\u003c/p>\n\u003cp>Today, America's most beloved mayonnaise is still made in Eugenia Duke's hometown of Greenville. And Duke's vision lives on in the thousands of yellow-capped bottles lining grocery store shelves.\u003c/p>\n\u003cp>And we can be grateful to Eugenia Duke that it doesn't take any whisking to make a superb egg salad sandwich.\u003c/p>\n\u003cp>\u003cem>Maria Ribas is a literary agent and founder of \u003c/em>\u003ca href=\"http://cooksplusbooks.com/\">\u003cem>cooks & books\u003c/em>\u003c/a>\u003cem>, a weekly newsletter on food, writing, and cookbooks. \u003c/em>\u003ca href=\"http://www.jarrettdieterle.com/\">\u003cem>Jarrett Dieterle\u003c/em>\u003c/a>\u003cem> is an alcohol policy analyst and spirits writer. \u003c/em> \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 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128813/worth-the-whisk-how-the-woman-behind-dukes-mayo-became-a-tycoon","authors":["byline_bayareabites_128813"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028"],"tags":["bayareabites_16181","bayareabites_1292"],"featImg":"bayareabites_128814","label":"source_bayareabites_128813"},"bayareabites_99689":{"type":"posts","id":"bayareabites_99689","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99689","score":null,"sort":[1440359495000]},"guestAuthors":[],"slug":"no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","title":"No Fear Homemade Mayonnaise: Better Than What's In The Jar","publishDate":1440359495,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.","status":"publish","parent":0,"modified":1440360889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":47,"wordCount":781},"headData":{"title":"No Fear Homemade Mayonnaise: Better Than What's In The Jar | KQED","description":"This week in our series Do Try This At Home: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99689 http://ww2.kqed.org/bayareabites/?p=99689","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/23/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar/","disqusTitle":"No Fear Homemade Mayonnaise: Better Than What's In The Jar","nprByline":"Ari Shapiro, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"433548300","nprApiLink":"http://api.npr.org/query?id=433548300&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/23/433548300/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar?ft=nprml&f=433548300","nprRetrievedStory":"1","nprPubDate":"Sun, 23 Aug 2015 10:14:00 -0400","nprStoryDate":"Sun, 23 Aug 2015 07:47:00 -0400","nprLastModifiedDate":"Sun, 23 Aug 2015 09:32:28 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","nprAudioM3u":"http://api.npr.org/m3u/1433981125-a6eb56.m3u?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","path":"/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3?orgId=1&topicId=1053&d=290&p=10&story=433548300&t=progseg&e=433926197&seg=16&ft=nprml&f=433548300","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2015/08/20150823_wesun_no_fear_homemade_mayonnaise_better_than_whats_in_the_jar.mp3\u003c/p>\n\u003cp>\u003cem>This summer, NPR is getting crafty in the kitchen. As part of \u003c/em>Weekend Edition\u003cem>'s \u003ca href=\"http://www.npr.org/tags/415842124/do-try-this-at-home\">Do Try This At Home series\u003c/a>, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week: Making mayonnaise that's just as delicious, if not better, than what comes out of the jar.\u003c/em>\u003c/p>\n\u003ch3>The Chef\u003c/h3>\n\u003cp>Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. His books, like \u003cem>Roast Chicken And Other Stories\u003c/em>, are famous. So - this is a man with class.\u003c/p>\n\u003cp>And he's noticed that \"mayonnaise ... is something that is such a pleasure to make, but people are often frightened of it and it's one of the most delicious things.\"\u003c/p>\n\u003cfigure id=\"attachment_99691\" class=\"wp-caption aligncenter\" style=\"max-width: 2278px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg\" alt=\"Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years.\" width=\"2278\" height=\"1708\" class=\"size-full wp-image-99691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e.jpg 2278w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/img_1085-0013803efd4875aa63779294797786cc5ff6475e-960x720.jpg 960w\" sizes=\"(max-width: 2278px) 100vw, 2278px\">\u003cfigcaption class=\"wp-caption-text\">Chef Simon Hopkinson created a highbrow restaurant, Bibendum, in West London and he has been filling seats there for nearly 30 years. \u003ccite>(Monika Evstatieva /NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The Hack\u003c/h3>\n\u003cp>Hopkinson has two secrets for making mayonnaise at home. The first one is to spare your arms and use an electric whisk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You could use a food processor, but Hopkinson says that makes the mayo turn out \"clarty\" — a Northern English word. \"It's when stuff sticks to the top of your mouth, you know when peanut butter gets stuck to the top of your mouth? [That's] clarty,\" he says.\u003c/p>\n\u003cp>The second secret is use a tall, narrow beaker, or a small pitcher, not a wide bowl. That way everything stays in one place and doesn't splatter.\u003c/p>\n\u003cp>You start with two egg yolks, a blob of dijon mustard, a squeeze of lemon, salt and white pepper.\u003c/p>\n\u003cp>Throw that into the beaker and whisk it around a bit. Then comes the oil - he uses a mix of olive oil and peanut oil.\u003c/p>\n\u003cp>You're slowly pouring a thin stream of into this mixture as you're whizzing it in the beaker. And then you turn up the speed a little bit, so it gets absorbed.\u003c/p>\n\u003cp>One final touch: a splash of boiling water to smooth the taste.\u003c/p>\n\u003cp>That's it: glossy, smooth, homemade mayonnaise. It's more yellow than the version out of a jar and tastes much fresher.\u003c/p>\n\u003cp>It's also a base for a variety of other lovely sauces.\u003c/p>\n\u003cp>Hopkinson makes tartar sauce by chopping capers, parsley and gherkins and stirring them into the mayo. He reminds us to always \"taste taste taste taste taste.\"\u003c/p>\n\u003cp>Then comes Marie Rose - sort of like Thousand Island dressing. It's a classic British sauce from the 1950s, usually served with cold shrimp.\u003c/p>\n\u003cp>It's just a big dollop of mayo, a shake of Tabasco, a squirt of ketchup and a trickle of cognac. It \"needs to be pink,\" he says. \"Very important.\"\u003c/p>\n\u003cp>Hopkinson pivots easily from lowbrow to highbrow. He reaches into his crowded fridge and pulls out a tupperware container. Inside is lobster. What a happy surprise!\u003c/p>\n\u003cp>He puts a bite of lobster on a small lettuce leaf topped with the Marie Rose.\u003c/p>\n\u003cp>\"Just coat it with the sauce. And a little just to pretty the thing, a little shake of cayenne or paprika on the top,\" he says.\u003c/p>\n\u003ch3>The Plate\u003c/h3>\n\u003cp>Simon Hopkinson suggests putting a few of the lobster, lettuce and Marie Rose sauce bites on a plate, next to a bottle of summery wine.\u003c/p>\n\u003chr>\n\u003ch3>Simon Hopkinson's Recipes\u003c/h3>\n\u003cp>\u003cstrong>Mayonnaise\u003c/strong>\u003c/p>\n\u003cp>2 egg yolks\u003c/p>\n\u003cp>salt and freshly ground white pepper\u003c/p>\n\u003cp>1 tsp dijon mustard\u003c/p>\n\u003cp>A squeeze of lemon juice\u003c/p>\n\u003cp>3/4 cup vegetable oil\u003c/p>\n\u003cp>1/3 cup olive oil\u003c/p>\n\u003cp>1 Tbsp boiling water\u003c/p>\n\u003cp>Whisk together egg yolks, salt and pepper, mustard, and lemon. Continue whisking as you add the oil, drop by drop and then in a steady stream, until the mayonnaise reaches the desired consistency. Season to taste with more lemon juice, if necessary. Stir in boiling water.\u003c/p>\n\u003cp>\u003cem>NOTE:\u003c/em> Save your arms from exhaustion by using an electric whisk and a narrow, tall, beaker.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tartare Sauce\u003c/strong>\u003c/p>\n\u003cp>1 recipe mayonnaise (above)\u003c/p>\n\u003cp>1 Tbsp freshly chopped parsley\u003c/p>\n\u003cp>1 1/2 Tbsp capers, drained, squeezed, and chopped\u003c/p>\n\u003cp>1 Tbsp gherkins, finely chopped\u003c/p>\n\u003cp>Freshly ground black pepper\u003c/p>\n\u003cp>Stir all of the ingredients together. This is a classic accompaniment to fried fish or seafood.\u003c/p>\n\u003cp>\u003cstrong>Marie Rose sauce\u003c/strong>\u003c/p>\n\u003cp>3-4 Tbsp mayonnaise (above)\u003c/p>\n\u003cp>1-2 Tbsp tomato ketchup\u003c/p>\n\u003cp>3-4 shakes Tabasco\u003c/p>\n\u003cp>A dribble or two of Cognac\u003c/p>\n\u003cp>Stir all of the ingredients together. It should be regulation pink, a bit like Thousand Island dressing. Serve with cold shrimp or--if you're feeling decadent--lobster.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99689/no-fear-homemade-mayonnaise-better-than-whats-in-the-jar","authors":["byline_bayareabites_99689"],"categories":["bayareabites_2695","bayareabites_10916","bayareabites_34","bayareabites_12"],"tags":["bayareabites_14718","bayareabites_11955","bayareabites_1292","bayareabites_14720","bayareabites_14719"],"featImg":"bayareabites_99690","label":"bayareabites"},"bayareabites_94566":{"type":"posts","id":"bayareabites_94566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94566","score":null,"sort":[1430582415000]},"guestAuthors":[],"slug":"its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","title":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise","publishDate":1430582415,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95481,95483,95482,95480\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95491,95490,95488,95487,95486,95503,95635,95505\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95499,95502,95493,95497\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.","status":"publish","parent":0,"modified":1556738326,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":646},"headData":{"title":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise | KQED","description":"Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94566 http://ww2.kqed.org/bayareabites/?p=94566","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/02/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise/","disqusTitle":"It’s a Decadent Springtime Feast: Fried Baby Artichokes With DIY Meyer Lemon Mayonnaise","path":"/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crispy, crunchy, earthy, tender baby artichokes are taken to a whole new level when shallow fried and served with cool, creamy Meyer lemon mayo alongside.\u003c/em>\u003c/p>\n\u003cp>I’ve always loved artichokes, any which way. Whether steamed and served with a bowl of lemon-butter for dipping, baked with crisp breadcrumbs and bacon, or Roman-style: whole artichokes fried without batter. These little nuggets, though, are truly special (and truly decadent).\u003c/p>\n\u003cp>When springtime rolls around, you can be sure that there are mounds of fresh baby artichokes lining the stalls of Bay Area farmers’ markets. There are plenty of ways to use them, but why not dust them with a little seasoned flour, shallow fry them, and then serve them on a platter to your best-loved friends and family with a bowl full of fresh Meyer lemon mayo alongside?\u003c/p>\n\u003cp>Don’t be put off by making your own mayonnaise either. It really couldn’t be simpler! Just throw all the ingredients except the oil into your food processor and whiz them together, then pour the oil through the feed tube plunger; it should have a tiny little hole in the bottom which is perfect for drizzling a slow, steady, tiny stream of oil into the mixture while the processor is running.\u003c/p>\n\u003cp>You can also easily make this gluten-free by swapping out the wheat flour for rice flour.\u003c/p>\n\u003cfigure id=\"attachment_95506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-whole.jpg\" alt=\"Start with whole baby artichokes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Start with whole baby artichokes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Fried Baby Artichokes with Homemade Meyer Lemon Mayo\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Meyer Lemon Mayo:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 egg yolk*\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>juice of 1–2 Meyer lemons\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>2/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Fried Artichokes:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>12–16 baby artichokes\u003c/li>\n\u003cli>1 cup buttermilk\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp freshly ground pepper\u003c/li>\n\u003cli>1/2 tsp paprika\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the mayo, in a food processor, add the egg yolk*, mustard, salt, the juice of 1 lemon. Turn the processor on and pour about half of the oil into the plunger in the feed tube. The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. Add enough lemon juice to thin the mayo as needed. Scrape into a serving bowl. Refrigerate, covered, until ready to use or for up to 4 days.\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":"95481,95483,95482,95480","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Snap off the tough exterior leaves from the artichokes. Cut off the top third of the artichokes and trim the stems. Cut the artichokes in half lengthwise (or quarters if they are a bit big). Put them in a shallow bowl and add the buttermilk. Stir to coat and set aside for 10 minutes.\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":"95491,95490,95488,95487,95486,95503,95635,95505","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a shallow bowl, whisk together the flour, salt, pepper, and paprika.\u003c/li>\n\u003cli>In a large, wide frying pan, add 1/2 inch of oil and heat to 325°F.\u003c/li>\n\u003cli>Remove the artichokes, one by one, letting the buttermilk drip off, then toss in the flour mixture to coat.\u003c/li>\n\u003cli>Fry the artichokes in the hot oil in batches until browned, crisp and tender, turning occasionally, about 8 minutes. Drain on paper towels and season with salt.\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":"95499,95502,95493,95497","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Serve right away with the mayo on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_95496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95496\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/artichokes-fried-final2.jpg\" alt=\"Serve the fried artichokes right away with the Meyer lemon mayo on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/artichokes-fried-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the fried artichokes right away with the Meyer lemon mayo on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(*Please note that the mayo does use a raw egg yolk, so be aware of that for anyone with a compromised immune system or special dietary needs.)\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94566/its-a-decadent-springtime-feast-fried-baby-artichokes-with-diy-meyer-lemon-mayonnaise","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11726","bayareabites_1079","bayareabites_1292","bayareabites_14738","bayareabites_8986"],"featImg":"bayareabites_95495","label":"bayareabites"},"bayareabites_45343":{"type":"posts","id":"bayareabites_45343","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45343","score":null,"sort":[1341673216000]},"guestAuthors":[],"slug":"eggs-travaganza-homemade-mayonnaise-is-easy","title":"Eggs-travaganza: Homemade Mayonnaise is Easy","publishDate":1341673216,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n","blocks":[],"excerpt":"Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking. ","status":"publish","parent":0,"modified":1550610710,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":977},"headData":{"title":"Eggs-travaganza: Homemade Mayonnaise is Easy | KQED","description":"Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"45343 http://blogs.kqed.org/bayareabites/?p=45343","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/07/eggs-travaganza-homemade-mayonnaise-is-easy/","disqusTitle":"Eggs-travaganza: Homemade Mayonnaise is Easy","path":"/bayareabites/45343/eggs-travaganza-homemade-mayonnaise-is-easy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\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>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45343/eggs-travaganza-homemade-mayonnaise-is-easy","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_33","bayareabites_1292","bayareabites_9329","bayareabites_14738","bayareabites_3682"],"featImg":"bayareabites_45778","label":"bayareabites"},"bayareabites_6250":{"type":"posts","id":"bayareabites_6250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6250","score":null,"sort":[1251051063000]},"guestAuthors":[],"slug":"summer-salad-project","title":"Summer Salad Project","publishDate":1251051063,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n","blocks":[],"excerpt":"Could you cook a whole locally-sourced dinner without really trying? The Summer Salad Project takes locavore eating down to a few pots in a Bernal backyard, augmented with some local farm love. The result? Some mighty good eating. Pass the mayonnaise! ","status":"publish","parent":0,"modified":1251066942,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":997},"headData":{"title":"Summer Salad Project | KQED","description":"Could you cook a whole locally-sourced dinner without really trying? The Summer Salad Project takes locavore eating down to a few pots in a Bernal backyard, augmented with some local farm love. The result? Some mighty good eating. Pass the mayonnaise! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6250 http://blogs.kqed.org/bayareabites/?p=6250","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/08/23/summer-salad-project/","disqusTitle":"Summer Salad Project","path":"/bayareabites/6250/summer-salad-project","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sunflower500.jpg\" alt=\"sunflower\" title=\"sunflower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6265\">\u003c/p>\n\u003cp>No, I don't have a back 40. Maybe I have a back four like you, a 4x4x4 chunk of concrete back patio in Bernal Heights, ancient cactus in one corner, Wizard-of-Oz cyclone cellar door in the other, a few beat-up chairs, windchimes, and ashtrays filling in the rest. Perfect for a garden! Last summer, my gardening lust didn't get tripped until July, when I came home with high hopes and a couple of leggy tomato plants, only to find myself running a soup kitchen for a hungry neighborhood of whiteflies and aphids. Embarassing for someone with a certificate in ecological horticulture, to say the least. \u003c/p>\n\u003cp>This year, I put that hard-won \u003ca href=\"http://casfs.ucsc.edu/\">CASFS\u003c/a> knowledge to use. To wit: pests prey on weak plants, plants growing out of season, deprived of the nutrients they need. A healthy eco-system is one that supports beneficial bugs and pollinators, with a mixed palette of plants and bugs that can overwhelm destructive pests. Food not lawns, sure, but flowers can be just as hard-working as veggies, pumping out the nectar that feeds the bees and wasps, and in the process both enabling plant sex and elbowing out less desirable insects. Bachelor's buttons, borage, sweet alyssum, morning glory, cosmos, sunflowers: they all bloomed and did their part, along with the stunning salpiglossis that was just there to look gorgeous. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/morning-glory500.jpg\" alt=\"morning glory\" title=\"morning glory\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6263\">\u003c/p>\n\u003cp>So, what was growing in the back four by four? Tomatoes, of course, which no summer gardener can be without, even in too-chilly, too-foggy San Francisco. Not having the willpower of the Zen gardeners at Green Gulch, who bow to the powers of their surrounding cool marine winds and don't even try, I compromised with a couple of cherry tomato plants, a Chadwick Cherry (named after Alan Chadwick, mad genius and founding UCSC gardener) and a Golden Nugget, both birthed from thumb-sized starts from the \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>. The rest of the veggies came from seeds, thanks to my conviction that unless it's grown from seed, you didn't really earn it and it's not really yours. \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>Now, I'm not a spiritual person. Planting seeds is the closest thing I get to an expression of faith: you hold these tiny specks, all shapes and colors, and trust that they contain everything to rise into life. You slip them into the dirt, water them every morning, and the day after you've skeptically succumbed to doubt, they pop up, all fresh and new, eager to spin the whole wheel again. Samsara, sure, only it all tastes really, really good. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sugarsnaps500.jpg\" alt=\"sugar snaps\" title=\"sugar snaps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6264\">\u003c/p>\n\u003cp>What I grew, all in containers using just potting soil, encouraging words, and (no, I'm not proud, but I'm honest) the occasional dose of Miracle-Gro, along with size-10 sneakers unashamed to stomp on lettuce-munching caterpillars: French Baby Nantes carrots, which stayed pinkie-sized but were amazingly sweet and crunchy; sugar snap peas, prolific and delicious, despite a leaf-devouring case of fog-borne powdery mildew; the aforementioned Golden Nugget and Chadwick Cherry tomatoes; African blue basil, skimpy-leaved but prolific in pretty mauve flower spikes; tiny whorls of green and red container lettuce, mostly eaten by those effing caterpillars; and of course, early summer's fingerling potatoes. \u003c/p>\n\u003cp>My old pals Sally and Christina, who came over to photograph, then eat, that first potato crop, came by again to dine on the fruits of the \u003cstrong>Summer Salad Project\u003c/strong>, augmented by a variety of local items. There was some crusty sourdough flatbread I'd made from locally grown and milled grains: whole-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and cornmeal from Erin at \u003ca href=\"http://www.ridgecut.com/servlet/StoreFront\">Ridgecut Gristmills\u003c/a>, glossed with olive oil from McEvoy Ranch near Petaluma and flavored with summer savory from a Marquita Farm \u003ca href=\"http://www.mariquita.com/Farmers%20Market/ThursdayNight.html\">mystery box\u003c/a>. \u003c/p>\n\u003cp>With it went garden antipasti: the five ripe cherry tomatoes we could pick, a handful of sugar-snap peas and baby carrots, sheep's milk ricotta from West Marin's \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> and a bowl of homemade mayonnaise. And Julia Child's advice aside, you don't even need to warm the bowl; as long as you go slow whisking in the oil in the beginning, making mayonnaise is a \u003cem>snap\u003c/em>. All it takes is olive oil, lemon juice, salt, egg yolks, a little mustard, a whisk and three or four minutes' worth of patience. \u003c/p>\n\u003cp>There were also deviled eggs made using more of that mayonnaise, because who doesn't love a deviled egg? For dinner, garlicked-and-lemoned greens, made from a mixture of erbette chard, radish and beet greens, all pulled from the mystery box, and the piece de resistance: a succotash of Brentwood corn mixed with roasted serrano chiles, heirloom tomatoes, basil and savory from Mariquita, plus roasted torpedo onions and fresh flageolet beans grown by Annabelle at \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera Farm\u003c/a>. In our glasses went pink vin gris from Bonny Doon, bought on sale at Good Life Grocery up the street. \u003c/p>\n\u003cp>Now, I'm name-checking for a reason. This isn't brand-naming just for some kind of locavore dirt cred. The dinner was local on purpose, but it also wasn't particularly hard to put together, thanks to the agricultural abundance surrounding us. What was on our plates was also community through commerce; all these vegetables were the livelihoods of people I've gotten to know, even just a little, through buying their vegetables week after week, visiting their farms, walking through their fields or orchards. It doesn't take much time to put a face on your food, and to make it part of a larger web of interlocking stories and histories, a personal geography marked by olives and zucchini, the taste of a milky green wheat kernel or the sight of two tiny leaves poking up out of the dirt. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that night, looking around the table, Christina said grace to thank the earth, the farmers, the cook, and friendship, for making it all worth it. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6250/summer-salad-project","authors":["5038"],"categories":["bayareabites_1874","bayareabites_2554"],"tags":["bayareabites_656","bayareabites_1306","bayareabites_2624","bayareabites_552","bayareabites_1292","bayareabites_1815","bayareabites_218","bayareabites_199"],"label":"bayareabites"},"bayareabites_1343":{"type":"posts","id":"bayareabites_1343","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1343","score":null,"sort":[1218316000000]},"guestAuthors":[],"slug":"summer-outdoor-parties","title":"Summer Outdoor Parties","publishDate":1218316000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\u003c/p>\n\n","blocks":[],"excerpt":"I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\r\n","status":"publish","parent":0,"modified":1218475962,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":913},"headData":{"title":"Summer Outdoor Parties | KQED","description":"I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1343 http://blogs.kqed.org/bayareabites/2008/08/09/summer-outdoor-parties/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/08/09/summer-outdoor-parties/","disqusTitle":"Summer Outdoor Parties","path":"/bayareabites/1343/summer-outdoor-parties","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/opener.jpg\" alt=\"outdoor party spread\" align=\"left\">Nothing says summer quite like an outside party. Whether you’re in a backyard, on a crowded deck, or in a park, gathering with friends and family to sip chilled beverages while you chat and nosh are what summer is all about. Whatever your outdoor area, it’s great if your party occurs on a hot day, but in the Bay Area, sweaters may also be in order. The one element that is essential, however, is good food. So if you decide to throw a full barbecue or just serve appetizers, food is a crucial element to any successful bash.\u003c/p>\n\u003cp>I recently threw a backyard party to celebrate the upcoming nuptials of two of our closest friends. It was technically dubbed a “wine shower,” but we were lucky enough to also have a keg of freshly brewed ale, courtesy of the bride’s generous brother. With almost 50 people attending, I decided to serve a variety of small plates along with lots of cheese and charcuterie. A full dinner for that many people would have been overwhelming and too expensive, so we went with a nice selection of appetizers.\u003c/p>\n\u003cp>I wanted to take advantage of fruits and vegetables that are in season right now, while also providing foods that accented each other nicely. Just as important, however, was providing a selection of plates that would be easy to eat in a backyard setting. Following are some of the dishes I made. All were easy to prepare and went well with the wine and beer we served.\u003c/p>\n\u003cp>So whatever the occasion -- from a wedding shower or Labor Day party to just finding an excuse to hang out with family and friends -- I hope you enjoy your own outdoor summer party soon.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Grilled Zucchini, Fennel, Onion and Pepper Salad\u003c/strong>\u003cbr>\nIn separate batches, either grill or broil sliced zucchini, fennel, red onion and red or orange peppers in some olive oil. Once the vegetables are barely browned and still al dente, place in a bowl and season with kosher or sea salt and a sprinkling of balsamic vinegar. You don’t want the vegetables to be too vinegary, so just add enough to flavor the dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/frittata1.jpg\" alt=\"potato and artichoke frittata\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Potato and Artichoke Frittata\u003c/strong>\u003cbr>\nSpread some cooked potatoes and fresh artichoke slivers sautéed in olive oil in an oiled oven-proof pan. Fresh artichokes work well here. Just pare some small ones so only the choke remains and then thinly slice. Top with a mixture of 6 large eggs, a 1/4 cup of milk, some salt and pepper, adding a sprinkling of Parmesan cheese at the end. Cook on low, with a lid on the pan, until mostly done. Place pan under a broiler to finish off the frittata and then remove it from the pan to cool. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/egg-salad1.jpg\" alt=\"egg salad with homemade mayonnaise\">\u003c/p>\n\u003cp>\u003cstrong>Egg Salad in Endive Cups Made with Homemade Mayonnaise\u003c/strong>\u003cbr>\nMake egg salad from about a dozen hard-boiled eggs. If you’d like, add chopped celery or other accompaniments, although I usually don’t as the endive adds enough crispness for my liking. Place scoops of the egg salad into washed endive leaves (I like to use both red and white) and refrigerate until ready to serve. This recipe is particularly good with \u003ca href=\"http://deniseskitchen.wordpress.com/2008/08/06/homemade-mayonnaise/\">homemade mayonnaise\u003c/a>, which has a much better texture and flavor than the store bought variety. Just be sure to keep the egg salad cups refrigerated until you serve them to reduce the risk of spoilage. Also, please note anything made with raw eggs has a risk of carrying salmonella.\u003c/p>\n\u003cp>\u003cstrong>Smoked Salmon and Dill Cream Cheese Rolls\u003c/strong>\u003cbr>\nJust place some cream cheese mixed with fresh dill and some salt into 1- to 2-inch slices of smoked salmon and then them roll up. I like to put the cream cheese in a baggie and then cut the corner so I make an impromptu pastry bag. You can then insert a toothpick into each one so they’re easy for people to pick up.\u003c/p>\n\u003cp>\u003cstrong>Figs Wrapped in Prosciutto\u003c/strong>\u003cbr>\nKim Laidlaw wrote about \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/24/market-suppers/\">figs and prosciutto\u003c/a> a couple of weeks ago, but I’ll repeat it here as this is a very easy and delicious dish to serve to guests. Cut very ripe figs in half lengthwise and drape with thin slices of prosciutto. The prosciutto-fruit pairing also works exceedingly well with sliced nectarines, peaches, and cantalope.\u003c/p>\n\u003cp>\u003cstrong>Stone Fruit Salad\u003c/strong>\u003cbr>\nCut a variety of stone fruits into slices. If the fruits aren’t as sweet as you’d like, add a little sugar or honey and stir. This can easily be turned into a dessert if you just add some whipped cream. Even better, serve it with a slice of cake or a dish of ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chilled Lentil, Red Pepper and Red Onion Salad\u003c/strong>\u003cbr>\nIn a bowl, mix 2 cups of cooked small lentils (if you don’t want to boil them yourself, you can buy them precooked at Trader Joe’s), a 1/2 cup of diced red pepper, and a 1/2 cup of diced red onion. Mix in about a 1/4 cup each of extra virgin olive oil, balsamic vinegar and freshly chopped Italian parsley. The oil and vinegar amounts will vary depending on how dry the lentils are. Season to taste. You can make this up to a day before serving (keeping it in the refrigerator) so the dressing becomes incorporated into the beans and vegetables.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1343/summer-outdoor-parties","authors":["5016"],"categories":["bayareabites_12"],"tags":["bayareabites_1289","bayareabites_1291","bayareabites_1290","bayareabites_1292"],"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.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://ww2.kqed.org/app/uploads/2021/10/BBC_1400.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. 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