Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'
Bryant Terry's Big Beans, Buns and Broccoli Rabe
Cooking Beans is a Quiet Defiance of Our Convenience-Obsessed Culture
Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando
Holiday Gifts from the Farmers' Market: Ferry Plaza
Food Secrets of Writer and Cookbook Author Vanessa Barrington
Delicious Beans: Santa Maria Pinquitos
CUESA and Petrini Start Peace Talks
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Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>","avatar":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twitter":"mladdfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Mary Ladd | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryladd"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. 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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"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_136244":{"type":"posts","id":"bayareabites_136244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136244","score":null,"sort":[1581460218000]},"guestAuthors":[],"slug":"veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","publishDate":1581460218,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_136250' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg' 'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","status":"publish","parent":0,"modified":1581467814,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":760},"headData":{"title":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom' | KQED","description":"The Oakland-based chef and author’s newest cookbook is an ode to the glory of vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136244 https://ww2.kqed.org/bayareabites/?p=136244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom/","disqusTitle":"Veganism Isn’t Restrictive in Bryant Terry’s Abundant 'Vegetable Kingdom'","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Vegetables reign supreme in Bryant Terry’s world. In his new cookbook, \u003c/span>\u003ca href=\"https://www.penguinrandomhouse.com/books/564101/vegetable-kingdom-by-bryant-terry/9780399581045/\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">, the James Beard Award-winning chef and author presents a collection of 150 recipes in which vegetables are the unabashed stars of the table, not the paltry side dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Terry’s latest cookbook comes six years after his critically acclaimed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. “I very intentionally pulled back from book writing and overburdening myself with projects because I wanted to be as present as possible with my children,” explains the father of two. In the introduction to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Terry writes that his daughters, ages five and eight, inspired the book and were among his dishes' first tasters. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“One of the litmus tests for the recipes was if they liked it,” he says. “Kids are brutally honest.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The world of vegetables can be intimidatingly vast, yet Terry’s book lays it out in an accessible way alongside his takes on marinades, sauces and spice blends influenced by American Southern, Caribbean, sub-Saharan African and Asian cuisines. Terry credits his daughter’s gardening class for the approachable architecture of the book, which categorizes recipes by which part of the plant the central ingredient comes from. Starting with seeds such as beans and corns, recipes grow into bulbs (fennel, leeks and the like), then into stems (asparagus and such), flowers (broccoli and its floreted cousins), fruits (squashes and peppers), leaves (greens of every kind) and back down to fungus, tubers and roots. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136245\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136245\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg\" alt=\"Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes.\" width=\"800\" height=\"995\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-800x995.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-768x955.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV-1020x1268.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/Vegetable-Kingdom-COV.jpg 1544w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Terry's latest cookbook dives deep into the world of vegetables with more than 150 vegan recipes. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When I was composing the recipes, I was mindful of the fact that there’ll be a diversity of readers,” he says noting that his audience has varying degrees of comfort in the kitchen. To that end, he’s included a couple of beginner-level recipes in each section. (“If you could boil a pot of water, you can make this recipe,” he says.) These are interspersed with more elaborate meals fit for dinner parties and leisurely, late weekend lunches. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">Terry continues his tradition of marrying music and food in his newest book by pairing recipes with a playlist of songs—Israel Kamakawiwo’ole’s “\u003ca href=\"https://www.youtube.com/watch?v=V1bFr2SWP1I\">Over the Rainbow\u003c/a>” for roasted Okinawan sweet potatoes, “\u003ca href=\"https://www.youtube.com/watch?v=_W14wK4QGh4\">Stay Flo\u003c/a>” from Solange for a mashed kabocha spread and “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” from Drake and Future for a beans, buns and broccoli recipe.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136250","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg","label":"'label='Cook up chef Bryant Terry's Beans and Broccoli sandwich for dinner this week'"},"numeric":["'label='Cook","up","chef","Bryant","Terry's","Beans","and","Broccoli","sandwich","for","dinner","this","week'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in Memphis and visiting his family’s farms in nearby Mississippi, Terry’s love of vegetables is decades deep. “As a child, I was fully immersed in the vegetable kingdom because my family has agrarian roots,” he says. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“They brought with them the values and traditions and [a] true understanding of the importance of growing one’s own food,” he adds, reminiscing about the urban garden that occupied much of the yard of his childhood home. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Watching his grandfather not just grow food, but prepare it to feed his family, was also a transformative experience that’s stayed with Terry. In raising his own children, the vegan chef and his non-vegan wife try their best to model similarly healthy behaviors. “I don’t eat animal products and my wife does eat some animal products. It’s always been this negotiation and we met somewhere in the middle,” he says adding that his children have dairy and eggs once in a while. “When parents try to force something on kids or be dogmatic, it can often push them away and go in the opposite direction so I’ve been mindful of that.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though there’s plenty of age-appropriate lessons about the benefits of eating local, vegetable-centric and organic food, Terry is certain lasting lessons start with what's on the plate: “What resonates with everyone is delicious food.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Catch Bryant Terry at \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events/2020/2/15/vegetable-kingdom-national-book-release-party\">\u003ci>\u003cspan style=\"font-weight: 400\">his book release party\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> this Saturday, Feb. 15 at Red Bay Coffee in Oakland, and at various other \u003c/span>\u003c/i>\u003ca href=\"https://www.bryant-terry.com/events\">\u003ci>\u003cspan style=\"font-weight: 400\">book events\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> for \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> in the coming weeks. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136244/veganism-isnt-restrictive-in-bryant-terrys-abundant-vegetable-kingdom","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_2090","bayareabites_10028","bayareabites_2554","bayareabites_366","bayareabites_90"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_112","bayareabites_9710","bayareabites_236","bayareabites_15850","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136246","label":"bayareabites"},"bayareabites_136250":{"type":"posts","id":"bayareabites_136250","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136250","score":null,"sort":[1581460217000]},"guestAuthors":[],"slug":"bryant-terrys-big-beans-buns-and-broccoli-rabe","title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","publishDate":1581460217,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136244' hero='https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg' label='The Making of Bryant Terry's Vegetable Kingdom ']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n","blocks":[],"excerpt":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","status":"publish","parent":0,"modified":1581464987,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1149},"headData":{"title":"Bryant Terry's Big Beans, Buns and Broccoli Rabe | KQED","description":"A sandwich featuring homemade bread, hearty protein, and broccoli rabe from the Oakland chef and author.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136250 https://ww2.kqed.org/bayareabites/?p=136250","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/11/bryant-terrys-big-beans-buns-and-broccoli-rabe/","disqusTitle":"Bryant Terry's Big Beans, Buns and Broccoli Rabe","path":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The following recipe is reprinted with permission from \u003c/span>\u003c/i>\u003ca href=\"https://www.indiebound.org/book/9780399581045\">\u003ci>\u003cspan style=\"font-weight: 400\">Vegetable Kingdom: The Abundant World of Vegan Recipes\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> by the Bryant Terry, copyright© 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Ed Anderson © 2020. \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136244","hero":"https://ww2.kqed.org/app/uploads/sites/24/2020/02/Bryant-Terry-by-Celeste-Noche-1020x1040.jpg","label":"label='The Making of Bryant Terry's Vegetable Kingdom '"},"numeric":["label='The","Making","of","Bryant","Terry's","Vegetable","Kingdom","'"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This recipe has everything I want in a good sandwich— toasted homemade bread, hearty protein, and broccoli rabe. That’s right — I declare roasted broccoli rabe florets as the new default vegetable for sandwiches, lettuce be damned. My friend Soleil Ho, restaurant critic for the San Francisco Chronicle, would likely agree — In her words, “I hate lettuce, but I really hate hot lettuce.” This recipe is inspired by bunny chow, a South African dish made by hollowing out a loaf of white bread and filling it with curry. Although the original version was vegetarian, it is more common to find bread stuffed with meaty curries these days. The first time I had bunny chow was at the now-closed South African restaurant Madiba in my old Brooklyn neighborhood. When I had it a second time, prepared by the People’s Kitchen Collective at the Museum of the African Diaspora’s first Diaspora Dinner, I was blown away. The popular vegetarian version of bunny chow uses lima beans. I need a meatier and heartier bean for this dish, so I use corona beans — huge, thick-skinned beans with a creamy interior. They work even better than I could have imagined. If you can’t find them, you can use cannellini beans instead, but do yourself a favor and order a bag of Royal Corona beans from Rancho Gordo. If you don’t have time to make the buns, toasted vegan potato buns will work just fine. Lastly, while this is a sandwich, I imagine folks digging in with a fork and knife.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136274\" class=\"wp-caption alignnone\" style=\"max-width: 1536px\">\u003cimg class=\"size-full wp-image-136274\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg\" alt=\"Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun.\" width=\"1536\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli.jpeg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-800x1000.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-768x960.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/bunsbeansbroccoli-1020x1275.jpeg 1020w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Chef Bryant Terry's big beans, buns and broccoli rabe rabe packs protein and texture between a teff and flour bun. \u003ccite>(Ed Anderson © 2020)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Big Beans, Buns and Broccoli Rabe\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">Royal corona beans, tomatoes, persillade\u003cbr>\n\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">Makes 6 servings \u003c/span>\u003c/em>\u003c/p>\n\u003ch2>Bread\u003c/h2>\n\u003cp>3 cups unbleached\u003cbr>\n\u003cspan style=\"font-weight: 400\">All- purpose flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup teff flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup almond flour\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons raw cane sugar\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 teaspoons instant yeast\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¾ teaspoon fine sea salt\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup warm water\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">¼ cup melted coconut oil, plus more for greasing the bowl and work surface and brushing the buns\u003c/span>\u003c/p>\n\u003ch2>Broccoli rabe\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 ½ pounds broccoli rabe, thick stems trimmed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon extra-virgin olive oil\u003c/span>\u003c/p>\n\u003ch2>Beans\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">1 cup dried corona beans, picked over and soaked in water overnight\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 teaspoon kosher salt, plus more as needed\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">2 tablespoons extra-virgin olive oil\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 cup finely diced yellow onion\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 garlic clove, minced\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ teaspoon minced fresh ginger\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon Berbere Spice Blend\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 tablespoon tomato paste\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1 (14.5-ounce) can \u003c/span>\u003cspan style=\"font-weight: 400\">diced tomatoes, pureed \u003c/span>\u003cspan style=\"font-weight: 400\">in a blender\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">1½ cups diced peeled Yukon gold potatoes(1 large or 2 small)\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">½ cup Persillade, for garnish\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Flaky sea salt and freshly ground white pepper\u003c/span>\u003c/p>\n\u003ch2>Instructions\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the bread: In a large bowl, whisk together the flours, sugar, yeast, and salt. Pour in the warm water and the coconut oil. Starting with a wooden spoon and then using your hands, mix to form a shaggy dough. Transfer to a clean countertop and knead to form a soft, stretchy ball of dough, 5 to 7 minutes.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">With a towel, wipe the bowl clean, then lightly grease it with oil. Place the dough in the bowl, loosely cover with a clean kitchen towel, and set aside in a warm area until the dough doubles in size, about 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a clean work surface. Turn the dough out onto the surface and gently punch it down to deflate it. Divide the dough into six equal pieces and roll each into a taut ball\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Lightly grease a baking sheet and space the balls of dough evenly across the pan. Gently flatten the tops of the dough, cover with a clean kitchen towel, and set aside until the buns have doubled in size, about 1½ hours.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Preheat the oven to 350°F.Bake the risen buns until golden brown, about 25 minutes. Brush the buns with coconut oil and transfer to a wire rack to cool. Increase the oven temperature to 425°F.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the broccoli rabe: Line a baking sheet with parchment paper.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Fill a medium saucepan a little over halfway with water and bring it to a boil over high heat. Add the salt and the broccoli rabe and simmer for 1 minute. Quickly remove from the heat and drain. Dump the broccoli rabe onto a clean kitchen towel and gently squeeze to absorb some of the moisture. Transfer the broccoli rabe to a large bowl, add the olive oil and a pinch of salt, and toss. Transfer to the prepared baking sheet and roast until the florets are tender and the leaves are starting to crisp slightly at the edges, about 20 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Make the beans: Drain and rinse the beans. Place them in a medium saucepan and add enough water to cover by 4 inches. Bring to a boil over medium-high heat. Remove the lid, decrease the heat to medium-low, and simmer until the beans are softening but still slightly firm, 1 to 1½ hours. Stir in the salt and simmer for 10 minutes more. Remove from the heat and let the beans cool in their liquid for 1 hour.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Drain the beans, reserving the cooking liquid, and set both aside.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While the beans are cooling, in a large skillet over medium heat, warm the olive oil until shimmering. Add the onion, season with salt, and sauté until starting to brown, 7 to 10 minutes. Add the garlic and ginger and cook until fragrant, 3 to 4 minutes. Add the berbere spice blend and tomato paste and stir to thoroughly combine. Add the tomato puree, potatoes, beans, and 2 cups of the reserved bean cooking liquid. Simmer, partially covered, until the potatoes are fork-tender, about 45 minutes.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">To serve, slice the buns in half horizontally, then toast them to your liking. Place the bottom half of each bun on an individual plate. Pile a handful (about ¼ cup) of the broccoli rabe on the bun, spoon a heaping serving of the beans on top of the broccoli rabe, and garnish with persillade. Sprinkle with flaky salt and white pepper, then serve.\u003c/span>\u003c/p>\n\u003ch6>\u003cspan style=\"font-weight: 400\">Chef Bryant Terry’s recommended song: “\u003ca href=\"https://www.youtube.com/watch?v=3TsYIQv0sX8\">Big Rings\u003c/a>” by Drake and Future from \u003cem>What a Time to Be Alive\u003c/em>\u003c/span>\u003c/h6>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136250/bryant-terrys-big-beans-buns-and-broccoli-rabe","authors":["5083"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_8770","bayareabites_2407","bayareabites_10028","bayareabites_366","bayareabites_12","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_9094","bayareabites_9710","bayareabites_236","bayareabites_1871","bayareabites_16399"],"featImg":"bayareabites_136245","label":"bayareabites"},"bayareabites_136098":{"type":"posts","id":"bayareabites_136098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136098","score":null,"sort":[1579190457000]},"guestAuthors":[],"slug":"cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture","title":"Cooking Beans is a Quiet Defiance of Our Convenience-Obsessed Culture","publishDate":1579190457,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know what took me so long to start cooking beans, but 2019 was the year I couldn’t stop. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’d enjoyed legumes of many different sizes and colors in my dining experiences, but aside from my trusted lentils, I never bothered to prepare beans at home, writing them off as too much work. Instead, I stocked cans of fava beans to make ful for breakfast and, on occasion, I’d buy canned white beans that served as non-perishable protein provisions rather than thoughtful meals. But last year, after cooking my first pot of beans, what seemed like a daunting task became a ritual that reframed my understanding of time. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beans seem as old as time itself. Found inside Aztec and ancient Egyptian tombs, the much-fabled bean is one of the oldest cultivated plants in the world. Over the course of tens of thousands of years, beans have acquired reputations both as sources of life and death (the latter may be due to the naturally occurring toxins in their undercooked form). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I hold a handful of beans these days, I often feel in awe of the history they contain. Like looking up at the stars in the night, beans make me feel both small and connected to something much bigger than I can grasp. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136101\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136101\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810.jpg\" alt=\"A few varieties of beans from Rancho Gordo's heirloom farm including pinto, cranberry and scarlet runners. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A few varieties from Rancho Gordo's heirloom bean farm including pinto, cranberry and scarlet runners. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My year of cooking beans was partially spurred by my friend Rebecca, who shares my love of a well balanced, home-cooked meal, and encouraged me to make them from scratch. I remember the ease with which she described soaking and making them now as I evangelize to others about how simple it really is. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I made my first pot of beans last summer from half a bag of cannellinis that I forgetfully left soaking in the fridge for over 24 hours. Beans are a forgiving food, so after I rinsed them (a controversial move: some like to cook them in the soaking water, but I prefer not to), I threw them in a large pot along with a good hit of olive oil, some sprigs of thyme, dried chili peppers and several smashed cloves of garlic. I stirred my pot and left it covered in intervals, tasting the broth for salt and flavor, and finally topping it off with a sliver of butter for a luxurious touch of fat. They were the best beans I’d ever had.\u003c/span>\u003c/p>\n\u003cp>[pullquote align=right size=medium]\u003cspan style=\"font-weight: 400\">Like looking up at the stars in the night, beans make me feel both small and connected to something much bigger than I can grasp.[/pullquote]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A couple days later, before finishing the leftovers from that first pot, I subscribed to Napa heirloom bean farm Rancho Gordo’s very popular and often waitlisted \u003c/span>\u003ca href=\"https://www.ranchogordo.com/products/the-rancho-gordo-bean-club?variant=19122325979232\">\u003cspan style=\"font-weight: 400\">bean club\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Once my first shipment of six varieties of beans arrived, I spent the next few months cooking beans once a week, playing out every possibility I could think of with them. With the gorgeously spotted, dark purple scarlet runners, I pared down the broth so I could better enjoy their chew. The incredibly creamy texture of caballeros, a pearly white bean from Peru, paired well with toasted bread and a squeeze of lemon. I used \u003ca href=\"https://www.kqed.org/bayareabites/136084\">fish sauce\u003c/a> and pecorino rinds to add umami, and I threw in as many different combinations of herbs and leafy greens as I could imagine. \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136100\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136100\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A.jpg\" alt=\"A pot full of cannellini beans with herbs and spices. \" width=\"1920\" height=\"1487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-800x620.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-768x595.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-1020x790.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-1200x929.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pot full of soaked cannellini beans with herbs and spices. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I share my beans or my love for them with others, the first response is always about how long they take to cook. I can’t fault people. Time has become a precious commodity, and same-day delivery has become a symbol of modernity. Recipes often list time above the ingredients, and those with shorter preparation and cooking times are highlighted for their efficiency. \u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_113243,bayareabites_59997,bayareabites_2568' label='Bean recipes to take your time with']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the truth is, time hasn’t changed—we have. For my part, I can’t name a single thing I’ve sacrificed in order to make time for my beloved legumes. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cooking beans has made me wonder if time instead belongs in the ingredients list of a recipe instead of floating above it as a measure of duration. Two cups of beans, eight hours in water while we go to work, rest or tend to our lives. If these humble legumes have been here for some millennia, what's a few hours in a water bath while you do what you will?\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"The humble legumes have been here for some millennia, so what's a few hours in a water bath?","status":"publish","parent":0,"modified":1579203131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":789},"headData":{"title":"Cooking Beans is a Quiet Defiance of Our Convenience-Obsessed Culture | KQED","description":"The humble legumes have been here for some millennia, so what's a few hours in a water bath?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136098 https://ww2.kqed.org/bayareabites/?p=136098","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/16/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture/","disqusTitle":"Cooking Beans is a Quiet Defiance of Our Convenience-Obsessed Culture","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I don’t know what took me so long to start cooking beans, but 2019 was the year I couldn’t stop. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’d enjoyed legumes of many different sizes and colors in my dining experiences, but aside from my trusted lentils, I never bothered to prepare beans at home, writing them off as too much work. Instead, I stocked cans of fava beans to make ful for breakfast and, on occasion, I’d buy canned white beans that served as non-perishable protein provisions rather than thoughtful meals. But last year, after cooking my first pot of beans, what seemed like a daunting task became a ritual that reframed my understanding of time. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beans seem as old as time itself. Found inside Aztec and ancient Egyptian tombs, the much-fabled bean is one of the oldest cultivated plants in the world. Over the course of tens of thousands of years, beans have acquired reputations both as sources of life and death (the latter may be due to the naturally occurring toxins in their undercooked form). \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I hold a handful of beans these days, I often feel in awe of the history they contain. Like looking up at the stars in the night, beans make me feel both small and connected to something much bigger than I can grasp. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136101\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136101\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810.jpg\" alt=\"A few varieties of beans from Rancho Gordo's heirloom farm including pinto, cranberry and scarlet runners. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/428A8810-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A few varieties from Rancho Gordo's heirloom bean farm including pinto, cranberry and scarlet runners. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">My year of cooking beans was partially spurred by my friend Rebecca, who shares my love of a well balanced, home-cooked meal, and encouraged me to make them from scratch. I remember the ease with which she described soaking and making them now as I evangelize to others about how simple it really is. \u003c/span>\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>\u003cspan style=\"font-weight: 400\">I made my first pot of beans last summer from half a bag of cannellinis that I forgetfully left soaking in the fridge for over 24 hours. Beans are a forgiving food, so after I rinsed them (a controversial move: some like to cook them in the soaking water, but I prefer not to), I threw them in a large pot along with a good hit of olive oil, some sprigs of thyme, dried chili peppers and several smashed cloves of garlic. I stirred my pot and left it covered in intervals, tasting the broth for salt and flavor, and finally topping it off with a sliver of butter for a luxurious touch of fat. They were the best beans I’d ever had.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\u003cspan style=\"font-weight: 400\">Like looking up at the stars in the night, beans make me feel both small and connected to something much bigger than I can grasp.","name":"pullquote","attributes":{"named":{"align":"right","size":"medium","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A couple days later, before finishing the leftovers from that first pot, I subscribed to Napa heirloom bean farm Rancho Gordo’s very popular and often waitlisted \u003c/span>\u003ca href=\"https://www.ranchogordo.com/products/the-rancho-gordo-bean-club?variant=19122325979232\">\u003cspan style=\"font-weight: 400\">bean club\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Once my first shipment of six varieties of beans arrived, I spent the next few months cooking beans once a week, playing out every possibility I could think of with them. With the gorgeously spotted, dark purple scarlet runners, I pared down the broth so I could better enjoy their chew. The incredibly creamy texture of caballeros, a pearly white bean from Peru, paired well with toasted bread and a squeeze of lemon. I used \u003ca href=\"https://www.kqed.org/bayareabites/136084\">fish sauce\u003c/a> and pecorino rinds to add umami, and I threw in as many different combinations of herbs and leafy greens as I could imagine. \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136100\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136100\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A.jpg\" alt=\"A pot full of cannellini beans with herbs and spices. \" width=\"1920\" height=\"1487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-800x620.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-768x595.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-1020x790.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/EB74F5AF-5D2E-4EAA-A096-ECEEC6A31E0A-1200x929.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pot full of soaked cannellini beans with herbs and spices. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I share my beans or my love for them with others, the first response is always about how long they take to cook. I can’t fault people. Time has become a precious commodity, and same-day delivery has become a symbol of modernity. Recipes often list time above the ingredients, and those with shorter preparation and cooking times are highlighted for their efficiency. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_113243,bayareabites_59997,bayareabites_2568","label":"Bean recipes to take your time with "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But the truth is, time hasn’t changed—we have. For my part, I can’t name a single thing I’ve sacrificed in order to make time for my beloved legumes. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Cooking beans has made me wonder if time instead belongs in the ingredients list of a recipe instead of floating above it as a measure of duration. Two cups of beans, eight hours in water while we go to work, rest or tend to our lives. If these humble legumes have been here for some millennia, what's a few hours in a water bath while you do what you will?\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture","authors":["11625"],"tags":["bayareabites_1931","bayareabites_16298","bayareabites_713","bayareabites_16227","bayareabites_9710","bayareabites_236"],"featImg":"bayareabites_136109","label":"bayareabites"},"bayareabites_57773":{"type":"posts","id":"bayareabites_57773","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57773","score":null,"sort":[1364315920000]},"guestAuthors":[],"slug":"rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando","title":"Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando","publishDate":1364315920,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RanchoGordo\">@RanchoGordo\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ranchogordo\">Rancho Gordo\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his \"New World\" heirloom bean company. ","status":"publish","parent":0,"modified":1364660694,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1449},"headData":{"title":"Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando | KQED","description":"Bay Area native Steve Sando will soon open a shop in the Ferry Building for Rancho Gordo, his "New World" heirloom bean company. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57773 http://blogs.kqed.org/bayareabites/?p=57773","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/26/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando/","disqusTitle":"Rancho Gordo's Ferry Building Store is Coming Soon: Q&A with Steve Sando","path":"/bayareabites/57773/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58797\" class=\"wp-caption aligncenter\" style=\"max-width: 489px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-beans.jpg\" alt=\"Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\" width=\"489\" height=\"480\" class=\"size-full wp-image-58797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando neck-deep in Rancho Gordo beans. Photo courtesy of Steve Sando\u003c/figcaption>\u003c/figure>\n\u003cp>Sexy and bold looking beans from Rancho Gordo: these aren’t your granny’s beans! Bay Area native Steve Sando brings a touch of glamour to his indigenous “New World” heirloom bean company, which was founded in 2001. The Napa headquarters for his company, \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>, is decorated with movie posters from 1940s and ‘50s Mexican cinema. Those posters serve as the inspiration for Rancho Gordo’s unique packaging, which feature images of beautiful Mexican women from that era. That is but one creative spin Sando has been put on marketing a food group often relegated to the bulk bin aisles.\u003c/p>\n\u003cfigure id=\"attachment_58799\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/store1000.jpg\" alt=\"Rancho Gordo Napa store. Photos: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58799\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo Napa store. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster6001-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58821\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600a-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58810\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando-poster600b-190x190.jpg\" alt=\"Steve Sando shows off his linen vintage movie posters. Photo: Wendy Goodfriend \" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58822\">\u003c/a>\u003c/p>\n\u003cp>Come summer, it’ll be interesting to see how many of Sando’s posters will make it to his soon-to-open store inside the Ferry Building. Rancho Gordo will move into a space currently occupied by the \u003ca href=\"http://www.ferrybuildingmarketplace.com/scharffen_berger.php\">Scharffen Berger\u003c/a> Chocolate folks. Sando sells more than two-dozen types of beans, and Rancho Gordo’s new brick-and-mortar presence will let him expand his offerings to include stone ground chocolate, banana vinegar, grains, corn tortillas, and other products that complement the beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beans1000-290x194.jpg\" alt=\"Rancho Gordo beans, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58801\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/hotsauce1000-290x194.jpg\" alt=\"Rancho Gordo hot sauce, Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58802\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/amaranth1000-190x190.jpg\" alt=\"Rancho Gordo amaranth seed and wild rice. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58804\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chocolate1000-190x190.jpg\" alt=\"Rancho Gordo chocolate. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58807\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa1000-190x190.jpg\" alt=\"Rancho Gordo quinoa. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58805\">\u003c/a>\u003c/p>\n\u003cp>Sando originally started his heirloom & heritage bean business from his dining room table, when he was searching for heirloom tomatoes and could only seem to find ones that were from a hothouse in Europe. Many of his beans are rare and endangered, and Sando travels to Mexico and Central and Southern America for research and discovery. In the beginning days of Rancho Gordo, \u003ca href=\"http://tkrg.org/\">Thomas Keller\u003c/a> became a customer and word soon spread. Other famous fans now include \u003ca href=\"http://www.greensrestaurant.com/the-chef/the-chef\">Annie Somerville\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Marcella_Hazan\">Marcella Hazan\u003c/a>, \u003ca href=\"http://deborahmadison.com/\">Deborah Madison\u003c/a> and \u003ca href=\"http://www.paula-wolfert.com/\">Paula Wolfert\u003c/a>. Rancho Gordo quickly grew into a bona fide operation, with much of the bean production done in California. In 2008, he co-authored \u003cem>\u003ca href=\"http://www.ranchogordo.com/html/rg_beanbook.htm\">Heirloom Beans: Recipes from Rancho Gordo\u003c/a>\u003c/em> (Chronicle Books, $22.95), with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/\">Vanessa Barrington\u003c/a>, who was profiled on Bay Area Bites in early 2011. His next book was \u003ca href=\"http://www.timberpress.com/books/rancho_gordo_heirloom_bean_growers_guide/sando/9781604691023\">The Rancho Gordo Heirloom Bean Grower's Guide: Steve Sando's 50 Favorite Varieties\u003c/a> (Timber Press, $19.95).\u003c/p>\n\u003cfigure id=\"attachment_58848\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/steve-sando1000new.jpg\" alt=\"Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-58848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Sando in his office at Rancho Gordo. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Sando recently talked with Bay Area Bites about the move into the Ferry Building, a book he’s working on, and more. His comments have been edited for length and clarity. \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>Bay Area Bites: \u003cstrong>How did the Ferry Building move come about? How does that fit into the history of Rancho Gordo? \u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I have been selling at the Ferry Building Farmers’ Market for eight or nine years and have long been interested in doing a store there. It seemed like the right time to pursue that and I went to my business advisors. They told me that we grew 34 percent last year. Knock on wood, I haven’t taken any money to keep the business going. I live really humbly and let this thing grow. We are taking a line of credit to open in the Ferry Building, but there’s no debt. The most amazing thing is that I did this during the recession. I hear horror stories. We fill a real demographic need for real new world food. We’re not doing Mexican food per se but we do acknowledge that this area was Mexico at one time.\u003c/p>\n\u003cp>I started Rancho Gordo ten years ago without any sort of agriculture or business background. My professional career began at \u003ca href=\"http://www.esprit.com/stories\">Esprit\u003c/a>, where I was a sales rep. I did all of these different things after that for work and didn’t find my stride. My plan wasn’t to have a bean company. It just happened. I had decided that I’d be a screw up and have a nice garden and maybe work at Target. But everything with Rancho Gordo all worked out.\u003c/p>\n\u003cp>For our chefs, beans are a drag to ship. Once we open in the Ferry Building, it will be easier for a lot of them to visit and pick up more product. \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> and the Ferry Building have been really encouraging. Early on, Thomas Keller decided that what we’re doing was groovy – that reaction definitely worked its way down, or up as it is. \u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/goodmotherbeans1000-190x190.jpg\" alt=\"Good Mother Stallard Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58840\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/reboserabeans1000-190x190.jpg\" alt=\"Rancho Gordo Rebosero beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/midnightbeans1000-190x190.jpg\" alt=\"Midnight Black Beans and Mayocoba Rancho Gordo beans. Photo: Wendy Goodfriend\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58838\">\u003c/a> \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your Bay Area upbringing.\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I grew up in Sausalito and watched the food revolution. I wasn’t thinking I’d be a part of it, but in high school I worked for the farm worker boycott. We asked people to boycott grapes and lettuce. That was my ‘ag background.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Did anyone ever teach you about beans when you were younger? Why focus on beans for a business?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> We had taco night when I was growing up, with doctored up Rosarita beans. That’s where my love of beans came from--I could eat them out of a can, I loved them that much.\u003c/p>\n\u003cp>It seems that we should know our own food before we lose focus. Before, people tried to do beans and had the focus be mainly on the health and vegetarian qualities. I have no interest in health and vegetarianism and feel that vegetarians don’t own beans per se. There was a complaint that my Heirloom Beans book did not have enough vegetarian recipes in it... There is a great bonus that beans are so healthy and are so green to grow. When you make meat, you grow food for cows. With beans, you put the seeds in the ground and have the protein. I’m interested in the green aspects but really most interested in the bean’s flavor. \u003c/p>\n\u003cp>I am researching a new book on beans and looking at dishes like \u003cem>pasta fagioli\u003c/em> and \u003cem>cassoulet\u003c/em>. I am finding Jewish dishes and Spanish dishes. Beans are a great ingredient for main dishes, yet too often they are put off to as side dishes or forgotten. The book is still in the proposal stage and we are conceptualizing it.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite heirloom items?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I love heirloom corn because the quality is so much more interesting and there are different varieties. My palate can tell which valley this corn is from, and when they still have a dried corn flavor. It’s not as distinctive then. I just love heirloom melons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/heirloom-corn600.jpg\" alt=\"Rancho Gordo tortillas made from heirloom corn. Photo: Wendy Goodfriend\" width=\"400\" class=\"aligncenter size-full wp-image-58818\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Part of your work at Rancho Gordo is traveling and bringing back heirloom varieties. What have you been traveling for lately?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I asked Marcella Hazan, “What is it that you can’t get?” Then I try and find it. I asked Marcella and she said Sorana beans. I love to drop a name and it’s fun to just ask folks like Marcella. If you’re a young farmer, you can’t just have beets and chard anymore. \u003c/p>\n\u003cp>We’re getting more European varieties of beans from working with \u003ca href=\"http://www.georgeannebrennan.com/\">Georgeanne Brennan\u003c/a>. Her husband worked with us on projects and her books are great. We found French Tarbais seed but call them cassoulet beans due to a terroir issue. Georgeanne was really key in her work with early vegetables and bringing the seeds over.\u003c/p>\n\u003cp>We’re working on getting pottery along the Oaxaca and Guerrero coast and importing stuff from Los Reyes. There’s no glaze on them, and the sides are just really thick so they don’t break. I love the pottery for cooking beans. We’ll be on the coast hunting for pots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/cassoulet1000-290x194.jpg\" alt=\"Rancho Gordo Classic Cassoulet Beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pots-noglaze1000-290x194.jpg\" alt=\"Steve Sando discusses using ceramic pots without glaze for cooking beans. Photo: Wendy Goodfriend\" width=\"290\" height=\"194\" class=\"alignnone size-medium wp-image-58835\">\u003c/a>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you like to eat and shop for food in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Sando:\u003c/strong> I live on Mount Veeder, which is the mountain between Napa and Sonoma. For shopping, I have so many friends who grow food. I get the rest of what I need at the Mexican market.\u003c/p>\n\u003cp>I shop at Mexican markets around here for sour prickly pear, known as xoconostle. It lasts longer off the shelf and adds sourness to mole dishes. I like \u003ca href=\"http://www.lolasmarkets.com/\">Lola’s\u003c/a> markets in the North Bay.\u003c/p>\n\u003cp>In San Francisco I go to \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> and \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a>. \u003c/p>\n\u003cp>I used to go to \u003ca href=\"http://www.bombayicecream.com/\">Bombay Bazar\u003c/a>. My city (San Francisco) is changing a lot. I had a great 20 years there but now it’s losing a lot of things I used to love. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/T1F7j\">Map\u003c/a>\u003cbr>\n1924 Yajome St.\u003cbr>\nNapa CA 94559\u003cbr>\n(707) 259-1935\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>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/RanchoGordo\">@RanchoGordo\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/ranchogordo\">Rancho Gordo\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57773/rancho-gordos-ferry-building-store-is-coming-soon-qa-with-steve-sando","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1321","bayareabites_95","bayareabites_1875","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_454","bayareabites_187","bayareabites_236","bayareabites_1421"],"featImg":"bayareabites_58826","label":"bayareabites"},"bayareabites_36327":{"type":"posts","id":"bayareabites_36327","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36327","score":null,"sort":[1323629098000]},"guestAuthors":[],"slug":"holiday-gifts-from-the-farmers-market-ferry-plaza","title":"Holiday Gifts from the Farmers' Market: Ferry Plaza","publishDate":1323629098,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","status":"publish","parent":0,"modified":1323744842,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Holiday Gifts from the Farmers' Market: Ferry Plaza | KQED","description":"Get your kale, do your holiday shopping! This week, great gifts from San Francisco's Ferry Plaza Farmers' Market. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"36327 http://blogs.kqed.org/bayareabites/?p=36327","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/11/holiday-gifts-from-the-farmers-market-ferry-plaza/","disqusTitle":"Holiday Gifts from the Farmers' Market: Ferry Plaza","path":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-syrups500.jpg\" alt=\"June Taylor Fruit Syrups\" title=\"June Taylor Fruit Syrups\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36350\">\u003c/a>\u003cbr>\n\u003cem>June Taylor Fruit Syrups\u003c/em>\u003c/p>\n\u003cp>Summer's peaches and tomatoes may be gone, but the farmers' markets in winter still offers myriad delights. These past few weekends, we've had crisp, nippy mornings and sunny skies giving a bright-blue backdrop to the crazy-colored squashes, brilliant orange persimmons and gold-stemmed chard. So far, the rains have held off but the temperature's finally gotten Bay Area-wintery, making a cup of hot chocolate a festively necessary hand-warmer for strolling from stand to stand. \u003c/p>\n\u003cp>And this season, while you're buying your pastured chicken and dry-farmed potatoes, spaghetti squash and sourdough bread, you can do your holiday shopping, too. At the \u003ca href=\"http://www.cuesa.org/holiday-guide\">Ferry Plaza Farmers' Market\u003c/a>, there are lots of excellent and delicious treats on hand to provide a wonderful taste of our local \u003cem>terroir\u003c/em> for friends and family near and far. And if you can't decide what your local pals would like best--lavender honey or cider syrup? quince cheese or goat cheese?--the market is offering its popular gift coins again. Each wooden \"coin\" is worth $1, and can be redeemed at any market stall. They're available in any amount, but you can get a cute, ready-to-go brown box filled with $25 worth of coins from the information booth. (A good trick to know if you run out of cash at the market: use a credit card to buy coins instead of waiting in the long ATM lines inside the Ferry Building.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/ranchogordobox500.jpg\" alt=\"Rancho Gordo\" title=\"Rancho Gordo\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36351\">\u003c/a>\u003c/p>\n\u003cp>Is Dad finally upgrading to a new crock pot? Give him a little inspiration with \u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo's\u003c/a> heirloom bean box ($50), a selection of five one-pound bags of organic dry beans (including, naturally, Christmas limas), plus a sturdy fabric totebag and a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811860698/kqedorg-20\">Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo\u003c/a>. The best stocking stuffer? Forget the Old Spice; grab a sheaf of \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf's\u003c/a> awesome beef jerky instead. Fatted Calf also has a great selection of holiday gift boxes for the carnivores on your list; you can check out their selection on their website or at their retail shops in Hayes Valley and the Oxbow Public Market in Napa. If you want to pick up a gift box at the Ferry Plaza market instead, just give them a call at their Napa store (707-256-3684) to make arrangements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/eatwell-salt500a.jpg\" alt=\"Eatwell Farm Salt\" title=\"Eatwell Farm Salt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36362\">\u003c/a>\u003c/p>\n\u003cp>Salty or sweet? Whichever way your pals' tastes swing, \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> has a fragrant seasoning to match. They've expanded beyond their original (and still much-adored) rosemary and lavender salts; now, choose from smoked chili salt, thyme salt, dried heirloom tomato salt, and dried lemon salt ($6, or 5 for $25), all heavenly sprinkled over grilled lamb or steak. Got a sweet tooth? Add a few pinches of smoked chili sugar to fire up your hot chocolate, or make your Christmas cookies a little more grown-up with a sprinkle of citrusy-herbal lemon verbena sugar ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/smoked-chili-sugar500.jpg\" alt=\"Eatwell Farm Sugar\" title=\"Eatwell Farm Sugar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36353\">\u003c/a>\u003c/p>\n\u003cp>Didn't get around to pickling this summer? \u003ca href=\"http://www.dirtygirlproduce.com/farm-history/\">Dirty Girl Produce\u003c/a> has plenty of dilly beans ($8/jar) on hand, along with summer-bright tomatoes in quart jars. Put the two together, add some \u003ca href=\"http://squareoneorganicspirits.com/\">Square One\u003c/a> organic vodka, and you've got a Bloody Mary brunch kit for your favorite morning-after buddy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/dirty-girl-dilly-beans500.jpg\" alt=\"Dirty Girl Dilly Beans\" title=\"Dirty Girl Dilly Beans\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36347\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.philoapplefarm.com\">The Apple Farm\u003c/a> has a stylish, all-American treat for those of us with Champagne taste but no bucks for French fizz: sparkling hard cider, made from biodynamically farmed apples, priced at just $8.50 a bottle. It's dry rather than soda-sweet, and makes a wonderful aperitif or festive toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-hard-cider500.jpg\" alt=\"Apple Farm Hard Cider\" title=\"Apple Farm Hard Cider\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36358\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/apple-farm-balsamic-vinegar500.jpg\" alt=\"Apple Farm Balsamic Vinegar and Cider Syrup\" title=\"Apple Farm Balsamic Vinegar and Cider Syrup\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36357\">\u003c/a>\u003c/p>\n\u003cp>In the more than a decade that I've been a fan of this wonderful organic apple orchard and kitchen up in the Anderson Valley, I've found any number of uses for their elegantly bottled apple-balsamic vinegar ($16), with its label hand-written in gold ink. To round out a holiday morning breakfast-in-bed basket, pick up a pint jar of rosy Pink Pearl applesauce ($14) and a jug of tart-sweet cider syrup ($16), perfect for pouring over gingerbread pancakes or eggnog French toast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/xmas-cake-june-taylor500.jpg\" alt=\"June Taylor Christmas Cake\" title=\"June Taylor Christmas Cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36346\">\u003c/a>\u003c/p>\n\u003cp>Jam maker \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is back with her unsurpassed, brandy-soaked English Christmas cakes ($50), along with dense, sliceable, beautifully molded fruit \"cheeses\" ($18-$24) in quince, quince-rose geranium, Santa Rosa plum, and damson plum, perfect accompaniments to a cheese platter. Taylor also has a shimmering selection of all-natural fruit syrups ($10) great for all the \u003ca href=\"http://www.sodastreamusa.com/\">SodaStream\u003c/a> fanciers in your life. Boost their bubbles with flavors like raspberry, Summersweet peach-white sage, Dapple Dandy pluot-rosemary, or Meyer lemon-peppermint. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/june-taylor-fruit-cheese500.jpg\" alt=\"June Taylor Fruit Cheeses\" title=\"June Taylor Fruit Cheeses\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36349\">\u003c/a>\u003c/p>\n\u003cp>Conveniently for your party planning, the pretty goat, sheep, and cow cheeses of \u003ca href=\"http://www.andantedairy.com\">Andante Dairy\u003c/a> are right at the next stall; don't miss the Pastoral, rolled in green herbs and topped with pink peppercorns. The only challenge? Getting all (or any) of these treats wrapped and given away before you make rather merry and find a home for them all right in your very own pantry. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/andante-dairy-cheese500.jpg\" alt=\"Andante Cheese\" title=\"Andante Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36356\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Next week, Bay Area Bites heads north to find local food gifts from the Sebastopol and the Marin Civic Center farmers' markets. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36327/holiday-gifts-from-the-farmers-market-ferry-plaza","authors":["5038"],"categories":["bayareabites_109","bayareabites_95","bayareabites_1763","bayareabites_1875"],"tags":["bayareabites_254","bayareabites_2172","bayareabites_3238","bayareabites_1526","bayareabites_580","bayareabites_2987","bayareabites_236"],"featImg":"bayareabites_36350","label":"bayareabites"},"bayareabites_21863":{"type":"posts","id":"bayareabites_21863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21863","score":null,"sort":[1295625656000]},"guestAuthors":[],"slug":"food-secrets-of-writer-and-cookbook-author-vanessa-barrington","title":"Food Secrets of Writer and Cookbook Author Vanessa Barrington","publishDate":1295625656,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n","blocks":[],"excerpt":"Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.","status":"publish","parent":0,"modified":1295638783,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":1773},"headData":{"title":"Food Secrets of Writer and Cookbook Author Vanessa Barrington | KQED","description":"Vanessa Barrington is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch and co-authored Heirloom Beans with Steve Sando. Vanessa shared her local food secrets with BAB as well as a couple of recipes from her book.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21863 http://blogs.kqed.org/bayareabites/?p=21863","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/21/food-secrets-of-writer-and-cookbook-author-vanessa-barrington/","disqusTitle":"Food Secrets of Writer and Cookbook Author Vanessa Barrington","path":"/bayareabites/21863/food-secrets-of-writer-and-cookbook-author-vanessa-barrington","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_21872\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://vanessabarrington.com/%20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Vanessa-Barrington300.jpg\" alt=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" title=\"Vanessa Barrington. Photo Credit: Cynthia Wheeler\" width=\"300\" height=\"451\" class=\"size-full wp-image-21872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vanessa Barrington. Photo Credit: Cynthia Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vanessabarrington.com/\">Vanessa Barrington\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/veebee22\">@veebee22\u003c/a>) is a food writer and cookbook author based in the Temescal District in Oakland. She is the author of the recently published \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">D.I.Y. Delicious\u003c/a> (Twitter: \u003ca href=\"http://twitter.com/diydelicious\">@DIYDelicious\u003c/a>): Recipes and Ideas for Simple Food From Scratch (Chronicle Books, Fall 2010) and co-authored \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,7525/\">Heirloom Beans\u003c/a> with \u003ca href=\"http://twitter.com/#!/RanchoGordo\">Steve Sando\u003c/a> (Chronicle Books, 2008). She works as a consultant with HavenB Media on food, agriculture, and environmental issues. She also blogs about food policy and healthy cooking for \u003ca href=\"http://www.ecosalon.com/\">EcoSalon.com\u003c/a>, \u003ca href=\"http://civileats.com/\">Civil Eats.com\u003c/a>, and most recently, \u003ca href=\"http://oaklandlocal.com/\">OaklandLocal.com\u003c/a>. For recipes and current food writing go to \u003ca href=\"http://vanessabarrington.com/\">vanessabarrington.com\u003c/a>. Barrington was born in Salt Lake City, and said she “moved to Santa Rosa when I was 4. (and) spent most of my life in the Bay Area and Sonoma County.”\u003c/p>\n\u003cp>\u003cstrong>FOOD SHOPPING\u003c/strong>\u003c/p>\n\u003cp>“East Bay Farmers’ Markets: I base all of my food shopping around the farmers’ markets and supplement from there. I love The \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134733.active\">Grand Lake Farmers’ Market\u003c/a> for its urban Oakland feeling and the mix of vendors. Also the \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal.php\">Temescal Market\u003c/a>. It’s close to my house, it’s on Sunday. and it’s fun to watch all the kids. Love \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/catalan-farm/\">Catalan Farm\u003c/a>, Blossom Bluff, Scream Sorbet, and \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> for brown rice. In the summer I tend toward the \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Saturday market\u003c/a>. First stops are always River Dog Farm, La Tercera Farm, and Morrell’s Bread.”\u003c/p>\n\u003cp>“\u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in Rockridge —it’s less crowded than some of the more popular grocery stores, a short bike ride from my house, and I can get everything I need there. The produce store has local organic selections, for when I don’t make it to the farmers’ market, and a nice selection of heirloom beans. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new \u003ca href=\"http://www.marinsunfarms.com/about/places_to_buy.html\">Marin Sun Farms\u003c/a> butchers rock my world. They are real pros (and they know where the meat is from). I wasn’t eating much meat at all until they opened because I’m kind of a stickler about local, small-scale, humane meat. Now I’m often in there picking up some goat chops, or a pork shoulder for braising. Favorite things are the duck crépinettes and the porchetta sandwich that they make on weekends. It has thinly sliced fennel, spicy arugula and they build the sandwich so almost every bite has a crispy bit of pork skin. At \u003ca href=\"http://rockridgemarkethall.com/the-pasta-shop/the-pasta-shop\">The Pasta Shop\u003c/a>, I like to check the top of the pasta counter for day-old ravioli. It’s the best deal in town. And their new cheese counter is great.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is one thing I miss about living in SF. They have the best bulk section on the planet for dried heirloom beans (including \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>) and grains, as well as teas, olive oil, maple syrup, etc. Gordon, their cheesemonger, has turned the cheese counter into one of the best anywhere, and the produce buyers go to great lengths to offer as much local and organic produce as possible, while still maintaining a good selection.” \u003c/p>\n\u003cp>“For Asian groceries, the \u003ca href=\"http://www.yelp.com/biz/richmond-new-may-wah-supermarket-san-francisco\">New May Wah\u003c/a> store on Clement is wonderful. They have everything you need for Japanese, Chinese, Thai, Vietnamese and Korean cooking adventures.”\u003c/p>\n\u003cp>\u003cstrong>EATING AND DRINKING\u003c/strong>\u003c/p>\n\u003cp>Barrington said that, “This changes all the time, depending on my mood and who I’m dining/drinking with.\u003c/p>\n\u003cp>Currently I like \u003ca href=\"http://www.cmonoakland.com/\">CommonWealth\u003c/a> on Telegraph. You can go in at night and get a really nice beer and some Shepherd’s Pie or a pressed sandwich. During the day, you can order coffee and an excellent scone with Devonshire cream and jam. It’s comfortable and friendly. Just a great place to hang out.\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s\u003c/a> is great because they serve wonderful deli food but they source local and humanely raised meats, introduce seasonality into the mix (especially in their specials) and they even \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/24/sauls-seltzer-saga-how-one-deli-kicked-the-cola-habit-embraced-the-uncertainty-of-the-future/\">make their own sodas\u003c/a>!” \u003c/p>\n\u003cp>\u003cstrong>MOM AND POP SPOTS, WITH A LATIN AMERICAN BENT\u003c/strong>\u003c/p>\n\u003cp>“I haven’t found my favorite mom and pop restaurant in Oakland yet. Still looking. And all of these are Latin American, but they are all I can think of.\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.yelp.com/biz/el-trebol-restaurant-san-francisco\">El Trebol\u003c/a> on 24th in The Mission because it literally is mom and pop and their kitchen is a literal hole in the wall and they are sweet and have been there for years. It’s really cheap and good—especially the pupusas, refried beans, plantains, and crema. \t \u003c/p>\n\u003cp>I love \u003ca href=\"http://www.yelp.com/biz/pastores-san-francisco\">Pastores\u003c/a> on Mission—the food there is special and the owner, Irma, is a graduate of La Cocina. The last time I was there, she was in the kitchen cooking everything to order—I haven’t been in forever though, so I’m not sure if it’s still the same. I remember the chilaquiles and the chicken enchiladas with tomatilla salsa fondly. To my knowledge, there’s no pop, just mom.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalegirl.com/\">La Borinquena\u003c/a> —family owned Mex-icatessen in Oakland on 7th Street. I go there for tortillas, tamales, and Mexican groceries. Family owned since 1944.“\u003cbr>\n\u003cstrong>\u003cbr>\nDATE NIGHT\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://hibiscusoakland.com/\">Hibiscus\u003c/a>: Great atmosphere. Comfortable but romantic. Hand-blown glass chandeliers. Order the spicy crab and grits or the fried chicken. Great cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a>: Another restaurant that just feels really good, comfortable, and spacious. Love their brunch, especially the baked eggs, sausage and roasted duck fat potatoes, the crab prix fixe on Monday nights during Dungeness season can’t be beat. Their menu is small but everything on it is always perfect. It’s great for double dates because you can order almost everything on the menu and share. Also delicious cocktails!” \u003c/p>\n\u003cp>\u003cstrong>GUILTIEST PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.kozyshack.com/\">Kozy Shack\u003c/a> chocolate and tapioca puddings. Yep, even the staunchest advocate of home cooking buys store-bought pudding. Sometimes you just need pudding and you don’t want to make it. There’s no fake stuff in here and it doesn’t taste like chemicals so it passes muster with me.” \u003c/p>\n\u003cp>Hungry for more? Try Barrington’s recipes for grainy prepared mustard and a mustard-bourbon glazed pork roast. Find out what it’s like to D.I.Y., Vanessa Barrington style.\u003c/p>\n\u003cp> \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/DIY-Delicious-Cover300.jpg\" alt=\"D.I.Y. Delicious \" title=\"D.I.Y. Delicious \" width=\"300\" height=\"392\" class=\"alignleft size-full wp-image-21869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vanessa Barrington’s Mustard and Bourbon–Glazed Pork Roast\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Here’s an uncomplicated, crowd-pleasing way to cook an inexpensive cut of meat. This recipe utilizes your Grainy Prepared Mustard and pairs well with a variety of different side dishes. It also yields versatile leftovers that you can use for Pulled Pork Canapés with Fig-Rosemary Jam in sandwiches, on pizza, or stuffed into Corn Tortillas with Simple Tomato Salsa or Avocado-Tomatillo Salsa.\u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 25 minutes active; 3 hours passive (excluding mustard preparation)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6-8 Servings\u003c/p>\n\u003cp>One 4-pound boneless pork shoulder roast (ask your butcher to roll and tie it)\u003cbr>\nSalt\u003cbr>\nFreshly ground black pepper\u003cbr>\n1/2 cup lightly packed brown sugar\u003cbr>\n1/4 cup bourbon\u003cbr>\n3 tablespoons any version Grainy Prepared Mustard (see recipe below)\u003c/p>\n\u003cp>Preheat the oven to 250 degrees F. Season the roast all over with salt and pepper. \u003c/p>\n\u003cp>In a heavy, dry cast-iron skillet over medium-high to high heat, brown the roast all over. Start with the fat side down, and turn with tongs until the roast is a deep caramel brown all over, 10 to 15 minutes. The fat from the roast should render, providing plenty of oil to brown the roast. (If the roast is very lean and you feel you need oil, use a tablespoon or so of refined vegetable oil suitable for high-heat cooking.)\u003c/p>\n\u003cp>Remove the roast to a plate and let the pan cool slightly. Pour off the excess fat and wipe out any burned bits. While the pan cools, in a small bowl, whisk together the sugar, bourbon, and mustard.\u003c/p>\n\u003cp>Return the roast to the pan and pour half of the glaze over it, turning the roast to coat it completely and using your hands to distribute the glaze evenly. Cover the pan with aluminum foil and roast for 2 hours, turning and basting every half hour with the remaining glaze. \u003c/p>\n\u003cp>Remove the foil and increase the oven temperature to 350 degrees. Continue to roast uncovered, until the glaze reduces and the pork is glossy brown and thickly coated with glaze, 45 minutes to 1 hour. Let the roast rest for 10 minutes before slicing and serving. \u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Vanessa Barrington’s Grainy Prepared Mustard\u003c/strong>\u003cbr>\n\u003cem>Recipe credit: Vanessa Barrington, \u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8896/%20%20\">D.I.Y. Delicious\u003c/a>, Chronicle Books, 2010\u003c/em>\u003c/p>\n\u003cp>Homemade mustard has so much more flavor than store-bought and has many uses in the kitchen. Whisk it with bourbon to make a glaze for pork or with maple syrup to caramelize root vegetables, stir it into vinaigrette, or simply spread it on sandwiches.\u003c/p>\n\u003cp>Mustard is simple to make, economical, and easy to vary to your taste. A word of warning: Your homemade mustard will always be quite a bit spicier than store-bought. You can control this somewhat by varying the ratio of brown to yellow seeds (brown are more pungent). You can also add sugar, honey, maple sugar, or other sweeteners to temper the spice. You won’t need to use much in a recipe or on a sandwich to get a big mustard flavor and the mustard will mellow with time in the refrigerator. \u003c/p>\n\u003cp>\u003cstrong>Time Required:\u003c/strong> about 10 minutes active; 24 hours passive\u003cbr>\n\u003cstrong>Yield:\u003c/strong> Makes 1 cup\t\u003c/p>\n\u003cp>3/4 cup liquid (mixture of vinegar and wine, beer, or some other alcohol; see Note)\u003cbr>\n1/2 cup mustard seeds (brown or yellow)\u003cbr>\nAbout 1 tablespoon finely chopped aromatics like onions, garlic, or shallots\u003cbr>\nAbout 1 tablespoon chopped fresh herbs (optional)\u003cbr>\nAbout 1 tablespoon (sugar, honey, or maple syrup; optional)\u003cbr>\nSalt\u003c/p>\n\u003cp>Put the liquids, mustard seeds, aromatics, herbs, and sweeteners in a nonreactive (ceramic or pottery) bowl and soak overnight in the refrigerator.\u003c/p>\n\u003cp>In a blender or food processor, blend the mustard to the desired consistency. Depending on your equipment and inclination, this can take up to 5 minutes. Don’t expect your mustard to be as smooth as factory-made mustard. Add salt to taste as you blend. Transfer to jars and seal. Will keep, refrigerated, up to 3 months.\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>\u003cstrong>Note:\u003c/strong> If you don’t wish to use alcohol, replace the alcohol portion of the liquid with water. Mustards made solely with vinegar can be overwhelmingly vinegary.\t\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21863/food-secrets-of-writer-and-cookbook-author-vanessa-barrington","authors":["5092"],"categories":["bayareabites_109","bayareabites_2254","bayareabites_588","bayareabites_2638"],"tags":["bayareabites_14751","bayareabites_987","bayareabites_8738","bayareabites_14773","bayareabites_14757","bayareabites_236","bayareabites_2880","bayareabites_8843","bayareabites_8737"],"label":"bayareabites"},"bayareabites_2568":{"type":"posts","id":"bayareabites_2568","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2568","score":null,"sort":[1237312365000]},"guestAuthors":[],"slug":"delicious-beans-santa-maria-pinquitos","title":"Delicious Beans: Santa Maria Pinquitos","publishDate":1237312365,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\u003c/p>\n\n","blocks":[],"excerpt":"On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\r\n","status":"publish","parent":0,"modified":1237312497,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":371},"headData":{"title":"Delicious Beans: Santa Maria Pinquitos | KQED","description":"On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the Tierra Vegetables farm stand and noticed them in a big bin.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2568 http://blogs.kqed.org/bayareabites/?p=2568","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/17/delicious-beans-santa-maria-pinquitos/","disqusTitle":"Delicious Beans: Santa Maria Pinquitos","path":"/bayareabites/2568/delicious-beans-santa-maria-pinquitos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\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>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2568/delicious-beans-santa-maria-pinquitos","authors":["5019"],"categories":["bayareabites_109","bayareabites_1875"],"tags":["bayareabites_1931","bayareabites_236","bayareabites_1932"],"label":"bayareabites"},"bayareabites_621":{"type":"posts","id":"bayareabites_621","meta":{"index":"posts_1591205157","site":"bayareabites","id":"621","score":null,"sort":[1179990000000]},"guestAuthors":[],"slug":"cuesa-and-petrini-start-peace-talks","title":"CUESA and Petrini Start Peace Talks","publishDate":1179990000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smlettuce-707499.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smlettuce-707496.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Well. It's been quite a week for the folks that love and hate the Ferry Building Farmers' Market. First, there was \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">the revelation\u003c/a>\u003c/b> that a new book by Carlo Petrini (the founder of the Slow Food movement) was downright rude about the farmers and their customers, who work, shop, and food-stroll their Bay Area Saturdays away. \u003c/p>\n\u003cp>Then there was the \u003cb>\u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2007/05/lets_meet_carlo.html\">CUESA follow-up meeting\u003c/a>\u003c/b> that attempted to get stuff hashed out between the offender and the offended.\u003c/p>\n\u003cp>This was followed by \u003cb>\u003ca href=\"http://www.chow.com/grinder/2815\">blog reaction\u003c/a>\u003c/b> all over the Bay Area and possibly the country. And finally, yesterday came some signs that maybe Alice Waters was Jimmy Cartering her way through the ugly muck and hurt feelings; possibly composting what was said and using it to feed new growth. Mum until just recently, Alice Waters was reported in the \u003ci>San Francisco Chronicle\u003c/i> on Wednesday as \u003cb>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/23/FDGULPS8J71.DTL\">weighing in\u003c/a>\u003c/b> with her opinion on the whole nasty mess. \u003c/p>\n\u003cblockquote>\u003cp>\"I don't think he was wrong about his perception that food is more expensive (at Ferry Plaza),\" Waters told Scoop on Monday. \"But I think he's wrong in his analysis of why it was.\"\u003c/p>\n\u003cp>The cost of raising good, fresh food and hauling it to market in the city \"is something that's important for all of us to talk about,\" Waters says. And while she wishes Petrini hadn't written what he did, she supports him 100 percent. \u003c/p>\u003c/blockquote>\n\u003cp>The \u003ci>Chronicle\u003c/i> notes that Petrini had apologized in what they term a \"politician's type of apology\" by saying he was sorry \"for any offense caused by this passage.\" Which, I have to agree with the \u003ci>Chronicle\u003c/i>, is sort of like that old wheeze, \"I'm sorry you feel that way,\" which definitely removes the offender from acknowledging any blame whatsoever. As to the poor surfer-farmer that Petrini \"outed\" as specifically gouging customers just to support his surf habit?\u003c/p>\n\u003cblockquote>\u003cp>Petrini insists he meant to give a \"positive impression.\" He blamed his writing, and the translation, for distorting his efforts to illustrate the complexities of slow food in a fast world. \u003c/p>\u003c/blockquote>\n\u003cp>So...maybe what Petrini needed was a better editor? Interesting defense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, I haven't subjected anyone to my own opinion about the kerfuffle. For one, there are plenty of opinions to go around and I'd just be adding to the noise, but for another, my opinion isn't really incendiary or original.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smcarrots-757232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smcarrots-757228.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I frankly adore the Ferry Building Farmers' Market. Back in Boston, we didn't really have an equal to it. I mean, there was the one in Haymarket, but it smelled so much of rotting fish the one time I passed by that I never really wanted to go back.\u003c/p>\n\u003cp>However, the FBFM is so...pretty. Even in dank and drizzly weather -- my favorite time to shop there, actually -- it's just painfully beautiful to amble by the delicious, nourishing sculptures gently coaxed out of the simple dirt. The visions of bright tassels of radishes, the soft green piles of lettuces, shiny unblemished peppers, peaches that make you feel warm all over just by touching them. Even if I never pull out any money, I just feel at peace gazing at so much earthly beauty as the water laps the pylons. It's my art museum, and I can't get over it. I hope I never get over it. But maybe I'm naive or satisfied by simple things. After all, I still hunt for four-leaf clovers and hold buttercups under my husband's chin to see if he likes butter. (He does.) \u003c/p>\n\u003cp>Is the Ferry Building Farmers' Market expensive? Well, yeah, but so are Jimmy Choo shoes and Hummers and diamonds and memberships to Slow Food. It just happens to be where I choose to spend my money. Would it be nice if prices were lowered? Duh. Of course it would, but until I completely understand how much it costs to coax a small, organic farm to produce, transport, and sell the lovelies I put on my plate, I don't feel qualified to complain about it. \u003c/p>\n\u003cp>In fact, I've always been chuffed by the fact that my knowledgeable mother-in-law -- who can keep a vast number of figures in her head -- looks at the prices at our farmers' market and pronounces them to be competitive with what she pays at her farmers' market in Washington, D.C. \u003c/p>\n\u003cp>As other people have pointed out, if the Ferry Building Farmers' Market prices are so repugnant to people, there are so many other places to get good produce: \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmers-markets-alemany.jsp\">Alemany\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/heart-of-city-farmers-market-sunday.jsp\">San Francisco's Civic Center\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/farmers-market-in-winter.jsp\">Marin\u003c/a>\u003c/b> -- and that's just the few I know about.\u003c/p>\n\u003cp>It just doesn't seem like the most productive plan of action to attack and tear down farmers and shoppers, call them names, assume motives and wallet size, and backbite. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know what the real problem is here: we're all just crabby because the summer tomatoes haven't quite come in yet.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1179990000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":833},"headData":{"title":"CUESA and Petrini Start Peace Talks | KQED","description":"Well. It's been quite a week for the folks that love and hate the Ferry Building Farmers' Market. First, there was the revelation that a new book by Carlo Petrini (the founder of the Slow Food movement) was downright rude about the farmers and their customers, who work, shop, and food-stroll their Bay Area Saturdays","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"621 http://blogs.kqed.org/bayareabites/2007/05/24/cuesa-and-petrini-start-peace-talks/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/05/24/cuesa-and-petrini-start-peace-talks/","disqusTitle":"CUESA and Petrini Start Peace Talks","path":"/bayareabites/621/cuesa-and-petrini-start-peace-talks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smlettuce-707499.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smlettuce-707496.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Well. It's been quite a week for the folks that love and hate the Ferry Building Farmers' Market. First, there was \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/16/FDGG8POMSD1.DTL\">the revelation\u003c/a>\u003c/b> that a new book by Carlo Petrini (the founder of the Slow Food movement) was downright rude about the farmers and their customers, who work, shop, and food-stroll their Bay Area Saturdays away. \u003c/p>\n\u003cp>Then there was the \u003cb>\u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2007/05/lets_meet_carlo.html\">CUESA follow-up meeting\u003c/a>\u003c/b> that attempted to get stuff hashed out between the offender and the offended.\u003c/p>\n\u003cp>This was followed by \u003cb>\u003ca href=\"http://www.chow.com/grinder/2815\">blog reaction\u003c/a>\u003c/b> all over the Bay Area and possibly the country. And finally, yesterday came some signs that maybe Alice Waters was Jimmy Cartering her way through the ugly muck and hurt feelings; possibly composting what was said and using it to feed new growth. Mum until just recently, Alice Waters was reported in the \u003ci>San Francisco Chronicle\u003c/i> on Wednesday as \u003cb>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2007/05/23/FDGULPS8J71.DTL\">weighing in\u003c/a>\u003c/b> with her opinion on the whole nasty mess. \u003c/p>\n\u003cblockquote>\u003cp>\"I don't think he was wrong about his perception that food is more expensive (at Ferry Plaza),\" Waters told Scoop on Monday. \"But I think he's wrong in his analysis of why it was.\"\u003c/p>\n\u003cp>The cost of raising good, fresh food and hauling it to market in the city \"is something that's important for all of us to talk about,\" Waters says. And while she wishes Petrini hadn't written what he did, she supports him 100 percent. \u003c/p>\u003c/blockquote>\n\u003cp>The \u003ci>Chronicle\u003c/i> notes that Petrini had apologized in what they term a \"politician's type of apology\" by saying he was sorry \"for any offense caused by this passage.\" Which, I have to agree with the \u003ci>Chronicle\u003c/i>, is sort of like that old wheeze, \"I'm sorry you feel that way,\" which definitely removes the offender from acknowledging any blame whatsoever. As to the poor surfer-farmer that Petrini \"outed\" as specifically gouging customers just to support his surf habit?\u003c/p>\n\u003cblockquote>\u003cp>Petrini insists he meant to give a \"positive impression.\" He blamed his writing, and the translation, for distorting his efforts to illustrate the complexities of slow food in a fast world. \u003c/p>\u003c/blockquote>\n\u003cp>So...maybe what Petrini needed was a better editor? Interesting defense.\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>So far, I haven't subjected anyone to my own opinion about the kerfuffle. For one, there are plenty of opinions to go around and I'd just be adding to the noise, but for another, my opinion isn't really incendiary or original.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/smcarrots-757232.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/smcarrots-757228.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I frankly adore the Ferry Building Farmers' Market. Back in Boston, we didn't really have an equal to it. I mean, there was the one in Haymarket, but it smelled so much of rotting fish the one time I passed by that I never really wanted to go back.\u003c/p>\n\u003cp>However, the FBFM is so...pretty. Even in dank and drizzly weather -- my favorite time to shop there, actually -- it's just painfully beautiful to amble by the delicious, nourishing sculptures gently coaxed out of the simple dirt. The visions of bright tassels of radishes, the soft green piles of lettuces, shiny unblemished peppers, peaches that make you feel warm all over just by touching them. Even if I never pull out any money, I just feel at peace gazing at so much earthly beauty as the water laps the pylons. It's my art museum, and I can't get over it. I hope I never get over it. But maybe I'm naive or satisfied by simple things. After all, I still hunt for four-leaf clovers and hold buttercups under my husband's chin to see if he likes butter. (He does.) \u003c/p>\n\u003cp>Is the Ferry Building Farmers' Market expensive? Well, yeah, but so are Jimmy Choo shoes and Hummers and diamonds and memberships to Slow Food. It just happens to be where I choose to spend my money. Would it be nice if prices were lowered? Duh. Of course it would, but until I completely understand how much it costs to coax a small, organic farm to produce, transport, and sell the lovelies I put on my plate, I don't feel qualified to complain about it. \u003c/p>\n\u003cp>In fact, I've always been chuffed by the fact that my knowledgeable mother-in-law -- who can keep a vast number of figures in her head -- looks at the prices at our farmers' market and pronounces them to be competitive with what she pays at her farmers' market in Washington, D.C. \u003c/p>\n\u003cp>As other people have pointed out, if the Ferry Building Farmers' Market prices are so repugnant to people, there are so many other places to get good produce: \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/farmers-markets-alemany.jsp\">Alemany\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/11/heart-of-city-farmers-market-sunday.jsp\">San Francisco's Civic Center\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/farmers-market-in-winter.jsp\">Marin\u003c/a>\u003c/b> -- and that's just the few I know about.\u003c/p>\n\u003cp>It just doesn't seem like the most productive plan of action to attack and tear down farmers and shoppers, call them names, assume motives and wallet size, and backbite. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know what the real problem is here: we're all just crabby because the summer tomatoes haven't quite come in yet.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/621/cuesa-and-petrini-start-peace-talks","authors":["5010"],"categories":["bayareabites_95"],"tags":["bayareabites_234","bayareabites_238","bayareabites_237","bayareabites_233","bayareabites_236","bayareabites_235"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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