“There have been a lot of moments where I’m just almost crying with joy and pride when I see my daughters playing and really having an effect on an audience.”— Miguel Govea Michael Govea is a Latin ...

Simple flour and baking powder are pantry staples and the foundation of the step-by-step recipe for Soda Bread. Jacques goes on to add yeast to flour for a country bread called Gros Pain. He then ...

“If I had to be born again, I would be a dancer … when you dance, you forget everything.”— Rosa Montoya Now retired, Rosa Montoya lives most of the year in Spain, but whenever she returns to the Bay ...

“There needs to be a connection between the audience and the artist ….”— Lauren Shera Lauren Shera has a lot to be excited about. In 2003, she opened for former Grateful Dead bass player Phil Lesh and ...

An easy dish, these sliced sweet potatoes are cooked in butter, oil, and water until the water evaporates and they are nicely browned. They are good with almost any meat or fish main course. Arrange ...

Everyone loves fries, crispy on the outside and soft on the inside. Jacques shows chef and restaurant owner Loretta Keller his step-by-step way to the perfect French Fry. He moves on to make smooth ...

Jacques’ step-by-step recipe of Tomato Chowder With Mollet Eggs is a simple soup that can be made in moments and embellished with a soft and creamy lightly cooked egg. The show continues as Jacques ...

A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead. (Freeze the bones and the neck, gizzard, and heart for later use in ...

We live in an electronic world — turntables, microphones, digital displays, microchips. Some artists are driven by the possibilities of manipulating these things, and in this episode of Spark, we ...

“I’m always surprised at the degree to which my paintings just simply reveal to me in a very open way just who I am.”— Christopher Brown Veteran Bay Area artist Christopher Brown paints scenes drawn ...

Guest chef Roland Passot of La Folie Restaurant in San Francisco joins Jacques to taste Endive with Olives; Jacques demonstrates the method for making the dish in the step-by-step recipe. He moves on ...

“When I was very young, this was the music that I used to always hear, and people played it all the time, day and night.”— Danongan Kalanduyan Master musician and ethnomusicologist Danongan Kalanduyan ...