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"disqusTitle": "Freshly Baked Art: Cookies That Are a Feast for the Eyes",
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"content": "\u003cfigure id=\"attachment_79005\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/nantucket-delicacy-set-rebecca-weld_sq-3159e0de53e053b5ab9e45e0add54014170b83c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/nantucket-delicacy-set-rebecca-weld_sq-3159e0de53e053b5ab9e45e0add54014170b83c0-1024x1024.jpg\" alt=\"Rebecca Weld (aka The Cookie Architect) nabbed the Oscar of the cookie world for this series of Nantucket-themed biscuits. Photo: Courtesy of Rebecca Weld via Cookie Connection\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-79005\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Weld (aka The Cookie Architect) nabbed the Oscar of the cookie world for this series of Nantucket-themed biscuits. Photo: Courtesy of Rebecca Weld via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by David Sommerstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287314709/freshly-baked-art-cookies-that-are-a-feast-for-the-eyes\" target=\"_blank\">North Country Public Radio for The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287314709/freshly-baked-art-cookies-that-are-a-feast-for-the-eyes\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/03/20140310_atc_freshly_baked_art_cookies_that_are_a_feast_for_the_eyes.mp3\"] \u003c/p>\n\u003cp>Rebecca Weld of Potsdam, N.Y., makes her living as an architect. But during her free time, she's hunched over the kitchen counter, like an alchemist, dripping food coloring drop by drop into icing to achieve the perfect color.\u003c/p>\n\u003cp>\"I use rich colors for that dated, antique feel,\" Weld says.\u003c/p>\n\u003cp>Antique? Perhaps. But certainly not old school. Weld's cookie designs are astonishingly intricate — including a scene from an Adirondacks lake that looks like you could dive right into it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A common comment is they're too beautiful to eat,\" she says. \"But that's sort of the Zen part of it, like a sand painting. You make this beauty, and just put it out in the world.\"\u003c/p>\n\u003cp>We spotted Weld's works of art in sugar and flour online, which is appropriate, because Weld is part of a thriving virtual community of cookie virtuosos who take decoration to a whole other level.\u003c/p>\n\u003cp>\"It's really just about sharing your art,\" says Weld, who goes by \u003ca href=\"https://www.facebook.com/TheCookieArchitect\">The Cookie Architect\u003c/a> on Facebook.\u003c/p>\n\u003cp>And it's catching on: Around the U.S. and increasingly the world — from Japan to Spain to Brazil — thousands of bakers are posting images of their intricate designs online. Some cookies are cartoonish, or pointillist; others look like stained glass or real paintings.\u003c/p>\n\u003cfigure id=\"attachment_79006\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/gingerbread-carousel-lynne-schuyler_vert-4b203561b33b8f1d31a441b9de007fd7533dbead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/gingerbread-carousel-lynne-schuyler_vert-4b203561b33b8f1d31a441b9de007fd7533dbead-768x1024.jpg\" alt=\"Lynne Schuyler created this gingerbread carousel. Her day job? Mechanical design for a commercial refrigeration company in Kimberly, Idaho. Photo: Lynne Schuyler via Cookie Connection\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynne Schuyler created this gingerbread carousel. Her day job? Mechanical design for a commercial refrigeration company in Kimberly, Idaho. Photo: Lynne Schuyler via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>And they're not just sharing online — next week, hundreds of cookiers are meeting up in Salt Lake City for the second annual \u003ca href=\"http://cookiecon.net/\">Cookie Convention\u003c/a>.\u003c/p>\n\u003cp>Occasionally, cookie masters will go head to head for bragging rights. For instance, Weld's series of Nantucket-themed biscuits recently nabbed the Oscar of the cookie world, coming in first in the \u003ca href=\"http://cookieconnection.juliausher.com/blog/saturday-spotlight-best-cookie-of-2013-contest-final-finalists\">Best Cookies of 2013\u003c/a> competition hosted by \u003ca href=\"http://cookieconnection.juliausher.com/home\">Cookie Connection\u003c/a>, the biggest of the design sharing sites.\u003c/p>\n\u003cp>But the world of cookie couture is also about being supportive. Last year, Weld sent blank, puzzle-piece-style gingerbread cookies out to a few dozen of her favorite cookiers. Each returned a fully designed cookie, and Weld built them into \u003ca href=\"http://cookieconnection.juliausher.com/blog/gingerbread-house-of-cards\">a gingerbread house of cards\u003c/a> — a meta-cookie, if you will.\u003c/p>\n\u003cp>Julia Usher is a pastry chef and \u003ca href=\"http://www.juliausher.com/about_julia\">award-winning\u003c/a> author who runs \u003ca href=\"http://cookieconnection.juliausher.com/home\">Cookie Connection\u003c/a>, which has more than 3,000 members around the world. She recently traveled to Spain and Portugal to give cookie design workshops.\u003c/p>\n\u003cfigure id=\"attachment_79007\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_0141-allison-barrett-copy_vert-802d7547fc7b3f4ddfe7293675f570caac032d6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_0141-allison-barrett-copy_vert-802d7547fc7b3f4ddfe7293675f570caac032d6a-768x1024.jpg\" alt=\"Allison Quirk Barrett created these rainbow birthday cake cookies, which were finalists in Cookie Connection's Best Cookies of 2013 competition. She is a professional cookie decorator and owner of Baked on Briar in Medway, Mass. Photo: Courtesy of Allison Quirk Barrett via Cookie Connection\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allison Quirk Barrett created these rainbow birthday cake cookies, which were finalists in Cookie Connection's Best Cookies of 2013 competition. She is a professional cookie decorator and owner of Baked on Briar in Medway, Mass. Photo: Courtesy of Allison Quirk Barrett via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>Usher says cookies are catching on as high baking art because they're easier to handle than, say, a full-blown cake.\u003c/p>\n\u003cp>\"The cookie is a great vehicle for creating an expression of yourself that is compact and small,\" says Usher. \"It can be easily transferred to someone else. It's really an expression of you and [of] giving.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.northcountrypublicradio.org/\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79005\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/nantucket-delicacy-set-rebecca-weld_sq-3159e0de53e053b5ab9e45e0add54014170b83c0.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/nantucket-delicacy-set-rebecca-weld_sq-3159e0de53e053b5ab9e45e0add54014170b83c0-1024x1024.jpg\" alt=\"Rebecca Weld (aka The Cookie Architect) nabbed the Oscar of the cookie world for this series of Nantucket-themed biscuits. Photo: Courtesy of Rebecca Weld via Cookie Connection\" width=\"1024\" height=\"1024\" class=\"size-large wp-image-79005\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Weld (aka The Cookie Architect) nabbed the Oscar of the cookie world for this series of Nantucket-themed biscuits. Photo: Courtesy of Rebecca Weld via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>Post by David Sommerstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287314709/freshly-baked-art-cookies-that-are-a-feast-for-the-eyes\" target=\"_blank\">North Country Public Radio for The Salt at NPR Food\u003c/a> (3/10/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/10/287314709/freshly-baked-art-cookies-that-are-a-feast-for-the-eyes\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Rebecca Weld of Potsdam, N.Y., makes her living as an architect. But during her free time, she's hunched over the kitchen counter, like an alchemist, dripping food coloring drop by drop into icing to achieve the perfect color.\u003c/p>\n\u003cp>\"I use rich colors for that dated, antique feel,\" Weld says.\u003c/p>\n\u003cp>Antique? Perhaps. But certainly not old school. Weld's cookie designs are astonishingly intricate — including a scene from an Adirondacks lake that looks like you could dive right into it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A common comment is they're too beautiful to eat,\" she says. \"But that's sort of the Zen part of it, like a sand painting. You make this beauty, and just put it out in the world.\"\u003c/p>\n\u003cp>We spotted Weld's works of art in sugar and flour online, which is appropriate, because Weld is part of a thriving virtual community of cookie virtuosos who take decoration to a whole other level.\u003c/p>\n\u003cp>\"It's really just about sharing your art,\" says Weld, who goes by \u003ca href=\"https://www.facebook.com/TheCookieArchitect\">The Cookie Architect\u003c/a> on Facebook.\u003c/p>\n\u003cp>And it's catching on: Around the U.S. and increasingly the world — from Japan to Spain to Brazil — thousands of bakers are posting images of their intricate designs online. Some cookies are cartoonish, or pointillist; others look like stained glass or real paintings.\u003c/p>\n\u003cfigure id=\"attachment_79006\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/gingerbread-carousel-lynne-schuyler_vert-4b203561b33b8f1d31a441b9de007fd7533dbead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/gingerbread-carousel-lynne-schuyler_vert-4b203561b33b8f1d31a441b9de007fd7533dbead-768x1024.jpg\" alt=\"Lynne Schuyler created this gingerbread carousel. Her day job? Mechanical design for a commercial refrigeration company in Kimberly, Idaho. Photo: Lynne Schuyler via Cookie Connection\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lynne Schuyler created this gingerbread carousel. Her day job? Mechanical design for a commercial refrigeration company in Kimberly, Idaho. Photo: Lynne Schuyler via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>And they're not just sharing online — next week, hundreds of cookiers are meeting up in Salt Lake City for the second annual \u003ca href=\"http://cookiecon.net/\">Cookie Convention\u003c/a>.\u003c/p>\n\u003cp>Occasionally, cookie masters will go head to head for bragging rights. For instance, Weld's series of Nantucket-themed biscuits recently nabbed the Oscar of the cookie world, coming in first in the \u003ca href=\"http://cookieconnection.juliausher.com/blog/saturday-spotlight-best-cookie-of-2013-contest-final-finalists\">Best Cookies of 2013\u003c/a> competition hosted by \u003ca href=\"http://cookieconnection.juliausher.com/home\">Cookie Connection\u003c/a>, the biggest of the design sharing sites.\u003c/p>\n\u003cp>But the world of cookie couture is also about being supportive. Last year, Weld sent blank, puzzle-piece-style gingerbread cookies out to a few dozen of her favorite cookiers. Each returned a fully designed cookie, and Weld built them into \u003ca href=\"http://cookieconnection.juliausher.com/blog/gingerbread-house-of-cards\">a gingerbread house of cards\u003c/a> — a meta-cookie, if you will.\u003c/p>\n\u003cp>Julia Usher is a pastry chef and \u003ca href=\"http://www.juliausher.com/about_julia\">award-winning\u003c/a> author who runs \u003ca href=\"http://cookieconnection.juliausher.com/home\">Cookie Connection\u003c/a>, which has more than 3,000 members around the world. She recently traveled to Spain and Portugal to give cookie design workshops.\u003c/p>\n\u003cfigure id=\"attachment_79007\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_0141-allison-barrett-copy_vert-802d7547fc7b3f4ddfe7293675f570caac032d6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/img_0141-allison-barrett-copy_vert-802d7547fc7b3f4ddfe7293675f570caac032d6a-768x1024.jpg\" alt=\"Allison Quirk Barrett created these rainbow birthday cake cookies, which were finalists in Cookie Connection's Best Cookies of 2013 competition. She is a professional cookie decorator and owner of Baked on Briar in Medway, Mass. Photo: Courtesy of Allison Quirk Barrett via Cookie Connection\" width=\"768\" height=\"1024\" class=\"size-large wp-image-79007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Allison Quirk Barrett created these rainbow birthday cake cookies, which were finalists in Cookie Connection's Best Cookies of 2013 competition. She is a professional cookie decorator and owner of Baked on Briar in Medway, Mass. Photo: Courtesy of Allison Quirk Barrett via Cookie Connection\u003c/figcaption>\u003c/figure>\n\u003cp>Usher says cookies are catching on as high baking art because they're easier to handle than, say, a full-blown cake.\u003c/p>\n\u003cp>\"The cookie is a great vehicle for creating an expression of yourself that is compact and small,\" says Usher. \"It can be easily transferred to someone else. It's really an expression of you and [of] giving.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.northcountrypublicradio.org/\" target=\"_blank\">North Country Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Theme Park for Foodies? Italians Say Bologna",
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"content": "\u003cfigure id=\"attachment_78954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29-1024x575.jpg\" alt=\"Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\" target=\"_blank\">Sylvia Poggiolo\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/9/2014)\u003c/p>\n\u003cp>Italy has more \u003ca href=\"http://whc.unesco.org/en/statesparties/IT/\">UNESCO world heritage sites\u003c/a> than any other country in the world, and its art and cultural riches have drawn visitors for centuries.\u003c/p>\n\u003cp>It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?\u003c/p>\n\u003cp>In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: \"Fico Eataly World,\" a theme park devoted entirely to food and wine.\u003c/p>\n\u003cp>The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Eataly food emporium plans to open a $55 million theme park in Italy, devoted to the nation's culinary pleasures. Some have dubbed it the \"Disneyland of food,\" but Italians aren't impressed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78954\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/4416942703_825113d166_o-copy_wide-d3ac7a14f8b5ef4178d6bcb128745f88ae544f29-1024x575.jpg\" alt=\"Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers dine at the original Eataly in Turin, Italy, which opened in 2007. Photo: demoshelsinki/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2101034/sylvia-poggioli\" target=\"_blank\">Sylvia Poggiolo\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/09/286939246/a-theme-park-for-foodies-italians-say-bologna\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/9/2014)\u003c/p>\n\u003cp>Italy has more \u003ca href=\"http://whc.unesco.org/en/statesparties/IT/\">UNESCO world heritage sites\u003c/a> than any other country in the world, and its art and cultural riches have drawn visitors for centuries.\u003c/p>\n\u003cp>It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?\u003c/p>\n\u003cp>In late February, Oscar Farinetti, who founded the Eataly chain of food emporiums, announced a new plan to help rescue economy: \"Fico Eataly World,\" a theme park devoted entirely to food and wine.\u003c/p>\n\u003cp>The project is a joint venture between Eataly and the municipality of Bologna, which is providing 86,000 square feet of land with warehouses to be transformed into food labs, grocery stores and, of course, restaurants. The price tag for the park is estimated at $55 million.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Eataly, which has over two dozen branches around the world, was founded in Turin in 2007 by Farinetti, who is CEO and owns a 60 percent share. The other 40 percent is owned by cooperatives of the COOP group of supermarkets.\u003c/p>\n\u003cp>The cooperatives have their roots in the Communist Party that was powerful in the Emilia-Romagna region that surrounds Bologna in the post-war period. The founder of the Slow Food Movement, Carlo Petrini, is also left-leaning, and another example of the ties between the left and the contemporary gastronomy movement.\u003c/p>\n\u003cp>The location for the Eataly theme park could not be more appropriate. Italy has many very different cuisines, but Bologna and Emilia-Romagna are widely, if grudgingly, recognized as the gastronomic capital of Italy.\u003c/p>\n\u003cp>The region is the home of Parmesan cheese, prosciutto di Parma, balsamic vinegar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/tortellini-the-dumpling-inspired-by-venus-navel\">tortellini\u003c/a> and lasagna, among many other delicacies. Since the Middle Ages, the city was known as Bologna La Grassa, Bologna the fat – as in, affluent and epicurean.\u003c/p>\n\u003cp>Today, Bologna is also home to the world's only University of Gelato, as I \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/17/italian-gelato-university-ice-cream\">reported\u003c/a> in 2013.\u003c/p>\n\u003cp>The foreign media has referred to the planned food theme park as a \"Disneyland of Food.\"\u003c/p>\n\u003cp>But when I mentioned the \"Disneyland for foodies\" to people shopping at two well-known Roman outdoor markets, everyone grimaced in disgust.\u003c/p>\n\u003cp>\"Sounds like something for tourists,\" Simona Vitali, a middle-aged woman shopping for groceries in Piazza San Cosimato, told me. \"We Italians have no need for such a theme park.\"\u003c/p>\n\u003cp>Farinetti \u003ca href=\"http://www.lagazzettadelmezzogiorno.it/english/eataly-planning-mega-food-theme-park-no631090\">told\u003c/a> the online English language service ANSA he hopes the park will draw annually 10 million visitors who will \"play with this magical thing, Italian food.\"\u003c/p>\n\u003cp>Eataly World is scheduled to open Nov. 1, 2015. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n[youtube //player.vimeo.com/video/87606652]\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n[youtube //player.vimeo.com/video/86465107]\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n[youtube //player.vimeo.com/video/87607683]\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n[youtube //player.vimeo.com/video/87607685]\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[contextly_sidebar id=\"40dab426f487ed5297b078bf75db689a\"]\u003c/p>\n\n",
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"excerpt": "From soil and seeds to the Bronx and bees: Fixing food in films of four minutes or less. Sarah Henry reports on the Real Food Media Project's short documentary contest.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78614\" class=\"wp-caption aligncenter\" style=\"max-width: 1063px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\">\u003cimg class=\"size-full wp-image-78614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/realmedia.jpg\" alt=\"The Real Food Media Contest ends March 2. Photo: Real Food Media\" width=\"1063\" height=\"487\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Real Food Media Contest ends March 2. Photo: Real Food Media\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Update March 4:\u003c/strong> Grand prize honors went to \u003cem>Homeward\u003c/em> by Daniel Klein and Mirra Fine of The Perennial Plate. Their film features farmers in Hidalgo, Mexico who created a thriving cooperative producing organic oregano that keeps their community together. View it below. A 1st place price went to \u003cem>Green Bronx Machine\u003c/em>, which also netted the \"People's Choice\" award, for its depiction of the positive role school gardens have played in one of the poorest congressional districts in America. Runners up include \u003cem>A Greene Generation\u003c/em> and \u003cem>Who Keeps the Beekeepers\u003c/em>. Watch all these short films below.\u003c/p>\n\u003cp>--\u003c/p>\n\u003cp>On my blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>, my most popular post is a \u003ca href=\"http://lettuceeatkale.com/2010/10-top-documentary-food-films/\">top 10 list of documentary food films\u003c/a>. Four years since it went live, readers are still weighing in on the merits of various food flicks and their ability to convey critical messages about the current food system in the United States in an informative, cinematic, and engaging way. In the five years I've covered the food beat, I've reported on numerous food films from \u003ca href=\"http://lettuceeatkale.com/2009/food-inc-may-make-you-lose-your-lunch/\">\u003cem>Food, Inc.\u003c/em>\u003c/a> to \u003ca href=\"http://lettuceeatkale.com/2009/food-stamped-a-film-for-our-times/\">\u003cem>Food Stamped\u003c/em>\u003c/a> and not a week goes by without \u003ca href=\"http://grist.org/urban-agriculture/new-agtivists-young-filmmakers-take-an-urban-farm-adventure/\">a filmmaker\u003c/a> reaching out about their movie covering the food movement. (This week's email comes courtesy of the good folks behind \u003ca href=\"http://www.growingcitiesmovie.com/\">\u003cem>Growing Cities\u003c/em>\u003c/a>, which documents the urban farming renaissance around the country.) For Bay Area Bites alone I've written about the globe-hopping crew behind \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">The Perennial Plate\u003c/a>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">local school food documentary series\u003c/a>, and a couple of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/\">PBS offerings on the genre\u003c/a>.\u003c/p>\n\u003cp>Some of these films, like \u003ca href=\"http://www.thegardenmovie.com/\">\u003cem>The Garden\u003c/em>\u003c/a>, straight out of South Central L.A., are simply fabulous. Others are a tad too earnest or overly long and tedious for my tastes. That's why I was intrigued by \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media\u003c/a> contest for short films about sustainable food and farming. The first annual competition recently announced its top 10 films from more than 150 entries around the country. A panel of high-profile food movement folk--including \u003ca href=\"http://www.diablomag.com/May-2013/In-the-Kitchen-Michael-Pollan/\">Michael Pollan\u003c/a>, \u003ca href=\"http://www.pbs.org/pov/foodinc/fastfoodnation_01.php\">Eric Schlosser\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2011/11/07/alice-waters-robert-reich-talk-up-a-delicious-revolution/\">Alice Waters\u003c/a>--have picked three winners, including cash prizes for presumably starving indie filmmakers, which will be announced March 4.\u003c/p>\n\u003cp>Among these films, the Bay Area represents with an uplifting look at how immigrant cooks add to the area's culinary vibrancy in \u003ca href=\"https://www.facebook.com/TASTEwithKevinLonga\">Kevin Longa's \u003cem>Hands in the Orchestra\u003c/em>\u003c/a>. There's still time to \u003ca href=\"http://realfoodmedia.org/vote/\">pick a People's Choice winner\u003c/a> before the March 2 voting deadline. Did I mention these videos are SHORT? We're talking meditations on fixing food in four minutes or less. The shorts will also screen at the upcoming \u003ca href=\"http://foodandfarmfilms.com/\">Food & Farming Film Fest\u003c/a> in San Francisco in April.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To find out more about the stories and people behind these non-professional (though hardly amateur hour) films, I checked in with Oakland's \u003ca href=\"http://smallplanet.org/about/anna/bio\">Anna Lappé\u003c/a>, director of the \u003ca href=\"http://foodmyths.org/\">Real Food Media Project\u003c/a>, about the submissions, including a doco-style short on the threat of another Dust Bowl, an examination on the crisis in commercial beekeeping, and a first-person narrative about a young berry picker in Oregon. The project targeted film schools, and there were many student submissions from young people who care about sustainability issues. Astute food film followers will also note contributions from more established folks behind the camera such as Daniel Klein and Mirra Fine of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> and Severine von Tscharner Fleming and the team behind \u003ca href=\"http://www.thegreenhorns.net/category/media/documentary/\">The Greenhorns\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What prompted you to create this short food film contest?\u003c/strong>\u003c/p>\n\u003cp>For more than a decade, I've been traveling around the country meeting people who are working on the front lines of fixing a broken food system, from rural farmers in Missouri to school food transformers in New York City to seed savers in Northern California. From this experience, I knew there were great stories out there, and I wanted to create a platform for them. I also knew that the food industry--Coca-Cola, Pepsi, and the other biggest players in the food industry--regularly court the next generation of communicators and filmmakers: I wanted to give those young people and up-and-coming filmmakers a chance to channel their talents into storytelling about sustainability. We were blown away by the response.\u003c/p>\n\u003cp>\u003cstrong>What were you looking for from these filmmakers?\u003c/strong>\u003c/p>\n\u003cp>We were looking for authentic voices, under-reported stories; we were looking to be moved: to laugh, maybe even shed a tear or two. We were looking for a combination of unique storytelling voice, great cinematography, and a powerful message. It was actually really hard to pick the top 10 because there were quite a number of the 156 that rose to the top. When we put the call out for entries, I could imagine some people thinking that watching films on farming is about as exciting as watching paint dry, but I found myself carried along by each of these stories.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>What is it about The Greenhorns' and Perennial Plate's work that’s particularly appealing?\u003c/strong>\u003c/p>\n\u003cp>I loved \u003cem>Our Land\u003c/em> by the Greenhorns for its concrete focus on this specific project in Philadelphia: connecting the EPA in communities in this really tangible way for soil testing and possibly remediation. I think a lot of us feel like federal agencies are abstract concepts whose work doesn't touch down in our lives in a direct way.\u003c/p>\n\u003cp>I had never seen the work of Perennial Plate before and was moved by the characters in \u003cem>Homeward\u003c/em>. The story we so often hear about farmers in Mexico is that NAFTA 20 years on has devastated rural communities there. It was uplifting to see a community coming together around farming and using their power as a cooperative to create lives with dignity.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Are there any overarching themes that emerged from viewing all these food films?\u003c/strong>\u003c/p>\n\u003cp>First, young farmers: You see this in the kids in \u003cem>A Greene Generation\u003c/em>, one of our finalist films. But again and again I saw films about young people turning to farming. It's an incredibly hopeful trend to me, when you realize the average American farmer is 56.7 years old.\u003c/p>\n\u003cp>Second, food as a source of healing and community. In Harmony Gardens, a backyard in a suburb bursts with life and healthy food. In \u003cem>Green Bronx Machine\u003c/em> a gaggle of youth exposed to healthy food and gardening change their lives.\u003c/p>\n\u003cp>Third, the theme of crisis wove through many of the films, whether concern about the dying breed of beekeepers or the imminent repeat of the Dust Bowl in the Midwest.\u003c/p>\n\u003cp>\u003cstrong>What about compelling work that didn't make the top 10, any of note? \u003c/strong>\u003c/p>\n\u003cp>Yes! There were so many great films. We'll be rolling some of these out on our website and in social media with staff picks in coming weeks, including some Bay Area-focused films. Stay tuned. We are also planning to have a youth category for winners next year, because we got a number of youth-made movies we'd like to profile. One of my favorites was a movie made by teenagers comparing shopping for the same foods at a Whole Foods in Los Angeles with a supermarket in their neighborhood. I won't spoil the ending, though you might guess what they discovered.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\n\u003cstrong>Why should people take the time to watch these entries?\u003c/strong>\u003c/p>\n\u003cp>In under four minutes each, you're taken into the lives of people you'd otherwise never get to meet, and learn about an aspect of food you might never otherwise think about--from soil and seeds to the Bronx and bees. They're bite-sized films, but their stories stay with you.\u003c/p>\n\u003cp>\u003cem>Tune in and cast your vote by Sunday March 2 at \u003ca href=\"http://realfoodmedia.org/\">The Real Food Media Contest\u003c/a>.\u003c/em>\u003c/p>\n\u003ch3>You Might Also Like\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_78425\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\" alt=\"It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons \" width=\"659\" height=\"422\" class=\"size-full wp-image-78425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/a-taste-of-oakland-in-sochi/\" target=\"_blank\">Oakland Local\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Oakland is no stranger to the Olympics. From track and field stars like gold medalists Jim Hines and Archie Williams, to boxer Andre Ward and figure skater James Grogan, the city has been well represented on the podium.\u003c/p>\n\u003cp>But this year in Sochi, Russia, Oakland’s presence at the Olympiad has more to do with what’s inside people’s stomachs than their athleticism.\u003c/p>\n\u003cp>Back in September, John Crisafulli, president of \u003ca href=\"http://www.btscenes.com/homepage.html\" target=\"_blank\">Behind the Scenes Catering and Events\u003c/a>, was well into his search for the finest ingredients to feed U.S. and Canadian media members — as well as some American athletes — when he called \u003ca href=\"http://oaklandlocal.com/2013/11/oakland-olive-oilveronica-foods-oct-30/\" target=\"_blank\">Veronica Foods\u003c/a> on Oakland’s Embarcadero.\u003c/p>\n\u003cp>Crisafulli has been serving food around the clock at the Olympics since the 2000 summer games in Sydney, Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We originally started doing backstage concerts in San Diego and Los Angeles, but quickly grew into large sporting events including the America’s Cup,” he said. “In 1997, we started doing the X Games with ESPN and got into relationships with broadcasters.”\u003c/p>\n\u003cp>In Sydney, the catering company served food at ten different venues and has been picking up new clients at every Olympics since. According to Crisafulli, broadcast companies bring nearly 3,000 hungry employees to the games, everyone from anchors and reporters to engineers and graphics people. One commissary feeds as many as 1,800 people, never closes and includes a Starbucks, fruit bar and grill.\u003c/p>\n\u003cp>Crisafulli says he normally likes to source food locally at the games and at home, but in Russia things are a bit different.\u003c/p>\n\u003cp>“Sochi is a very small town. It’s equivalent to doing an Olympics in a small suburb of 100,000 people. There’s one grocery store, four or five gas stations. It’s not a big area, nothing in volume,” he said. “And the quality of food is not that same as what we’re used to. Locally-grown produce is covered in mud and dirt and there are weird-shaped carrots. It’s normal here. People peel and wash. But it’s not normal for us.”\u003c/p>\n\u003cp>While Crisafulli was able to secure European produce and U.S. beef from distributors in Moscow, he was forced to look closer to home for most of his product. This meant he had to create a local supply chain and cold storage delivery system from scratch, and for security purposes, had to know everything about the products’ origins.\u003c/p>\n\u003cp>“Everything we have here I can trace back to where it came from, how it’s packaged, and how it’s held,” he said. “Every item we use I can trace back to the growers. Suppliers have background check forms. We visit warehouses. Growing companies can verify how they clean and process the food. It’s a lot more complicated than most people think, and all for quality and safety.”\u003c/p>\n\u003cp>It was this stringent search for quality that led Crisafulli to Veronica Foods.\u003c/p>\n\u003cfigure id=\"attachment_78424\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\" alt=\"Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\" width=\"225\" height=\"300\" class=\"size-full wp-image-78424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\u003c/figcaption>\u003c/figure>\n\u003cp>Veronica Foods specializes in what they call \u003ca href=\"http://upextravirginoliveoil.com/\" target=\"_blank\">Ultra Premium Olive Oil\u003c/a>, a strict standard above extra virgin that tests for freshness by taste and chemical composition. For a while now, Behind the Scenes Catering has been sourcing its olive oil and balsamic vinegars through a San Diego store called \u003ca href=\"http://bakerandolive.com/\" target=\"_blank\">Baker and Olive\u003c/a> based on a recommendation from one its chefs.\u003c/p>\n\u003cp>Baker and Olive happens to be supplied by Veronica Foods, and when Crisafulli’s need to serve thousands of people each day outgrew what Baker and Olive could handle, he contacted their supplier directly.\u003c/p>\n\u003cp>“He’s is very serious about quality. By the time he got to us he knew exactly what he wanted, he really vetted the product,” Leah Bradley of Veronica Foods said. “It’s an honor to have been selected.”\u003c/p>\n\u003cp>In all, Crisafulli ordered more than 30 varieties of olive oil and balsamic vinegar, everything from single variety oils to fused oils crushed with organic produce and infused vinegars.\u003c/p>\n\u003cp>“The oils are one of the biggest hits in the commissary,” Crisafulli said. “It’s our first time with infused vinegars and the people have raved about them. People are trying to eat healthier and organic, and since we have fresh fruits and vegetables, it’s a great compliment.”\u003c/p>\n\u003cp>In the end, he sent 46 shipping containers to Sochi, 31 of which were refrigerated. It was a large task, but according to Crisafulli, well worth the effort.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The thing that was unique about these games is that, since we moved so much food product, we’ve been able to use a lot of smaller companies,” he said. “It’s more rewarding to work with the small entrepreneurial companies I work with every day, and to share the love a bit.”\u003c/p>\n\n",
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"excerpt": "Oakland's Veronica Foods is supplying 30 varieties of olive oil and balsamic vinegar to thousands of Sochi athletes and journalists in a supply chain that stretches across the globe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78425\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Olympics-659x422.jpg\" alt=\"It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons \" width=\"659\" height=\"422\" class=\"size-full wp-image-78425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not just ice skaters taking the stage in Sochi. Photo by Atos via Creative Commons\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jon Leckie, \u003ca href=\"http://oaklandlocal.com/2014/02/a-taste-of-oakland-in-sochi/\" target=\"_blank\">Oakland Local\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Oakland is no stranger to the Olympics. From track and field stars like gold medalists Jim Hines and Archie Williams, to boxer Andre Ward and figure skater James Grogan, the city has been well represented on the podium.\u003c/p>\n\u003cp>But this year in Sochi, Russia, Oakland’s presence at the Olympiad has more to do with what’s inside people’s stomachs than their athleticism.\u003c/p>\n\u003cp>Back in September, John Crisafulli, president of \u003ca href=\"http://www.btscenes.com/homepage.html\" target=\"_blank\">Behind the Scenes Catering and Events\u003c/a>, was well into his search for the finest ingredients to feed U.S. and Canadian media members — as well as some American athletes — when he called \u003ca href=\"http://oaklandlocal.com/2013/11/oakland-olive-oilveronica-foods-oct-30/\" target=\"_blank\">Veronica Foods\u003c/a> on Oakland’s Embarcadero.\u003c/p>\n\u003cp>Crisafulli has been serving food around the clock at the Olympics since the 2000 summer games in Sydney, Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We originally started doing backstage concerts in San Diego and Los Angeles, but quickly grew into large sporting events including the America’s Cup,” he said. “In 1997, we started doing the X Games with ESPN and got into relationships with broadcasters.”\u003c/p>\n\u003cp>In Sydney, the catering company served food at ten different venues and has been picking up new clients at every Olympics since. According to Crisafulli, broadcast companies bring nearly 3,000 hungry employees to the games, everyone from anchors and reporters to engineers and graphics people. One commissary feeds as many as 1,800 people, never closes and includes a Starbucks, fruit bar and grill.\u003c/p>\n\u003cp>Crisafulli says he normally likes to source food locally at the games and at home, but in Russia things are a bit different.\u003c/p>\n\u003cp>“Sochi is a very small town. It’s equivalent to doing an Olympics in a small suburb of 100,000 people. There’s one grocery store, four or five gas stations. It’s not a big area, nothing in volume,” he said. “And the quality of food is not that same as what we’re used to. Locally-grown produce is covered in mud and dirt and there are weird-shaped carrots. It’s normal here. People peel and wash. But it’s not normal for us.”\u003c/p>\n\u003cp>While Crisafulli was able to secure European produce and U.S. beef from distributors in Moscow, he was forced to look closer to home for most of his product. This meant he had to create a local supply chain and cold storage delivery system from scratch, and for security purposes, had to know everything about the products’ origins.\u003c/p>\n\u003cp>“Everything we have here I can trace back to where it came from, how it’s packaged, and how it’s held,” he said. “Every item we use I can trace back to the growers. Suppliers have background check forms. We visit warehouses. Growing companies can verify how they clean and process the food. It’s a lot more complicated than most people think, and all for quality and safety.”\u003c/p>\n\u003cp>It was this stringent search for quality that led Crisafulli to Veronica Foods.\u003c/p>\n\u003cfigure id=\"attachment_78424\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Oil-in-Olympics-225x300.jpg\" alt=\"Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\" width=\"225\" height=\"300\" class=\"size-full wp-image-78424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland’s own Veronica Foods olive oil behind the scenes at the Sochi Olympics. Photo: Courtesy\u003c/figcaption>\u003c/figure>\n\u003cp>Veronica Foods specializes in what they call \u003ca href=\"http://upextravirginoliveoil.com/\" target=\"_blank\">Ultra Premium Olive Oil\u003c/a>, a strict standard above extra virgin that tests for freshness by taste and chemical composition. For a while now, Behind the Scenes Catering has been sourcing its olive oil and balsamic vinegars through a San Diego store called \u003ca href=\"http://bakerandolive.com/\" target=\"_blank\">Baker and Olive\u003c/a> based on a recommendation from one its chefs.\u003c/p>\n\u003cp>Baker and Olive happens to be supplied by Veronica Foods, and when Crisafulli’s need to serve thousands of people each day outgrew what Baker and Olive could handle, he contacted their supplier directly.\u003c/p>\n\u003cp>“He’s is very serious about quality. By the time he got to us he knew exactly what he wanted, he really vetted the product,” Leah Bradley of Veronica Foods said. “It’s an honor to have been selected.”\u003c/p>\n\u003cp>In all, Crisafulli ordered more than 30 varieties of olive oil and balsamic vinegar, everything from single variety oils to fused oils crushed with organic produce and infused vinegars.\u003c/p>\n\u003cp>“The oils are one of the biggest hits in the commissary,” Crisafulli said. “It’s our first time with infused vinegars and the people have raved about them. People are trying to eat healthier and organic, and since we have fresh fruits and vegetables, it’s a great compliment.”\u003c/p>\n\u003cp>In the end, he sent 46 shipping containers to Sochi, 31 of which were refrigerated. It was a large task, but according to Crisafulli, well worth the effort.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The thing that was unique about these games is that, since we moved so much food product, we’ve been able to use a lot of smaller companies,” he said. “It’s more rewarding to work with the small entrepreneurial companies I work with every day, and to share the love a bit.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get in the Sochi Spirit Like an Olympian",
"title": "Get in the Sochi Spirit Like an Olympian",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n[youtube //www.youtube.com/watch?v=8gper3YkzMg]\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Athletes in Sochi are eating Russian-inspired foods at the cafeteria, but scrounging for snacks from home. And, they're celebrating with free beer, Coke and Olympic-themed treats.",
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"title": "Get in the Sochi Spirit Like an Olympian | KQED",
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"headline": "Get in the Sochi Spirit Like an Olympian",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78277\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://www.flickr.com/photos/lendog64/7767639536/\">\u003cimg class=\"size-full wp-image-78277\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/7767639536_1fdf0ec91e_b.jpg\" alt=\"Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\" width=\"1024\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Get in the spirit of the Olympics with five ring-themes snacks. (LenDog64/Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>You might not ever be an Olympian, but why not get in the spirit by eating like one?\u003c/p>\n\u003cp>Elite athletes eat a lot and they eat well -- while they're training and competing. Some will carbo-load and stock up on 5,000 calories a day, while others stick to simply salad to stay lean, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/13/how-many-calories-do-winter-olympians-strive-for-it-depends/\" target=\"_blank\">according to NPR\u003c/a>. What Olympians eat is a huge point of fascination for us normal people.\u003c/p>\n\u003cp>At Sochi, the athlete village has to meet those demands, providing meals for the athletes, while the media center typically serves another 14,000 journalists.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/shaunwalker7/status/430957338007457792/photo/1\" target=\"_blank\">Shaun Walker\u003c/a>, the Moscow correspondent, tweeted a picture of the cafeteria food:\u003c/p>\n\u003cfigure id=\"attachment_78285\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\">\u003cimg class=\"size-full wp-image-78285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfsRalwIUAAJ45o.jpg\" alt=\"Food at the media center. (Shaun Walker/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food at the media center. (Shaun Walker/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of other journalists have tweeted pictures of breakfast in Russia -- which is very different from what Americans might expect. It involves a whole lot of fish and meat.\u003c/p>\n\u003cfigure id=\"attachment_78286\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\">\u003cimg class=\"size-full wp-image-78286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfxebJlCQAANJvG.jpg\" alt=\"The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\" width=\"600\" height=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The breakfast buffet at journalists' hotel. (Jaye Watson/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>Feeding all those athletes and coaches is an overwhelming logistical challenge. Some athletes have been raving about the food, but others can find the unfamiliarity overwhelming, particularly during the biggest event of their career. Snowboarding slopestyle champ Jamie Anderson, from South Lake Tahoe, said on NBC that the food the night before her finals didn't look great. So, she simply had a protein shake instead. When \u003ca href=\"http://www.ctvnews.ca/sochi/yogurt-spat-throws-off-breakfast-routines-of-u-s-athletes-at-sochi-olympics-1.1674909\" target=\"_blank\">a shipment of 5,000 cups of Chobani yogurt was held at customs\u003c/a> it left some athletes eating rice pudding for breakfast instead. (Oatmeal was already missing from the cafeteria.) The cafeteria -- also known as a great place to meet other athletes and mingle -- typically serves variations on local food, as well as favorites from around the world and, always, McDonald's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.themoscowtimes.com/blogs/493304/post/olympic-food/494160.html\" target=\"_blank\">\u003cem>The Moscow Times\u003c/em>\u003c/a>, though, noted that many of the local foods in Sochi are actually being pushed out by a prevalence of pizza and hot dogs around the Olympic area. While the number of restaurants in Sochi has sky-rocketed since the announcement of the games, there's actually been a shortage of things like oysters and cha-cha (a grape-flavored vodka that's a specialty of the region).\u003c/p>\n\u003cp>Problems with ensuring that athletes get exactly what they need -- if that means gluten-free or carb-heavy -- prompted the U.S. Ski team to hire its own chef after the Turin games. \u003ca href=\"http://www.nytimes.com/2014/02/09/sports/olympics/us-ski-teams-can-now-order-in.html\" target=\"_blank\">According to \u003cem>The New York Times\u003c/em>\u003c/a>, multiple Olympic medalist Julia Mancuso was forced to rummage in her car the night before her gold medal run in 2006 and ended up eating granola bars. Now, the ski team's chef has to battle other team chefs for ingredients. Making nutritious, tasty and familiar meals for high-performing athletes is no easy task. There's another kind of Olympics going on in the grocery stores between the team cooks.\u003c/p>\n\u003cp>But, make no mistake: after the competition is over, \u003ca href=\"http://espn.go.com/olympics/summer/2012/story/_/id/8133052/athletes-spill-details-dirty-secrets-olympic-village-espn-magazine\" target=\"_blank\">the Olympians celebrate like, well, Olympians\u003c/a>.\u003c/p>\n\u003cp>The Canadians have become the talk of the town with their beer fridge. The catch? It only opens by using your Canadian passport. Set up as a marketing gimmick by \u003ca href=\"http://www.molsoncoors.com/en/About%20Us/Our%20Markets/Molson%20Coors%20Canada.aspx\" target=\"_blank\">Molson Coors Canada\u003c/a> at Canada House (each country typically has a house to host sponsors, celebrate victories and attract tourists), athletes and visitors need only to swipe their Canadian passport in the machine. Similar fridges were set up last summer across Europe at places like northern France and the White Cliffs of Dover.\u003c/p>\n\u003cp>A video promoting the fridge shows someone desperately yelling, \"Is there anybody Canadian?\"\u003cbr>\n\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/8gper3YkzMg'\n title='//www.youtube.com/embed/8gper3YkzMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nEverybody else will have to make do with Coke. U.S. speedskater Brian Hansen tweeted: \"Put this key chain in any coke machine in the #olympicvillage and you get a free coke.\"\u003c/p>\n\u003cfigure id=\"attachment_78273\" class=\"wp-caption aligncenter\" style=\"max-width: 163px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he.jpg\">\u003cimg class=\"size-medium wp-image-78273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/BfaA6oYIYAAa0he-163x290.jpg\" alt=\"This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\" width=\"163\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This key opens any Coca-Cola machine in the Olympic Village. (Brian Hansen/Twitter)\u003c/figcaption>\u003c/figure>\n\u003cp>And, plenty of athletes are taking advantage of the brand new temporary McDonalds as soon as they're done with their competitions. Shaun White might not have been happy about how his Olympics turned out, but that didn't stop him from chowing down, \u003ca href=\"https://twitter.com/shaun_white/status/430453826458763264/photo/1\" target=\"_blank\">according to his Twitter\u003c/a>.\u003c/p>\n\u003cp>So, if you want to get in the Olympic spirit, maybe \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/14/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are/\" target=\"_blank\">try some borscht or khatchapuri\u003c/a>. Or, just eat a whole bunch of hamburgers and fries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Or, if you're particularly artistic and motivated, there's more than \u003ca href=\"http://www.squidoo.com/olympic-theme-food\" target=\"_blank\">a few ideas out there for creating five ring themed cupcakes, bagels, pancakes, cookies or even torch ice cream pops\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_78290\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://www.flickr.com/photos/clevercupcakes/2509498406/sizes/o/\">\u003cimg class=\"size-full wp-image-78290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/2509498406_101d549839_o.jpg\" alt=\"An Olympic-themed cupcake. (CleverCupcakes/Flickr)\" width=\"600\" height=\"452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Olympic-themed cupcake. (CleverCupcakes/Flickr)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "When Not in Sochi, Order the Khatchapuri and Eat Like You Are",
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"content": "\u003cfigure id=\"attachment_78252\" class=\"wp-caption alignleft\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-e1392421761610.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-1024x682.jpg\" alt=\"Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Schute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276987381/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/14/2014)\u003c/p>\n\u003cp>We've got more snow here in Washington, D.C., than they have in Sochi, and it's colder. But still it's hard not to dream about being at the Winter Olympics, especially since reports from athletes and spectators say that the food in Sochi is beyond delicious.\u003c/p>\n\u003cp>There's \u003cem>khatchapuri\u003c/em>, a pizza-like Georgian cheese pie that would be perfect for nibbling while walking aside the Black Sea. And \u003cem>solyanka\u003c/em>, a salty-spicy-sour Russian soup that would warm us up after a chilly morning watching triple toe loops. Some kabobs, of course, either the pork chunks known as \u003cem>shashlik\u003c/em> or ground lamb like a Turkish \u003cem>kofta\u003c/em>.\u003c/p>\n\u003cp>Just talking about Sochi food was enough to make Team Salt seriously hungry, so we trekked over to \u003ca href=\"http://www.marivanna.ru/\">Mari Vanna\u003c/a>, a Russian restaurant in downtown D.C., that's a hangout for NHL hockey star and Olympic player \u003ca href=\"http://www.npr.org/2013/10/01/228068494/hockeys-ovechkin-helps-move-olympic-torch-from-olympia?start=15&share=email\">Alex Ovechkin\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the chef had been thinking Sochi, too. He made sure that \u003cem>khatchapuri\u003c/em> and \u003cem>solyanka \u003c/em>were on the menu. And that was just the start.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There was \u003cem>vinagret\u003c/em>, a beet and potato salad, and Olivier salad with potatoes, peas and ham. Both are traditional for parties in Russian homes. Blini plain, with smoked salmon and sour cream, and stuffed with mushrooms. Beef Stroganoff with kasha. Kabobs. And borscht, ruby red from beets, rich with meat and sour cream.\u003c/p>\n\u003cp>Don't forget the \u003cem>rassolnik\u003c/em>, a home-style Russian mushroom soup made tangy with chopped dill pickles. Chicken cutlets. Black bread. And fermented cabbage, lighter and much fresher than sauerkraut. \u003cem>Pelmeni\u003c/em>, little meat dumplings with more sour cream, and maybe a dash of that spicy Caucasian pepper sauce adjika. Dear reader, we ate it all.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"78253,78254,78257,78256,78255,78259\"]\u003c/p>\n\u003cp>So is this Russian food or Ukrainian? Georgian or Greek? Central Asian? The answer is yes.\u003c/p>\n\u003cp>Sochi lies along ancient trade routes from Europe to Asia; cultures have been mingling here for centuries. During the Soviet era, when few were allowed to leave the boundaries of the USSR, a ticket to Sochi was a coveted perk. Think Miami, with comrades. (That's why they call it the \"Russian Riviera.\") And a big part of the perk was feasting on foods from nearby Georgia, Armenia or Azerbaijan, like that Georgian cheese bread.\u003c/p>\n\u003cp>\"Sochi food isn't just Russian food,\" says Alexander Lokhin, a Moscow native who is brand chef for Mari Vanni. \"It's what people who go on vacation like to eat.\"\u003c/p>\n\u003cp>But those Soviet vacations could stretch for weeks, and at some point people may have craved a taste of home. That helps explain the \u003cem>solyanka\u003c/em>, which is traditional Russian fare. \"It's a really good winter soup,\" Lokhin says. He loads up his version with smoked ham and lamb, cabbage and tomatoes. Green and black olives and lemon slices give it the essential tang, and hint at sunshine and seashore, even in the depths of winter.\u003c/p>\n\u003cp>\"If you can't come to Sochi,\" Lohkin says, \"Come to us.\"\u003c/p>\n\u003cp>We're glad we did. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Athletes and spectators are giving the food in Sochi rave reviews. But what are they eating, exactly? It's a mashup of Soviet-era Russian faves, punctuated with foods of the Caucasus that have long been special treats for people visiting the Russian Riviera.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78252\" class=\"wp-caption alignleft\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-e1392421761610.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sochifood_01-82a2114be68b37403f60d9431540bf2c3c8a2ddb-1024x682.jpg\" alt=\"Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional foods in Sochi may be Russian, Ukrainian, Georgian or from the surrounding Krasnodar region. This table is set at Mari Vanna restaurant in Washington, D.C. (Meg Vogel/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Schute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276987381/when-not-in-sochi-order-the-khatchapuri-and-eat-like-you-are\" target=\"_blank\">The Salt at NPR Food \u003c/a>(2/14/2014)\u003c/p>\n\u003cp>We've got more snow here in Washington, D.C., than they have in Sochi, and it's colder. But still it's hard not to dream about being at the Winter Olympics, especially since reports from athletes and spectators say that the food in Sochi is beyond delicious.\u003c/p>\n\u003cp>There's \u003cem>khatchapuri\u003c/em>, a pizza-like Georgian cheese pie that would be perfect for nibbling while walking aside the Black Sea. And \u003cem>solyanka\u003c/em>, a salty-spicy-sour Russian soup that would warm us up after a chilly morning watching triple toe loops. Some kabobs, of course, either the pork chunks known as \u003cem>shashlik\u003c/em> or ground lamb like a Turkish \u003cem>kofta\u003c/em>.\u003c/p>\n\u003cp>Just talking about Sochi food was enough to make Team Salt seriously hungry, so we trekked over to \u003ca href=\"http://www.marivanna.ru/\">Mari Vanna\u003c/a>, a Russian restaurant in downtown D.C., that's a hangout for NHL hockey star and Olympic player \u003ca href=\"http://www.npr.org/2013/10/01/228068494/hockeys-ovechkin-helps-move-olympic-torch-from-olympia?start=15&share=email\">Alex Ovechkin\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the chef had been thinking Sochi, too. He made sure that \u003cem>khatchapuri\u003c/em> and \u003cem>solyanka \u003c/em>were on the menu. And that was just the start.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There was \u003cem>vinagret\u003c/em>, a beet and potato salad, and Olivier salad with potatoes, peas and ham. Both are traditional for parties in Russian homes. Blini plain, with smoked salmon and sour cream, and stuffed with mushrooms. Beef Stroganoff with kasha. Kabobs. And borscht, ruby red from beets, rich with meat and sour cream.\u003c/p>\n\u003cp>Don't forget the \u003cem>rassolnik\u003c/em>, a home-style Russian mushroom soup made tangy with chopped dill pickles. Chicken cutlets. Black bread. And fermented cabbage, lighter and much fresher than sauerkraut. \u003cem>Pelmeni\u003c/em>, little meat dumplings with more sour cream, and maybe a dash of that spicy Caucasian pepper sauce adjika. Dear reader, we ate it all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So is this Russian food or Ukrainian? Georgian or Greek? Central Asian? The answer is yes.\u003c/p>\n\u003cp>Sochi lies along ancient trade routes from Europe to Asia; cultures have been mingling here for centuries. During the Soviet era, when few were allowed to leave the boundaries of the USSR, a ticket to Sochi was a coveted perk. Think Miami, with comrades. (That's why they call it the \"Russian Riviera.\") And a big part of the perk was feasting on foods from nearby Georgia, Armenia or Azerbaijan, like that Georgian cheese bread.\u003c/p>\n\u003cp>\"Sochi food isn't just Russian food,\" says Alexander Lokhin, a Moscow native who is brand chef for Mari Vanni. \"It's what people who go on vacation like to eat.\"\u003c/p>\n\u003cp>But those Soviet vacations could stretch for weeks, and at some point people may have craved a taste of home. That helps explain the \u003cem>solyanka\u003c/em>, which is traditional Russian fare. \"It's a really good winter soup,\" Lokhin says. He loads up his version with smoked ham and lamb, cabbage and tomatoes. Green and black olives and lemon slices give it the essential tang, and hint at sunshine and seashore, even in the depths of winter.\u003c/p>\n\u003cp>\"If you can't come to Sochi,\" Lohkin says, \"Come to us.\"\u003c/p>\n\u003cp>We're glad we did. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Many Calories Do Winter Olympians Strive For? It Depends",
"title": "How Many Calories Do Winter Olympians Strive For? It Depends",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78213\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53-1024x682.jpg\" alt=\"Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/276030441/how-many-calories-do-winter-olympians-strive-for-it-depends\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/2014)\u003c/p>\n\u003cp>When we imagine Olympic athletes at the table before the most important competition of their lives, we might picture a huge plate of pasta, with Gatorade to wash it down and a well-deserved ice cream sundae for dessert.\u003c/p>\n\u003cp>Turns out, they might be preparing with a salad, a glass of beet juice and some almonds.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">reported\u003c/a> back in 2012 during the London Games, athletes actually deploy a pretty wide range of fueling strategies to coax peak performance from their bodies. Those strategies depend a lot on the demands of the sport – whether it's endurance or aesthetic – and maybe even a desired body shape (think speed skating).\u003c/p>\n\u003cp>For the Summer Games, there was Michael Phelps' legendary 12,000-calorie binge. On the other end of the spectrum were the wrestlers consuming just 1,200 calories the day of competition to make weight.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Winter athletes are just as likely to have specific calorie needs and goals, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">Nanna Meyer\u003c/a>, senior sport dietitian for the U.S. Olympic Committee and a professor of sports nutrition at the University of Colorado at Colorado Springs, tells The Salt. In Sochi, Meyer is cooking for and advising the speed skaters. She's also \u003ca href=\"http://www.sochiatuccs.blogspot.com\">blogging\u003c/a> enthusiastically from such venues as the Olympic Dining Hall and the local grocery store. (According to Meyer, the food in Sochi is excellent — better even than in Turin, Italy.)\u003c/p>\n\u003cp>Meyer, who published a \u003ca href=\"http://www.olympiatoppen.no/fagomraader/idrettsernaering/Fagstoff/artikler/media39074.media\">paper\u003c/a> on sports nutrition for winter Olympians in 2011 in the \u003cem>Journal of Sports Science\u003c/em>, says choosing the right fuel is most challenging for cross-country skiers competing in long events. They're advised to load up on the carbs before competition (about 3 to 5 hours beforehand is the recommended timeframe), but they sometimes don't manage to get enough, and their performance suffers. Meanwhile, some ski jumpers are aiming to reduce their body weight. (The lighter the jumper, the longer the jump, the thinking goes.)\u003c/p>\n\u003cp>Meyer helped us put together the table below to show just how much energy winter Olympians aim to take in, by sport. She cautions that many of these numbers are rough estimates, and even within sports, male and female athletes may eat very different amounts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\" alt=\"Screen Shot 2014-02-13 at 12.52.38 PM\" width=\"698\" height=\"747\" class=\"aligncenter size-full wp-image-78223\">\u003c/a>\u003c/p>\n\u003cp>According to Meyer's research, more elite winter athletes have been trying to maintain lean and muscular physiques, and even intentionally low body weight, in recent years. But this has also heightened the risk of eating disorders, which she says have been documented among figure skaters, freestyle aerial skiers, cross-country skiers, biathletes, ski jumpers and Nordic combined athletes.\u003c/p>\n\u003cp>The sports dietician's job is to help bring some order to athletes' diets, whatever their goals. \"We help athletes build their plates, steer them away from McDonalds, and keep them excited with interesting new things in snacks and familiar things shortly before, during and after exercise (which would be their training or competitions),\" writes Meyer on her blog.\u003c/p>\n\u003cfigure id=\"attachment_78214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62-1024x767.jpg\" alt=\"Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>That sometimes means juicing fruits and vegetables, which Meyer was doing last week, or having easy-to-eat processed foods at the ready. \"Specific event needs may be energy bars (either with higher carbohydrate or protein content), gels with concentrated amounts of carbohydrate (some with caffeine), shot blocs (just like gummy bears with a sport nutrition twist), protein bars for recovery, powders for during and after exercise and so forth,\" she says.\u003c/p>\n\u003cp>But don't bet on these regimens sticking around for long. The field of sports nutrition is evolving fast and has come a long way since Meyer's days as a member of the Swiss Alpine Ski Team about 35 years ago.\u003c/p>\n\u003cp>\"When I was an athlete, all we had was bars and a sport drink ... Nowadays, we have anything from gooey, slobbery, sweet, viscous liquid or gummy bears with a touch of salt. Sport nutrition has taken its twists and turns,\" she blogs from Sochi. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"visit%20http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "From cross-country skiers to ski jumpers, elite athletes can have very different fueling priorities. Endurance winter athletes may need up to 5,000 calories on competition day, while ski jumpers hoping to stay light and lithe might limit themselves to 1,800 calories or less a day.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78213\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/467523103_slide-123a92b6618137f2cea6a5e796f07c8082b1ef53-1024x682.jpg\" alt=\"Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\" width=\"1024\" height=\"682\" class=\"size-large wp-image-78213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peter Frenette of the United States jumps during training for the Men's Normal Hill Individual ahead of the start of the Sochi Games. (Lars Baron/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/276030441/how-many-calories-do-winter-olympians-strive-for-it-depends\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/2014)\u003c/p>\n\u003cp>When we imagine Olympic athletes at the table before the most important competition of their lives, we might picture a huge plate of pasta, with Gatorade to wash it down and a well-deserved ice cream sundae for dessert.\u003c/p>\n\u003cp>Turns out, they might be preparing with a salad, a glass of beet juice and some almonds.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">reported\u003c/a> back in 2012 during the London Games, athletes actually deploy a pretty wide range of fueling strategies to coax peak performance from their bodies. Those strategies depend a lot on the demands of the sport – whether it's endurance or aesthetic – and maybe even a desired body shape (think speed skating).\u003c/p>\n\u003cp>For the Summer Games, there was Michael Phelps' legendary 12,000-calorie binge. On the other end of the spectrum were the wrestlers consuming just 1,200 calories the day of competition to make weight.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Winter athletes are just as likely to have specific calorie needs and goals, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/24/157317262/how-many-calories-do-olympic-athletes-need-it-depends\">Nanna Meyer\u003c/a>, senior sport dietitian for the U.S. Olympic Committee and a professor of sports nutrition at the University of Colorado at Colorado Springs, tells The Salt. In Sochi, Meyer is cooking for and advising the speed skaters. She's also \u003ca href=\"http://www.sochiatuccs.blogspot.com\">blogging\u003c/a> enthusiastically from such venues as the Olympic Dining Hall and the local grocery store. (According to Meyer, the food in Sochi is excellent — better even than in Turin, Italy.)\u003c/p>\n\u003cp>Meyer, who published a \u003ca href=\"http://www.olympiatoppen.no/fagomraader/idrettsernaering/Fagstoff/artikler/media39074.media\">paper\u003c/a> on sports nutrition for winter Olympians in 2011 in the \u003cem>Journal of Sports Science\u003c/em>, says choosing the right fuel is most challenging for cross-country skiers competing in long events. They're advised to load up on the carbs before competition (about 3 to 5 hours beforehand is the recommended timeframe), but they sometimes don't manage to get enough, and their performance suffers. Meanwhile, some ski jumpers are aiming to reduce their body weight. (The lighter the jumper, the longer the jump, the thinking goes.)\u003c/p>\n\u003cp>Meyer helped us put together the table below to show just how much energy winter Olympians aim to take in, by sport. She cautions that many of these numbers are rough estimates, and even within sports, male and female athletes may eat very different amounts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/Screen-Shot-2014-02-13-at-12.52.38-PM.png\" alt=\"Screen Shot 2014-02-13 at 12.52.38 PM\" width=\"698\" height=\"747\" class=\"aligncenter size-full wp-image-78223\">\u003c/a>\u003c/p>\n\u003cp>According to Meyer's research, more elite winter athletes have been trying to maintain lean and muscular physiques, and even intentionally low body weight, in recent years. But this has also heightened the risk of eating disorders, which she says have been documented among figure skaters, freestyle aerial skiers, cross-country skiers, biathletes, ski jumpers and Nordic combined athletes.\u003c/p>\n\u003cp>The sports dietician's job is to help bring some order to athletes' diets, whatever their goals. \"We help athletes build their plates, steer them away from McDonalds, and keep them excited with interesting new things in snacks and familiar things shortly before, during and after exercise (which would be their training or competitions),\" writes Meyer on her blog.\u003c/p>\n\u003cfigure id=\"attachment_78214\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/468603929-e4145836159158755a893e8fbf8511e138c7ab62-1024x767.jpg\" alt=\"Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\" width=\"1024\" height=\"767\" class=\"size-large wp-image-78214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kikkan Randall of the United States (left) and Denise Herrmann of Germany compete in the finals of the Ladies' Sprint Free during the Sochi 2014 Winter Olympics in Russia. (Richard Heathcote/Getty Images)\u003c/figcaption>\u003c/figure>\n\u003cp>That sometimes means juicing fruits and vegetables, which Meyer was doing last week, or having easy-to-eat processed foods at the ready. \"Specific event needs may be energy bars (either with higher carbohydrate or protein content), gels with concentrated amounts of carbohydrate (some with caffeine), shot blocs (just like gummy bears with a sport nutrition twist), protein bars for recovery, powders for during and after exercise and so forth,\" she says.\u003c/p>\n\u003cp>But don't bet on these regimens sticking around for long. The field of sports nutrition is evolving fast and has come a long way since Meyer's days as a member of the Swiss Alpine Ski Team about 35 years ago.\u003c/p>\n\u003cp>\"When I was an athlete, all we had was bars and a sport drink ... Nowadays, we have anything from gooey, slobbery, sweet, viscous liquid or gummy bears with a touch of salt. Sport nutrition has taken its twists and turns,\" she blogs from Sochi. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"visit%20http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
"title": "Bay Area's Herring Run Is On -- Go Hyperlocal in Your Seafood Eating",
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"content": "\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n",
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"excerpt": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"description": "The herring run is on in San Francisco. Bay Area Bites talks to local sustainable-seafood expert Maria Finn for tips on sourcing and cooking every part of this healthy, affordable, and very local fish during its brief appearance in our waters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77807\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-700.jpg\" alt=\"Fresh herring from Richardson Bay. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-77807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring from Richardson Bay. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Quick: what's the last commercial fish species still caught in San Francisco Bay?\u003c/strong> Nope, not oysters, not Dungeness crab. It's herring, and right now, our herrings' winter spawning run is in full swing. If you've ever wanted to go hyperlocal in your seafood eating, now's your chance to get these healthy, delicious, and very sustainable fish onto your table. Fresh herring is popping up on restaurant menus and fish markets around the Bay Area. (The second annual \u003ca href=\"http://cassgidley.org/news-and-events/sausalito-herring-festival/\">Sausalito Herring Festival\u003c/a> was planned for Sunday, Feb. 9, but has unfortunately been cancelled due to the weekend's storm.)\u003c/p>\n\u003cp>If you have Scandinavian, German, Eastern European or Jewish roots, you've probably eaten herring before--probably pickled, maybe smoked, often doused in sour cream sauce with sliced onions. Sometimes fat chunks of pickled herring were wrapped around olives, onions, or pickles, in a preparation typically known as rollmops. As a Jewish kid in New Jersey, I grew up with a perpetual jar of herring in the fridge, and that's where I thought herring came from: out of the fridge, from a jar. \u003c/p>\n\u003cfigure id=\"attachment_77806\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/pickled-herring.jpg\" alt=\"Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pickled herring with pink peppercorns and lemon. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>Not so. The Pacific herring's spawning run from the open ocean into San Francisco Bay typically happens between mid-January and mid-March, to the delight of both commercial and sport fishermen. Many thousands of sea gulls, cormorants, pelicans, murres, ducks, sea lions, and more go into a squawking, barking feeding frenzy when the fat, roe-filled herring arrive. So far, the herring population this year looks quite robust, good news after the near-collapse of the population in 2009, when the state closed down the commercial herring fishery completely in hopes of letting the spawning fish rebuild their numbers. As a \"forage fish\" for dozens of predators, herring is a valuable food source for a wide range of bird and marine life in the area, supporting many migrating birds along the Pacific Flyway, as well as sea lions, salmon, even whales. \u003c/p>\n\u003cp>The golden roe, or egg sacs, of the female herring are treasured in Japan, where they are known as \u003cem>kazunoko\u003c/em> and are especially prized as a delicacy for \u003cem>Shogatsu,\u003c/em> or Japanese New Year. Until quite recently, most of the local herring catch focused on the roe, which were salted and sent to Japan. The rest of the fish were often used for fishmeal, pet food, or even discarded. \u003c/p>\n\u003cp>Now, however, local awareness of this tasty, seasonal fish has grown, and more and more restaurants and fish markets are featuring it during its short winter season. Herring is rich in omega-3 fats and vitamin D, and since it eats low on the food chain, feeding on drifting phytoplankton (tiny plants) and zooplankton (mostly tiny crustaceans and larvae), it typically contains very low levels of mercury and other heavy metals that large fish like tuna and swordfish can accumulate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.dfg.ca.gov/marine/herring/\">California Department of Fish and Wildlife\u003c/a> has set a yearly fishing quota of no more than 5% of the total estimated herring population in the Bay, in order to protect the stocks for future runs, with this year's quota set at about 3,700 tons. The department surveys the population every year, since the recruitment (spawning survival) rates vary greatly from year to year, depending on climate, ocean temperature, habitat, and many other factors. \u003c/p>\n\u003cp>\u003cstrong>So, who's got herring on the menu?\u003c/strong> Typically, herring is served pickled or marinated, which gives a firm, succulent texture to the raw fish, much like ceviche. At the \u003ca href=\"http://www.healdsburgshed.com\">Shed\u003c/a> in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. At \u003ca href=\"http://www.bartartine.com\">Bar Tartine\u003c/a>, pickled herring comes Scandinavian style with creamed onions and sprouted rye bread. Marinated herring with bok choy and winter squash is on the appetizer menu at \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a> in Hayes Valley, while \u003ca href=\"http://www.waterbarsf.com\">Waterbar\u003c/a> along the Embarcadero is roasting their herring in the wood oven, then serving it with warm fingerling potatoes, whole grain mustard, and sherry-roasted onions. For true nose-to-tail types, \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a> is offering a three-course herring menu: pickled with beet, radish, carrot, ancho cress and creme fraiche; milt and roe on toast with vadouvan aioli; and smoked with potato, apple, cabbage, and whole-grain mustard. They're sourcing from \u003ca href=\"http://twoxsea.com/\">Two X Sea\u003c/a> and \u003ca href=\"http://water2table.com/\">Water2Table\u003c/a>. This weekend, you can also look for fresh herring on the menus at \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in San Francisco and \u003ca href=\"http://www.331fish.com/\">Fish.\u003c/a>, \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino\u003c/a>, \u003ca href=\"http://osteriadivino.com/home.html\">Osteria Divino\u003c/a>, and \u003ca href=\"http://sushiran.com/\">Sushi Ran\u003c/a> in Sausalito.\u003c/p>\n\u003cfigure id=\"attachment_77808\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-salad-shed1000.jpg\" alt=\"At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\" width=\"1000\" height=\"750\" class=\"size-full wp-image-77808\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the Shed in Healdsburg, local herring is marinated in housemade red wine vinegar and olive oil, then served in a lunchtime salad with frisee, soft-cooked egg, capers, and boiled potato. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's Spanish-themed \u003ca href=\"http://www.duendeoakland.com\">Duende\u003c/a>, the tapas menu includes a \u003cem>tosta de pescado\u003c/em> of pickled herring and steelhead mousse. \u003ca href=\"http://www.eatpekopeko.com\">Peko Peko\u003c/a>, a Japanese catering company and pop-up izakaya restaurant in Temescal, featured herring nanban-zuke--a Japanese preparation similar to escabeche--at a recent dinner. Nearby, \u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagels\u003c/a> is hoping to get more herring in the house by this weekend; if they do, says chef-owner Blake Joffe, they'll pickle it in white wine with onion, garlic, allspice, mustard seed, dill, and bay leaf. Once pickled, it will be served over arugula dressed with the pickling liquid, with a bagel and cream cheese on the side. \u003c/p>\n\u003cp>If you're looking to source your own, both \u003ca href=\"http://www.montereyfish.com/pages/nav/retail.html\">Monterey Fish Market\u003c/a> in Berkeley \u003ca href=\"http://www.rockridgemarkethall.com/hapuku-fish\"> Hapuku Fish\u003c/a> in Rockridge's Market Hall both have fresh local herring in stock. Kirk Lombard, who runs frequent \u003ca href=\"http://www.seaforager.com/\">Sea Forager tours\u003c/a> around the Bay, does a \"herring alert\" for interested subscribers on his email list to let them know when the fish are running. \u003c/p>\n\u003cfigure id=\"attachment_77805\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/herring-peppercorn.jpg\" alt=\"Fresh herring with pink peppercorns. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh herring with pink peppercorns. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about catching and cooking your own?\u003c/strong> Bay Area Bites spoke with Maria Finn, author of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/26/the-whole-fish-how-adventurous-eating-of-seafood-can-make-you-healthier-sexier-and-help-save-the-ocean/\">The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean\u003c/a>. Finn, who lives on a houseboat in Sausalito's Richardson Bay, has a front-row seat on the season's herring feeding frenzy, as sea lions, sea birds gather in the water just outside her windows when the herring show up. She shared her tips for preparing every part of the fish, below. (For tips and how-to videos on scaling, filleting, and smoking whole fish, check out this \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/learn-how-to-butcher-smoke-and-can-a-whole-fish-with-chef-neil-davidson/\">post\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Last week, I went out on a small boat in Richardson Bay in Sausalito with a neighbor and used a hand-tossed net. However, some people were wading out a few feet and catching them with five-gallon buckets near the Tiburon Ferry landing, so you don't need a boat or net. Just look for the critical mass of sea lions, sea birds, and/or commercial fishing boats. You do need a \u003ca href=\"https://www.dfg.ca.gov/licensing/fishing/\"> sport fishing license\u003c/a> to catch herring; there are one- and two-day licenses available, as well as full-season ones. Also, as I tossed the net amid lots of frolicking sea lions and seals, some seaweed with herring eggs came up, so I save some of that as well. I took about half of a five-gallon bucket of herring, and trust me, that's a lot of fish to clean. \u003c/p>\n\u003cfigure id=\"attachment_77812\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/salting-herring-roe.jpg\" alt=\"Salting herring roes. Photo by Maria Finn\" width=\"400\" class=\"size-full wp-image-77812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salting herring roes. Photo by Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Okay, you've got your fish and your seaweed with roe. Now what? Do you treat the male and female fish differently?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn: \u003c/strong>First, I gutted them. I slit up their bellies very delicately so as to not cut open the egg sacs or milt sacs. The egg sacs I set aside for bottarga. For this, I keep the sacs intact, coat them with a little olive oil, and then salt and put them in the fridge overnight. The next day, I take them out and layer them between salt for a week. After they are stiff, I take out an egg sac, rinse it and grate it over pasta (I like pappardelle by \u003ca href=\"http://communitygrains.com/products/dried-pasta\">Community Grains\u003c/a>) and add some greens like kale and then a poached egg on top. Ridiculously good. With the roe-on-kelp, I mixed them with thinly sliced cucumbers and put a sesame oil-rice vinegar dressing on them. The male \"milt\" or sperm, I dredged in flour, pan-fried in butter, and then spread on toast. (I learned this from Douglas Bernstein at \u003ca href=\"http://www.331fish.com/\">Fish\u003c/a> restaurant in Sausalito). For the fish itself, after gutting, I scaled them, tossed them in olive oil and salt and grilled them. I made a preserved lemon and anchovy sauce to drizzle on them. They were really good!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You mentioned earlier that you shared some of your herring with chef friends. What did they do with them? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> Andrea Blum, the former chef at \u003ca href=\"http://montalvoarts.org/\">Montalvo Art Center\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Kipper\">kippered\u003c/a> some. David Johnson, my next door neighbor, who runs the \u003ca href=\"http://www.daveyjonesdeli.com/\">Davey Jones Deli\u003c/a> nearby, is smoking them for herring salad sandwiches. For the now-cancelled Sausalito herring festival, he had planned to make a herring paella. My neighbor Maude Bradley is also a chef. She took a bag home and made herring in ginger miso and poached herring with garlic, leeks, and olives. Her favorite was Super Bowl snacks of crispy fried salt-and-pepper herring. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What about your cats? Did they get any herring treats? Can you use the scraps to catch other fish? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Finn:\u003c/strong> My fat little cats like unhealthy, junk-cat food. So I keep the herring raw (heads, guts, blood lines, etc), grind it up, and slip it into their wet food. Over time, I want to incorporate more and more until they are eating raw, local seafood scraps and not the junk food they love so much now. I also save heads and other parts I don't eat to use for bait when I'm out fishing for stripers or ling cod, or to use to bait my crab pot. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Lexicon of Sustainability Exhibit Opens This Week at the David Brower Center",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\">\u003cimg class=\"alignnone size-full wp-image-76655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\" alt=\"lexicon of sustainability\" width=\"576\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>You may be familiar with Douglas Gayeton and Laura Howard-Gayeton's multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>,\" which has been showcased at \u003ca href=\"http://www.pbs.org/food/features/the-lexicon-of-sustainability-the-story-of-an-egg/\" target=\"_blank\">PBS.org/food\u003c/a>. (And I've interviewed Douglas for a previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Bay Area Bites post\u003c/a>.) They'll be premiering a whole new series of videos in early February, and a \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">photography exhibit\u003c/a> will be opening at the David Brower Center in Berkeley.\u003cbr>\n[youtube //player.vimeo.com/video/75177689?title=0&byline=0&portrait=0]\u003cbr>\nThe opening reception kicks off in the Hazel Wolf Gallery on Thursday, February 6 from 6:30-9:00pm. The public will get a first look of Douglas' large-scale \"information artworks\" that profile food producers and other individuals from agricultural communities around the country. A selection of shorts from the \"Know Your Food\" film series will be screened for guests, live music performed by \u003ca href=\"http://thepineneedles.net/about-us\" target=\"_blank\">The Pine Needles\u003c/a> and local microbrews and edibles sourced by Whole Foods Market.\u003c/p>\n\u003cp>Admission is free, but be sure to \u003ca href=\"http://www.brownpapertickets.com/event/552867\" target=\"_blank\">RSVP to attend\u003c/a>. And check out \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">the calendar for an ongoing series of events\u003c/a> that will run through May, including a seed swap, homesteading workshops, an opportunity to paint your own information artworks, a dinner hosted by local chefs and more.\u003c/p>\n\u003cp>\u003cstrong>David Brower Center\u003c/strong>\u003cbr>\n2150 Allston Way, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/l711C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: 510.809.0900\u003cbr>\n\u003cstrong>Gallery Hours:\u003c/strong> Monday - Friday, 10am-5pm; Sundays, 10am-1pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/davidbrowercenter\" target=\"_blank\">David Brower Center\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/browercenter\" target=\"_blank\">@BrowerCenter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Douglas Gayeton's \"Lexicon of Sustainability\" information artworks exhibit opens on Thursday, February 6 at the David Brower Center in Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\">\u003cimg class=\"alignnone size-full wp-image-76655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/BR44_Lexicon_graphic_04.jpg\" alt=\"lexicon of sustainability\" width=\"576\" height=\"300\">\u003c/a>\u003c/p>\n\u003cp>You may be familiar with Douglas Gayeton and Laura Howard-Gayeton's multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\" target=\"_blank\">The Lexicon of Sustainability\u003c/a>,\" which has been showcased at \u003ca href=\"http://www.pbs.org/food/features/the-lexicon-of-sustainability-the-story-of-an-egg/\" target=\"_blank\">PBS.org/food\u003c/a>. (And I've interviewed Douglas for a previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/\" target=\"_blank\">Bay Area Bites post\u003c/a>.) They'll be premiering a whole new series of videos in early February, and a \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">photography exhibit\u003c/a> will be opening at the David Brower Center in Berkeley.\u003cbr>\n\u003c/p>\u003cp>null\u003c/p>\u003cp>\u003cbr>\nThe opening reception kicks off in the Hazel Wolf Gallery on Thursday, February 6 from 6:30-9:00pm. The public will get a first look of Douglas' large-scale \"information artworks\" that profile food producers and other individuals from agricultural communities around the country. A selection of shorts from the \"Know Your Food\" film series will be screened for guests, live music performed by \u003ca href=\"http://thepineneedles.net/about-us\" target=\"_blank\">The Pine Needles\u003c/a> and local microbrews and edibles sourced by Whole Foods Market.\u003c/p>\n\u003cp>Admission is free, but be sure to \u003ca href=\"http://www.brownpapertickets.com/event/552867\" target=\"_blank\">RSVP to attend\u003c/a>. And check out \u003ca href=\"http://www.browercenter.org/exhibitions/lexicon/events\" target=\"_blank\">the calendar for an ongoing series of events\u003c/a> that will run through May, including a seed swap, homesteading workshops, an opportunity to paint your own information artworks, a dinner hosted by local chefs and more.\u003c/p>\n\u003cp>\u003cstrong>David Brower Center\u003c/strong>\u003cbr>\n2150 Allston Way, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/l711C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: 510.809.0900\u003cbr>\n\u003cstrong>Gallery Hours:\u003c/strong> Monday - Friday, 10am-5pm; Sundays, 10am-1pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/davidbrowercenter\" target=\"_blank\">David Brower Center\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/browercenter\" target=\"_blank\">@BrowerCenter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
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"description": "Tet, the Vietnamese celebration of Lunar New Year, encompasses a range of traditional foods: from thick wedges of sticky rice filled with peppery pork to candied kumquats and nutty cookies. For the Year of the Horse, Son Tran, owner of Oakland's aptly named Le Cheval Vietnamese restaurant, shares details of these essential holiday dishes and other cultural traditions.",
"title": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết | KQED",
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"headline": "This Lunar New Year, the Horse Gallops in with Traditional Foods of Tết",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/horses1000.jpg\" alt=\"Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for "Horse") welcomes Year of the Horse.\" width=\"1000\" height=\"550\" class=\"size-full wp-image-77400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Giant painting at Oakland's beloved Vietnamese restaurant Le Cheval (French for \"Horse\") welcomes Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>As the Tran family gathers to celebrate the Lunar New Year, which starts this Friday, they will share wedges of thick, sticky rice filled with peppery pork and mashed mung beans (\u003cem>banh chung\u003c/em>), slices of a cold cut made from chopped pig ears and snout (\u003cem>gio thu)\u003c/em>, pickled vegetables, and perhaps some fish in a caramelized \u003cem>kho\u003c/em> sauce. When friends and relatives come by to visit over the next few days, there will be endless cups of tea, served with dried fruits and nutty sweets.\u003c/p>\n\u003cfigure id=\"attachment_77373\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\">\u003cimg class=\"size-full wp-image-77373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/pkg-nutty-cookies1.jpg\" alt=\"Happy New Year proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tet\" width=\"1000\" height=\"563\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Happy New Year\" proclaims this box of nut and seed cookies, a traditional snack for the Vietnamese celebration of Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>These traditional foods are specific to the Vietnamese observance of the \u003ca href=\"http://www.asian-nation.org/tet.shtml\">Lunar New Year known as Tết\u003c/a>. The ancient holiday shares the annual date with the Chinese New Year and both cultures \u003ca href=\"http://www.louisianafolklife.org/LT/Articles_Essays/VietnameseNewYear.html\">cherish similar traditions\u003c/a> of buying new clothes, decorating recently cleaned houses and giving gifts of money in red envelopes. Yet at the essential family get-togethers to honor ancestors and exchange wishes for luck and prosperity in the coming year, the treasured dishes enjoyed around the holiday table will vary considerably.\u003c/p>\n\u003cfigure id=\"attachment_77374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\">\u003cimg class=\"size-full wp-image-77374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banh-chung-pkg.jpg\" alt=\"A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish.\" width=\"1000\" height=\"595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A festive bundle of banh chung, the quintessential Vietnamese Lunar New Year dish. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area, with its large Chinese population and their early arrival as immigrants, Tết, (as well as Lunar New Year celebrations in the \u003ca href=\"http://www.sfgate.com/bayarea/article/Lunar-New-Year-a-multicultural-celebration-2828941.php\">Korean, Singaporean and Indonesian communities\u003c/a>) seems to get eclipsed by the older and more well known Chinese New Year parade and events.\u003c/p>\n\u003cfigure id=\"attachment_77401\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/son-tran700.jpg\" alt=\"Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse.\" width=\"400\" class=\"size-full wp-image-77401\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner of Oakland's Le Cheval, Son Tan, was born in the Year of the Horse. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>What better place to honor the lively equine spirit of the coming Year of the Horse than Oakland’s \u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">Le Cheval Vietnamese restaurant\u003c/a>? I recently met with owner Son Tran, who was born in the year of the Horse and started the restaurant with his mother and other members of their large family. When they were trying to decide on a name for their restaurant more than twenty years ago, Tran told me, they thought a Vietnamese word would be too hard to pronounce, English would sound too American, and finally agreed that French, the language of the older generation and an artifact of France’s almost century of colonial rule, could convey just the right tone. Son’s astrological sign became the moniker of his family’s popular restaurant, which was sealed by his lucky find of a huge painting of stampeding stallions that defines the proud spirit of this beloved, downtown Oakland restaurant.\u003c/p>\n\u003cp>Since the “Horse is a highly intuitive animal,” \u003ca href=\"http://susanlevitt.com/astrology/horse-year-2014/\">says astrologer Susan Levitt\u003c/a>, “people born in Horse year follow their hunches. Their keen judgment and natural intuition often help them make the right decisions throughout their life.” The \u003ca href=\"http://www.travelchinaguide.com/intro/social_customs/zodiac/horse.htm\">Horse personality has also been noted\u003c/a> for its independence, stubbornness and refusal to accept failure.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These traits undoubtedly helped Son Tran meet the challenges that came his family’s way when, in 2010, after 20 years as a prize-winning, neighborhood institution, Le Cheval lost its lease, was forced to close and had to lay off 70 workers due to a clash with their contentious landlord (\u003ca href=\"http://www.eastbayexpress.com/oakland/a-new-lease-for-le-cheval/Content?oid=3144703\">who was later found guilty of massive wage fraud and other crimes\u003c/a>).\u003c/p>\n\u003cp>When the building went into foreclosure and then auction, the Trans’ luck finally turned around and they were asked back by the new owner. In 2012, Le Cheval re-opened to the acclaim of neighborhood regulars who couldn’t wait to once more enjoy their bowls of pho, clay pot rice, calamari salad, succulent beef cubes and complimentary creamy carrot soup in the same cavernous space on Clay Street beneath the soulful stares of its iconic herd of horses.\u003c/p>\n\u003cfigure id=\"attachment_77402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/banhchung1000.jpg\" alt=\"Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-77402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Banh Chung, the must-have dish of Tet, sticky rice stuffed with peppery pork, is eaten fresh, dipped in a bit of sugar or fried. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Tran explained to me the story behind the most ubiquitous Tết dish, \u003cem>banh chung\u003c/em>, hefty brick-like packages of pork and rice. In the Vietnam of olden times, shops and businesses would close for at least the first three days of the New Year, so townsfolk needed food to last them till the markets reopened. These blocks or cylinders of stuffed rice, were wrapped with banana leaves, neatly tied up, and then boiled for upwards of eight hours. Although some people made them at home, their labor-intensiveness compelled most families to stock up on premade bundles to enjoy for at least three days, either freshly cut or fried until crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Many Chinese New Year dishes represent good luck by their shapes\u003c/a>. A whole chicken, for example, symbolizes family togetherness and dumplings resemble golden ingots. Others take advantage of sound puns. The word for fish “yu” can also sound like “surplus” which portends prosperity in the coming year.\u003c/p>\n\u003cp>The same principle operates in the Vietnamese language. Tran tells me it is important to have a Tết display in the home with budding flowers and the following fruits: mangosteen, coconut, papaya and mango, because their names also sound like other words that convey a message. For the answer to this riddle, I turned to Professor Dzuong Nguyen, who teaches Vietnamese language courses at Stanford University.\u003c/p>\n\u003cul>\n\u003cstrong>He revealed that:\u003c/strong>\n\u003cli>The word for Mangosteen sounds like the verb “to pray.”\u003c/li>\n\u003cli>Coconut sounds like \"barely\"\u003c/li>\n\u003cli>Papaya sounds like \"enough\"\u003c/li>\n\u003cli>Mango sounds like \"to spend\"\u003c/li>\n\u003cp>So this fruit quartet conveys the concept of \"Wishing to earn just enough to spend\" (or \"Here's hoping you make enough to cover all your household expenses\").\u003c/p>\u003c/ul>\n\u003cfigure id=\"attachment_77380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\">\u003cimg class=\"size-full wp-image-77380 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lotus-seeds.jpg\" alt=\"Sweetened dried lotus seeds are another popular snack for Tet.\" width=\"1000\" height=\"700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweetened dried lotus seeds are another popular snack for Tết. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning cookbook author and cooking teacher \u003ca href=\"http://www.vietworldkitchen.com/blog/2009/01/special-foods-for-tet-celebrations.html\">Andrea Nguyen\u003c/a>, describes many traditional festive foods like \u003cem>banh chung\u003c/em> and \u003cem>kho, (\u003c/em>simmered meat or fish cooked in a caramelized sauce of sugar and fish sauce) that are prepared ahead of time and preserve well “…because during Tet, you're supposed to be out having fun not slaving away in the kitchen!”\u003c/p>\n\u003cp>Son Tran told me about other festive foods, including a kind of sausage made from chopped pig ear and nose, formed into cylinders by packing tightly in cans. Pickled vegetables, such as mustard greens, daikon radish, carrot and cabbage, help with digestion of the fatty meats.\u003c/p>\n\u003cfigure id=\"attachment_77381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\">\u003cimg class=\"size-full wp-image-77381\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tea-and-cookies.jpg\" alt=\"Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit.\" width=\"1000\" height=\"711\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tea and sweets, like these nutty cookies, are served to family and friends when they come to visit. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Since an essential element of Lunar New Year celebration involves visiting friends' and relatives' homes, one must have an array of sweets on hand to serve the parade of guests. Nuts and seeds figure in many of these because, Professor Nguyen ventures, in old Vietnam, nuts were seen as a luxury item, so treating your guests to them was a special gift.\u003c/p>\n\u003cfigure id=\"attachment_77391\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/watermelon-seeds.jpg\" alt=\"Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\" width=\"1000\" height=\"695\" class=\"size-full wp-image-77391\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon seeds made even more lucky by red coloring. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>Both the flesh of the watermelon and its seeds are eaten, for their lucky red color. Dried fruits are also traditional snacks to be shared with visitors over a cup of tea. “Sweet foods are important for this holiday,\" Professor Nguyen explains, \" because we are always wishing each other a sweet and happy life.”\u003c/p>\n\u003cfigure id=\"attachment_77393\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\">\u003cimg class=\" wp-image-77393\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/dried-sweets.jpg\" alt=\"This Sweet Fortune Snack Tray contains candied winter melon, carrots, yam, kumquats and soursop.\" width=\"1000\" height=\"661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This \"Sweet Fortune Snack Tray\" contains candied winter melon, carrots, yam, kumquats and soursop. Photo: Anna Mindess\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Chúc Mừng Năm Mới\u003c/strong>! Happy Lunar New Year!\u003c/p>\n\u003ch3>Related Information and Events\u003c/h3>\n\u003cp>Le Cheval will host their annual Lunar New Year celebration on \u003cstrong>Sunday February 9 at 7pm\u003c/strong> with Lion Dancers and Martial artists entertaining guests inside the restaurant. Reservations are recommended: 510-763-8495\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lecheval.com/index.php?option=com_content&view=article&id=50&Itemid=4\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/ZT4KsB\">Map\u003c/a>\u003cbr>\n1007 Clay Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510-763-8495\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Le-Cheval-Restaurant/80016581578?ref=br_tf\">Le Cheval\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Events:\u003c/strong>\n\u003cli>\u003cstrong>Feb 1 & 2:\u003c/strong> The largest local \u003ca href=\"http://www.tetvietnamsj.com/\">Vietnamese Tet Festival\u003c/a> take place annually in San Jose at the Santa Clara Fairground.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VietnameseTetFestival\">Vietnamese Tet Festival\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>Feb 1:\u003c/strong> San Francisco - Rice Paper Scissors hosts \u003ca href=\"http://www.brickandmortarmusic.com/event/474213-rice-paper-scissors-san-francisco/\">a Lunar New Year Brunch\u003c/a> at Brick & Mortar Music Hall\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Events at various locations:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.tablehopper.com/chatterbox/celebrate-lunar-new-year-with-chinese-korean-and-vietnamese-traditions/\"> Celebrate Lunar New Year with Chinese, Korean and Vietnamese Traditions\u003c/a> (tablehopper)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Companies Win Big at the 2014 Good Food Awards",
"title": "Bay Area Companies Win Big at the 2014 Good Food Awards",
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"content": "\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n[gallery link=\"file\" ids=\"76793,76795,76783,76785,76792,76794,76786,76790,76788\"]\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>",
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"disqusTitle": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
"title": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
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"content": "\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n",
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"excerpt": "Nothing's better than homemade treats for the holidays. This Saturday, Dec 14, from 2-4pm, stop by the Cookies for Kids' Cancer Bake Sale at 18 Reasons for fun and sweets for the whole family--all in support of pediatric cancer research. ",
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"headline": "Cookies for Kids' Cancer Bake Sale at 18 Reasons",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>'Tis the season for cookies! And what better way to get delicious home-baked sweets than by donating to a good cause? This Saturday, December 14, from 2-4pm, stop by the \u003ca href=\"https://www.facebook.com/events/477986022322582/\">Cookies for Kids' Cancer Bake Sale\u003c/a> at \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and help \u003ca href=\"http://www.cookiesforkidscancer.org/What_we_support_s/8.htm\">raise money to support pediatric cancer research\u003c/a>. \u003c/p>\n\u003cp>Local authors and publishing-world professionals Leslie Jonath and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a> are the organizers of this year's event. Jonath baked purple-sprinkled butter cookies for last year's bake sale and wrote about her experience on her blog, \u003ca href=\"http://feedyourpeopledotcom2.wordpress.com/2012/11/26/hello-world/\">Feed Your People\u003c/a>. As Jonath told Bay Area Bites, \"The act of creating something for someone else, with this intention in mind--you feel like you're part of something bigger, like you have some small, sweet part of this community.\" Or, as she wrote in the introduction to \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811836916/kqedorg-20\">From Our House to Yours: Comfort Food to Give and Share\u003c/a>, a fund-raising cookbook for \u003ca href=\"http://www.mowsf.org/\">Meals on Wheels\u003c/a>, \"When the going gets tough, the tough get cooking.\" \u003c/p>\n\u003cp>This year, to encourage families to attend, they'll have face painters on hand as well as a decorate-your-own table filled with icings, sprinkles, and sugar cookie cutouts in all shapes and sizes. \u003c/p>\n\u003cp>Jonath and Laidlaw are gathering a sparkly, sugar-dusted spread worthy of \u003ca href=\"http://www.sfballet.org/tickets/production/overview/nutcracker\">The Nutcracker\u003c/a>'s Kingdom of Sweets. Accomplished home bakers, local cookbook authors, and Bay Area bakeries including Napa's \u003ca href=\"http://www.themodelbakery.com/\">Model Bakery\u003c/a>, \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a> and \u003ca href=\"http://themillsf.com/\">The Mill\u003c/a> in San Francisco, and Oakland's \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> will all be donating their favorite treats to support this cause. And there will be more than just cookies: look for brownies, cupcakes, candies, caramels, and maybe even cake pops, all packaged in see-through cellophane bags for easy carrying, snacking, or gifting. \u003c/p>\n\u003cp>All purchases are by donation, and this month, corporate sponsor \u003ca href=\"http://www.glad.com/\">Glad\u003c/a> will be matching all funds (up to $25,000), turning a $5 bag of cookies into a $10 donation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cookiesforkidscancer.org\">Cookies for Kids' Cancer\u003c/a> got started in 2007, when 2-year-old Liam Witt was diagnosed with cancer. The following year, his mother, Gretchen Witt, organized 250 volunteers to bake close to 100,000 cookies, raising $400,000 to support cancer research. Liam died in 2011 at age 6, but the Witts' non-profit foundation continues on its mission. Anyone can put together a fund-raising bake sale; to date, over $5 million in research grants have been raised by the foundation via its cookie sales and bake sales run by its many volunteers.\u003c/p>\n\u003cp>As one of this Saturday's many enthusiastic bakers, I haven't decided yet what kind of cookie I'll be making: Kim Laidlaw's excellent Chocolate Crinkle Cookies (recipe below), or my own \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/22/sf-food-wars-chocolate-cookie-situation/\">Chocolate Mint Cookies\u003c/a>? Perhaps Megan Gordon's dark chocolate \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/06/holiday-cookie-recipe-peppermint-sandwich-cookies/\"> Peppermint Sandwich Cookies\u003c/a> will fit the bill.\u003c/p>\n\u003cp>Whichever one I make, they'll be labelled Emma's Cookies, in honor of Emma, a beautiful young girl who was diagnosed with acute lymphoblastic leukemia in March 2010. Her story has a happy ending: final chemo in June 2012, pronounced cured in June 2013. Emma, who is pictured here both during and after treatment, is a survivor, and a reminder that every one of these cookies can, in a small way, help to save another kid's life. And that's the sweetest treat I know. \u003c/p>\n\u003ch3>Recipe: Chocolate Crinkle Cookies\u003c/h3>\n\u003cp>Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1616282002/kqedorg-20\">Williams-Sonoma Home-Baked Comfort\u003c/a> by Kim Laidlaw (2011).\u003c/p>\n\u003cfigure id=\"attachment_74981\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/crinkle-cookies1000-whiteplate1.jpg\" alt=\"Kim Laidlaw's Chocolate Crinkle Cookies. Photo: <a href="http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/">Wendy Goodfriend</a> \" width=\"1000\" height=\"669\" class=\"size-full wp-image-74981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kim Laidlaw's Chocolate Crinkle Cookies. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 oz (125 g) bittersweet chocolate, chopped\t\u003c/li>\n\u003cli>6 tbsp (3 oz⁄90 g) unsalted butter\u003c/li>\n\u003cli>1 1⁄2 cups (7 1⁄2 oz⁄235 g) all-purpose flour\u003c/li>\n\u003cli>1⁄2 cup (1 1⁄2 oz⁄45 g) natural cocoa powder\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1⁄2 tsp baking soda\u003c/li>\n\u003cli>1⁄2 tsp kosher salt\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>1 1⁄2 cups (12 oz⁄375 g) granulated sugar\u003c/li>\n\u003cli>1 tsp pure vanilla extract\u003c/li>\n\u003cli>1 cup (5 oz⁄150 g) mini semisweet chocolate chips\u003c/li>\n\u003cli>1⁄2 cup (2 oz⁄60 g) confectioners’ sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Place the chocolate and butter in a small saucepan over very low heat and stir until melted. Don’t walk away—you don’t want the chocolate to burn. Let cool slightly. In a bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>2. In the bowl of a mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla on high speed until thick and fluffy, about 3 minutes. Stir in the melted chocolate mixture on low speed, then add the dry ingredients and stir until incorporated. Stir in the chocolate chips. Cover the bowl and refrigerate the dough until it is firm enough to roll into balls, about 2 hours.\u003c/p>\n\u003cp>3. Space 2 racks evenly in the oven and preheat to 325°F (165°C). Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.\u003c/p>\n\u003cp>4. Roll heaping tablespoonfuls of dough into balls, then roll each in the confectioners’ sugar. Place the balls on the prepared pans, spacing them slightly apart and squishing them down slightly to flatten them and keep them in place.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Bake until the cookies are puffed and crinkled, about 15 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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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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"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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"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?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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