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"caption": "The Oculus cake now being sold by the new caterer running the SFMOMA's upstairs cafe. The cake was inspired by the distinctive tower at the San Francisco Museum of Modern Art. It is similar in design and spirit to a cake prepared by Caitlin Freeman and her baking team for a museum event several years ago. (See below.)",
"description": "The Oculus cake now being sold by the new caterer running the SFMOMA's upstairs cafe. The cake was inspired by the distinctive tower at the San Francisco Museum of Modern Art. It is similar in design and spirit to a cake prepared by Caitlin Freeman and her baking team for a museum event several years ago. (See below.)\u003cstrong>\u003c/strong>",
"title": "The Oculus cake now being sold by the new caterer running the SFMOMA's upstairs cafe. The cake was inspired by the distinctive tower at the San Francisco Museum of Modern Art. It is similar in design and spirit to a cake prepared by Caitlin Freeman and her baking team for a museum event several years ago. (See below.)",
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"disqusTitle": "Copycake: When Food Art Ideas Get Swiped",
"title": "Copycake: When Food Art Ideas Get Swiped",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Where do you draw the line between inspiration and straight-up imitation when it comes to food?\u003c/p>\n\u003cp>A few years ago, we brought you the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven\" target=\"_blank\">story\u003c/a> of Caitlin Freeman, a pastry chef baking innovative, art-inspired cakes at the San Francisco Museum of Modern Art. Using modern art as her muse, Freeman translated what she saw in the museum into edible form at the SFMOMA's upstairs café.\u003c/p>\n\u003cfigure id=\"attachment_109974\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/sfmoma1.jpg\" alt=\"Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago.\" width=\"400\" height=\"601\" class=\"size-full wp-image-109974\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago. \u003ccite>(Clay McLachlan/Modern Art Desserts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her creations eventually filled a cookbook, \u003cem>Modern Art Desserts\u003c/em>, and her most well-known dish, a cake composed of small, primary-colored blocks delicately cemented together with chocolate icing, graced its cover. Inspired by the geometric art of Piet Mondrian, it brought both Freeman and the café fame – and inspired many a home cook to tackle this masterpiece at home.\u003c/p>\n\u003cp>The museum closed for renovations in 2013. When it re-opened last month, the upstairs café was under new management, with a new baking team – but the art-themed desserts for sale looked suspiciously familiar to Freeman. Call it a case of copycake.\u003c/p>\n\u003cp>Blue Bottle, the coffeehouse chain owned by Freeman's husband, James Freeman, used to run the SFMOMA's upstairs café, but it failed to win its bid to return after the renovations. Freeman was disappointed, but, as a lifelong art lover, she nonetheless felt compelled to take her infant daughter to check out the refurbished museum. She even stopped for a few moments to take in the scene at the new café, now run by a catering company that had previously operated the museum's downstairs café.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's when three \"art-inspired\" desserts the café was serving caught her eye.\u003c/p>\n\u003cp>\"I saw the Ellsworth Kelly cake, and I was like, wait a second,\" she tells NPR. That cake, according to the menu, is inspired by Kelly's painting \u003cem>Gaza\u003c/em>, and features cream mousses and sponge cake. Another, called \u003ca href=\"http://www.latimes.com/entertainment/arts/la-et-cm-warhol-trip-sfmoma-20160606-snap-htmlstory.html\" target=\"_blank\">Andy Warhol's Triple Elvis\u003c/a>, is peanut butter cream, honey and banana cake. Finally, the Oculus, a sculptural nod to the museum's architectural turret, is cream-filled sponge cake with chocolate mousse and a white chocolate disc. That dish is strikingly\u003cstrong> \u003c/strong>\u003ca href=\"http://www.modernartdesserts.com/\" target=\"_blank\">similar in both spirit and design\u003c/a> to a dessert that Freeman and her team created several years ago for a museum event.\u003c/p>\n\u003cp>\"It stings because I felt like I was doing something for beauty and for love,\" she says. \"I'm just so bummed that the SFMOMA didn't want me and my future inspiration back.\"\u003c/p>\n\u003cp>Freeman's path to baking actually traces right back the museum. It's where, as an art student, she discovered \u003ca href=\"http://www.sfmoma.org/explore/collection/artwork/65\" target=\"_blank\">Display Cakes\u003c/a>,\u003cstrong> \u003c/strong>Wayne Thiebaud's 1963 painting of frosted confections, which inspired her to pursue a career as a pastry chef. The stable of modern art desserts\u003cstrong> \u003c/strong>(and some savory items) that\u003cstrong> \u003c/strong>she and her small team made at the SFMOMA evolved organically after Blue Bottle began operating the café in 2009.\u003c/p>\n\u003cp>\"This was entirely new to me,\" she says. \"I had never heard of somebody making art desserts. I wasn't like, 'Here's a chance to do that thing I heard about.' It just came because I was where I first found my Wayne Thiebold cake, and that inspired me to be a baker.\"\u003c/p>\n\u003cp>But the museum says art as a muse for food is not a concept that belongs to Freeman. Neither the SFMOMA nor the new caterer responded to interview requests, but, in a statement, the museum said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"SFMOMA is highly respectful of the expression of our partners and their desire to draw inspiration from the museum's architecture and art collection to create new work across all media, including food. Our art-inspired desserts continue a long tradition of art-inspired food served at SFMOMA and at museums and cultural institutions all over the world. We were pleased that Caitlin Freeman was a part of that legacy and are very grateful and respectful of her contributions.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the art world as in the food world, creators are constantly finding inspiration in — and riffing off — each other's work. But food is a difficult medium to copyright, so some chefs give credit on the menu if a dish was inspired by another chef.\u003c/p>\n\u003cp>\"Recipes are not copyrightable, nor are methods of cooking, and ideas are never copyrightable. So the idea of making desserts inspired by artworks could not be copyrighted,\" says intellectual property \u003ca href=\"http://www.eater.com/2012/12/11/6509773/intellectual-property-lawyer-naomi-straus-on-how-chefs-can-protect\" target=\"_blank\">attorney Naomi Beckman-Straus\u003c/a> with the firm Mitchell Silberberg & Knupp in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_109965\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg\" alt=\"Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage.\" width=\"2250\" height=\"1498\" class=\"size-full wp-image-109965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-960x639.jpg 960w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage. \u003ccite>(Mondrian/Holtzman Trust; Clay McLachlan/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109975\" class=\"wp-caption aligncenter\" style=\"max-width: 996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png\" alt=\"John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles.\" width=\"996\" height=\"660\" class=\"size-full wp-image-109975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png 996w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-400x265.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-960x636.png 960w\" sizes=\"(max-width: 996px) 100vw, 996px\">\u003cfigcaption class=\"wp-caption-text\">John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. \u003ccite>(John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. John Zurier; Charles Villyard/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"However, there is no clear reason why the visual appearance of a dish could not be copyrighted,\" she says. \"Because our legal system works on precedent, a lot of it is just that it's generally accepted that there's no copyright protection for restaurant dishes or food.\"\u003c/p>\n\u003cp>Copyright does not extend to useful articles – the basic, functional objects that people need. Like food, clothing and furniture are also not protected by copyright.\u003c/p>\n\u003cp>But what if, say, the piece of furniture has an artistic element? In a landmark case in 1954, the Supreme Court decided that sculptural, artistic bases on lamps were \"conceptually separate\" from the lamp, and therefore were eligible for copyright protection.\u003c/p>\n\u003cp>\"In theory, that could be done with food, although it hasn't really been,\" Beckman-Straus says.\u003c/p>\n\u003cp>She notes that a case currently before the Supreme Court could potentially pave the way for more people to try to fight for food copyright. The high court has agreed to hear a case involving whether the designs on cheerleading uniforms can be copyrightable.\u003c/p>\n\u003cp>\"It will hopefully [bring] some clarity on when you can separate the artistic expression part from the usefulness,\" Beckman-Straus says. \"If the ruling makes it clearer how you can prove that the visual appearance of something is different from its useful aspects, then it could open the door to more claims based on food.\"\u003c/p>\n\u003cp>In trademark law, a business can protect the overall look and feel of a product if it serves to distinguish the brand. It's called \"trade dress\" and she argues that it could be applied to plating and the way food looks. (She wrote about \u003ca href=\"http://www.uclalawreview.org/trade-dress-protection-for-cuisine-monetizing-creativity-in-a-low-ip-industry/\" target=\"_blank\">trade dress and cuisine in the UCLA Law Review\u003c/a>.)\u003c/p>\n\u003cp>\"If there's a very specific style a chef uses, or a dish that they use to signify 'This is my restaurant,' then in theory, you could try to use trade dress to get that protection,\" Beckman-Straus says.\u003c/p>\n\u003cp>As for Freeman, she says she doesn't plan to pursue legal action. But future visits to the SFMOMA, and it's café, will surely be bittersweet. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Caitlin Freeman made a name for herself selling modern art-inspired pastries at the SFMOMA. The museum's cafe just reopened with a new caterer — whose desserts look suspiciously familiar.",
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"description": "Caitlin Freeman made a name for herself selling modern art-inspired pastries at the SFMOMA. The museum's cafe just reopened with a new caterer — whose desserts look suspiciously familiar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where do you draw the line between inspiration and straight-up imitation when it comes to food?\u003c/p>\n\u003cp>A few years ago, we brought you the \u003ca href=\"http://www.npr.org/sections/thesalt/2013/04/15/177317449/modern-art-desserts-how-to-bake-a-mondrian-in-your-oven\" target=\"_blank\">story\u003c/a> of Caitlin Freeman, a pastry chef baking innovative, art-inspired cakes at the San Francisco Museum of Modern Art. Using modern art as her muse, Freeman translated what she saw in the museum into edible form at the SFMOMA's upstairs café.\u003c/p>\n\u003cfigure id=\"attachment_109974\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/sfmoma1.jpg\" alt=\"Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago.\" width=\"400\" height=\"601\" class=\"size-full wp-image-109974\">\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman's Oculus cake, which she and her team first created for a museum event several years ago. \u003ccite>(Clay McLachlan/Modern Art Desserts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her creations eventually filled a cookbook, \u003cem>Modern Art Desserts\u003c/em>, and her most well-known dish, a cake composed of small, primary-colored blocks delicately cemented together with chocolate icing, graced its cover. Inspired by the geometric art of Piet Mondrian, it brought both Freeman and the café fame – and inspired many a home cook to tackle this masterpiece at home.\u003c/p>\n\u003cp>The museum closed for renovations in 2013. When it re-opened last month, the upstairs café was under new management, with a new baking team – but the art-themed desserts for sale looked suspiciously familiar to Freeman. Call it a case of copycake.\u003c/p>\n\u003cp>Blue Bottle, the coffeehouse chain owned by Freeman's husband, James Freeman, used to run the SFMOMA's upstairs café, but it failed to win its bid to return after the renovations. Freeman was disappointed, but, as a lifelong art lover, she nonetheless felt compelled to take her infant daughter to check out the refurbished museum. She even stopped for a few moments to take in the scene at the new café, now run by a catering company that had previously operated the museum's downstairs café.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's when three \"art-inspired\" desserts the café was serving caught her eye.\u003c/p>\n\u003cp>\"I saw the Ellsworth Kelly cake, and I was like, wait a second,\" she tells NPR. That cake, according to the menu, is inspired by Kelly's painting \u003cem>Gaza\u003c/em>, and features cream mousses and sponge cake. Another, called \u003ca href=\"http://www.latimes.com/entertainment/arts/la-et-cm-warhol-trip-sfmoma-20160606-snap-htmlstory.html\" target=\"_blank\">Andy Warhol's Triple Elvis\u003c/a>, is peanut butter cream, honey and banana cake. Finally, the Oculus, a sculptural nod to the museum's architectural turret, is cream-filled sponge cake with chocolate mousse and a white chocolate disc. That dish is strikingly\u003cstrong> \u003c/strong>\u003ca href=\"http://www.modernartdesserts.com/\" target=\"_blank\">similar in both spirit and design\u003c/a> to a dessert that Freeman and her team created several years ago for a museum event.\u003c/p>\n\u003cp>\"It stings because I felt like I was doing something for beauty and for love,\" she says. \"I'm just so bummed that the SFMOMA didn't want me and my future inspiration back.\"\u003c/p>\n\u003cp>Freeman's path to baking actually traces right back the museum. It's where, as an art student, she discovered \u003ca href=\"http://www.sfmoma.org/explore/collection/artwork/65\" target=\"_blank\">Display Cakes\u003c/a>,\u003cstrong> \u003c/strong>Wayne Thiebaud's 1963 painting of frosted confections, which inspired her to pursue a career as a pastry chef. The stable of modern art desserts\u003cstrong> \u003c/strong>(and some savory items) that\u003cstrong> \u003c/strong>she and her small team made at the SFMOMA evolved organically after Blue Bottle began operating the café in 2009.\u003c/p>\n\u003cp>\"This was entirely new to me,\" she says. \"I had never heard of somebody making art desserts. I wasn't like, 'Here's a chance to do that thing I heard about.' It just came because I was where I first found my Wayne Thiebold cake, and that inspired me to be a baker.\"\u003c/p>\n\u003cp>But the museum says art as a muse for food is not a concept that belongs to Freeman. Neither the SFMOMA nor the new caterer responded to interview requests, but, in a statement, the museum said:\u003c/p>\n\u003cblockquote>\n\u003cp>\"SFMOMA is highly respectful of the expression of our partners and their desire to draw inspiration from the museum's architecture and art collection to create new work across all media, including food. Our art-inspired desserts continue a long tradition of art-inspired food served at SFMOMA and at museums and cultural institutions all over the world. We were pleased that Caitlin Freeman was a part of that legacy and are very grateful and respectful of her contributions.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>In the art world as in the food world, creators are constantly finding inspiration in — and riffing off — each other's work. But food is a difficult medium to copyright, so some chefs give credit on the menu if a dish was inspired by another chef.\u003c/p>\n\u003cp>\"Recipes are not copyrightable, nor are methods of cooking, and ideas are never copyrightable. So the idea of making desserts inspired by artworks could not be copyrighted,\" says intellectual property \u003ca href=\"http://www.eater.com/2012/12/11/6509773/intellectual-property-lawyer-naomi-straus-on-how-chefs-can-protect\" target=\"_blank\">attorney Naomi Beckman-Straus\u003c/a> with the firm Mitchell Silberberg & Knupp in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_109965\" class=\"wp-caption aligncenter\" style=\"max-width: 2250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg\" alt=\"Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage.\" width=\"2250\" height=\"1498\" class=\"size-full wp-image-109965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48.jpg 2250w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mondrian_dessertart21_custom-38d819c895f6a1a7d126a57ca11eebbca9aabf48-960x639.jpg 960w\" sizes=\"(max-width: 2250px) 100vw, 2250px\">\u003cfigcaption class=\"wp-caption-text\">Left: One of Piet Mondrian's grid-like color block compositions. Right: Caitlin Freeman's cake homage. \u003ccite>(Mondrian/Holtzman Trust; Clay McLachlan/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109975\" class=\"wp-caption aligncenter\" style=\"max-width: 996px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png\" alt=\"John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles.\" width=\"996\" height=\"660\" class=\"size-full wp-image-109975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM.png 996w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-400x265.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Screen-shot-2016-06-08-at-12.33.49-PM-960x636.png 960w\" sizes=\"(max-width: 996px) 100vw, 996px\">\u003cfigcaption class=\"wp-caption-text\">John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. \u003ccite>(John Zurier's minimalist painting Arabella inspired these simple strawberry and mint popsicles. John Zurier; Charles Villyard/Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"However, there is no clear reason why the visual appearance of a dish could not be copyrighted,\" she says. \"Because our legal system works on precedent, a lot of it is just that it's generally accepted that there's no copyright protection for restaurant dishes or food.\"\u003c/p>\n\u003cp>Copyright does not extend to useful articles – the basic, functional objects that people need. Like food, clothing and furniture are also not protected by copyright.\u003c/p>\n\u003cp>But what if, say, the piece of furniture has an artistic element? In a landmark case in 1954, the Supreme Court decided that sculptural, artistic bases on lamps were \"conceptually separate\" from the lamp, and therefore were eligible for copyright protection.\u003c/p>\n\u003cp>\"In theory, that could be done with food, although it hasn't really been,\" Beckman-Straus says.\u003c/p>\n\u003cp>She notes that a case currently before the Supreme Court could potentially pave the way for more people to try to fight for food copyright. The high court has agreed to hear a case involving whether the designs on cheerleading uniforms can be copyrightable.\u003c/p>\n\u003cp>\"It will hopefully [bring] some clarity on when you can separate the artistic expression part from the usefulness,\" Beckman-Straus says. \"If the ruling makes it clearer how you can prove that the visual appearance of something is different from its useful aspects, then it could open the door to more claims based on food.\"\u003c/p>\n\u003cp>In trademark law, a business can protect the overall look and feel of a product if it serves to distinguish the brand. It's called \"trade dress\" and she argues that it could be applied to plating and the way food looks. (She wrote about \u003ca href=\"http://www.uclalawreview.org/trade-dress-protection-for-cuisine-monetizing-creativity-in-a-low-ip-industry/\" target=\"_blank\">trade dress and cuisine in the UCLA Law Review\u003c/a>.)\u003c/p>\n\u003cp>\"If there's a very specific style a chef uses, or a dish that they use to signify 'This is my restaurant,' then in theory, you could try to use trade dress to get that protection,\" Beckman-Straus says.\u003c/p>\n\u003cp>As for Freeman, she says she doesn't plan to pursue legal action. But future visits to the SFMOMA, and it's café, will surely be bittersweet. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"airtime": "SUN 7:30pm-8pm",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"live-from-here-highlights": {
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"title": "Live from Here Highlights",
"info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.",
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"meta": {
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"rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"source": "American Public Media"
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"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 13
},
"link": "/podcasts/mindshift",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 12
},
"link": "/podcasts/onourwatch",
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"link": "/radio/program/on-the-media",
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"our-body-politic": {
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"title": "Our Body Politic",
"info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.",
"airtime": "SAT 6pm-7pm, SUN 1am-2am",
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"meta": {
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},
"link": "/radio/program/our-body-politic",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw",
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},
"perspectives": {
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"officialWebsiteLink": "/perspectives/",
"meta": {
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"order": 15
},
"link": "/perspectives",
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"planet-money": {
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"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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