It’s Dungeness Crab Season and Time to Rhapsodize About Our Iconic Crustacean

KQED's Forum

KQED

Politics, News, News Commentary

4.6 • 656 Ratings

🗓️ 31 January 2023

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

Dungeness crab season is a big deal in the bay area. Whether caught from a boat or off a pier, served with crusty bread and butter or over garlic noodles, it seems like everyone has a favorite dungeness crab dish and story. As part of our regular All You Can Eat series, featuring food cultures of the Bay Area, we’ll talk with people who catch, cook and love crabs about the grip the iconic crustacean has on the bay. Guests: Luke Tsai, food editor, KQED Arts & Culture Rocky Rivera, emcee and writer, part of KQED's "Frisco Foodies" series Edward Wooley, chef and owner, Chef Smelly's Charlie Chang, chef and owner, PPQ Dungeness Island Matt Juanes, commercial fisherman Learn more about your ad choices. Visit megaphone.fm/adchoices

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0:32.3	From KQED.
0:37.3	The From KQUD in San Francisco, I'm Alexis Madrigal.
0:48.7	Dungeonous crab season is a big deal here in the Bay Area, whether caught from a boat or off a pier, served in Chapino
0:54.5	with crusty bread or with garlic noodles, it seems like everyone has a dunch in his crab story.
0:59.9	But climate change and competition from big business all impact the hall brought in by local
1:04.5	fishermen. We'll talk with crab catchers and chefs about the grip the iconic crustacean
1:09.0	has on the bay, get your favorite crab memories,
1:12.2	and think about what the future may hold for this much-loved seasonal delicacy.
1:16.5	It's our latest installment of all you can eat with Luke's side.
1:19.6	Coming up next after this news. Welcome to Forum. I'm Alexis Madrigal, and this is our latest installment of All You Can Eat with Luke's Eye, where we bring you the Bay Area's
1:45.2	food cultures. And we love these segments, too, because it brings out the most fun memories
1:49.9	from all kinds of people about their favorite meals and recipes. And just love that we can
	...

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