Chinese New Year: Dumplings, Rice Cakes And Long Life
Chinese Astrology and Food Favorites in the Year of the Snake
Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year
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Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.","status":"publish","parent":0,"modified":1360377614,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":731},"headData":{"title":"Chinese New Year: Dumplings, Rice Cakes And Long Life | KQED","description":"Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56340 http://blogs.kqed.org/bayareabites/?p=56340","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/chinese-new-year-dumplings-rice-cakes-and-long-life/","disqusTitle":"Chinese New Year: Dumplings, Rice Cakes And Long Life","nprByline":"April Fulton","nprStoryId":"171455463","nprApiLink":"http://api.npr.org/query?id=171455463&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond?ft=3&f=171455463","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Feb 2013 10:20:00 -0500","nprStoryDate":"Fri, 08 Feb 2013 09:42:00 -0500","nprLastModifiedDate":"Fri, 08 Feb 2013 10:20:40 -0500","path":"/bayareabites/56340/chinese-new-year-dumplings-rice-cakes-and-long-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\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>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56340/chinese-new-year-dumplings-rice-cakes-and-long-life","authors":["byline_bayareabites_56340"],"categories":["bayareabites_2998","bayareabites_1763","bayareabites_10916"],"tags":["bayareabites_1784","bayareabites_1544","bayareabites_11177","bayareabites_3529","bayareabites_10921","bayareabites_11102"],"featImg":"bayareabites_56341","label":"bayareabites"},"bayareabites_55862":{"type":"posts","id":"bayareabites_55862","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55862","score":null,"sort":[1360180299000]},"guestAuthors":[],"slug":"chinese-astrology-and-food-favorites-in-the-year-of-the-snake","title":"Chinese Astrology and Food Favorites in the Year of the Snake","publishDate":1360180299,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n","blocks":[],"excerpt":"To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ","status":"publish","parent":0,"modified":1451804891,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":824},"headData":{"title":"Chinese Astrology and Food Favorites in the Year of the Snake | KQED","description":"To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55862 http://blogs.kqed.org/bayareabites/?p=55862","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/06/chinese-astrology-and-food-favorites-in-the-year-of-the-snake/","disqusTitle":"Chinese Astrology and Food Favorites in the Year of the Snake","path":"/bayareabites/55862/chinese-astrology-and-food-favorites-in-the-year-of-the-snake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55862/chinese-astrology-and-food-favorites-in-the-year-of-the-snake","authors":["5283","5404"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1763"],"tags":["bayareabites_2069","bayareabites_11142","bayareabites_1784","bayareabites_11143","bayareabites_3529","bayareabites_11131","bayareabites_11102"],"featImg":"bayareabites_55966","label":"bayareabites"},"bayareabites_55228":{"type":"posts","id":"bayareabites_55228","meta":{"index":"posts_1591205157","site":"bayareabites","id":"55228","score":null,"sort":[1359337535000]},"guestAuthors":[],"slug":"martin-yan-m-y-china-vietnam-travels-and-chinese-new-year","title":"Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year","publishDate":1359337535,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ","status":"publish","parent":0,"modified":1360642298,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1226},"headData":{"title":"Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year | KQED","description":"Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"55228 http://blogs.kqed.org/bayareabites/?p=55228","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/","disqusTitle":"Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year","path":"/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\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/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year","authors":["5092"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_1763","bayareabites_1875","bayareabites_1807","bayareabites_90","bayareabites_61","bayareabites_1593"],"tags":["bayareabites_2386","bayareabites_1784","bayareabites_11093","bayareabites_11091","bayareabites_377","bayareabites_14745","bayareabites_2929","bayareabites_11092","bayareabites_11102"],"featImg":"bayareabites_55351","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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! 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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. 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