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She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. 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fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | 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Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=ydOIGtPRQZo]\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n[youtube http://www.youtube.com/watch?v=KMdj5YycqdU]\u003c/p>\n\n","blocks":[],"excerpt":"Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ","status":"publish","parent":0,"modified":1368376453,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":772},"headData":{"title":"Next Meal: Engineering Food | KQED","description":"Are the benefits of genetically engineered foods worth the risks? Check out this half-hour special from QUEST Northern California that explores the pros and cons of genetically engineered crops and what the future holds for research and regulations. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Next Meal: Engineering Food","datePublished":"2013-05-07T22:26:04.000Z","dateModified":"2013-05-12T16:34:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61436 http://blogs.kqed.org/bayareabites/?p=61436","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/07/next-meal-engineering-food/","disqusTitle":"Next Meal: Engineering Food","path":"/bayareabites/61436/next-meal-engineering-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61466\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Tom-Llewellyn-chants-at-a-Prop-37-rally-e1367948797406.jpg\" alt=\"Prop 37 rally\" width=\"1000\" class=\"size-full wp-image-61466\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass \u003ca href=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide.jsp#8\">Proposition 37\u003c/a>, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are \u003ca href=\"http://www.boxer.senate.gov/en/press/releases/042413.cfm\" target=\"_blank\">introducing a bill\u003c/a> that would require similar labeling by the FDA. Their joint statement says, \"According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.\" \u003c/p>\n\u003cfigure id=\"attachment_61439\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Genetically-engineered-rice-at-UC-Davis-e1367897194573.jpg\" alt=\"genetically engineered rice\" width=\"1000\" class=\"size-full wp-image-61439\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela Quirós, the producer of a special half-hour documentary, \u003ca href=\"http://science.kqed.org/quest/video/next-meal-engineering-food/\">\u003cem>Next Meal: Engineering Food\u003c/em>\u003c/a>, commented via email about why this subject generates so much discussion with the public. \u003c/p>\n\u003cblockquote>\u003cp>\"Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>In the course of producing \u003cem>Next Meal\u003c/em>, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.\u003c/p>\n\u003cp>\"The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work -- the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.\"\u003c/p>\n\u003cp>The main challenge of working on the special was the enormous scope of the topic. \"I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!\" \u003c/p>\n\u003cfigure id=\"attachment_61467\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Peggy-Lemaux-is-engineering-sorghum_01-e1367948903381.jpg\" alt=\"sorghum\" width=\"1000\" class=\"size-full wp-image-61467\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED\u003c/figcaption>\u003c/figure>\n\u003cp>Gabriela also noted that one of her favorite moments was filming \"the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://plus.google.com/+KQEDSCIENCE/\" target=\"_blank\">KQED Science on Google+\u003c/a> is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. \u003ca href=\"https://plus.google.com/events/c7t8cu8r628bci1v1v9q69gr2k0\" target=\"_blank\">\u003cstrong>RSVP for the online round table discussion\u003c/strong>\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Watch the archived Google+ Hangout from 5/8/13:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ydOIGtPRQZo'\n title='//www.youtube.com/embed/ydOIGtPRQZo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>And \u003cem>Next Meal: Engineering Food\u003c/em> will premiere tomorrow night (5/8) on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=15151\">KQED Channel 9\u003c/a> at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003cem>Next Meal: Engineering Food\u003c/em> online:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/KMdj5YycqdU'\n title='//www.youtube.com/embed/KMdj5YycqdU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61436/next-meal-engineering-food","authors":["2100"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_129","bayareabites_11672","bayareabites_2608","bayareabites_11673","bayareabites_744","bayareabites_11674","bayareabites_11671","bayareabites_11675","bayareabites_10774","bayareabites_10775","bayareabites_215","bayareabites_11676","bayareabites_1049"],"featImg":"bayareabites_61471","label":"bayareabites"},"bayareabites_33119":{"type":"posts","id":"bayareabites_33119","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33119","score":null,"sort":[1316523655000]},"guestAuthors":[],"slug":"prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","title":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","publishDate":1316523655,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n","blocks":[],"excerpt":"For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.","status":"publish","parent":0,"modified":1345699828,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":965},"headData":{"title":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection | KQED","description":"For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me and I decided to can some for wintertime eating.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","datePublished":"2011-09-20T13:00:55.000Z","dateModified":"2012-08-23T05:30:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"33119 http://blogs.kqed.org/bayareabites/?p=33119","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/","disqusTitle":"Prevent Wintertime Tomato Deprivation and Create a Canned Collection","path":"/bayareabites/33119/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/early-girl.jpg\" alt=\"early girl tomatoes\" title=\"early girl\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-33136\">\u003c/a>\u003c/p>\n\u003cp>For the past month, every meal I've had at home has included tomatoes in some form. I'm not exaggerating. This time of year brings out the greedy tomato monster in me, and I just gorge on them until they vanish from the stands of farmers' markets. \u003c/p>\n\u003cp>I'm not alone in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\">obsession\u003c/a>, and I'm particularly fond of \u003ca href=\"http://en.wikipedia.org/wiki/Early_Girl\">Early Girl tomatoes\u003c/a>. This year I resolved to eat these red jewels as long as possible and decided to finally make the time to stockpile them in my pantry. Wintertime won't be as bleak knowing that I have a stash of tomatoes to brighten my dishes on occasion. \u003c/p>\n\u003cp>This past Saturday morning, I bought a crate of \u003ca href=\"http://en.wikipedia.org/wiki/Dryland_farming\">dry-farmed\u003c/a> Early Girls from \u003ca href=\"http://dirtygirlproduce.com\">Dirty Girl Produce\u003c/a> at the Ferry Building (be sure to ask for the ones for canning, they're cheaper!) and hauled 20 pounds home in my bicycle \u003ca href=\"http://en.wikipedia.org/wiki/Pannier\">panniers\u003c/a>. I set aside the rest of the afternoon for this enterprise because canning is an all-day affair, especially if you're planning on doing a large batch (and you should, since it's so time-consuming.)\u003c/p>\n\u003cp>I had already stocked up on Weck jars from \u003ca href=\"http://www.weckcanning.com/\">Weckjars.com\u003c/a>; I confess part of my impetus for canning tomatoes this season was that I have a deep affection for these beautiful German jars. You might have spotted them at \u003ca href=\"http://www.heathceramics.com/go/heath/homeware/store/index.cfm?catID=52\">Heath Ceramics\u003c/a> or \u003ca href=\"http://www.crateandbarrel.com/search.aspx?query=weck%20jars\">Crate and Barrel\u003c/a>. (They're available on plenty of other online retailers as well, so search around if you can't find them locally.) They're pricier than \u003ca href=\"http://www.freshpreserving.com/home.aspx\">Ball and Kerr jars\u003c/a>, but the lids are reusable as long as you don't crack them. (Ball and Kerr jars lids are one-time use only.) \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>Weckjars.com was kind enough to provide me with a home-canning guide that was immensely useful and included recipes for a variety of \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">jams\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/11/strawberry-rhubarb-preserves/\">preserves\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled\u003c/a> food. Here's a run-down of the essentials: \u003c/p>\n\u003cp>1) You need a large pot that's deep enough to accommodate both a rack that you can rest in the bottom and the jars. The jars will rest on this rack and should be completely submerged in water when processing. \u003c/p>\n\u003cp>2) You'll also need a \u003ca href=\"http://www.shopwiki.com/jar-lifter\">jar lifter\u003c/a> to remove the jars from hot water with ease. \u003c/p>\n\u003cp>3) Be sure all of your jars are in pristine condition and have been thoroughly cleaned with hot, soapy water. If you see any mold (from being stored in a damp cellar, for instance), boil them for 10 minutes. Always use new rubber rings, and they should have no cracks or tears. Boil the rubber canning rings for 2-3 minutes and leave them in the hot water until you need them. \u003c/p>\n\u003cp>4) Prep your tomatoes. Chop them up and can them raw, or \u003ca href=\"http://www.youtube.com/watch?v=tCUx9xPZFe8\">blanch them to remove the skins\u003c/a>, make a sauce, roast them...the possibilities are endless. I like the skins and don't mind seeds, so I just sliced mine up, then roasted them in the oven with olive oil and salt. \u003c/p>\n\u003cp>5) Fill your jars up almost to the top (I left approximately 1/8\" of room, Weck recommends 1/2\" but I thought that was too much); you want to be sure that the lids don't squeeze any liquid out when you press them down. Wipe down the rims, then add the lids with the rubber canning rings. Be sure the rings are evenly seated around the lid and don't poke up anywhere. This is very important as it will insure a tight seal later on. Weck jars use rust-proof metal clamps to secure the lids during processing. Clamp two of them on top on opposite ends of the lid. Be sure to completely press down so that they click firmly in place. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003c/p>\n\u003cp>6) If you're packing raw tomatoes, you must submerge the jars in room temperature water and bring it to boil. Once the water's boiling (212 °F), you must process them for 90 minutes. For cooked tomatoes, bring the water to a boil and then gently submerge the jars for 50 minutes. You may notice that the volume of your tomatoes has decreased slightly due to the processing stage, as steam and occasionally liquid may leave the jar (but won't enter in.) \u003c/p>\n\u003cp>7) Don't stack jars on top of each other; be sure to use another rack if you add a second level of jars. It's ok for the jars to touch one another and the walls of the pot itself. However, don't pack them in too tightly. Leave some room so you can remove them easily. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/lift.jpg\" alt=\"remove jars from pot\" title=\"lift\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33138\">\u003c/a>\u003c/p>\n\u003cp>8) Remove the jars with the lifter and let them cool completely. Then remove the clamps and test the lids. Here's the moment of truth: they should be firmly in place, and the tab of the rubber canning ring should be pointing downward. If the lids have any give, refrigerate this batch and start over. Store your jars in a cool, dry place away from sunlight and periodically test the lids of your jars over the next few days to ensure they've successfully sealed. If you notice that the tabs are level, check the seal -- it may be loose. I'd avoid consuming any tomatoes if you feel the seal has been compromised. You don't want to get sick and not be able to eat the good ones over the next few months. \u003c/p>\n\u003cp>9) When you're ready to eat your tomatoes, pull on the rubber tab to break the seal. You'll hear a satisfying pop and you can feast away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/done.jpg\" alt=\"finished canned tomatoes\" title=\"done\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33139\">\u003c/a>\u003c/p>\n\u003cp>If you're feeling a bit on the lazier side, you can always \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/01/the-lazy-girls-guide-to-preserving-tomatoes/\">freeze your tomatoes, too\u003c/a>. \u003c/p>\n\u003cp>Good luck and happy hoarding!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33119/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection","authors":["2100"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_95"],"tags":["bayareabites_344","bayareabites_8845","bayareabites_9725","bayareabites_9724","bayareabites_2172","bayareabites_9727","bayareabites_1049","bayareabites_453","bayareabites_9726"],"featImg":"bayareabites_33137","label":"bayareabites"},"bayareabites_14225":{"type":"posts","id":"bayareabites_14225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14225","score":null,"sort":[1276261225000]},"guestAuthors":[],"slug":"quinoa-its-an-ancient-grain","title":"Quinoa: It's An Ancient Grain","publishDate":1276261225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n","blocks":[],"excerpt":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?","status":"publish","parent":0,"modified":1276263652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1043},"headData":{"title":"Quinoa: It's An Ancient Grain | KQED","description":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of "I really like your skirt. It's so... Third World." When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n"Ahhh, keen-waaaah," he said with deliberate flair. "That's an ancient grain, you know."\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Quinoa: It's An Ancient Grain","datePublished":"2010-06-11T13:00:25.000Z","dateModified":"2010-06-11T13:40:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14225 http://blogs.kqed.org/bayareabites/?p=14225","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/","disqusTitle":"Quinoa: It's An Ancient Grain","path":"/bayareabites/14225/quinoa-its-an-ancient-grain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\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>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14225/quinoa-its-an-ancient-grain","authors":["5017"],"categories":["bayareabites_2090","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_4209","bayareabites_515","bayareabites_4051","bayareabites_4210","bayareabites_4207","bayareabites_1049","bayareabites_245"],"label":"bayareabites"},"bayareabites_1548":{"type":"posts","id":"bayareabites_1548","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1548","score":null,"sort":[1224178897000]},"guestAuthors":[],"slug":"one-last-tomato-hurrah","title":"One Last Tomato Hurrah","publishDate":1224178897,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n","blocks":[],"excerpt":"This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n","status":"publish","parent":0,"modified":1224196444,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":449},"headData":{"title":"One Last Tomato Hurrah | KQED","description":"This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"One Last Tomato Hurrah","datePublished":"2008-10-16T17:41:37.000Z","dateModified":"2008-10-16T22:34:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1548 http://blogs.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/10/16/one-last-tomato-hurrah/","disqusTitle":"One Last Tomato Hurrah","path":"/bayareabites/1548/one-last-tomato-hurrah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/gazpacho.jpg\" alt=\"gazpacho\" align=\"left\">This summer I made a vow to get over to the farmers' market—any farmers' market—once a week. For the most part I've managed to do it. And for the past 3 or 4 months I've purchased a bag of fresh ripe tomatoes each week. Ever since they hit the market, I've been obsessed. And now I'm in a downright panic, as they are on their way out. \u003c/p>\n\u003cp>This week, I had a pile of gorgeous \u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_26.php\">Ella Bella\u003c/a> tomatoes—my favorite tomato vendor at the SF farmers' market who just pulled up stakes and moved to Hawaii, wah!—which were threatening to go bad (it's been a busy week!). So, as my one last hurrah, and in celebration of the amazingly sweet, delicious tomatoes I had on hand, I came up with this super fresh, super fast, and super easy gazpacho. It's a delicious way to bid tomatoes farewell for another year.\u003c/p>\n\u003cp>There are tons of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/12/cucumber-gazpacho/\">versions\u003c/a> of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/09/14/cold-soup-for-a-hot-hot-day/\">gazpacho\u003c/a>, a soup that, at its best, lets the flavor of sweet, seasonal tomatoes shine. It is by far one of my favorite soups of all time, simple perfection on a hot summer day (well, at least for us in the Bay Area where it still seems to be summer). This Andalucian-style version is inspired by a recipe from \u003ca href=\"http://www.wildhoneyrestaurant.co.uk/\">Wild Honey restaurant\u003c/a> in London.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Last Hurrah Gazpacho\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nAbout 5–6 large ripe heirloom tomatoes\u003cbr>\n1/2 jar roasted piquillo peppers (about 5 peppers or 5 ounces)\u003cbr>\n1/2 English cucumber, peeled and seeded\u003cbr>\n1 small garlic clove\u003cbr>\n2 teaspoons Worcestershire\u003cbr>\n2 teaspoons rice vinegar\u003cbr>\n2 teaspoons white balsamic vinegar\u003cbr>\n1/4 cup good-quality extra-virgin olive oil\u003cbr>\nKosher salt\u003cbr>\nFreshly ground pepper\u003cbr>\nHot sauce, such as Melinda's habañero sauce\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For garnishing:\u003c/strong>\u003cbr>\nCucumber, peeled, seeded and diced\u003cbr>\nAvocado, peeled, seeded and diced\u003cbr>\nOlive oil, for drizzling\u003cbr>\nCroutons or sliced, toasted sourdough baguette\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Have ready a medium-mesh sieve set over a large bowl. Halve the tomatoes crosswise and squeeze the seeds into the sieve. Cut out the stem, chop the tomatoes and put in a blender. Add the juice from the bowl and discard the seeds.\u003c/p>\n\u003cp>2. Add the peppers, cucumber, garlic, Worcestershire, vinegars, and oil, and process until smooth. Season to taste with salt, pepper, and hot sauce. Pour the soup through the sieve set over the bowl. Transfer to an airtight container and chill for at least an hour, and up to a day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Garnish with cucumber, avocado, and a drizzle of olive oil. Serve with the croutons scattered over the top or toasted baguette.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1548/one-last-tomato-hurrah","authors":["5015"],"categories":["bayareabites_12"],"tags":["bayareabites_1214","bayareabites_1049"],"label":"bayareabites"},"bayareabites_1099":{"type":"posts","id":"bayareabites_1099","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1099","score":null,"sort":[1212078329000]},"guestAuthors":[],"slug":"an-urban-tomato-garden","title":"An Urban Tomato Garden","publishDate":1212078329,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/11_voila_finished.jpg\" alt=\"Urban Tomato Garden\">\u003c/p>\n\u003cp>I grew up in the 1970s in Dallas, Texas, at a time when processed food was the hot new thing (think \u003ca href=\"http://www.youtube.com/watch?v=goqGyZcIqyw\">Funyuns\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=E2kKSt8hCTE\">Cap'n Crunch\u003c/a> and \u003ca href=\"http://www.texmex.net/Rotel/cheesdip.htm\">Velveeta\u003c/a>, and the list goes on...). So you can imagine what I must have been surrounded by foodwise. \u003c/p>\n\u003cp>Fortunately, my mom was a foodie at heart—she baked loaves of bread, cultured her own tangy yogurt, and not only grew a good-sized vegetable garden, but maintained a healthy compost pile. She was no doubt considered \"weird\" for the time and the place, and I for one have never stopped appreciating her weirdness.\u003c/p>\n\u003cp>My mom's garden was really sweet, and gave me a whole new appreciation of fresh vegetables as a kid. I remember once she grew a cucumber that was nearly as tall as my younger brother. We were in awe. I also remember stealing plenty of tomatoes, fresh off the vine and warm from the sun. And I still think that there is probably no better thing in the world that you can eat than a freshly-plucked tomato at the peak of ripeness.\u003c/p>\n\u003cp>Up until now, I haven't really been in a place where I could easily grow my own vegetables. So, a few weeks ago, on a whim, I decided to buy a few half wine barrels and start my own urban garden. I managed to find 4 barrels for only $20 each with free delivery on \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a> . What a steal! Finding the soil and then lugging it up our steep flight of stairs to the front of our house wasn't quite as easy, but somehow we managed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have to admit I went a little overboard and bought 9, yes NINE, tomato plants and planted 3 in each barrel (I'm saving one barrel because my mom is bringing me cranberry beans to plant this weekend). If they actually work out, I'll be swimming in tomatoes, but that's ok. I love them. Especially plucked right off the vine.\u003c/p>\n\u003cp>\u003cstrong>How to Make An Urban Tomato Garden\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 half wine barrel (make sure it has a few holes drilled into the bottom)\u003cbr>\nA warm, very sunny spot\u003cbr>\n3 bricks\u003cbr>\nAbout 6 large handfuls of large pebbles or rocks or broken terra cotta pots\u003cbr>\n2.5 cubic feet of good-quality, preferably organic, soil\u003cbr>\n.5 cubic feet of compost\u003cbr>\n1/4 to 1/3 cup organic vegetable plant food\u003cbr>\n2 or 3 tomato plants (I chose brandywine, early girl, beefsteak, roma, and sweet 100s)\u003cbr>\nA tomato cage\u003cbr>\nA hose for watering\u003cbr>\nGardening gloves\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the wine barrel in your sunny spot. Perch the wine barrel atop your 3 bricks so it's stable and not wobbly.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/00_empty_wine_barrel.jpg\" alt=\"empty wine barrel\">\u003c/p>\n\u003cp>2. Get all your ingredients gathered round and put on your gardening gloves.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/01_supplies.jpg\" alt=\"supplies for urban tomato garden\">\u003c/p>\n\u003cp>3. Cover the bottom of the wine barrel evenly with the pebbles.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/02_add_rocks.jpg\" alt=\"add pebbles to wine barrel\">\u003c/p>\n\u003cp>4. Add enough soil to fill the barrel about 2/3 full. Water the soil and mix it around with your hands.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/03_add_soil.jpg\" alt=\"add soil\">\u003c/p>\n\u003cp>5. Add the compost and more soil, and mix them all together with your hands to make a nice, rich base for your tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/04_add_compost.jpg\" alt=\"add compost\">\u003c/p>\n\u003cp>6. Water the soil again, and mix together.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/05_water_and_mix_soil.jpg\" alt=\"water soil again and mix together\">\u003c/p>\n\u003cp>7. Sprinkle the plant food over the soil and mix it in.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/06_add_plant_food.jpg\" alt=\"add plant food\">\u003c/p>\n\u003cp>8. Place the tomatoes on the soil in the spot you want to plant them. Try to position them so they are evenly spaced from one another, not too close to the outer edge or the center.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/07_find_your_spot.jpg\" alt=\"position the tomato plants so they are evenly spaced\">\u003c/p>\n\u003cp>9. Dig a little hole for each tomato under the spot you placed them. Remove the tomato plant from it's container (gently!) and (gently!) loosen it's roots.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/08_remove_from_container.jpg\" alt=\"remove plant from container\">\u003c/p>\n\u003cp>10. Place the tomato plant lovingly into its hole and pat the soil around it so it feels all snug and tucked in. Water the plants again.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/09_plant_it.jpg\" alt=\"water plant again\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Position the tomato cage so the tomato plants can grow up and around it. You might have to tie them as they start. Make sure to water them, not too much and not too little. And give them lots of love and care, and hopefully you will get loads of flavorful, succulent, juicy tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/10_tomato_cage.jpg\" alt=\"position the tomato cage so plant can grow up and around it\">\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1213852486,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":694},"headData":{"title":"An Urban Tomato Garden | KQED","description":"I grew up in the 1970s in Dallas, Texas, at a time when processed food was the hot new thing (think Funyuns, Cap'n Crunch and Velveeta, and the list goes on...). So you can imagine what I must have been surrounded by foodwise. Fortunately, my mom was a foodie at heart—she baked loaves of bread,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Urban Tomato Garden","datePublished":"2008-05-29T16:25:29.000Z","dateModified":"2008-06-19T05:14:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1099 http://blogs.kqed.org/bayareabites/2008/05/29/an-urban-tomato-garden/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/29/an-urban-tomato-garden/","disqusTitle":"An Urban Tomato Garden","path":"/bayareabites/1099/an-urban-tomato-garden","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/11_voila_finished.jpg\" alt=\"Urban Tomato Garden\">\u003c/p>\n\u003cp>I grew up in the 1970s in Dallas, Texas, at a time when processed food was the hot new thing (think \u003ca href=\"http://www.youtube.com/watch?v=goqGyZcIqyw\">Funyuns\u003c/a>, \u003ca href=\"http://www.youtube.com/watch?v=E2kKSt8hCTE\">Cap'n Crunch\u003c/a> and \u003ca href=\"http://www.texmex.net/Rotel/cheesdip.htm\">Velveeta\u003c/a>, and the list goes on...). So you can imagine what I must have been surrounded by foodwise. \u003c/p>\n\u003cp>Fortunately, my mom was a foodie at heart—she baked loaves of bread, cultured her own tangy yogurt, and not only grew a good-sized vegetable garden, but maintained a healthy compost pile. She was no doubt considered \"weird\" for the time and the place, and I for one have never stopped appreciating her weirdness.\u003c/p>\n\u003cp>My mom's garden was really sweet, and gave me a whole new appreciation of fresh vegetables as a kid. I remember once she grew a cucumber that was nearly as tall as my younger brother. We were in awe. I also remember stealing plenty of tomatoes, fresh off the vine and warm from the sun. And I still think that there is probably no better thing in the world that you can eat than a freshly-plucked tomato at the peak of ripeness.\u003c/p>\n\u003cp>Up until now, I haven't really been in a place where I could easily grow my own vegetables. So, a few weeks ago, on a whim, I decided to buy a few half wine barrels and start my own urban garden. I managed to find 4 barrels for only $20 each with free delivery on \u003ca href=\"http://sfbay.craigslist.org/\">craigslist\u003c/a> . What a steal! Finding the soil and then lugging it up our steep flight of stairs to the front of our house wasn't quite as easy, but somehow we managed. \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>I have to admit I went a little overboard and bought 9, yes NINE, tomato plants and planted 3 in each barrel (I'm saving one barrel because my mom is bringing me cranberry beans to plant this weekend). If they actually work out, I'll be swimming in tomatoes, but that's ok. I love them. Especially plucked right off the vine.\u003c/p>\n\u003cp>\u003cstrong>How to Make An Urban Tomato Garden\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 half wine barrel (make sure it has a few holes drilled into the bottom)\u003cbr>\nA warm, very sunny spot\u003cbr>\n3 bricks\u003cbr>\nAbout 6 large handfuls of large pebbles or rocks or broken terra cotta pots\u003cbr>\n2.5 cubic feet of good-quality, preferably organic, soil\u003cbr>\n.5 cubic feet of compost\u003cbr>\n1/4 to 1/3 cup organic vegetable plant food\u003cbr>\n2 or 3 tomato plants (I chose brandywine, early girl, beefsteak, roma, and sweet 100s)\u003cbr>\nA tomato cage\u003cbr>\nA hose for watering\u003cbr>\nGardening gloves\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the wine barrel in your sunny spot. Perch the wine barrel atop your 3 bricks so it's stable and not wobbly.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/00_empty_wine_barrel.jpg\" alt=\"empty wine barrel\">\u003c/p>\n\u003cp>2. Get all your ingredients gathered round and put on your gardening gloves.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/01_supplies.jpg\" alt=\"supplies for urban tomato garden\">\u003c/p>\n\u003cp>3. Cover the bottom of the wine barrel evenly with the pebbles.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/02_add_rocks.jpg\" alt=\"add pebbles to wine barrel\">\u003c/p>\n\u003cp>4. Add enough soil to fill the barrel about 2/3 full. Water the soil and mix it around with your hands.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/03_add_soil.jpg\" alt=\"add soil\">\u003c/p>\n\u003cp>5. Add the compost and more soil, and mix them all together with your hands to make a nice, rich base for your tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/04_add_compost.jpg\" alt=\"add compost\">\u003c/p>\n\u003cp>6. Water the soil again, and mix together.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/05_water_and_mix_soil.jpg\" alt=\"water soil again and mix together\">\u003c/p>\n\u003cp>7. Sprinkle the plant food over the soil and mix it in.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/06_add_plant_food.jpg\" alt=\"add plant food\">\u003c/p>\n\u003cp>8. Place the tomatoes on the soil in the spot you want to plant them. Try to position them so they are evenly spaced from one another, not too close to the outer edge or the center.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/07_find_your_spot.jpg\" alt=\"position the tomato plants so they are evenly spaced\">\u003c/p>\n\u003cp>9. Dig a little hole for each tomato under the spot you placed them. Remove the tomato plant from it's container (gently!) and (gently!) loosen it's roots.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/08_remove_from_container.jpg\" alt=\"remove plant from container\">\u003c/p>\n\u003cp>10. Place the tomato plant lovingly into its hole and pat the soil around it so it feels all snug and tucked in. Water the plants again.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/09_plant_it.jpg\" alt=\"water plant again\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>10. Position the tomato cage so the tomato plants can grow up and around it. You might have to tie them as they start. Make sure to water them, not too much and not too little. And give them lots of love and care, and hopefully you will get loads of flavorful, succulent, juicy tomatoes.\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/10_tomato_cage.jpg\" alt=\"position the tomato cage so plant can grow up and around it\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1099/an-urban-tomato-garden","authors":["5015"],"categories":["bayareabites_2554","bayareabites_12","bayareabites_60"],"tags":["bayareabites_14769","bayareabites_1049","bayareabites_1075"],"label":"bayareabites"},"bayareabites_1086":{"type":"posts","id":"bayareabites_1086","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1086","score":null,"sort":[1211565646000]},"guestAuthors":[],"slug":"you-say-tomato","title":"You Say Tomato: A Very British Grocery","publishDate":1211565646,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato1.jpg\" alt=\"You Say Tomato\">\u003c/p>\n\u003cp>There's more to urban hunting and gathering than visiting one's local supermarket. Grocery shopping need not be limited to the likes of Safeway, Whole Foods, and Trader Joe's. They're just so... \u003cem>corporate\u003c/em>, and this shopper is a bit bored with the over-marketing of, well, markets. Small, individually-owned stores might not provide their customers with all their shopping needs, but they do offer something that the Big Boys cannot -- individuality.\u003c/p>\n\u003cp>One such store exists in my Polk Street neighborhood -- \u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a>. It's British-owned and operated, by one David Kidd, originally from Stoke-on-Trent. If you're unfamiliar with the name of that town, think again. Yes, the china with the Christmas trees on it -- \u003ca href=\"http://www.spode.com/pattern/?navid=0&level=4&id=141\">Spode\u003c/a>. Very good. I'm proud of you for remembering. I hope dredging up those holiday memories wasn't too painful for you.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato2.jpg\" alt=\"God Save the Queen\">\u003c/p>\n\u003cp>Currently, a flexible-jointed punked-out doll greets passers-by from the front window with a gesture that is considered rather obscene in Britain, which might indicate that this is no typical tea-and-crumpets venue. No, it isn't typical, but, well, there are the crumpets in the cold case to the left, and the tea sits proudly on the shelves near the back. Sensible Anarchists agree that one cannot undermine authority on an empty stomach.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato3.jpg\" alt=\"Duffy Crumpets\">\u003c/p>\n\u003cp>I think it can be agreed that most Americans do, in fact, say \"tomato\" with the rough pronunciation of toh-\u003cem>may\u003c/em>-toh when referencing \u003ca href=\"http://en.wikipedia.org/wiki/Tomato\">\u003cem>Solanum lycopersicum\u003c/em>\u003c/a>. Though I am indeed one of them, I often find my inner voice pronouncing it toh-mah-toh like an Englishman, because I'm just that way and I have a rich, satisfying inner life.\u003c/p>\n\u003cp>There is evidence, however, that the English do not pronounce \"potato\" poh-tah-toh:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato4.jpg\" alt=\"Tayto Crisps\">\u003c/p>\n\u003cp>Mmm...prawn cocktail.\u003c/p>\n\u003cp>Though I am an Anglophile and have been since childhood-- memorizing the Monty Python jokes I didn't fully understand, and aping the signature hiss of \u003ca href=\"http://www.imdb.com/name/nm0856103/\">Terry-Thomas \u003c/a> , one need not necessarily be like me to enjoy this shop. Two minutes of browsing will make clear the refreshing British distaste for focus groups and gender-sensitive marketing:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato5.jpg\" alt=\"Yorkie Bars\">\u003c/p>\n\u003cp>(The above Yorkie Bar from Nestlé provoked a train of conversation with David Kidd that led him to pull up their \u003ca href=\"http://www.youtube.com/watch?v=QcjlzSod0CE&feature=related\">UK adverts on YouTube\u003c/a>. Much time was happily wasted by me upon my return home.)\u003c/p>\n\u003cp>Besides, browsing here is fun, largely because everything just \u003cem>sounds\u003c/em> dirty, but isn't: Crumpets, Country Ploughman's Pickle, Ginger Nuts, Chicken & Mushroom Pasties, and my favorite:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato6.jpg\" alt=\"Horlicks\">\u003c/p>\n\u003cp>How I love the British.\u003c/p>\n\u003cp>Beyond fun packaging, You Say Tomato is an excellent source for things like Devonshire cream, kippers, tea, jam, sweets, and just about any British foodstuff one could wish for. Don't smirk. There's something here for everyone:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato7.jpg\" alt=\"vegetarian haggis\">\u003c/p>\n\u003cp>Give a metaphorical \u003ca href=\"http://www.urbandictionary.com/define.php?term=V+Sign\">\"V\" sign\u003c/a> to the big chain stores once in a while and stop by for a visit-- it's definitely worth it. It's a great resource for stocking one's larder with tasty conversation pieces.\u003c/p>\n\u003cp>Now, for those of you who don't understand the store's name, shame on you. It's an homage to one of George Gershwin's most playful tunes, \"Let's Call the Whole Thing Off\". To be accurate, there is only mention of \u003cem>liking\u003c/em> tomatoes, not saying the word, though that is, of course, implied.\u003c/p>\n\u003cp>I'll let Fred and Ginger explain it to you. And on roller skates, too. If I have to explain who Fred and Ginger are, I might just have to kill myself.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003cbr>\n\u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a> is located at:\u003c/p>\n\u003cp>1526 California Street (Between Polk and Larkin)\u003cbr>\nTel/Fax: 415 921 2828\u003cbr>\nyousaytomato@sbcglobal.net\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours of Operation\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday - Friday: 10:00 am -7:00 pm\u003cbr>\nSaturday & Sunday: 10:00 am -5:00 pm\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1211566557,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":638},"headData":{"title":"You Say Tomato: A Very British Grocery | KQED","description":"There's more to urban hunting and gathering than visiting one's local supermarket. Grocery shopping need not be limited to the likes of Safeway, Whole Foods, and Trader Joe's. They're just so... corporate, and this shopper is a bit bored with the over-marketing of, well, markets. Small, individually-owned stores might not provide their customers with all","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"You Say Tomato: A Very British Grocery","datePublished":"2008-05-23T18:00:46.000Z","dateModified":"2008-05-23T18:15:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1086 http://blogs.kqed.org/bayareabites/2008/05/23/you-say-tomato/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/05/23/you-say-tomato/","disqusTitle":"You Say Tomato: A Very British Grocery","path":"/bayareabites/1086/you-say-tomato","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato1.jpg\" alt=\"You Say Tomato\">\u003c/p>\n\u003cp>There's more to urban hunting and gathering than visiting one's local supermarket. Grocery shopping need not be limited to the likes of Safeway, Whole Foods, and Trader Joe's. They're just so... \u003cem>corporate\u003c/em>, and this shopper is a bit bored with the over-marketing of, well, markets. Small, individually-owned stores might not provide their customers with all their shopping needs, but they do offer something that the Big Boys cannot -- individuality.\u003c/p>\n\u003cp>One such store exists in my Polk Street neighborhood -- \u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a>. It's British-owned and operated, by one David Kidd, originally from Stoke-on-Trent. If you're unfamiliar with the name of that town, think again. Yes, the china with the Christmas trees on it -- \u003ca href=\"http://www.spode.com/pattern/?navid=0&level=4&id=141\">Spode\u003c/a>. Very good. I'm proud of you for remembering. I hope dredging up those holiday memories wasn't too painful for you.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato2.jpg\" alt=\"God Save the Queen\">\u003c/p>\n\u003cp>Currently, a flexible-jointed punked-out doll greets passers-by from the front window with a gesture that is considered rather obscene in Britain, which might indicate that this is no typical tea-and-crumpets venue. No, it isn't typical, but, well, there are the crumpets in the cold case to the left, and the tea sits proudly on the shelves near the back. Sensible Anarchists agree that one cannot undermine authority on an empty stomach.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato3.jpg\" alt=\"Duffy Crumpets\">\u003c/p>\n\u003cp>I think it can be agreed that most Americans do, in fact, say \"tomato\" with the rough pronunciation of toh-\u003cem>may\u003c/em>-toh when referencing \u003ca href=\"http://en.wikipedia.org/wiki/Tomato\">\u003cem>Solanum lycopersicum\u003c/em>\u003c/a>. Though I am indeed one of them, I often find my inner voice pronouncing it toh-mah-toh like an Englishman, because I'm just that way and I have a rich, satisfying inner life.\u003c/p>\n\u003cp>There is evidence, however, that the English do not pronounce \"potato\" poh-tah-toh:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato4.jpg\" alt=\"Tayto Crisps\">\u003c/p>\n\u003cp>Mmm...prawn cocktail.\u003c/p>\n\u003cp>Though I am an Anglophile and have been since childhood-- memorizing the Monty Python jokes I didn't fully understand, and aping the signature hiss of \u003ca href=\"http://www.imdb.com/name/nm0856103/\">Terry-Thomas \u003c/a> , one need not necessarily be like me to enjoy this shop. Two minutes of browsing will make clear the refreshing British distaste for focus groups and gender-sensitive marketing:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato5.jpg\" alt=\"Yorkie Bars\">\u003c/p>\n\u003cp>(The above Yorkie Bar from Nestlé provoked a train of conversation with David Kidd that led him to pull up their \u003ca href=\"http://www.youtube.com/watch?v=QcjlzSod0CE&feature=related\">UK adverts on YouTube\u003c/a>. Much time was happily wasted by me upon my return home.)\u003c/p>\n\u003cp>Besides, browsing here is fun, largely because everything just \u003cem>sounds\u003c/em> dirty, but isn't: Crumpets, Country Ploughman's Pickle, Ginger Nuts, Chicken & Mushroom Pasties, and my favorite:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato6.jpg\" alt=\"Horlicks\">\u003c/p>\n\u003cp>How I love the British.\u003c/p>\n\u003cp>Beyond fun packaging, You Say Tomato is an excellent source for things like Devonshire cream, kippers, tea, jam, sweets, and just about any British foodstuff one could wish for. Don't smirk. There's something here for everyone:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/05/tomato7.jpg\" alt=\"vegetarian haggis\">\u003c/p>\n\u003cp>Give a metaphorical \u003ca href=\"http://www.urbandictionary.com/define.php?term=V+Sign\">\"V\" sign\u003c/a> to the big chain stores once in a while and stop by for a visit-- it's definitely worth it. It's a great resource for stocking one's larder with tasty conversation pieces.\u003c/p>\n\u003cp>Now, for those of you who don't understand the store's name, shame on you. It's an homage to one of George Gershwin's most playful tunes, \"Let's Call the Whole Thing Off\". To be accurate, there is only mention of \u003cem>liking\u003c/em> tomatoes, not saying the word, though that is, of course, implied.\u003c/p>\n\u003cp>I'll let Fred and Ginger explain it to you. And on roller skates, too. If I have to explain who Fred and Ginger are, I might just have to kill myself.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"355\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/zZ3fjQa5Hls&hl=en\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"425\" height=\"355\">\u003c/embed>\u003c/object>\u003cbr>\n\u003ca href=\"http://www.yousaytomato.biz/\">You Say Tomato\u003c/a> is located at:\u003c/p>\n\u003cp>1526 California Street (Between Polk and Larkin)\u003cbr>\nTel/Fax: 415 921 2828\u003cbr>\nyousaytomato@sbcglobal.net\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours of Operation\u003c/strong>\u003cbr>\nMonday: Closed\u003cbr>\nTuesday - Friday: 10:00 am -7:00 pm\u003cbr>\nSaturday & Sunday: 10:00 am -5:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1086/you-say-tomato","authors":["5017"],"categories":["bayareabites_10","bayareabites_90"],"tags":["bayareabites_1050","bayareabites_1051","bayareabites_1052","bayareabites_1049"],"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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