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We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"food_1337534":{"type":"posts","id":"food_1337534","meta":{"index":"posts_1591205157","site":"food","id":"1337534","score":null,"sort":[1712161417000]},"guestAuthors":[],"slug":"birria-taco","title":"Your Birria Taco Is Ancient History—Here’s Why","publishDate":1712161417,"format":"video","headTitle":"Your Birria Taco Is Ancient History—Here’s Why | KQED","labelTerm":{},"content":"\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":259},"headData":{"title":"Your Birria Taco Is Ancient History—Here’s Why | KQED","description":"We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet. Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos. Subscribe to KQED Food’s YouTube channel to watch more","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Birria Taco Is Ancient History—Here’s Why","datePublished":"2024-04-03T16:23:37.000Z","dateModified":"2024-04-15T17:08:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/jhIDKr9PR2M?si=h-oxaYVJJ9uuYZwS","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Matt Morales","subhead":"A recent food craze might just be the world’s oldest recipe.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337534/birria-taco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337534/birria-taco","authors":["byline_food_1337534"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337543","label":"source_food_1337534"},"food_1337517":{"type":"posts","id":"food_1337517","meta":{"index":"posts_1591205157","site":"food","id":"1337517","score":null,"sort":[1711132262000]},"guestAuthors":[],"slug":"pineapple-buns","title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","publishDate":1711132262,"format":"video","headTitle":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","labelTerm":{},"content":"\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":288},"headData":{"title":"Hong Kong’s Most Popular Treat Has A Surprising Backstory | KQED","description":"You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything. Thanks to Kristina Cho, James","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hong Kong’s Most Popular Treat Has A Surprising Backstory","datePublished":"2024-03-22T18:31:02.000Z","dateModified":"2024-04-15T17:08:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://www.youtube.com/watch?v=pHMkrB6TXnw","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337517/pineapple-buns","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can’t tell the full story of Hong Kong without the iconic pineapple bun, yet how it appeared on the scene in the first place remains a mystery. One of the city’s oldest bakeries has been serving it since 1943, but before that, the story gets murky. Some say it all began in the 1920s with an Armenian pastry chef working at the Imperial Hotel in Tokyo. Others say it originated with a family deported from Mexico in the 1930s. Watch the video for a delicious, cross-continental journey to get to the bottom of everything.\u003c/p>\n\u003cp>Thanks to Kristina Cho, James Beard award-winning author of ‘Mooncakes & Milk Bread’, for sharing her story and showing us how to make pineapple buns from scratch.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.tastingtable.com/998515/what-hong-kong-style-pineapple-buns-are-really-made-of/\" target=\"_blank\" rel=\"noopener\">Pineapple bun basics\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tokyoweekender.com/food-and-drink/melon-pan/\" target=\"_blank\" rel=\"noopener\">History of Japanese melonpan\u003c/a>\u003cbr>\n\u003ca href=\"https://zolimacitymag.com/the-origin-of-hong-kongs-mexico-bun-a-story-of-exile-and-return/\" target=\"_blank\" rel=\"noopener\">Origin of the Hong Kong Mexico bun\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eater.com/2016/2/19/11054298/conchas-mexico-pastry\" target=\"_blank\" rel=\"noopener\">Everything you need to know about Mexican conchas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337517/pineapple-buns","authors":["byline_food_1337517"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_138"],"featImg":"food_1337521","label":"source_food_1337517"},"food_1337484":{"type":"posts","id":"food_1337484","meta":{"index":"posts_1591205157","site":"food","id":"1337484","score":null,"sort":[1696611779000]},"guestAuthors":[],"slug":"get-cozy-with-jacques-pepins-pea-pod-soup-recipe","title":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe","publishDate":1696611779,"format":"video","headTitle":"Get Cozy with Jacques Pépin’s Pea Pod Soup Recipe | KQED","labelTerm":{},"content":"\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696613244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":148},"headData":{"title":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe | KQED","description":"Jacques Pepin's budget-friendly pea pod soup recipe is perfect for every season. It's bright and refreshing in the springtime, warm and cozy in the Fall. What you'll need: 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Cozy with Jacques Pépin's Pea Pod Soup Recipe","datePublished":"2023-10-06T17:02:59.000Z","dateModified":"2023-10-06T17:27:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/0at3Qqh6JRg?si=Ry4H4OGjE7jdiz9i","source":"Food","sourceUrl":"/food/","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pepin’s budget-friendly pea pod soup recipe is perfect for every season. It’s bright and refreshing in the springtime, warm and cozy in the Fall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003cstrong>What you’ll need:\u003c/strong> 4 cups water or chicken stock, 2 tsp chicken bouillon, 1 lb potatoes, 1 lb pea pods, 1 small onion, salt (to taste), 1/3 cup cream, chives \u003c/span>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\"> Subscribe to\u003ca href=\"https://www.youtube.com/kqed?sub_conf....\"> KQED’s YouTube channel\u003c/a> to watch more Jacques Pépin videos.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">About Jacques Pépin Cooking At Home: \u003c/span>\u003c/strong>\u003c/p>\n\u003cp>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. \u003c/span>\u003cspan class=\"yt-core-attributed-string--link-inherit-color\">\u003ca class=\"yt-core-attributed-string__link yt-core-attributed-string__link--display-type yt-core-attributed-string__link--call-to-action-color\" href=\"https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbE9wVUlkUVRJNDZUZ28zazdmNkRWeERFNmROUXxBQ3Jtc0trNnBpRGY5OXBIenMwQTNNTmxkaXBpN2FvcVVNTHdhVG9nVGh2R0d0d2R2dENJcDkzaTh3dkdjdWEtc0FsWUFhLW1DdndWQ21rYTNDbVZiUzJCLWMyUXNISlpXdVNHbWpKbU1tN0ZWc2lqMlNHeHFPOA&q=https%3A%2F%2Fjp.foundation%2F%E2%80%8B%E2%80%8B%E2%80%8B&v=0at3Qqh6JRg\" target=\"_blank\" rel=\"nofollow noopener\">https://jp.foundation/\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337484/get-cozy-with-jacques-pepins-pea-pod-soup-recipe","authors":["5083"],"series":["food_162"],"categories":["food_1","food_165"],"tags":["food_158","food_166","food_138","food_268"],"featImg":"food_1337485","label":"source_food_1337484"},"food_1337457":{"type":"posts","id":"food_1337457","meta":{"index":"posts_1591205157","site":"food","id":"1337457","score":null,"sort":[1691020868000]},"guestAuthors":[],"slug":"we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","publishDate":1691020868,"format":"standard","headTitle":"We Recreated an It’s-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","labelTerm":{},"content":"\u003cp>https://youtu.be/S4EHUfG3JAo?feature=shared\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1702666153,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1177},"headData":{"title":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist. | KQED","description":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"It’s-It ice cream sandwiches: they’re easy to eat and easy to love, but are they easy to make? KQED's Josh Decolongon finds out.","schema":{"@context":"http://schema.org","@type":"Article","headline":"We Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.","datePublished":"2023-08-03T00:01:08.000Z","dateModified":"2023-12-15T18:49:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\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/S4EHUfG3JAo'\n title='//www.youtube.com/embed/S4EHUfG3JAo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>A list of things that are very San Francisco are never complete without the It’s-It ice cream sandwich. Invented by Playland-at-the-Beach amusement park owner George Whitney in 1928, an It’s-It is a scoop of ice cream sandwiched by two oatmeal cookies and then dipped into chocolate. In my opinion, the key components are the oatmeal cookies (where there are raisins: I’ve checked!), which provide a soft snap that somehow lightens the load of a regular cookie while also giving me the comfort and warmth of my grandma’s oatmeal cookies — perhaps a reminder that San Francisco is never as warm as an American summer promises. But I’m okay with that.\u003c/p>\n\u003cp>Any recreation experiment begs the question: why make your own? We’re spoiled with choice and availability in the Bay, so I’d absolutely be able to run blindfolded in any direction for half an hour before bumping into the storied ice cream treat. But, aside from the fact that I like to give myself a challenge, I simply like to create new flavor combinations. It’s-Its come in vanilla, chocolate, mint, and cappuccino, along with seasonal strawberry and pumpkin flavors, but I went off-script to make a version that was even more of an ode to the Bay Area with rocky road ice cream, a flavor that was actually invented in Oakland. In the 1920s, ice cream entrepreneur William Dreyer wanted to raise people’s spirits during the Great Depression and decided the best way to do so was with a combination of chocolate ice cream, nuts, and marshmallows.\u003c/p>\n\u003cp>First of all, I’m not going to stop you from doing your own thing. You can find your own oatmeal cookie recipe (or buy them), your own ice cream recipe (or buy it), and your own chocolate shell recipe (or buy it) and call it a day, but this is what \u003cem>I\u003c/em> did. Many recipes veer fancy in order to get as close to an It’s-It as possible, but again: why recreate it when you can re-interpret it? If the Bay Area has taught me anything, it’s that there’s room for all flavors to exist here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can go up to a cup for each ingredient for the rocky road ice cream, but sometimes the dual textures of the hard almonds and soft marshmallows throws people off. I am not one of those people, obviously.\u003c/p>\n\u003cfigure id=\"attachment_1337463\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1337463\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png\" alt=\"A triptych image with a close up of rocky road ice cream on the left, a homemade It's-It's ice cream sandwiches on the right, and a a cross-section of both the homemade It's-It and real It's-It in the middle\" width=\"800\" height=\"450\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-800x450.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1020x574.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02-1536x864.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/41/2023/08/NoCrumbs_ItsIt_02.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recreating the storied It’s-It ice cream sandwich from scratch requires several stages: making the ice cream, making the oatmeal cookies, and dipping them in chocolate. \u003ccite>(Josh Decolongon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ingredients for the oatmeal cookies:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup all-purpose flour\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon ground cinnamon (preferably Ceylon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ teaspoon baking soda\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon baking powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¾ cup brown sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup white sugar\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 egg\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ½ cups quick cook oats (e.g. Quaker Oats Quick 1-Minute Oats)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup chopped raisins\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Preheat oven to 350°F.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a medium bowl, combine the flour, ground cinnamon, baking soda, baking powder, and salt. Combine well – it always takes longer than you think it does!\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">In a large bowl, cream together the butter, brown sugar, and white sugar for around 5 minutes. Along with the rising agents, creaming this mixture creates a fluffier and softer cookie — just make sure your butter isn’t too warm, because it’ll be harder to create these micro-pockets of air. Add the egg and vanilla, and continue to beat together until combined. With a spatula, gradually add the flour mixture to the creamed mixture.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Combine the oats and raisins, the latter which, again, are definitely there in the original.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Shape into balls around an inch or so in diameter — you should have roughly enough dough for 22 cookies. Bake for around 12 minutes, and then cool them on wire racks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Optionally, you can flatten the cookies slightly with a flat kitchen utensil (like a flat spatula), but that’s totally up to you.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the rocky road ice cream:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 pint (16oz / ~480mL) heavy cream, cold\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 can (14oz / ~400g) sweetened condensed Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup cocoa powder\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) crushed almonds \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">½ cup (or up to 1 cup) mini marshmallows (or cut up large marshmallows)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Whip heavy cream until there are stiff peaks.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add sweetened condensed milk and cocoa powder. Beat on low speed until the mixture is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the crushed almonds (I like putting them in a ziplock bag and mashing them with the handle of my rolling pin) and mini marshmallows to the mixture. Gentle combine with spatula.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Add the mixture to a container and top with more crushed almonds and mini marshmallows, if you’d like.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Cover and freeze overnight.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Lick spatula.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>Ingredients for the chocolate shell:\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">14 oz bittersweet chocolate (but you can vary the ratio with semisweet chocolate, which I did)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">¼ cup coconut oil\u003c/span>\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Heat up water in a saucepan or pot.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Place both the chocolate and oil into a metal bowl that can fit on top of a saucepan or pot without being able to fall in completely. The water should have contact with most of the bowl.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Stir the mixture occasionally until it is homogeneous.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Let the mixture cool for 20 minutes or so. We want it to be cool enough to coat our homemade It’s-Its without melting the ice cream, but warm enough so that it can cover them easily.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Now that you have all your ingredients, remove the ice cream from the fridge and let it warm up for 10 minutes or so to soften it up slightly.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Scoop ice cream and press onto the flat side of the oatmeal cookie until your heart’s desire. You want around an inch of thickness of ice cream. Sandwich the ice cream with another cookie.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using an ice cream spatula, or a spoon, take more ice cream and fill the sides of the ice cream sandwich, smoothing out bumps and filling the empty spaces as you rotate it. When you’re happy with it, immediately transfer them to the freezer for around an hour.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">Using tongs, dip and flip your ice cream sandwich into the melted chocolate shell mixture and let it briefly rest on a wire rack. You can scrape excess chocolate off if you’d like a thinner shell.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">When the chocolate has hardened and takes on a more matte texture, transfer immediately to the freezer.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337457/we-recreated-an-its-it-ice-cream-sandwich-at-home-with-an-oakland-twist","authors":["11828"],"categories":["food_1"],"tags":["food_176","food_265","food_264","food_138","food_230"],"featImg":"food_1337459","label":"source_food_1337457"},"food_1337439":{"type":"posts","id":"food_1337439","meta":{"index":"posts_1591205157","site":"food","id":"1337439","score":null,"sort":[1687559546000]},"guestAuthors":[],"slug":"astrological-signs-castro-cocktails","title":"Astrological Signs as Castro Cocktails","publishDate":1687559546,"format":"standard","headTitle":"Astrological Signs as Castro Cocktails | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">I still remember my first time in the Castro after an awkward date where we “bumped into his family” in Japantown. I had a first cocktail (equally as awkward!) when he took me to the now-closed Badlands, the tart grapefruit of their Greyhound easing the pain of being at an empty nightclub while the sun was still out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve come to know the corners of the Castro after almost a decade of reveling in its queer magic. Even after visiting the various gayborhoods around the world, I’m always drawn back here. Maybe it’s because of the memories I’ve built, the history I get to soak in, or the fact that there’s literally something here for everyone.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the prevailing sentiment around the Castro: It’s for everyone. And to prove it, I’ve paired each of the astrological signs with a different specialty drink crafted and served at a beloved establishment in the Castro. Whether or not you jam with the stars, there’s a constellation of places to hang out, especially during Pride Month!\u003c/span>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Astrological Signs As Castro Cocktails: Part 1 ♏️ | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/mwrZX0-RJu4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some might question why I paired \u003c/span>\u003cb>Aries\u003c/b>\u003cspan style=\"font-weight: 400\">, the spark of the astrological signs, to an \u003c/span>\u003cb>Irish coffee\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://www.twinpeakstavern.com/\">\u003cb>Twin Peaks Tavern\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">. Don’t be fooled by the relaxed atmosphere: This historic spot was the first gay bar in the city, and possibly the country, to have full-length windows \u003c/span>\u003cspan style=\"font-weight: 400\">— a bold move at a time when even being seen inside a gay bar could get you into trouble\u003c/span>\u003cspan style=\"font-weight: 400\">. The nerve continues with fire sign \u003c/span>\u003cb>Leo\u003c/b>\u003cspan style=\"font-weight: 400\">, where karaoke nights at \u003c/span>\u003ca href=\"https://www.midnightsunsf.com/\">\u003cb>Midnight Sun\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Wednesdays with some \u003c/span>\u003cb>frosé\u003c/b>\u003cspan style=\"font-weight: 400\"> mean the time is ripe for you to shine in the spotlight, including contests during the last Wednesday of every month. And for the adventurous fire sign \u003c/span>\u003cb>Sagittarius\u003c/b>\u003cspan style=\"font-weight: 400\">? One step into \u003c/span>\u003ca href=\"https://www.lastritesbar.com/\">\u003cb>Last Rites\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> transports you to a tropical scene, and the \u003c/span>\u003cb>No Doctor on Board\u003c/b>\u003cspan style=\"font-weight: 400\"> cocktail brings the Legend of the Hidden Temple fantasy to life.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The emotionally perceptive \u003c/span>\u003cb>Cancer\u003c/b>\u003cspan style=\"font-weight: 400\"> might crave a glass of \u003c/span>\u003cb>red wine\u003c/b>\u003cspan style=\"font-weight: 400\"> to pair with tarot nights on Monday evenings at \u003c/span>\u003ca href=\"https://www.instagram.com/blushwinebarsf/?hl=en\">\u003cb>Blush! Wine Bar\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">, if you can get them out of the house. For more of a brooding and cheeky time, a whisk(e)y neat might be more of \u003c/span>\u003cb>Scorpio\u003c/b>\u003cspan style=\"font-weight: 400\">’s speed at the leather-laden \u003c/span>\u003ca href=\"http://www.the440.com/\">\u003cb>440\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">. Scorpio thrives in intensity, but dreamy \u003cstrong>Pisces\u003c/strong>, the last water sign, is perfect for \u003c/span>\u003cb>white wine\u003c/b>\u003cspan style=\"font-weight: 400\"> and musical nights at \u003c/span>\u003ca href=\"https://www.instagram.com/edgebarsf/?hl=en\">\u003cb>The Edge\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Monday, Wednesday and Sunday nights, singing about their on-screen dreams alongside a bar full of people.\u003c/span>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Astrological Signs As Castro Cocktails: Part 2 ♎️ | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/cco3SokiZtM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>Libra\u003c/b>\u003cspan style=\"font-weight: 400\">, always looking for balance, is perfect for the equally posh and untamed weekend drag brunches at \u003c/span>\u003ca href=\"https://www.beauxsf.com/\">\u003cb>Beaux\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">, complete with \u003c/span>\u003cb>mimosas\u003c/b>\u003cspan style=\"font-weight: 400\"> (the balance of which is up to them!). The inquisitive \u003c/span>\u003cb>Aquarius\u003c/b>\u003cspan style=\"font-weight: 400\">, on the other hand, seeks novel ideas and \u003c/span>\u003cb>inventive cocktails\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>\u003ca href=\"https://www.lobbybarsf.com/\">Lobby Bar\u003c/a>.\u003c/b>\u003cspan style=\"font-weight: 400\"> Will they go for the spicy Carly Rae Jepsen or the unconventional Umi — or perhaps, something entirely unexpected from their seasonally rotating menu. \u003c/span>\u003cb>Gemini\u003c/b>\u003cspan style=\"font-weight: 400\">, the last of the air signs, is perfect for the signature \u003c/span>\u003cb>Haterade\u003c/b>\u003cspan style=\"font-weight: 400\"> cocktail at \u003c/span>\u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">\u003cb>Hi Tops\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> during trivia nights on Tuesdays. Because we get it: \u003cem>You drink and you know things.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, the grounded and pragmatic Earth signs: \u003c/span>\u003cb>Capricorn\u003c/b>\u003cspan style=\"font-weight: 400\"> works hard and plays equally as hard, so a \u003c/span>\u003cb>shot of tequila\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://cafesf.com/\">\u003cb>The Café\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> is as to the point as they are. Although Capricorn came out to party, you might have to drag out the cozy-loving \u003c/span>\u003cb>Taurus\u003c/b>\u003cspan style=\"font-weight: 400\">, whose love for comfort matches a warming \u003c/span>\u003cb>Old Fashioned\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://www.blackbirdbar.com/\">\u003cb>The Blackbird\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> (perfect for the book-loving Taurus at the bar and the social Taurus by the pool table alike). Finally, the discerning \u003c/span>\u003cb>Virgo\u003c/b>\u003cspan style=\"font-weight: 400\"> needs a glass of sparkling wine at \u003c/span>\u003ca href=\"http://www.lookoutsf.com/\">\u003cb>Lookout\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the end of a long week: nothing helps them unwind more than people watching and assessing the passerby’s life choices.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want more Castro or beverage content? Let me know by \u003c/span>reaching out to KQED Food on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a> or \u003ca href=\"mailto:food@kqed.org?subject=Recommendations%20for%20Josh!\">dropping us an email\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696361435,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":720},"headData":{"title":"Astrological Signs as Castro Cocktails | KQED","description":"I still remember my first time in the Castro after an awkward date where we “bumped into his family” in Japantown. I had a first cocktail (equally as awkward!) when he took me to the now-closed Badlands, the tart grapefruit of their Greyhound easing the pain of being at an empty nightclub while the sun","ogTitle":"","ogDescription":"","ogImgId":"food_1337445","twTitle":"","twDescription":"","twImgId":"food_1337445","schema":{"@context":"http://schema.org","@type":"Article","headline":"Astrological Signs as Castro Cocktails","datePublished":"2023-06-23T22:32:26.000Z","dateModified":"2023-10-03T19:30:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"No Crumbs","nprByline":"Josh Decolongon","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337439/astrological-signs-castro-cocktails","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I still remember my first time in the Castro after an awkward date where we “bumped into his family” in Japantown. I had a first cocktail (equally as awkward!) when he took me to the now-closed Badlands, the tart grapefruit of their Greyhound easing the pain of being at an empty nightclub while the sun was still out.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve come to know the corners of the Castro after almost a decade of reveling in its queer magic. Even after visiting the various gayborhoods around the world, I’m always drawn back here. Maybe it’s because of the memories I’ve built, the history I get to soak in, or the fact that there’s literally something here for everyone.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That’s the prevailing sentiment around the Castro: It’s for everyone. And to prove it, I’ve paired each of the astrological signs with a different specialty drink crafted and served at a beloved establishment in the Castro. Whether or not you jam with the stars, there’s a constellation of places to hang out, especially during Pride Month!\u003c/span>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Astrological Signs As Castro Cocktails: Part 1 ♏️ | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/mwrZX0-RJu4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some might question why I paired \u003c/span>\u003cb>Aries\u003c/b>\u003cspan style=\"font-weight: 400\">, the spark of the astrological signs, to an \u003c/span>\u003cb>Irish coffee\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://www.twinpeakstavern.com/\">\u003cb>Twin Peaks Tavern\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">. Don’t be fooled by the relaxed atmosphere: This historic spot was the first gay bar in the city, and possibly the country, to have full-length windows \u003c/span>\u003cspan style=\"font-weight: 400\">— a bold move at a time when even being seen inside a gay bar could get you into trouble\u003c/span>\u003cspan style=\"font-weight: 400\">. The nerve continues with fire sign \u003c/span>\u003cb>Leo\u003c/b>\u003cspan style=\"font-weight: 400\">, where karaoke nights at \u003c/span>\u003ca href=\"https://www.midnightsunsf.com/\">\u003cb>Midnight Sun\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Wednesdays with some \u003c/span>\u003cb>frosé\u003c/b>\u003cspan style=\"font-weight: 400\"> mean the time is ripe for you to shine in the spotlight, including contests during the last Wednesday of every month. And for the adventurous fire sign \u003c/span>\u003cb>Sagittarius\u003c/b>\u003cspan style=\"font-weight: 400\">? One step into \u003c/span>\u003ca href=\"https://www.lastritesbar.com/\">\u003cb>Last Rites\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> transports you to a tropical scene, and the \u003c/span>\u003cb>No Doctor on Board\u003c/b>\u003cspan style=\"font-weight: 400\"> cocktail brings the Legend of the Hidden Temple fantasy to life.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The emotionally perceptive \u003c/span>\u003cb>Cancer\u003c/b>\u003cspan style=\"font-weight: 400\"> might crave a glass of \u003c/span>\u003cb>red wine\u003c/b>\u003cspan style=\"font-weight: 400\"> to pair with tarot nights on Monday evenings at \u003c/span>\u003ca href=\"https://www.instagram.com/blushwinebarsf/?hl=en\">\u003cb>Blush! Wine Bar\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">, if you can get them out of the house. For more of a brooding and cheeky time, a whisk(e)y neat might be more of \u003c/span>\u003cb>Scorpio\u003c/b>\u003cspan style=\"font-weight: 400\">’s speed at the leather-laden \u003c/span>\u003ca href=\"http://www.the440.com/\">\u003cb>440\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">. Scorpio thrives in intensity, but dreamy \u003cstrong>Pisces\u003c/strong>, the last water sign, is perfect for \u003c/span>\u003cb>white wine\u003c/b>\u003cspan style=\"font-weight: 400\"> and musical nights at \u003c/span>\u003ca href=\"https://www.instagram.com/edgebarsf/?hl=en\">\u003cb>The Edge\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> on Monday, Wednesday and Sunday nights, singing about their on-screen dreams alongside a bar full of people.\u003c/span>\u003c/p>\n\u003cp>\u003ciframe loading=\"lazy\" title=\"Astrological Signs As Castro Cocktails: Part 2 ♎️ | KQED Food\" width=\"640\" height=\"360\" src=\"https://www.youtube.com/embed/cco3SokiZtM?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cb>Libra\u003c/b>\u003cspan style=\"font-weight: 400\">, always looking for balance, is perfect for the equally posh and untamed weekend drag brunches at \u003c/span>\u003ca href=\"https://www.beauxsf.com/\">\u003cb>Beaux\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">, complete with \u003c/span>\u003cb>mimosas\u003c/b>\u003cspan style=\"font-weight: 400\"> (the balance of which is up to them!). The inquisitive \u003c/span>\u003cb>Aquarius\u003c/b>\u003cspan style=\"font-weight: 400\">, on the other hand, seeks novel ideas and \u003c/span>\u003cb>inventive cocktails\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>\u003ca href=\"https://www.lobbybarsf.com/\">Lobby Bar\u003c/a>.\u003c/b>\u003cspan style=\"font-weight: 400\"> Will they go for the spicy Carly Rae Jepsen or the unconventional Umi — or perhaps, something entirely unexpected from their seasonally rotating menu. \u003c/span>\u003cb>Gemini\u003c/b>\u003cspan style=\"font-weight: 400\">, the last of the air signs, is perfect for the signature \u003c/span>\u003cb>Haterade\u003c/b>\u003cspan style=\"font-weight: 400\"> cocktail at \u003c/span>\u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">\u003cb>Hi Tops\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> during trivia nights on Tuesdays. Because we get it: \u003cem>You drink and you know things.\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Finally, the grounded and pragmatic Earth signs: \u003c/span>\u003cb>Capricorn\u003c/b>\u003cspan style=\"font-weight: 400\"> works hard and plays equally as hard, so a \u003c/span>\u003cb>shot of tequila\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://cafesf.com/\">\u003cb>The Café\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> is as to the point as they are. Although Capricorn came out to party, you might have to drag out the cozy-loving \u003c/span>\u003cb>Taurus\u003c/b>\u003cspan style=\"font-weight: 400\">, whose love for comfort matches a warming \u003c/span>\u003cb>Old Fashioned\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003ca href=\"https://www.blackbirdbar.com/\">\u003cb>The Blackbird\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> (perfect for the book-loving Taurus at the bar and the social Taurus by the pool table alike). Finally, the discerning \u003c/span>\u003cb>Virgo\u003c/b>\u003cspan style=\"font-weight: 400\"> needs a glass of sparkling wine at \u003c/span>\u003ca href=\"http://www.lookoutsf.com/\">\u003cb>Lookout\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the end of a long week: nothing helps them unwind more than people watching and assessing the passerby’s life choices.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want more Castro or beverage content? Let me know by \u003c/span>reaching out to KQED Food on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a> or \u003ca href=\"mailto:food@kqed.org?subject=Recommendations%20for%20Josh!\">dropping us an email\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. He is the host and producer of “No Crumbs,” a new digital video series from KQED. Find it on Instagram \u003ca href=\"https://instagram.com/kqedfood\">@KQEDFood\u003c/a>. Follow Josh on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337439/astrological-signs-castro-cocktails","authors":["byline_food_1337439"],"categories":["food_1"],"tags":["food_130","food_257","food_256","food_255","food_229","food_76","food_253","food_86","food_254","food_81","food_263","food_262","food_249","food_252","food_261","food_250","food_251","food_230","food_258","food_88","food_259","food_260"],"featImg":"food_1337444","label":"source_food_1337439"},"food_1337417":{"type":"posts","id":"food_1337417","meta":{"index":"posts_1591205157","site":"food","id":"1337417","score":null,"sort":[1685471031000]},"guestAuthors":[],"slug":"taste-testing-snacks-at-99-ranch","title":"Finding the Best Asian Snacks at 99 Ranch Market","publishDate":1685471031,"format":"standard","headTitle":"Finding the Best Asian Snacks at 99 Ranch Market | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">A few things come to mind when I think about Asian snacks. Japanese rice crackers remind me of the dusty corridors of the music academy I’d walk through before the piano lessons of my childhood; Strawberry Pocky transports me to Vancouver’s Fraser Street, peppered with stuffy pan-Asian stores playing Filipino TV in the background; and Boy Bawang garlic corn nuts (or cornick, as they call them) bring me back to summer evenings, my dad snacking on them while drinking beer with his friends. (The corn nut doesn’t fall far from the cob.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Flavors help us traverse two different worlds, a culinary flashlight that guides the diaspora by means of familiar flavors. They carry once-banal memories we never thought we’d yearn for, pieces of our history we never thought to miss.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Asian American and Pacific Islander Heritage Month (AAPIHM), I made a trip to \u003ca href=\"https://www.99ranch.com/\">99 Ranch Market\u003c/a> for the first time, exploring both the familiar and the new, traipsing through the aisles upon aisles of snacks at this Asian grocery emporium to find the most colorful, flavorful, unmissable offerings.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m not a Bay Area native, so before this assignment, I’d never been to 99 Ranch Market \u003c/span>\u003cspan style=\"font-weight: 400\">— or Ranch 99, as the locals call it — but it immediately felt familiar; the West Coast staple reminds me of its Canadian equivalent, T&T Supermarket, a Garden of Eden for Asian food products. Walking through the store, my mouth watered as I passed the kimchi section, and the \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">spiky durian\u003c/a> on display reminded me of my late aunt, who often carried some in her purse for later — much to the chagrin of everyone within a 30-foot radius.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I left with a full basket of colorful packages and a clear objective: Find and rank the best snacks (many of which were recommended by our followers on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a>)! Unexpectedly, even the snacks I’d never tried transported me somewhere in this new context.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/Cr1KZmGJtVB/?hl=en\u003c/p>\n\u003cp>\u003cem>Already watch \u003ca href=\"https://www.instagram.com/reel/Cr1KZmGJtVB/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==\">part one\u003c/a> of Josh’s review of the best snacks at 99 Ranch Market? Check out \u003ca href=\"https://www.instagram.com/reel/Ctze9MNrnL_/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==\">part two\u003c/a>, as he samples audience recommendations!\u003c/em>\u003c/p>\n\u003cp>I tried dozens of snacks but ultimately ranked four fan favorites, all available at your local 99 Ranch Market or other preferred Asian supermarket.\u003c/p>\n\u003cp>\u003cstrong>Glico Pocky Chocolate (Original):\u003c/strong> 8.5/10\u003cbr>\nThe quintessential Asian snack staple, Pocky in chocolate (“Original”) is a delicious and delicate snack if not slightly uninspired.\u003c/p>\n\u003cp>\u003cstrong>Glico Pocky Strawberry:\u003c/strong> 9/10\u003cbr>\nNot to be that guy, but the strawberry is better than the chocolate. I stand by it.\u003c/p>\n\u003cp>\u003cstrong>Orion Truffle Turtle Chips:\u003c/strong> 4/10\u003cbr>\nUnpopular opinion: I actually do like truffle-flavored things, no matter how far they can taste from the real thing — but these weren’t it. Shaped like mini-loofahs (or used gauze, blech), these truffle-lite chips are soft and lack a much-needed crunch for texture and interest.\u003c/p>\n\u003cp>\u003cstrong>Irvins Salted Egg Salmon Skin:\u003c/strong> 8.25736/10\u003cbr>\nThese smell (and taste) exactly like the fried little fish my grandma used to make, called “dilis” in Tagalog. (That’s good! I promise!)\u003c/p>\n\u003cp>What snacks should I try next? Let me know by reaching out to KQED Food on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a> or \u003ca href=\"mailto:food@kqed.org?subject=Recommendations%20for%20Josh!\">dropping us an email\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Food Engagement Producer Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. Follow him on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696361474,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":585},"headData":{"title":"Finding the Best Asian Snacks at 99 Ranch Market | KQED","description":"KQED Food's Josh Decolongon samples the Asian snacks you have to try (or skip) at your local 99 Ranch Market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"KQED Food's Josh Decolongon samples the Asian snacks you have to try (or skip) at your local 99 Ranch Market.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Finding the Best Asian Snacks at 99 Ranch Market","datePublished":"2023-05-30T18:23:51.000Z","dateModified":"2023-10-03T19:31:14.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"No Crumbs","nprByline":"Josh Decolongon","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337417/taste-testing-snacks-at-99-ranch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A few things come to mind when I think about Asian snacks. Japanese rice crackers remind me of the dusty corridors of the music academy I’d walk through before the piano lessons of my childhood; Strawberry Pocky transports me to Vancouver’s Fraser Street, peppered with stuffy pan-Asian stores playing Filipino TV in the background; and Boy Bawang garlic corn nuts (or cornick, as they call them) bring me back to summer evenings, my dad snacking on them while drinking beer with his friends. (The corn nut doesn’t fall far from the cob.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Flavors help us traverse two different worlds, a culinary flashlight that guides the diaspora by means of familiar flavors. They carry once-banal memories we never thought we’d yearn for, pieces of our history we never thought to miss.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Asian American and Pacific Islander Heritage Month (AAPIHM), I made a trip to \u003ca href=\"https://www.99ranch.com/\">99 Ranch Market\u003c/a> for the first time, exploring both the familiar and the new, traipsing through the aisles upon aisles of snacks at this Asian grocery emporium to find the most colorful, flavorful, unmissable offerings.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m not a Bay Area native, so before this assignment, I’d never been to 99 Ranch Market \u003c/span>\u003cspan style=\"font-weight: 400\">— or Ranch 99, as the locals call it — but it immediately felt familiar; the West Coast staple reminds me of its Canadian equivalent, T&T Supermarket, a Garden of Eden for Asian food products. Walking through the store, my mouth watered as I passed the kimchi section, and the \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">spiky durian\u003c/a> on display reminded me of my late aunt, who often carried some in her purse for later — much to the chagrin of everyone within a 30-foot radius.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I left with a full basket of colorful packages and a clear objective: Find and rank the best snacks (many of which were recommended by our followers on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a>)! Unexpectedly, even the snacks I’d never tried transported me somewhere in this new context.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Cr1KZmGJtVB"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Already watch \u003ca href=\"https://www.instagram.com/reel/Cr1KZmGJtVB/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==\">part one\u003c/a> of Josh’s review of the best snacks at 99 Ranch Market? Check out \u003ca href=\"https://www.instagram.com/reel/Ctze9MNrnL_/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==\">part two\u003c/a>, as he samples audience recommendations!\u003c/em>\u003c/p>\n\u003cp>I tried dozens of snacks but ultimately ranked four fan favorites, all available at your local 99 Ranch Market or other preferred Asian supermarket.\u003c/p>\n\u003cp>\u003cstrong>Glico Pocky Chocolate (Original):\u003c/strong> 8.5/10\u003cbr>\nThe quintessential Asian snack staple, Pocky in chocolate (“Original”) is a delicious and delicate snack if not slightly uninspired.\u003c/p>\n\u003cp>\u003cstrong>Glico Pocky Strawberry:\u003c/strong> 9/10\u003cbr>\nNot to be that guy, but the strawberry is better than the chocolate. I stand by it.\u003c/p>\n\u003cp>\u003cstrong>Orion Truffle Turtle Chips:\u003c/strong> 4/10\u003cbr>\nUnpopular opinion: I actually do like truffle-flavored things, no matter how far they can taste from the real thing — but these weren’t it. Shaped like mini-loofahs (or used gauze, blech), these truffle-lite chips are soft and lack a much-needed crunch for texture and interest.\u003c/p>\n\u003cp>\u003cstrong>Irvins Salted Egg Salmon Skin:\u003c/strong> 8.25736/10\u003cbr>\nThese smell (and taste) exactly like the fried little fish my grandma used to make, called “dilis” in Tagalog. (That’s good! I promise!)\u003c/p>\n\u003cp>What snacks should I try next? Let me know by reaching out to KQED Food on \u003ca href=\"https://instagram.com/kqedfood\">Instagram\u003c/a> or \u003ca href=\"mailto:food@kqed.org?subject=Recommendations%20for%20Josh!\">dropping us an email\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Food Engagement Producer Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. Follow him on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337417/taste-testing-snacks-at-99-ranch","authors":["byline_food_1337417"],"categories":["food_1"],"tags":["food_242","food_243","food_246","food_248","food_235","food_245","food_229","food_247","food_143","food_249","food_261","food_239","food_236","food_244","food_238","food_240","food_237","food_241"],"featImg":"food_1337421","label":"source_food_1337417"},"food_1337395":{"type":"posts","id":"food_1337395","meta":{"index":"posts_1591205157","site":"food","id":"1337395","score":null,"sort":[1667087972000]},"guestAuthors":[],"slug":"five-ways-to-celebrate-filipino-american-history-month-through-food","title":"Five Ways to Celebrate Filipino American History Month Through Food","publishDate":1667087972,"format":"standard","headTitle":"Five Ways to Celebrate Filipino American History Month Through Food | KQED","labelTerm":{},"content":"\u003cp>October marks \u003cstrong>Filipino American History Month\u003c/strong>! Commemorating the first Filipinos to arrive in California’s Morro Bay, this is an opportunity to celebrate and honor the history and accomplishments of Filipino Americans. If food is a tangible snapshot of the world we live in, reflecting politics, history, and change, it’s hard not to turn to Filipino food as a way to celebrate the Fil-Am legacy.\u003c/p>\n\u003cp>There’s a saying that there are as many recipes of adobo — the Philippines’ de facto national dish, featuring a meat stewed in soy sauce, vinegar, garlic, bay leaves and black peppercorns — as there are people who cook adobo. If this isn’t a testament to the diversity of Filipino Americans, I don’t know what is!\u003c/p>\n\u003cp>We’ve compiled a round-up of recent stories, videos, and events that celebrate Filipino culture — and, of course, Filipino food!\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/186XxAg9N4Q\">\u003cstrong>FOB Kitchen\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Featured on this season of \u003cem>Check, Please! Bay Area\u003c/em>, \u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a>, helmed by chef Janice Dulce, brings Filipino favorites to the East Bay, serving classics like lumpia and lechon alongside new favorites like tofu and shroom adobo. Reclaiming a pejorative term meaning “fresh off the boat,” Dulce infuses Filipino classics with high energy in an inclusive and diverse space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Ellis Creamery\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Halo-Halo\u003c/em>, Tagalog for “mixed,” typically features shaved ice, ube ice cream, sweet kidney beans, coconut jelly, and condensed milk. As a dessert, it’s perhaps symbolic of Filipino cuisine, which is arguably the most modern example of a far-reaching culture borne from fusion. But, at Ellis Creamery, a Filipino ice cream shop and bakery that sells halo-halo and ensaymadas out of the back of a gas station in Tracy, crushed meringue sets their version apart from the rest. It’s a great reminder: Some of NorCal’s most delicious things are hidden in plain sight.\u003c/p>\n\u003cp>\u003cstrong>All Things Ube: Bay Area Ube Festivals\u003c/strong>\u003c/p>\n\u003cp>You might be familiar with the bright purple hue of ube, which is essentially synonymous with Filipino desserts. Ube (and its earthy, vanilla-like flavor) has sparked a number of dedicated festivals across the Bay Area; while many of these take place in the spring and early summer, the featured vendors serve ube-inspired snacks all year round. From \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">Yum Yams: A Celebration of All Things Ube\u003c/a>, at Kapwa Gardens — the SoMa Pilipinas Filipino Cultural Heritage District’s new outdoor event space — to the candy-colored, all-things-ube \u003ca href=\"https://youtu.be/YLnBcR44_VM?t=1260\">Ube Festival at San Francisco’s District Six\u003c/a>, there are multiple ways to honor this vibrant purple yam. Miss this year’s events? The organizers plan to keep these annual events, so keep an eye out for more information for 2023!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kqed.org/arts/13917810/lumpia-festival-filipino-food-district-six-sf\">Lumpia Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>No Filipino gathering is complete without lumpia, one of the most iconic and recognizable Filipino finger foods. Historically, these spring rolls were borne from Hokkien immigrants in the 17th century, and eventually, the Philippines made it their own. An August event at San Francisco’s District Six brought together featured vendors, entertainers, and, of course, hella lumpia. From traditional pork lumpia to vegetarian versions, there were more than enough options for any connoisseur of the Filipino egg rolls.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kqed.org/arts/13901303/the-face-of-sfs-modern-filipino-food-movement-finally-has-a-restaurant-of-his-own\">Abacá\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The idea behind Abacá, a recent addition to Fisherman’s Wharf, is to carry forward with chef Francis Ang’s primary mission in life: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. Located inside the Kimpton Alton Hotel, Abacá offers an exciting, small plates–focused dinner menu from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Food Engagement Intern Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. Follow him on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696361532,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":653},"headData":{"title":"Five Ways to Celebrate Filipino American History Month Through Food | KQED","description":"October marks Filipino American History Month, and we've compiled a round-up of recent stories, videos and events that celebrate Filipino culture and food!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"October marks Filipino American History Month, and we've compiled a round-up of recent stories, videos and events that celebrate Filipino culture and food!","schema":{"@context":"http://schema.org","@type":"Article","headline":"Five Ways to Celebrate Filipino American History Month Through Food","datePublished":"2022-10-29T23:59:32.000Z","dateModified":"2023-10-03T19:32:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","nprByline":"Josh Decolongon","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337395/five-ways-to-celebrate-filipino-american-history-month-through-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>October marks \u003cstrong>Filipino American History Month\u003c/strong>! Commemorating the first Filipinos to arrive in California’s Morro Bay, this is an opportunity to celebrate and honor the history and accomplishments of Filipino Americans. If food is a tangible snapshot of the world we live in, reflecting politics, history, and change, it’s hard not to turn to Filipino food as a way to celebrate the Fil-Am legacy.\u003c/p>\n\u003cp>There’s a saying that there are as many recipes of adobo — the Philippines’ de facto national dish, featuring a meat stewed in soy sauce, vinegar, garlic, bay leaves and black peppercorns — as there are people who cook adobo. If this isn’t a testament to the diversity of Filipino Americans, I don’t know what is!\u003c/p>\n\u003cp>We’ve compiled a round-up of recent stories, videos, and events that celebrate Filipino culture — and, of course, Filipino food!\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/186XxAg9N4Q\">\u003cstrong>FOB Kitchen\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Featured on this season of \u003cem>Check, Please! Bay Area\u003c/em>, \u003ca href=\"https://www.fobkitchen.com/\">FOB Kitchen\u003c/a>, helmed by chef Janice Dulce, brings Filipino favorites to the East Bay, serving classics like lumpia and lechon alongside new favorites like tofu and shroom adobo. Reclaiming a pejorative term meaning “fresh off the boat,” Dulce infuses Filipino classics with high energy in an inclusive and diverse space.\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>\u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Ellis Creamery\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Halo-Halo\u003c/em>, Tagalog for “mixed,” typically features shaved ice, ube ice cream, sweet kidney beans, coconut jelly, and condensed milk. As a dessert, it’s perhaps symbolic of Filipino cuisine, which is arguably the most modern example of a far-reaching culture borne from fusion. But, at Ellis Creamery, a Filipino ice cream shop and bakery that sells halo-halo and ensaymadas out of the back of a gas station in Tracy, crushed meringue sets their version apart from the rest. It’s a great reminder: Some of NorCal’s most delicious things are hidden in plain sight.\u003c/p>\n\u003cp>\u003cstrong>All Things Ube: Bay Area Ube Festivals\u003c/strong>\u003c/p>\n\u003cp>You might be familiar with the bright purple hue of ube, which is essentially synonymous with Filipino desserts. Ube (and its earthy, vanilla-like flavor) has sparked a number of dedicated festivals across the Bay Area; while many of these take place in the spring and early summer, the featured vendors serve ube-inspired snacks all year round. From \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">Yum Yams: A Celebration of All Things Ube\u003c/a>, at Kapwa Gardens — the SoMa Pilipinas Filipino Cultural Heritage District’s new outdoor event space — to the candy-colored, all-things-ube \u003ca href=\"https://youtu.be/YLnBcR44_VM?t=1260\">Ube Festival at San Francisco’s District Six\u003c/a>, there are multiple ways to honor this vibrant purple yam. Miss this year’s events? The organizers plan to keep these annual events, so keep an eye out for more information for 2023!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kqed.org/arts/13917810/lumpia-festival-filipino-food-district-six-sf\">Lumpia Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>No Filipino gathering is complete without lumpia, one of the most iconic and recognizable Filipino finger foods. Historically, these spring rolls were borne from Hokkien immigrants in the 17th century, and eventually, the Philippines made it their own. An August event at San Francisco’s District Six brought together featured vendors, entertainers, and, of course, hella lumpia. From traditional pork lumpia to vegetarian versions, there were more than enough options for any connoisseur of the Filipino egg rolls.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.kqed.org/arts/13901303/the-face-of-sfs-modern-filipino-food-movement-finally-has-a-restaurant-of-his-own\">Abacá\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>The idea behind Abacá, a recent addition to Fisherman’s Wharf, is to carry forward with chef Francis Ang’s primary mission in life: to introduce lesser known, regionally specific Filipino dishes to Bay Area diners. Located inside the Kimpton Alton Hotel, Abacá offers an exciting, small plates–focused dinner menu from Ang and chef de cuisine Danica Aviles, as well as a panaderia serving Filipino breads and pastries during the morning and afternoon.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Food Engagement Intern Josh Decolongon is a certified sommelier and holds the WSET Level 4 Diploma. Follow him on Instagram at \u003ca href=\"https://www.instagram.com/sommeligay/\">@sommeligay\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337395/five-ways-to-celebrate-filipino-american-history-month-through-food","authors":["byline_food_1337395"],"categories":["food_1"],"tags":["food_226","food_229","food_221","food_222","food_227","food_216","food_218","food_217","food_228","food_223","food_225","food_224","food_230","food_231","food_219","food_220"],"featImg":"food_1337397","label":"source_food_1337395"},"food_1337385":{"type":"posts","id":"food_1337385","meta":{"index":"posts_1591205157","site":"food","id":"1337385","score":null,"sort":[1666109420000]},"guestAuthors":[],"slug":"spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","publishDate":1666109420,"format":"standard","headTitle":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","labelTerm":{},"content":"\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=yd8XLT1xA3I]\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1696358342,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":526},"headData":{"title":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe | KQED","description":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Stefani Renée's spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spiced Apple Upside Down Cake is a Gorgeous and Delicious Holiday Recipe","datePublished":"2022-10-18T16:10:20.000Z","dateModified":"2023-10-03T18:39:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","subhead":"Add Stefani Renee's homey spiced cake to your Fall baking agenda.","excludeFromSiteSearch":"Include","articleAge":"0","path":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over, pineapple, apples are taking over. Stefani Renée’s spiced apple upside down cake is perfectly sweet and moist. Best of all, this cake pops out of the pan fully decorated. This comforting recipe is sure to become a new Fall baking tradition.\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/yd8XLT1xA3I'\n title='//www.youtube.com/embed/yd8XLT1xA3I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Spiced Apple Upside Down Cake Recipe\u003c/strong>\u003c/p>\n\u003cp>Prep Time: 25 Minutes\u003cbr>\nCook Time: 45 Minutes\u003cbr>\nTotal Time: 1 hour, 20 Minutes\u003cbr>\nServings: 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\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>5 tablespoons unsalted butter\u003cbr>\n1 cup packed brown sugar, firmly packed\u003cbr>\n½ teaspoon cinnamon\u003cbr>\n½ teaspoon vanilla\u003cbr>\n2 Apples (Honeycrisp, Braeburn or Granny Smith) sliced thin\u003c/p>\n\u003cp>\u003cstrong>Cake:\u003c/strong>\u003cbr>\n1 ½ cups flour\u003cbr>\n1 ½ teaspoons baking powder\u003cbr>\n¼ teaspoon of salt\u003cbr>\n1 teaspoon cinnamon\u003cbr>\n½ teaspoon nutmeg\u003cbr>\n¼ teaspoon ginger\u003cbr>\n1 stick unsalted butter, room temperature\u003cbr>\n½ cup granulated sugar\u003cbr>\n½ cup brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs, room temperature\u003cbr>\n⅓ cup apple butter\u003cbr>\n½ cup half and half\u003c/p>\n\u003cp>\u003cstrong>Method:\u003c/strong>\u003cbr>\n1. Preheat the oven to 350°F. You need a 10-inch cast-iron skillet or 9-inch cake or pie pan. If using a cake or pie pan, butter and line the bottom of the pan with a round of parchment paper.\u003c/p>\n\u003cp>2. In a small pot or cast iron skillet (if using), melt 5 tablespoons butter, sugar and cinnamon. Stir until sugar is dissolved. Spread into pan or skillet. Arrange apples over the brown sugar mixture.\u003c/p>\n\u003cp>3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt. In a large bowl and using a hand mixer, cream the butter on medium speed, about 2 minutes. Add both sugars and continue to mix until butter and sugars are light and fluffy. Add eggs one until just combined. Add vanilla, apple butter, and mix until combined.\u003c/p>\n\u003cp>4. Alternate folding in half dry ingredients and half and half. End with dry ingredients. Do not over mix. It will only take a few turns to combine.\u003c/p>\n\u003cp>5. Spoon the batter over the apples. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool about 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.\u003c/p>\n\u003cp>\u003cstrong>About Stefani Renée:\u003c/strong>\u003c/p>\n\u003cp>Oakland writer, photographer, and recipe developer Stefani Renée inherited her love of cooking and storytelling from her Granny Octavia. While her grandmother’s side of the family hails from the South, Stefani Renée grew up in the Bay Area. You can taste this melding of Southern flavors with California flair in her new video recipe series \u003ci>Smackin’ Kitchen,\u003c/i> streaming this fall on KQED Food’s YouTube and social channels.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers for her blog and podcast \u003ca href=\"https://savorandsage.com/\">\u003ci>Savor & Sage\u003c/i>\u003c/a>. Stefani is passionate about amplifying the work and expertise of BIPOC people in the food space and furthers this mission as a founding member of the Black food blogger hub\u003ca href=\"https://eattheculture.com/\"> Eat the Culture\u003c/a> and as an advisory board member of\u003ca href=\"https://foodculture.org/\"> Food Culture Collective\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337385/spiced-apple-upside-down-cake-is-a-gorgeous-and-delicious-holiday-recipe","authors":["5083"],"categories":["food_1"],"tags":["food_213","food_214","food_212","food_138","food_215","food_202"],"featImg":"food_1337388","label":"source_food_1337385"}},"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. 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