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"disqusTitle": "In The Land Of Wild Ramps, It's Festival Time",
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"content": "\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61654\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps-1024x574.jpg\" alt=\"Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\" width=\"1024\" height=\"574\" class=\"size-large wp-image-61654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. Photo: John Blankenship/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Jess Schreibstein, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/10/182354602/in-the-land-of-wild-ramps-its-festival-time\">The Salt at NPR Food\u003c/a> (5/10/13)\u003c/p>\n\u003cp>Springtime in Appalachia means ramp festival season. But even as ramp festivals attract record numbers of people seeking a fleeting taste of the seasonal garlic-scented greens, scientists warn that overharvesting is forcing wild populations into decline.\u003c/p>\n\u003cfigure id=\"attachment_61655\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ramps1.jpg\" alt=\"Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va. Photo: F. Brian Ferguson/The Register-Herald\" width=\"250\" class=\"size-full wp-image-61655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apprentice cook Ryan McClung sautées ramps for the 2012 ramp festival in Richwood, West Va.\u003cbr>Photo: F. Brian Ferguson/The Register-Herald\u003c/figcaption>\u003c/figure>\n\u003cp>In the town of Richwood, West Va., the self-proclaimed \"Ramp Capital of the World,\" ramp diggers recently gathered bagfuls of the wild greens from the forest floor, according to Nancy Leffingwell of the Richwood Chamber of Commerce. They loaded them into trucks for the largest and longest-running annual ramp festival in the country.\u003c/p>\n\u003cp> Ramps, or wild leeks, are a member of the lily family and resemble scallions with their wide leaves and small, white bulbs tinged a rusty red. The entire plant is edible and when harvested, it's uprooted from the ground, bulb and all.\u003c/p>\n\u003cp>Chefs and home cooks, especially urbanites who've just discovered ramps, go gaga over them. Their pungent smell and flavor, a cross between garlic and onion, has earned them the nickname \"little stinkers.\" When they're cooked in mass quantities in Richwood, the whole town smells like them, Leffingwell says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She reports that two weeks in advance of the festival, 20 volunteers a day are cleaning, slicing and bagging ramps. For the \"\u003ca href=\"http://www.richwoodchamberofcommerce.org/Feast-of-the-Ramson.html\">Feast of the Ramson\u003c/a>,\" they're served with beans, bacon, ham, potato wedges, cornbread, and ramps fried in bacon fat. Other Richwooders prepare ramp salsa, ramp jelly, and pickled ramps to sell.\u003c/p>\n\u003cp> The festival in Richwood is just \u003ca href=\"http://www.richwooders.com/ramp/ramps.htm\">one of many ramp festivals\u003c/a> held in small towns March through May. The number of festival attendees in Richwood has continued to grow every year, with a noticeable spike in the past two years alone. For its 75th anniversary this year, the Richwood festival served over 1,000 ramp suppers, a record for the town, Leffingwell says.\u003c/p>\n\u003cp>But the demand on ramps is exacting a heavy toll on wild plant populations, especially at the extreme ends of the growing range, scientists say. Until recently, recreational ramp harvests were permitted in most national parks — ramps are one of the only plants with this kind of special treatment because of its deep cultural roots among the communities who harvest it. At the Great Smoky Mountains National Park in North Carolina and Tennessee, the Park Service thought the practice would die out on its own over time. They were wrong.\u003c/p>\n\u003cp>Ramp harvesting in the park was banned in 2002. At the other end of the ramp's territory in Quebec, sales have been banned since 1995 after \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0006320794903409\">a study\u003c/a> highlighted the plant's vulnerability.\u003c/p>\n\u003cp>The problem is exacerbated by the way ramps are harvested. Virtually all of ramp reproduction is not from seeds but from rhizomes, a web of underground stems that connect multiple ramp shoots together, which are uprooted along with the bulbs and leaves. When harvesters pull up the plants, they are also diminishing their potential to reproduce, according to \u003ca href=\"http://www.tiem.utk.edu/~gross/\">Louis Gross\u003c/a>, a professor of ecology and evolutionary biology and mathematics at the University of Tennessee.\u003c/p>\n\u003cp>On average, a 10 percent harvest of ramps \u003ca href=\"http://www.uvm.edu/~bbeckage/Manuscripts/Rock.BiologicalConservation.2004.pdf\">will take 10 years\u003c/a> to grow back, but Gross cautions that that number can be deceiving. \"It could easily be 60 to 80 years recovery, even if you harvest once at 10 percent,\" he tells The Salt. \"And most of these populations aren't harvested once. They're harvested pretty regularly.\"\u003c/p>\n\u003cp>At farmers markets in New York City, ramps are currently selling for up to $6 a bunch and are gone by 10:30 a.m., according to Michael Hurwitz, director of the \u003ca href=\"http://www.grownyc.org/greenmarket\">Greenmarket Program\u003c/a>. Over 90 percent of ramps sold at Greenmarket are harvested from New York state, with the remainder originating from New Jersey or farther north, he adds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.srs.fs.usda.gov/staff/524\">Jim Chamberlain\u003c/a>, a scientist with the U.S. Department of Agriculture Forest Service's Southern Research Station in Blacksburg, Va., is concerned when he hears that some ramp vendors in New York are harvesting 20,000 pounds of ramps a year. \"I cannot believe any claim that the populations are not declining,\" says Chamberlain.\u003c/p>\n\u003cp>As Nancy Shute \u003ca href=\"http://www.npr.org/2011/04/18/135412640/foraging-the-weeds-for-wild-healthy-greens\">reported\u003c/a> for The Salt in 2011, ramp farming is being promoting as a way to feed new ramp enthusiasts without threatening native plant populations. Chamberlain is starting a new study this year to see if the traditional knowledge about replanting rhizomes really works.\u003c/p>\n\u003cp>No matter what, it will take time: Ramps can take up to 18 months to germinate from seed, and five to seven years to mature enough to harvest the root. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley School Cooking and Gardening Programs in Jeopardy",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy",
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"content": "\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
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"description": "Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.",
"title": "Berkeley School Cooking and Gardening Programs in Jeopardy | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000.jpg\" alt=\"If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part One: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley's beloved \u003ca href=\"http://www.berkeleyschools.net/departments/nutrition-services/cooking-garden-nutrition-program/\">school gardening and cooking program\u003c/a>, where public school children plant peas, cook kale, and chase chickens--all while discovering connections to nature, science, language, math, health, nutrition and other life lessons--is in dire straits due to pending federal funding cuts.\u003c/p>\n\u003cp>Come October, the Berkeley Unified School District's (BUSD) edible education efforts will lose $1.9 million of U.S. Department of Agriculture financing (administered through the Network for a Healthy California) for 14 school cooking and garden programs, from the preschool through high school level. Unless replacement income is found, such cuts would essentially gut the district program, considered a model around the country. \u003c/p>\n\u003cp>\"BUSD schools are deeply committed to saving their garden and cooking programs and are working closely with their principals, PTAs, the school district, and the extended community to raise funds for the coming year and beyond,\" says Marian Mabel, a parent at Malcolm X Elementary and member of a group called the \u003ca href=\"https://www.facebook.com/BerkeleySchoolGardeningandCookingAlliance\">Berkeley Schools Gardening and Cooking Alliance\u003c/a>, which was launched last year when Malcolm X, along with two other schools, \u003ca href=\"http://www.berkeleyside.com/2012/03/23/school-gardening-and-cooking-program-may-face-cuts/\">looked set to lose their federal funds\u003c/a>. (The alliance successfully lobbied the school board for a year of bridge funding, which, ultimately, wasn’t needed when a \u003ca href=\"http://www.berkeleyside.com/2012/06/14/school-edible-programs-get-reprieve-from-the-feds/\">one-year extension of federal monies was granted\u003c/a>.)\u003c/p>\n\u003cp>Now, district officials, individual schools, and a core of parent volunteers are scrambling to try and save the program, which began as a community effort 15 years ago. And prominent local restaurateurs and chefs have stepped up to show their support too. \u003c/p>\n\u003cp>The cooking and gardening movement in Berkeley's schools, documented in a series of short videos under the \u003ca href=\"http://www.lunchlovecommunity.org/index.html\">Lunch Love Community\u003c/a> umbrella (\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/12/berkeleys-school-lunch-program-makes-its-big-screen-debut/\">featured in a 2011 BAB post\u003c/a>), has received federal funds for 12 years. But recent changes in federal funding priorities and state administering of these monies, along with changing demographics in BUSD schools, has lead to a pending shift in the allocation of resources. Despite last year's one-year reprieve from the feds, no such extension of support is expected for the next school year, given changes to U.S. government guidelines with the passage of the \u003ca href=\"http://www.fns.usda.gov/cnd/governance/legislation/cnr_2010.htm\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61407\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/lunchlove500.jpg\" alt=\"If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\" width=\"500\" height=\"281\" class=\"size-full wp-image-61407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Two: Students at Le Conte Elementary School in Berkeley. Photo: Sophie Constantinou\u003c/figcaption>\u003c/figure>\n\u003cp>The school district saw the cuts coming. So last November, the superintendent convened an advisory committee on garden and cooking to identify and secure both short-term bridge funding and long-term sustainable funding, through major donor and corporate giving campaigns, public-private partnerships, and other fundraising efforts, all of which are either in the works or being explored. At a school board meeting on Wednesday, committee members will make a case for a commitment of $300,000 a year for two years to help maintain the program, according to Melanie Parker, interim supervisor for the BUSD's Gardening and Cooking Nutrition Program. (Last year \u003ca href=\"http://www.berkeleyside.com/2012/04/12/berkeley-district-votes-to-fund-at-risk-edible-programs/\">the district pledged up to $350,000\u003c/a> for the three schools facing cuts to their programs for this school year.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The committee has outlined four tiers of funding options for the immediate future. These range from a fully-funded program costing $2 million a year, to a worst case scenario situation of part-time staff offering limited instruction and charged with keeping the gardens alive at about $250,000 a year. The largest cost of the program, not surprisingly, is salaries and benefits for cooking and gardening teachers and assistants. While most of these employees work part-time, they are paid the full-time equivalent of between $25,000 and $50,000. Many of these instructors, adored by students, parents, and school officials alike, have been working in the schools since the start of this program and the thought of losing their educational experience and institutional wisdom is viewed as a potentially devastating blow to the program.\u003c/p>\n\u003cp>The BUSD committee is recommending funding at a reduced level, what they're calling a \"tier two scenario\" or a 50 percent cut in program costs for a total of $1.04 million a year, which translates into fewer students receiving instruction and reduced staffing hours. \"The committee felt it was important to be realistic about how much money we could raise -- and raising $4 million over the next two years to maintain our current programs felt incredibly challenging,\" says Parker, who noted a recent $100,000 infusion of state funds that has been committed to the cause courtesy of the City of Berkeley's Public Health Department. Still, she acknowledges, there is a long way to go to secure full funding for next fall.\u003c/p>\n\u003cp>Fourteen of Berkeley's 19 schools have gotten federal funding in the past, money designed to benefit schools with significant low-income populations. The programs slated to lose their funding come October include Berkeley High School, Berkeley Technology Academy, Longfellow and Willard middle schools. Seven elementary schools face cuts, including Emerson, John Muir, LeConte, Malcolm X, Rosa Parks, Thousand Oaks and Washington. Hopkins, Franklin and King preschools will also be impacted by the loss of income. \u003c/p>\n\u003cp>The community is gearing up to raise funds and awareness on many levels. A \u003ca href=\"http://www.change.org/petitions/berkeley-unified-school-district-board-of-education-save-berkeley-school-garden-and-cooking-programs-3\">Change.org petition\u003c/a> is gathering signatures in support of the campaign. Individual schools are writing grant proposals and holding plant sales, movie nights, and fun runs to support cooking and gardening instruction. Meanwhile, a city-wide \u003ca href=\"http://berkeleydineout.com/\">Dine Out event\u003c/a> is slated for May 30, with prominent local food businesses and restaurants in the mix such as the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board\u003c/a>, \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.ippukuberkeley.com/\">Ippuku\u003c/a>, \u003ca href=\"http://www.lanoterestaurant.com/\">La Note\u003c/a>, and \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar + Kitchen\u003c/a>, who are all donating a percentage of sales to the classroom campaign. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BerkeleyDineOut600.jpg\" alt=\"Berkeley Dine Out\" width=\"400\" class=\"aligncenter size-full wp-image-61416\">\u003c/a>\u003c/p>\n\u003cp>For some who have signed on in support it's both a professional and personal cause. \"My three kids have benefited from the cooking and gardening programs at BUSD; my oldest daughter says the garden program at Willard was the only thing that got her through middle school,\" says Christian Geideman, owner-chef of the critically-acclaimed Ippuku, featuring \u003ca href=\"http://www.berkeleyside.com/2012/09/07/ippukus-owner-on-his-casual-japanese-cuisine/\">izakaya-style dining\u003c/a> in downtown Berkeley. \"And my youngest still talks about Farmer Ben and the chickens at Le Conte Elementary.\" Geideman sees the benefits of such programs beyond the school years. \"The restaurant industry is a major employer in our area, imagine how much teenagers could learn in four years that could prepare them for culinary careers,\" he says. \"I know that as a troubled teen I could have benefited from such a program; it should be expanded at Berkeley High, not cut.\"\u003c/p>\n\u003cp>Geideman's partner in work and life, Erinn Geideman, discovered first hand the positive effects of the program when she worked as an assistant to Washington Elementary's cooking teacher Carrie Fehr. \"At the elementary school age it's mostly about giving them access to the process: peeling, chopping and handling food,\" says Erinn Giedeman. \"When you teach a small child how to cut their own food it gives them a real sense of accomplishment. And when they taste what they've created it's exciting and fills the kids with pride.\" Many students, Erinn Geideman also noted, mentioned sharing the recipes at home with their families, an important aspect of a program that emphasizes healthy, seasonal eating geared towards fruit, vegetable, and whole grain recipes, designed with obesity and diabetes prevention in mind. The value of such edible education programs are hard to quantify in terms of test scores but one measure in a \u003ca href=\"http://www.theatlantic.com/health/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465/\">UC Berkeley study\u003c/a> found that young students routinely exposed to fruits and vegetables through cooking and gardening instruction ate 1.5 more servings of produce a day compared with kids with fewer opportunities to dig in the dirt and work the stove at school.\u003c/p>\n\u003cp>The best known cooking and gardening program in Berkeley schools, King Middle School’s \u003ca href=\"http://edibleschoolyard.org/berkeley\">Edible Schoolyard\u003c/a>, is not impacted by the cuts, as its programs are paid for by the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard Project\u003c/a>, founded by \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Chez Panisse owner Alice Waters\u003c/a>. But the ESP (formerly the Chez Panisse Foundation) project staff are working with the BUSD community to come up with a financial plan for the future of its imperiled programs. \"The loss of federal funding to support BUSD's garden and cooking programs is a tragedy and ample evidence, if any were needed, that the call for this transformational change--to bring kids in the public schools into a healthy and delicious relationship with food--needs to get still louder,\" says \u003ca href=\"http://www.berkeleyside.com/2012/10/26/katrina-heron-new-director-of-edible-schoolyard-project/\">Katrina Heron\u003c/a>, executive director of ESP.\u003c/p>\n\u003cp>Kyle Cornforth, director of ESY Berkeley, is on the superintendent's advisory committee and active in the Berkeley Schools Gardening and Cooking Alliance and the alliance's Marian Mabel says Cornforth has been instrumental in providing assistance to help strengthen the curriculum components of the BUSD's cooking and gardening instruction to make the strongest possible case that such programs are indispensable to students. To that end, the committee is re-envisioning the program at a district-wide level (for all schools, including four elementary schools currently ineligible for federal funds) and seek to integrate the program into \u003ca href=\"http://www.berkeleyschools.net/teaching-and-learning-2/curriculum-standards/common-core-state-standards/\">Common Core State Standards\u003c/a> and what's known as \u003ca href=\"http://www.berkeleyschools.net/about-the-district/2020vision/\">2020 Vision\u003c/a>, Berkeley's effort to end racial disparities in academic achievement. \u003c/p>\n\u003cfigure id=\"attachment_61425\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/willard1000a.jpg\" alt=\"If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\" width=\"1000\" height=\"664\" class=\"size-full wp-image-61425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Three: Students at Willard Middle School in Berkeley. Photo: Matt Tsang\u003c/figcaption>\u003c/figure>\n\u003cp>Mindful of what is happening across the bay in Berkeley, \u003ca href=\"http://www.educationoutside.org/\">Education Outside\u003c/a> (formerly the San Francisco Green Schoolyard Alliance) is working hard to tie outdoor education in San Francisco public schools to core curriculum such as science, in a program launched three years ago. It's also trying to keep costs in check, by hiring young, service corps members for $25,000 a year to run these programs, set to be in 21 K-5 schools this fall. \"What is happening in Berkeley is instructive, it shows how easily these kinds of programs can be cut or lopped off, that's why we're focusing on making them an integral part of every student's day,\" says Arden Bucklin-Sporer, Education Outside's executive director. \"We never use the term 'gardening' or 'cooking,' which suggest that they're extra programs not integral to curriculum.\"\u003c/p>\n\u003cp>Back in the East Bay, another relatively new model for providing edible education is coming to Oakland schools this fall, via a national program known as \u003ca href=\"https://foodcorps.org/\">FoodCorps\u003c/a>, which places a service member in a school for a year to help tend or build a school garden, improve school cafeteria food, and talk up healthy eating with students. It costs FoodCorps about $32,500 to put a service member in a school, including a $15,000 stipend, a $5,550 Americorps award, and health benefits. FoodCorps has partnered with the Edible Schoolyard Project for a summer academy geared towards FoodCorps fellows, service members with one year of experience, who are training to become peer-mentors at sites around the country.\u003c/p>\n\u003cp>For now, in Berkeley the focus remains on saving a lauded program many years in the making. \"What's in jeopardy is losing the groundwork from developing a nationally-recognized program,\" says Willard Middle School parent Cindy Tsai Schultz, who is on \u003ca href=\"http://saveourgarden.blogspot.com/2013_03_01_archive.html\">the school's gardening and cooking committee\u003c/a>. \"In 1995 at Willard, Matt Tsang, our gardening coordinator, started with two small planter boxes. Today we have a model program with a flourishing garden, six chickens, and gardening and cooking classes that integrate nutrition education with math and science,\" she adds. \"Our garden produces enough food for cooking classes for over 500 children. The garden also provides a safe and peaceful place and offers students a sense of security. We can't lose the last 15 years of hard work and kids' strong connection with the program. We can't let all that nurturing turn to weeds.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Donations to the BUSD Garden and Cooking Program can be made through the \u003ca href=\"https://www.bpef-online.org/donate/online-donation/\">Berkeley Public Education Foundation\u003c/a>, when making a donation through BPEF, specify that the contribution is earmarked for the BUSD Garden and Cooking Program. For information on volunteer opportunities for the Dine Out fundraiser, to offer suggestions for major funders, or to donate email: berkeleyfundraiser@gmail.com.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_61414\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivkamason.jpg\" alt=\"If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley. Photo: Rivka Mason\" width=\"720\" height=\"540\" class=\"size-full wp-image-61414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If they grow it and cook it they will eat it Part Four: Students at Malcolm X Elementary School in Berkeley.\u003cbr>Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_61418\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cg.malcolmx.rivka_.mason600.jpg\" alt=\"A thriving sanctuary at school. Photo: Rivka Mason\" width=\"400\" class=\"size-full wp-image-61418\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A thriving sanctuary at school. Photo: Rivka Mason\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"title": "Sip. Savor. Share! Food Photography Show in SF Opens May 9",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n",
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"excerpt": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
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"description": "Feast your eyes on the images in Sip. Savor. Share!, a local food-filled photography show sponsored by the urban art collective Femme Cartel. The show opens May 9 and runs through May 26 at the Mission’s Roll Up Gallery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\">\u003cimg class=\"size-full wp-image-60741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-RicePaperScissors-1-1.jpg\" alt=\"Photo by Andria Lo. Pickled vegetables by RicePaperScissors\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Andria Lo. Pickled vegetables by RicePaperScissors\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you've had your fill of friends posting pics of their latest meal on social media. If you are hungry for something more satisfying than pin-ups of perfectly plated pancakes, sundaes dripping rivulets of caramel or lurid lasagna, feast your eyes on the images in \u003cstrong>Sip. Savor. Share!,\u003c/strong> a photographic love letter to San Francisco's food and drink, markets and mixologists, sponsored by the urban art collective \u003ca href=\"http://www.femmecartel.com\">Femme Cartel\u003c/a>. The show opens May 9 and runs through May 26 at the Mission's \u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll Up Gallery\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>The show features the work of local artists:\u003c/strong>\n\u003cli>\u003ca href=\"http://mollydecoudreaux.com/\">Molly DeCoudreaux\u003c/a> (head photographer at SF.Eater.com, frequent contributor to Refinery29, The Bold Italic)\u003c/li>\n\u003cli>\u003ca href=\"http://babochkov.com/\">Aleksey Bochkovsky\u003c/a> (contemporary art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://www.andrialo.com/\">Andria Lo\u003c/a> (documentary and editorial photographer, including at 7x7)\u003c/li>\n\u003cli>\u003ca href=\"http://www.annavignet.com/\">Anna Vignet\u003c/a> (SF Chronicle contributing photographer and cookbook artist)\u003c/li>\n\u003cli>\u003ca href=\"http://www.portraitstothepeople.com/\">Sarah Deragon\u003c/a> (owner/head photographer of Portraits to the People)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fotosbyflee.com/\">Flee Kieselhorst\u003c/a> (portrait and fine art photographer)\u003c/li>\n\u003cli>\u003ca href=\"http://mothercerveza.tumblr.com/\">Gennesis Gastilo \u003c/a>(photoblogger at Mother Cerveza)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_60740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\">\u003cimg class=\"size-full wp-image-60740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Femme-Cartel-show.jpg\" alt=\"Femme Cartel food photo show\" width=\"1000\" height=\"898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Femme Cartel food photography show\u003c/figcaption>\u003c/figure>\n\u003cp>Femme Cartel is known for showcasing cutting-edge, urban art, from tough to girly. Its founder, Emily Howe, calls herself “a community organizer at heart.” \"We started with shows that focused on women artists because they seemed to have second-class citizenship in art world. Now we often include a male artist (who supports feminist ideals),\" says Howe. \u003cstrong>Bay Area Bites\u003c/strong> interviewed the co-curators of this food photography show and two of the featured artists.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've done graffiti inspired art and a hip take on fashion illustrations. Why food now? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Emily Howe:\u003c/strong> We love San Francisco and Oakland and the food world encompasses social justice, community gardens and feminist foodies. For many years, women were relegated to the kitchen, then they joined the workforce but were STILL expected in the kitchen as supermoms. Now, there is a return to the domestic arts, but we are reclaiming those domestic arts in new ways: it’s a choice to bottle your own beer or pickle your own vegetables.\u003c/p>\n\u003cp>\u003cstrong>BAB: Why a focus on female photographers?\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>EH:\u003c/strong> In a perfect world, we wouldn’t have to think about gender, but if you look at who gets in art shows, who wins grants, who are the curators, jurors, art professors, deans of art schools -- across the board it's proportionately more men. The breakdown should be 50/50, but the big names are dudes. One of our goals is to showcase emerging artists and help people get their first show with an exciting launch. Christina Bohn, my co-curator and I picked images that we loved and would buy ourselves. We also wanted to represent certain themes: coffee culture, cocktail culture, food trucks, Asian food, Mexican food, nightlife.\u003c/p>\n\u003cp>\u003cstrong> Christina Bohn: \u003c/strong>It’s timely now since the Bay Area is so into food and hand-crafted cocktails. And we include a range of images from instagram photos to fine art.\u003c/p>\n\u003cp>\u003cstrong>BAB: How did you find the artists for this show?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CB:\u003c/strong> We have a roster of artists who we’ve worked with in the past, but they represent more fine art, mixed media and collage. Not so much photography. We like to tap into the well of emerging artists. So we hit the Internet hard, Google, Craig’s list. San Francisco is such a beautiful melting pot of people from all walks of life. We wanted to include different threads that make up the whole scene. We pride ourselves on being a launching platform, finding artists who have never had shows and giving them opportunity to get their work out there. We love to connect people. Sometimes we know of a hair salon or pizza place that needs art on their walls and we can match them up with someone from the community.\u003c/p>\n\u003cfigure id=\"attachment_61323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Molly-DeCoudreaux.jpg\" alt=\"photo by Molly DeCoudreaux - Bar Tartine\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Molly DeCoudreaux - Bar Tartine\u003c/figcaption>\u003c/figure>\n\u003cp>Professional photographer \u003cstrong>Molly DeCoudreaux\u003c/strong> grew up in Oakland. \"What got me into loving food was the ten years I worked at Baywolf, moving from busser to waitress.\" DeCoudreaux enjoys showing food communities, cheese-makers and chefs at work in the kitchen as well as bringing focus to small upstart companies. \"I can relate to them because I’m scrappy too, I work hard, in a physically strenuous business.\"\u003c/p>\n\u003cp>As for being part of Femme Cartel's female-focused art show, she says, \"Most photographers are men, it’s a gendered profession. There's a lot of gear and electronics. Sometimes I go into a restaurant with all my bags of gear and some guy still says, 'Oh, are you here for the waitress position?' (And I’m 33!)\"\u003c/p>\n\u003cp>DeCoudreaux shoots striking, non-traditional portraits of drag queens, porn people as well as weddings. \"Weddings have a certain stress because they only do the ceremony once,\" she says. \"Food sits still – unless it’s a hollandaise sauce that breaks after 15 seconds.\"\u003c/p>\n\u003cp>She admits the hardest food to photograph is BBQ. \"It's just meat covered in sauce, it can look like a brown mush. You have to light it and garnish it so it isn’t just a plate of brown.\" She doesn't usually work with a food stylist, relying instead on chefs who plate their food artistically. \"I like collaborating, being in the kitchen, trying to stay unobtrusive. I like to show real people doing their work.\" Instead of a perfect peach tart, for example, DeCoudreaux would prefer something a little lopsided. “It doesn’t have to be perfect to be beautiful,” she says.\u003c/p>\n\u003cfigure id=\"attachment_60744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\">\u003cimg class=\"size-full wp-image-60744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AndriaLo-2.jpg\" alt=\"photo by Andria Lo - condiments at Chinese restaurant\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Andria Lo - condiments at Chinese restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Andria Lo, \u003c/strong>documentary and editorial photographer and\u003cstrong> \u003c/strong>photo director for Hyphen Magazine, grew up in Anchorage, Alaska, where, she says, \"There weren’t a lot of Chinese people. We ate Mom’s Chinese cooking at home and didn't go out to eat at Anchorage's Chinese restaurants.\" When Lo and her family moved to Southern California's San Gabriel Valley, she experienced culture shock at the plethora of Chinese restaurants.\u003c/p>\n\u003cp>Lo caught the photography bug as an art student at UC Berkeley. \"It was the magic and camaraderie of the darkroom,\" she says, \"where people are working individually and collectively at same time.\"\u003c/p>\n\u003cp>Although professionally, she photographs products, portraits, weddings and other subjects, Lo says, \"food photography is one of my passions. You get a finger on the pulse of what’s going on in the city. I especially like shooting the great energy at food events -- like \u003ca href=\"http://foragesf.com/about/\">ForageSF\u003c/a> dinners -- it’s a challenge to capture the excitement in the air.\"\u003c/p>\n\u003cp>One of the hardest places to shoot, Lo explains, is in professional kitchens. \"While the dining room may be gorgeous, the fluorescent lighting, stainless steel counters and dirty dish racks present a challenge. I have so much respect for chefs. I’m visually stunned by the plating they come up with. My favorite perk is getting to eat their dishes. It's an impetus to work fast, so that the food is still hot.\"\u003c/p>\n\u003cfigure id=\"attachment_61324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Anna-V.jpg\" alt=\"photo by Anna Vignet\" width=\"1000\" height=\"652\" class=\"size-full wp-image-61324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Anna Vignet\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anna Vignet\u003c/strong>: \"There's a huge variety of world flavors in only a handful of miles in the city. I love trying food from different countries with friends and learning about a country's food and culture.\"\u003c/p>\n\u003cfigure id=\"attachment_60747\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\">\u003cimg class=\"size-full wp-image-60747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Gennesis-bar_drinks.jpg\" alt=\"photo by Gennesis Gastilo\" width=\"1000\" height=\"1000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Gennesis Gastilo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gennesis Gastilo: \"\u003c/strong>Mother Cerveza is a love for the art of mixology and as in imbibing, a love for the people with whom you share your drinks. In the spirit of an intensely diverse and welcoming community, Femme Cartel’s show in San Francisco has at the heart of it: Love is indeed a miscible thing. (Peace begins with a beer).\"\u003c/p>\n\u003cfigure id=\"attachment_61322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/aleksey.jpg\" alt=\"photo by Aleksey Bochkovsky\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-61322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Aleksey Bochkovsky\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Aleksey Bochkovsky: \"\u003c/strong>I've always fed off the energy from streets in big cultural cities. I need to be around people to steal moments of interaction and real feelings, however subtle. Food is a social experience and street food, in particular, interests me for its bouquet of demographic gatherings.\"\u003c/p>\n\u003cfigure id=\"attachment_60748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\">\u003cimg class=\"size-full wp-image-60748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sarahs-.jpg\" alt=\"photo by Sarah Deragon\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Sarah Deragon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sarah Deragon\u003c/strong>: \"One of the reasons I adore San Francisco is because of the dynamic foodie/bar culture. Femme Cartel continues to make history with their unique curatorial projects. I'm elated to be part of this show.\"\u003c/p>\n\u003cfigure id=\"attachment_60749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\">\u003cimg class=\"size-full wp-image-60749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Flee.jpg\" alt=\"photo by Flee Kieselhorst\" width=\"1000\" height=\"684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">photo by Flee Kieselhorst\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flee Kieselhorst\u003c/strong>: \"I am a professional freelance portrait and event photographer and the key to my heart is food. When Femme Cartel (my favorite lady positive art organization) announced the call for entries for \"Sip.Savor.Share!\" I thought “Yes! An excuse to EAT!” My work in this show represents a few consecutive Fridays walking around San Francisco, meeting and shooting new folks, and of course...eating too much!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\nFoodie Photography Show runs May 9-26\u003cbr>\nOpening reception May 9, 6-9 pm, food provided by \u003ca href=\"http://www.pachamamacookery.com/index/\">Pachamama Cookery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.facebook.com/RollUpGallery\">Roll-Up Gallery\u003c/a>\u003cbr>\n161 Erie Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/FemmeCartel\">@FemmeCartel\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FEMMECARTEL?fref=ts\">Femme Cartel\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
"title": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
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"content": "\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>You can catch a live stream of Jazz Fest online through May 5 at \u003ca href=\"http://www.wwoz.org/\" title=\"WWOZ\">WWOZ\u003c/a>, as well as live TV coverage at \u003ca href=\"http://www.axs.tv/jazzfest/\" title=\"AXS TV\" target=\"_blank\">AXS TV\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
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"description": "In honor of the New Orleans Jazz & Heritage Festival, being held through May 5, we asked Bay Area chefs with Louisiana roots for their favorite Jazz Fest dishes. ",
"title": "NOLA Jazz Fest Stirs Food Memories for SF Chefs | KQED",
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"headline": "NOLA Jazz Fest Stirs Food Memories for SF Chefs",
"datePublished": "2013-05-05T17:00:20-07:00",
"dateModified": "2013-05-06T11:20:36-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61269\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-1.jpg\" alt=\"Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties. Credit: Tilde Herrera\" width=\"1000\" height=\"677\" class=\"size-full wp-image-61269\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christine Christy, Haley Marquette and Olga Marquette of Patton’s Caterers serve a combo plate with crawfish beignets, crawfish sack and oyster patties, a favorite of Chuck Maddox, chef-owner of Cajun Pacific in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>A couple of months after moving from the San Francisco Bay Area to New Orleans back in 1981, Pierre \"Pete\" Hilzim was given the cooking chores at a dinner party. \u003c/p>\n\u003cp>He made a dish he'd been playing around with in his head, a combination of crawfish, pasta and a spiced cream reduction. He named it Crawfish Monica that night after his new wife, Monica Davidson.\u003c/p>\n\u003cp>Two years later, the pair, who started a food manufacturing business called \u003ca href=\"http://www.kajunkettle.com/\" title=\"Kajun Kettle Foods Inc.\" target=\"_blank\">Kajun Kettle Foods Inc.\u003c/a>, pitched the dish to the \u003ca href=\"http://www.nojazzfest.com/\" title=\"New Orleans Jazz and Heritage Festival\" target=\"_blank\">New Orleans Jazz and Heritage Festival\u003c/a>. It sold and sold, becoming a favorite of the masses, including many Bay Area chefs with Louisiana roots who shared with us their favorite Jazz Fest dishes. \u003c/p>\n\u003cblockquote>\u003cp>\"It is a Jazz Fest sensation,\" says Chuck Maddox, chef-owner of \u003ca href=\"http://www.cajunpacific.com/\" title=\"Cajun Pacific\" target=\"_blank\">Cajun Pacific\u003c/a> in San Francisco. \"Mention Jazz Fest food and Crawfish Monica comes up immediately.\"\u003c/p>\u003c/blockquote>\n\u003cp>The annual festival, now in its 43rd year, wraps up Sunday following two weekends of music that include international and local entertainers ranging from Billy Joel, the Black Keys and Dave Matthews Band to Rebirth Brass Band, Galactic and Trombone Shorty. \u003c/p>\n\u003cp>But the festival is also known for food from nearly 70 vendors, who'll serve everything from gumbo and etouffeé to fried chicken and more than a dozen variations of the po' boy sandwich. In honor of the event, we asked Bay Area chefs for their most memorable Jazz Fest dishes. We noticed familiar themes -- and lots of emotion.\u003c/p>\n\u003cblockquote>\u003cp>\"This is the food that I came up on,\" says Michael LeBlanc, a New Orleans native and owner of \u003ca href=\"http://www.picanrestaurant.com/\" title=\"Pican Restaurant\" target=\"_blank\">Picán Restaurant\u003c/a> in Oakland. \"It brings back memories of family, friends and distinct cultures -- the epitome of Laissez les bons temps rouler. This food inspired me to launch Picán.\" \u003c/p>\u003c/blockquote>\n\u003cp>Ronnie New, chef at \u003ca href=\"http://www.magnoliapub.com/\" title=\"Magnolia Gastropub and Brewery\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> in San Francisco, says it's hard to go wrong with anything he eats at the festival. He is now in New Orleans, attending Jazz Fest's second weekend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I may be biased but I truly think it's by far the best food at any festival,\" he says.\u003c/p>\n\u003cp>Below are their favorites, in no particular order. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Monica\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61272\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-2.jpg\" alt=\"blend of picked crawfish, rotini pasta and a spiced cream reduction. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61272\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawfish Monica is a blend of crawfish, rotini pasta and a spiced cream reduction.\u003c/figcaption>\u003c/figure>\n\u003cp>This year's festival marked the 30th anniversary of Crawfish Monica's first appearance at the festival. It's a favorite of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%E2%80%99s-executive-chef-justin-simoneaux/\">Justin Simoneaux\u003c/a>, chef at the \u003ca href=\"http://www.boxingroom.com/\" title=\"Boxing Room\" target=\"_blank\">Boxing Room\u003c/a>, Brenda Buenviaje, chef-owner of \u003ca href=\"http://frenchsoulfood.com/\" title=\"Brenda's French Soul Food\" target=\"_blank\">Brenda's French Soul Food\u003c/a>, and New, of Magnolia. \u003c/p>\n\u003cblockquote>\u003cp>\"We've fed this stuff to four presidents, Pope John Paul and all kinds of people,\" says Hilzim. \"It's taken us places neither of us would have gone without it.\"\u003c/p>\u003c/blockquote>\n\u003cp>He predicts he'll sell enough Crawfish Monica to fill a semi-truck during the seven days of Jazz Fest.\u003c/p>\n\u003cp>Simoneaux is featuring a dish inspired by Crawfish Monica at the Boxing Room this weekend. You can also find Creole crawfish and pasta on the menu at Cajun Pacific (Maddox once called the dish Crawfish Monica until he received a very nice letter from Hilzim's company.). \u003c/p>\n\u003cp>There is also the possibility that Hilzim and Davidson will serve Crawfish Monica at this summer's \u003ca href=\"http://www.sfoutsidelands.com/home/\" title=\"Outside Lands\" target=\"_blank\">Outside Lands\u003c/a> in San Francisco, being held August 9-11. \u003c/p>\n\u003cp>\u003cstrong>Soft Shell Crab Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61273\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-3.jpg\" alt=\"These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico region, including Lake Pontchartrain, Hopedale, La., and Florida. Photo credit: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61273\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These soft shell crab po' boys are made with crabs from throughout the Gulf of Mexico, including Lake Pontchartrain, Hopedale, La., and Florida.\u003c/figcaption>\u003c/figure>\n\u003cp>Dennis and Vicky Patania have been selling soft shell crab po' boys at the festival for 36 years. The soft shell crabs are dipped in the \u003ca href=\"http://www.thegalleyseafood.com/\" title=\"Galley Seafood Restaurant\" target=\"_blank\">Galley Seafood Restaurant\u003c/a>'s house batter of cornmeal and spices before landing on a \u003ca href=\"http://www.leidenheimer.com/\" title=\"Leidenheimer Baking Company\" target=\"_blank\">Leidenheimer French roll\u003c/a> with nothing but a couple slices of pickle.\u003c/p>\n\u003cp>\"We don't put any filler, no lettuce or tomato,\" says Vicky Patania. \"We also have (on the side) homemade tartar sauce, ketchup, hot sauce, lemon juice and butter. A lot of people don't want lettuce and tomato because they want to taste the crab.\"\u003c/p>\n\u003cp>The soft shell crabs are only available twice a year, Patania says, the result of crabs shedding their hard shells. \u003c/p>\n\u003cblockquote>\u003cp>\"Soft shell crab really is like a miracle seafood,\" she says. \u003c/p>\u003c/blockquote>\n\u003cp>Nothing says Jazz Fest to Maddox of Cajun Pacific more than a soft shell crab po' boy.\u003c/p>\n\u003cp>\"It's the very beginning of crab season and the burst of juicy crab flavor and crispy fried crunch means summer is on its way,\" he says. \"We won't see soft shell crabs for another three weeks in San Francisco until the Chesapeake crab season starts. They are the ultimate po' boy for me.\" \u003c/p>\n\u003cp>He'll serve his rendition at \u003ca href=\"http://www.cajunpacific.com/\">Cajun Pacific\u003c/a> in the next few weeks through the summer. \u003c/p>\n\u003cp>\u003cstrong>Crawfish Bread\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61275\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-4.jpg\" alt=\"John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution. Photo credit: Tilde Herrera\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61275\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Ed Laborde first made sausage bread, but thought crawfish would make a fine substitution.\u003c/figcaption>\u003c/figure>\n\u003cp>While nothing reminds Maddox of Jazz Fest like a soft shell crab po' boy, the crawfish bread has the same effect on several Bay Area chefs. It's the best, says Mitch Rosenthal, co-owner of several Bay Area restaurants, including the Southern-themed \u003ca href=\"http://www.townhallsf.com/\" title=\"Town Hall\" target=\"_blank\">Town Hall\u003c/a> in San Francisco. \u003c/p>\n\u003cp>\"I only see it at Jazz Fest,\" he says.\u003c/p>\n\u003cp>The crawfish bread was the inspiration behind the crawfish beignets at Brenda's in San Francisco, according to Buenviaje. Simoneaux also added it to the Boxing Room's menu through Sunday.\u003c/p>\n\u003cblockquote>\u003cp>\"If I had to pick a favorite it would have to be crawfish bread, because I enjoy the kick and the cheesiness of the filling and it’s also much easier to eat in a festival environment,\" Siminouex says in an email.\u003c/p>\u003c/blockquote>\n\u003cp>John Ed Laborde is flattered that the recipe he invented decades ago has made such an impression on people. It took years of petitioning Jazz Fest organizers before he finally received permission to sell the crawfish bread because it was an original recipe, not an indigenous food that is part of Louisiana's culinary heritage. \u003c/p>\n\u003cp>He cooks and cools the crawfish tails before adding spices, onions and four types of cheese. The filling is rolled into a basic yeast dough and baked. Laborde goes through about 6,000 pounds of crawfish during Jazz Fest.\u003c/p>\n\u003cp>\"Twenty-seven years ago, it was exactly the same way it is today,\" Laborde says. \"It is handmade in Marksville, La. I have about 15 ladies with rolling pins, they measure out the dough, they portion out the ingredients and each one is handmade. That's why not every one is exactly the same.\"\u003c/p>\n\u003cp>\u003cstrong>Hot Sausage Po' Boy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61277\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-5.jpg\" alt=\"Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors. Photo credit: Tilde Herrera\" width=\"1000\" height=\"718\" class=\"size-full wp-image-61277\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Vaucresson Sausage Co. has been making Creole sausages since 1899. It was one of Jazz Fest's original food vendors.\u003c/figcaption>\u003c/figure>\n\u003cp>When LeBlanc of Picán heads to Jazz Fest, his makes a beeline for a po' boy made with a hot sausage or crawfish sausage from \u003ca href=\"http://www.vaucressonsausage.com/\" title=\"Vaucresson Sausage Co.\" target=\"_blank\">Vaucresson Sausage Co.,\u003c/a> which has sold sausage po' boys at Jazz Fest since 1970, its inaugural year. \u003c/p>\n\u003cblockquote>\u003cp>\"Over the course of the seven days, we're selling thousands of pounds of sausage,\" says President Vance Vaucresson, a third-generation Creole sausage maker.\u003c/p>\u003c/blockquote>\n\u003cp>Over the years, the family has brought variations of other sausages to the festival -- turkey sausage, green onion sausage and turkey andouille, to name a few -- but its hot sausage po' boy has been a mainstay. It's a fresh, all-pork Creole sausage made with spices and fresh vegetables, such as garlic, green onion and bell peppers, served on a roll with lettuce and tomato. \u003c/p>\n\u003cp>He's not shipping sausages directly to any restaurants on the West Coast, but anyone can order the sausage from the Vaucresson website. Beware: As with shipping any perishable product halfway across the country, shipping costs can be hefty.\u003c/p>\n\u003cp>\u003cstrong>Cochon de Lait Po' Boy:\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_61283\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-CDL.jpg\" alt=\"The legendary cochon de lait po' boy from the Love at First Bite catering company often sells out at Jazz Fest. Photo credit: Tilde Herrera\" width=\"1000\" height=\"668\" class=\"size-full wp-image-61283\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The legendary cochon de lait po' boy from Love at First Bite catering company often sells out at Jazz Fest.\u003c/figcaption>\u003c/figure>\n\u003cp>When he visits Jazz Fest, New of Magnolia usually doesn't leave without eating a cochon de lait po' boy, a sandwich \u003ca href=\"http://www.esquire.com/features/food-drink/sandwiches\" title=\"Esquire Magazine\" target=\"_blank\">named one of the best sandwiches in the U.S.\u003c/a> by Esquire Magazine in 2008.\u003c/p>\n\u003cblockquote>\u003cp>\"It's pretty simple roasted pork with chunks of crispy skin,\" says New, who sometimes features a cochon de lait po' boy on the menu at Magnolia during the Mardi Gras season.\u003c/p>\u003c/blockquote>\n\u003cp>Wanda Walker has sold cochon de lait po' boys at Jazz Fest since 2000. \u003ca href=\"http://blog.nola.com/judywalker/2008/04/wanda_walker_keeps_her_cool_wh.html\" title=\"New Orleans Times-Picayune\" target=\"_blank\">According to the New Orleans Times-Picayune\u003c/a>, Walker and her catering company, \u003ca href=\"http://www.cochondelaitpoboys.com/\" title=\"Love at First Bite\" target=\"_blank\">Love at First Bite\u003c/a>, prepare the cochon de lait -- French for suckling pig -- by slowly smoking a ton of pork butt over hickory for 12 hours. A mound of the shredded pork sits atop cabbage and horseradish sauce on French bread. \u003c/p>\n\u003cp>\u003cstrong>Pheasant, Quail and Andouille Gumbo \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_61281\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/BAB-JF-7.jpg\" alt=\"Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo. Photo credit: Tilde Herrera\" width=\"1000\" height=\"699\" class=\"size-full wp-image-61281\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Guilbeau only makes this particular gumbo for Jazz Fest. At his restaurant in Lafayette, La., he serves a seafood gumbo, shrimp gumbo, chicken and sausage gumbo, and smoked duck and andouille gumbo.\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Guilbeau, the founder of \u003ca href=\"http://prejeans.com/\" title=\"Prejean's Restaurant\" target=\"_blank\">Prejean’s Restaurant\u003c/a> in Lafayette, La., calls this recipe a gift from above. \u003c/p>\n\u003cp>Back in the early 1990s, he held several gumbo dinners in Arkansas as a thank you gesture for the help and supplies his community received from the Natural State after Hurricane Andrew. His hosts told him to only bring his roux and spices and they'd furnish the major ingredients. In a 500-gallon crawfish boiler, he and his staff made gumbo with a chicken base instead of salt (he forgot to bring it) and boneless, skinless chicken thighs, another first. \u003c/p>\n\u003cblockquote>\u003cp>\n\"The chef and I looked at it, smelled it, tasted it and realized we had never cooked a gumbo that good in our whole lives,\" Guilbeau says. \"It was a gift from God.\"\u003c/p>\u003c/blockquote>\n\u003cp>Much of the flavor comes from a dark, silky and nutty roux spiked with a blend of peppers and tender chunks of pheasant, quail and andouille sausage. He cooks the gumbo in 30 gallon batches for Jazz Fest at the restaurant. He's been selling the stuff at the festival for 20 years.\u003c/p>\n\u003cp>\"This year,\" Guilbeau says, \"we prepared over 1,000 gallons.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>You can catch a live stream of Jazz Fest online through May 5 at \u003ca href=\"http://www.wwoz.org/\" title=\"WWOZ\">WWOZ\u003c/a>, as well as live TV coverage at \u003ca href=\"http://www.axs.tv/jazzfest/\" title=\"AXS TV\" target=\"_blank\">AXS TV\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Planning Your Spring Vegetable Garden for Earth Day",
"title": "Planning Your Spring Vegetable Garden for Earth Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How are you getting dirty for Earth Day? This year, the official commemoration falls on Monday, April 22nd, but \u003ca href=\"http://earthdaysf.org/earth-day.html\">San Francisco\u003c/a> (and other places around the \u003ca href=\"http://www.bayareaearthday.org/\">Bay Area\u003c/a>) are holding celebrations this weekend, all focusing on greener, healthier living. It's a great opportunity to think about growing some of your own food, whether you've got a sprawling backyard, an underutilized front yard, access to a \u003ca href=\"http://www.sfgro.org\">community garden\u003c/a> down the block, or even just a handful of pots or planter boxes on the back stairs. What does it take to turn your urban thumbs a little greener? No matter how much (or how little) space you've got, we've put together some easy-to-follow steps to get you digging deep this spring. \u003c/p>\n\u003cfigure id=\"attachment_60383\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Kale-Broccoli-Artichoke-Blue-Flowers-1024x768.jpg\" alt=\"Kale, Broccoli, Artichoke, Blue Flowers\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kale, Broccoli, Artichoke, Blue Flowers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Assess Your Space\u003c/strong>\u003cbr>\nHow much growing space can you find? How much direct sun (and wind) will you have? San Francisco, in particular, is rife with micro-climates; growing a garden in the Outer Sunset is a very different proposition from planting in the Mission. You can grow lettuces, herbs, and hardy greens, like kale and collards, almost anywhere, but warmth-loving, sunshine-demanding plants like tomatoes, eggplants, and peppers need a reliable 6 to 8 hours of direct sunshine to ripen flavorfully. Making fruit (and seed-filled, fleshy vegetables like tomatoes and peppers count as fruit) takes a lot of effort on the plant's part, demanding a much higher level of nutrients and food (in the form of sugars produced by photosynthesis) than those needed by leafy greens. So, if your yard is a shady one, don't break your heart by planting lots of tomatoes that won't ripen. Stick with cool-loving plants like lettuce, chard, and Asian greens. \u003c/p>\n\u003cfigure id=\"attachment_60386\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/lettuce600.jpg\" alt=\"Lettuces like cool weather.\" width=\"400\" class=\"size-full wp-image-60386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lettuces like cool weather.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don't Skimp on the Immediate Gratification\u003c/strong>\u003cbr>\nStarting from seed is the cheapest way to get a garden going. But it's also the slowest, and depending on how slug/snail/bird-mobbed your beds are, it can also be the most dangerous, as just-sprouted tender seedlings are the most vulnerable to pest attacks. \u003c/p>\n\u003cp>If you need to see some evidence to stay interested, buy some well-established seedlings instead. And fun (and tasty) as tomatoes and potatoes can be, they also take months to produce. So remember to plant some quick-to-harvest treats, like lettuce, spinach, mizuna, Asian greens, arugula and radishes, which go soil-to-table in less than 6 weeks. Beets, too, can be harvested young, when they're extra-sweet and tender. Sugar-snap peas also grow like Jack's beanstalk (give them a trellis to crawl up and cling to) and are wildly productive. Plus, they make a great sweet snack right off the plant. \u003c/p>\n\u003cfigure id=\"attachment_60375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pea-Vines-2-1024x768.jpg\" alt=\"Peas Vines\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pea Vines\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Know Your Soil\u003c/strong>\u003cbr>\nUrban soils, even in residential neighborhoods, can have less-than-pristine histories. That's why container gardening--or building raised beds and filling them with fresh soil and compost--is usually preferable for edible plantings, rather than digging straight into your backyard topsoil, especially if you're planting root crops like beets, turnips, carrots, radishes, potatoes. Raised beds or containers can also help discourage critters (like gophers) from digging in from below, while opper strips around the edges can keep snails and slugs at bay. Building your own beds also means you can arrange the height to suit your flexibility; if crouching and bending close to the ground is difficult, plant in barrels or build tall, crate-like beds at a more comfortable level. Sunset magazine's website offers great step-by-step instructions for\u003cbr>\n\u003ca href=\"http://www.sunset.com/garden/perfect-raised-bed-00400000039550/\">building your own redwood or cedar raised beds\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Get Some Good Books\u003c/strong>\u003cbr>\nAn invaluable resource--and one that no city grower should be without--is Pam Peirce's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1570616175/kqedorg-20\">Golden Gate Gardening\u003c/a>, now in its 3rd edition. Peirce has been talking to gardeners all across the city for decades, getting their feedback on what grows best where. Her book is straightforward and readable for gardeners at all levels, and explains micro-climates, fog belts, wind patterns, and how to lay out your garden to make the most of both sun and shade, as well as listing all the best varieties of vegetables, flowers, fruits, and herbs for growing around the Bay. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0376039205/kqedorg-20\">New Western Garden Book\u003c/a>; (9th edition) is another must-have for gardeners throughout the West, especially in California. I can't think of a gardener I know who doesn't have a dusty, dirt-smeared copy of Sunset's gardening bible in her shed or garage--and often a newer, more pristine copy among the inspirational gardening books inside. \u003c/p>\n\u003cp>If you're limited to what you can fit in pots on your back steps, pick up a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0789320274/kqedorg-20\">A Little Piece of Earth: How to Grow Your Own Food in Small Spaces\u003c/a>, local author \u003ca href=\"http://ww2.kqed.org/bayareabites/author/mariafinn/\">Maria Finn\u003c/a>'s book about container gardening. Finn knows firsthand about growing edibles without a backyard--she lives on a houseboat in Sausalito, and does all her gardening in pots on her upper deck. \u003c/p>\n\u003cp>\u003cstrong>Feed Your Soil\u003c/strong>\u003cbr>\nBefore you plant a single seed, you've got to get your soil right. Yes, this can seem boring; you can spend a whole afternoon hauling bags of compost or smelly chicken manure, double-digging or spreading mulch, and not have as much a sprig in the ground to show for it. But putting in your plants should be the very last step in building your garden. Skip or skimp on this step, and you'll be fighting bug infestations, weak growth, and nutrient and mineral deficiencies in your plants the whole rest of the growing season. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-kale600-216x290.jpg\" title=\"Long, Woody Stems on Kale\" alt=\"Long, Woody Stems on Kale\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60384\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bolted-lettuce600-216x290.jpg\" title=\"Bolted lettuce\" alt=\"Bolted lettuce\" width=\"216\" height=\"290\" class=\"alignnone size-medium wp-image-60385\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Do Some Spring Cleaning\u003c/strong>\u003cbr>\nMake room for spring! Pull out any bug-infested or mildewed plants that you planted last fall or winter. Quick tip-offs that your plants have bolted and are ready for composting: Thick, bare, woody stems; heavy infestations of aphids (check undersides of leaves); normally low plants, like lettuce, shooting up and producing long, skinny flower stems; an abundance of yellow flowers on broccoli and other brassica-family plants; anything that looks leggy, overgrown, and just plain tired. \u003c/p>\n\u003cp>Bolted plants are concentrating their efforts on reproduction, meaning their leaves will be bitter and less flavorful. Pull 'em out, compost them to feed the earth (anything extremely buggy should be discarded, as home compost probably won't get hot enough to destroy insects and their eggs), and be sure to beef up your beds with fresh compost and/or organic fertilizer before planting fresh seedlings. \u003c/p>\n\u003cfigure id=\"attachment_60378\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Strawberry-Plants-1024x768.jpg\" alt=\"Strawberry Plants\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberry Plants\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rotate Your Beds\u003c/strong>\u003cbr>\nDon't plant seedlings from the same plant families in the same place year after year. Every plant family attracts a similar family of predators and disease-causing microbes to it. If you plant your potatoes where you put your tomatoes, you'll be encouraging the same pests in the soil, since both potatoes and tomatoes are in the Solanum family. Think of it as changing your plants' passwords every season. Strawberries, in particular, should be rotated around the garden frequently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bees-Like-Blue-Flowers-290x217.jpg\" title=\"Bees Like Blue Flowers; Lavender\" alt=\"Bees Like Blue Flowers; Lavender\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Lavender-Flowers-290x217.jpg\" title=\"Lavender Flowers\" alt=\"Lavender Flowers\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-60373\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Feed Your Pollinators\u003c/strong>\u003cbr>\nYou know what makes a lot of your seed-bearing edible plants productive? Pollinators! That includes not just honeybees but all kinds of native bees, wasps, and other insects that crawl from flower to flower seeking nectar and, along the way, spreading pollen to make the reproductive fruiting magic happen. Planting compatible, \u003ca href=\"http://themelissagarden.com/plants.html\">pollinator-pleasing plants\u003c/a> alongside your edibles will definitely make a difference in how many zucchini, cucumbers, apricots or apples you'll get. And they're pretty, too! Bees are particularly fond of blue and purple flowers, so be sure to include borage (whose dainty star-shaped edible flowers are adorable on cupcakes), bachelor's buttons (cornflowers), and lavender. Other easy-to-grown pollinator buffets include cosmos, calendula, African blue basil, butterfly bush, coreopsis, dusty miller, sweet allysum, lamb's ear, scabiosa (pincushion flower), rosemary, and sage. \u003c/p>\n\u003cfigure id=\"attachment_60380\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Borage-Nasturiums-3-1024x768.jpg\" alt=\"Borage and Nasturiums\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Borage and Nasturiums\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buy Local\u003c/strong>\u003cbr>\nHead up to Novato, where the \u003ca href=\"http://www.marin.edu/IVC/organic-farm.html\">Indian Valley Organic Farm and Garden\u003c/a>, an educational farm that's part of the College of Marin, will be holding a 2-day \u003ca href=\"http://conservationcorpsnorthbay.org/f/sites/default/files/pdf/Plant%20Sale%204%2020%2013.pdf\">Spring Plant Sale\u003c/a>, complete with farm tours, live music, sales of plants, seedlings, and produce grown on the farm, bouquet making, and tastings, from 10am-3pm on Sat, April 20 and Sun, April 21. Buying seedlings from a farm often means getting more creative choices and more variety--a great way to try out some healthy new veggies. Purple carrots? Easter-egg radishes? Tokyo turnips? Rainbow chard? Golden raspberries? Why not? And consider investing in some perennials, too, like artichoke or rhubarb crowns, which can be productive for decades once established. Go colorful and get ready for a delicious spring and summer dining in the garden. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Santa Cruz on May 4 and 5, the apprentices at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">UCSC Farm and Garden\u003c/a> program will be holding their annual \u003ca href=\"http://casfs.ucsc.edu/plantsale\">Spring Plant Sale\u003c/a>, organic plants and seedlings grown on the farm, including both annual and perennial vegetables, medicinal and culinary herbs, flowers, and fruit. \u003c/p>\n\u003cfigure id=\"attachment_60379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Artichoke-Plant-1024x768.jpg\" alt=\"Artichoke Plant\" width=\"1024\" height=\"768\" class=\"size-large wp-image-60379\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichoke Plant\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good vs. Evil Tour Report: Bourdain and Ripert Make Fun of Each Other",
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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bands Aren't The Only Things That Incubate At Music Festivals",
"title": "Bands Aren't The Only Things That Incubate At Music Festivals",
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"content": "\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "As the start of Coachella this weekend reminds us, tis the season for outdoor music festivals. But great bands aren't the only things these massive, multiday gatherings can foster. Two recent studies document how such events can be breeding grounds for foodborne illnesses that rock your belly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59900\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfests-1024x768.jpg\" alt=\"Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England. Photo: Matt Cardy/Getty Images\" width=\"1024\" height=\"768\" class=\"size-large wp-image-59900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers line up for an ice cream van at the 2011 Glastonbury Music Festival in southwest England.\u003cbr>Photo: Matt Cardy/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174644970/bands-aren-t-the-only-things-that-incubate-at-music-festivals\">The Salt at NPR Food\u003c/a> (4/12/13)\u003c/p>\n\u003cp>Coachella, the massive outdoor music festival that kicks off this weekend in Indio, Calif., has become an \"incubator\" not just for new bands, but for rising food entrepreneurs, according to a \u003ca href=\"http://www.mercurynews.com/music/ci_22998323/coachella-2013-presents-food-rock-stars-too\">story\u003c/a> in the\u003cem> San Jose Mercury News\u003c/em> earlier this week.\u003c/p>\n\u003cp>We here at The Salt couldn't help but chuckle at the use of the word \"incubator\" to describe the Coachella food scene. It reminded us of two recent studies out of Europe that documented how giant, multiday outdoor gatherings can also be a party site for foodborne illnesses that rock festival goers' bellies.\u003c/p>\n\u003cp>Now, to be clear, \u003ca href=\"http://www.coachella.com/\">Coachella\u003c/a> was \u003cem>not\u003c/em> among the events implicated in outbreaks of foodborne illnesses documented by either study. But other well-known bashes were — like the epic \u003ca href=\"http://www.glastonburyfestivals.co.uk/\">Glastonbury Music Festival\u003c/a> in the U.K., and the feminist-oriented \u003ca href=\"http://www.michfest.com/\">Michigan Womyn's Music Festival\u003c/a> here in the U.S.\u003c/p>\n\u003cp>Both events were named in a \u003ca href=\"http://www.eurosurveillance.org/ViewArticle.aspx?ArticleId=20426\">study\u003c/a> published in the journal \u003cem>Eurosurveillance\u003c/em> that surveyed outbreak reports at massive open-air gatherings held around the world between 1980 and 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foods like vanilla pastries, coleslaw, crepes, uncooked tofu and unpasteurized milk were blamed for spreading some really bad stomach-churning buggies, including \u003cem>E. coli\u003c/em>, \u003cem>Salmonella\u003c/em>, norovirus and \u003cem>shigella, \u003c/em>as well as hepatitis A. Definitely not the kind of wild party festival attendees were planning on.\u003c/p>\n\u003cp>A second \u003ca href=\"http://www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1317138362820\">study\u003c/a>, released by England's Health Protection Agency, sheds light on how bad hygiene practices by mobile caterers can lead to disaster. Over a seven-month period, English public health inspectors gathered more than 1,600 samples of food and other items from caterers at big outdoor events. They found \"unsatisfactory\" levels of bacteria on 8 percent of food samples – \"higher than would be expected if good hygiene procedures were being followed,\" study co-author \u003ca href=\"http://www.hpa.org.uk/ProductsServices/MicrobiologyPathology/SpecialistMicrobiologyServices/FoodWaterEnvironmentalMicrobiologyServices/FWEPorton/\">Caroline Willis\u003c/a> tells The Salt via email.\u003c/p>\n\u003cp>The finding was interesting,\" writes Willis, a microbiologist with the agency, \"but not surprising, as similar results have been observed in previous studies.\" Cramped conditions and inadequate access to water are both common risk factors among mobile food vendors, she says.\u003c/p>\n\u003cp>What \u003cem>was \u003c/em>surprising, she says, was the contamination risk posed by a source that hasn't gotten much attention in the past: the security wristbands that both food vendors and attendees are often required to wear at these events. Fully 20 percent of wristbands sampled were covered with gut-busting bacteria like \u003cem>E. coli\u003c/em>.\u003c/p>\n\u003cp>It makes sense these studies came out of Europe. As the \u003cem>Eurosurveillance\u003c/em> report \u003ca href=\"http://www.eurosurveillance.org/images/dynamic/EE/V18N11/Gautret_tab1.jpg\">notes\u003c/a>, 13 out of 20 of the world's biggest music festivals last year took place on the continent. But the lessons also apply in the U.S.\u003c/p>\n\u003cp>And if you're heading out to Coachella this weekend, take heart: Tyler Skrove, who oversees food inspections at Coachella for Riverside County, Calif., tells The Salt that inspectors have never had a report of foodborne illness at the festival in the three years he's been on the job.\u003c/p>\n\u003cp>But food isn't the only source of bad tummy bugs.\u003c/p>\n\u003cp>At the \u003ca href=\"http://www.bbc.co.uk/music/festivals/glastonbury/archive/1997/\">1997 Glastonbury festival\u003c/a>, which took place on a farm, \u003cem>E.coli\u003c/em> sickened seven people. After much rain, soaked festivalgoers decided to embrace the all-encompassing mud by dunking themselves in it, Woodstock-style. Unfortunately, cattle had grazed there two days earlier, and left some contaminated presents behind.\u003c/p>\n\u003cp>Dear reader, I was one of these mud-jumping fools. I somehow avoided catching any nasties — though I did get to catch some awesome sets from Radiohead, Beck and Tori Amos. \u003c/p>\n\u003cfigure id=\"attachment_59901\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/musicfestmud-1024x767.jpg\" alt=\"Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\" width=\"1024\" height=\"767\" class=\"size-large wp-image-59901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looks like these two attendees at the 2009 Music Openair Festival St. Gallen in Switzerland couldn't resist jumping in the mud, either. Photo: Ennio Leanza/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
"title": "The Longevity Kitchen: A Valuable Resource for People with Allergies and Special Diets",
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"content": "\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n",
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"excerpt": "In the Longevity Kitchen, Rebecca Katz has created a cookbook focused on optimizing health in combination with making delicious food. This books is a hidden treasure for people with allergies or food sensitivities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>“I’m always going to err on the side of whole foods, that’s my philosophy.” Rebecca Katz\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59382\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/rebecca-katz600.jpg\" alt=\"Rebecca Katz. Photo courtesy of Rebecca Katz\" width=\"160\" class=\"size-full wp-image-59382\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rebecca Katz. Photo courtesy of Rebecca Katz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rebeccakatz.com/\">Rebecca Katz\u003c/a>, author of \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> has come out with a new book and this time it is for the rest of us. In \u003ca href=\"http://rebeccakatz.com/books/the-longevity-kitchen/\">The Longevity Kitchen\u003c/a>, Katz and her co-author Mat Edelson combine decades of practical cooking experience with up-to-date science on nutrition and disease prevention. The book is a feast for the senses, full of beautiful photos and recipes that burst with flavor.\u003c/p>\n\u003cp>(Get recipes for \u003cem>Golden Roasted Cauliflower\u003c/em> and \u003cem>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/em> below)\u003c/p>\n\u003cp>Included in the book is a list of the \u003ca href=\"http://rebeccakatz.com/culinary-rx/\">Super 16 Power Foods\u003c/a>, foods that “nibble for nibble offer the highest levels of antioxidants.” I liked the list, but it was missing some of my favorite medicinal foods. Where was the broccoli with its anti-cancer and hormone balancing effects; or turmeric, the potent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">anti-inflammatory\u003c/a>, anti-cancer Asian spice? So, I was pleased to find that the second chapter of the book contained a culinary pharmacy -- a list of over 80 foods that are used as ingredients throughout the book along with their various health benefits. Here I found turmeric, medicinal mushrooms, broccoli and many more. There are also notes included with many of the recipes that talk about the health benefits of specific ingredients. These notes go into greater detail and explain the benefits of important foods that aren’t included in the Super 16 or the Culinary Pharmacy like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">flax seeds\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/longevity-kitchen600.jpg\" alt=\"The Longevity Kitchen by Rebecca Katz and Mat Edelson\" width=\"250\" class=\"alignright size-full wp-image-58215\">\u003c/a>\u003c/p>\n\u003cul>\u003cstrong>Here are the three major reasons why I found \"The Longevity Kitchen\" to be a valuable resource.\u003c/strong>\n\u003cli>\u003cstrong>The first is quality.\u003c/strong> The ingredients in the recipes are truly health promoting. Katz emphasizes fresh, organic, unrefined foods in each recipe.\u003c/li>\n\u003cli>\u003cstrong>The second reason is that the book is almost entirely gluten-free.\u003c/strong> There are a few recipes that contain gluten but most include easy substitutions for people with sensitivities. In fact, many of the recipes are also free of eggs, dairy, soy and sugar making \"The Longevity Kitchen\" a valuable resource for people with allergies and special diets.\u003c/li>\n\u003cli>\u003cstrong>The third and most important reason is that the food actually tastes good.\u003c/strong> I have tested recipes from every section of the book, from \u003cem>Latin Kale\u003c/em> to \u003cem>Mango Lassi\u003c/em> and they have all been delicious. I have served these dishes to friends and even to my four-year-old twins. People love them. I got so many compliments on the \u003cem>Parsley Mint Drizzle\u003c/em> that it felt like cheating; its only six ingredients in the blender after all.\u003c/li>\n\u003c/ul>\n\u003cp>As a naturopathic doctor I focus on optimal nutrition for each patient, and this often involves diet change. It is relatively easy for me to tell people what they should and shouldn’t eat. It is much harder to tell them how to prepare those foods. This book does an excellent job of bridging the gap and making healthy food accessible and flavorful. One caveat is that most of these recipes require some basic cooking skills to prepare. People who don’t already know how to \u003ca href=\"http://www.jamieshomecookingskills.com/skills-specific.php?skill=howto-videos\">chop, dice, mince or zest\u003c/a> may need to brush up before attempting them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month I had the opportunity to interview \u003ca href=\"https://twitter.com/RebeccaKatzYum\">Rebecca Katz\u003c/a> about her new book and her philosophy on food. Excerpts from our interview are transcribed below. The content has been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Your previous two books, \"One Bite at a Time\" and \"The Cancer Fighting Kitchen\" were specifically targeted to cancer patients and their families and this book is targeted to the general public. I’m wondering why you made that shift?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> If I had one more person come up to me and say, “these books are great, but when are you going to write a book for the rest of us.” ...A lot of people are afraid of the word “cancer.” So even though the recipes in both of those books are yummy for everybody, number one -- people who have been through cancer and are on the other side don’t want to look at the word anymore. Number two -- there was a larger audience to reach. Many of the same rules apply when we are talking about eating for a cancer-fighting diet and eating for longevity. We are still dealing with the major chronic issues that we all face which are free radical damage, inflammation, and getting a lot of antioxidants. Nothing really changes. What changes is the way the story is told, but not the principles of eating. One of the challenges with this book, in dealing with the topic of longevity was how to grab people’s attention and make it relevant to their lives. \u003c/p>\n\u003cp>\u003cstrong>Absolutely, one of the things I experience in working with people with cancer is that I’ve become really passionate about prevention. You see all of the steps that led to the development of the disease and you want to help other people make changes earlier.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> There are very few things in our lives that we have control over. But one of the things we do have control over is what we put in our bodies and it can be a joyful experience. We are talking about longevity and our connection with food being one of joy. This is a book about all of the things that you can have, not simply a list about all of the things that you can’t have. \u003c/p>\n\u003cp>\u003cstrong>I was really interested in your list of 16 foods. I was a little surprised to see coffee, chocolate and green tea on the list. We know that all of those foods have a very strong profile of phytochemicals. But I wonder if you believe that people need some level of stimulation to be optimally healthy and happy?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Honestly it was really hard to get it down to 16. Here was my criteria, number one was the antioxidant properties, number two was some of the latest research coming out on brain health which shows that a little stimulation can go a long way. But really every recipe and every ingredient in that book could be considered on that top sixteen. So I was really looking for a blend of nutrient dense, antioxidants, phytochemicals, the right amount of stimulation and I wanted people to look at that list and be able to recognize those foods. I also think there is a psychological component -- giving people permission to indulge in some of the foods that they resonate with. Food is such an emotional issue and if you take away everything, people really get upset. When I take something away, I always have to give something back. Just because you want to eat well and be healthy doesn’t mean you should be relegated to the sidelines.\u003c/p>\n\u003cp>\u003cstrong>How did you become a cookbook author, specifically one focusing on cancer prevention and longevity?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I had a motivation at the very beginning. My father was diagnosed with throat cancer in 2000. I took a leave of absence and went to take care of him and I didn’t know anything about cooking for people with cancer even though I was trained chef. There was nothing out there! There was nothing. So my father was my guinea pig. Food was the platform of his life, so it was not an option not to feed him well. Then I got a wonderful opportunity (to work) at \u003ca href=\"http://www.commonweal.org/programs/cancer-help.html\">Commonweal Cancer Health Program\u003c/a>. I really believe, truly, in that connection to food and to being a nourisher -- I felt like I had found my calling. \u003ca href=\"http://rebeccakatz.com/books/one-bite-at-a-time/\">One Bite at a Time\u003c/a> came out of my experience working with people individually and \u003ca href=\"http://rebeccakatz.com/books/the-cancer-fighting-kitchen/\">The Cancer Fighting Kitchen\u003c/a> came out because there was so much new science appearing. I was now at a different level, I had gotten my masters of science in nutrition, I was witness to this evolution. I look back and think, wow what a wonderful gift.\u003c/p>\n\u003cp>\u003cstrong>I think that is the gift that everyone is looking for in a career, being able to find the thing that you are meant to do in the world and be paid for it.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> Yes, I feel incredibly grateful.\u003c/p>\n\u003cp>\u003cstrong>EVENT:\u003c/strong>\u003cbr>\nApril 5, 7:15pm: \u003ca href=\"http://www.bookpassage.com/event/rebecca-katz-longevity-kitchen\">Rebecca Katz will be signing books at Book Passage in Corte Madera\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>RECIPES:\u003c/strong> \u003c/p>\n\u003ch3>\u003ca name=\"cauliflower\">\u003c/a>Golden Roasted Cauliflower\u003c/h3>\n\u003cp>Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices—cumin, coriander, and turmeric—really make this dish sing. Turmeric has anti-cancer and anti-inflammatory properties, and holds great promise for maintaining (and possibly improving) brain health. \u003c/p>\n\u003cfigure id=\"attachment_59381\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cauliflower600.jpg\" alt=\"Golden Roasted Cauliflower. Photo: The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Golden Roasted Cauliflower. Photo: The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)\u003cbr>\n2 tablespoons of extra virgin olive oil\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon freshly ground pepper\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n1/4 teaspoon coriander\u003cbr>\n1/2 teaspoon turmeric\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 teaspoon lemon juice\u003cbr>\n1 tablespoon finely chopped parsley or cilantro \u003c/p>\n\u003cp>Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.\u003c/p>\n\u003cp>\u003cem>Variations:\u003c/em> If you’re not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper. You’ll love how sweet this vegetable tastes after its oven “sauna.”\u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 10 minutes Cook Time: 25 minutes\u003cbr>\nStorage: Store refrigerated in airtight container for 2 days\u003c/p>\n\u003cp>\u003cem>Notes:\u003c/em> Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5-10 minutes after cutting helps insure that heat won’t destroy these enzymes’ effectiveness. Also, the enzymes need Vitamin C to activate, which can be accomplished with a hit of lemon or lime juice. \u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sweetpotato\">\u003c/a>Bella’s Moroccan Spiced Sweet Potato Salad\u003c/h3>\n\u003cp>This is proof that exposure to vegetables expands one’s horizons, whether they have two legs or four. My 8 year old Portuguese Water dog Bella had become known around our house for her love of carrots. She literally comes running every time she hears the carrot peeler come out of the drawer. We figured ‘hmmm, that’s different for a dog,’ and played the approving parents. Well, she’s expanded her palate (or maybe she just likes orange-colored veggies). Now she’s on to sweet potatoes. No sooner do they hit the counter, than she’s dancing and singing around my feet. I quarter and square off the potatoes so she gets the ends, and she’s been known to get some serious hang time under her paws as she leaps for a toss. Seriously, Air Bud has nothing on Bella. Maybe she heard about how good sweet potatoes are for health. Their natural sweetness is perfectly balanced with high fiber content, slowing the rush of sugar into your system. That’s great for vasculature and mood. All I can say is, whenever I make this salad, Bella’s awfully happy.\u003c/p>\n\u003cfigure id=\"attachment_59380\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BellaSweetPotato600.jpg\" alt=\"Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\" width=\"400\" class=\"size-full wp-image-59380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bella’s Moroccan Spiced Sweet Potato Salad. Photo: Courtesy of The Longevity Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>2 tablespoons olive oil\u003cbr>\n1 cup onion, diced small\u003cbr>\n1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger\u003cbr>\n1 teaspoon cumin\u003cbr>\n1/2 teaspoon sweet paprika\u003cbr>\n1 pound orange-fleshed sweet potatoes or yams, peeled and cut into 1/2 inch cubes (2 medium sweet potatoes)\u003cbr>\n1/2 teaspoon sea salt,\u003cbr>\n1/2 cup filtered water\u003cbr>\n1/4 cup freshly squeezed orange juice (preferably blood orange)\u003cbr>\n1 teaspoon lemon zest\u003cbr>\n1 teaspoon orange zest\u003cbr>\n2 teaspoons maple syrup\u003cbr>\n2 tablespoon lemon juice\u003cbr>\n12 pitted kalamata olives cut in half\u003cbr>\n1/4 cup finely chopped flat-leaf parsley\u003cbr>\n1/4 cup toasted almonds or pistachios roughly chopped\u003c/p>\n\u003cp>Heat the olive oil in a deep sauté pan over medium heat, then add the onion and a generous pinch of salt and sauté for 3 to 5 minutes until onions are translucent and slightly golden. Add the ginger, cumin, paprika to the onions and sauté for 1 minute. Add the sweet potatoes, sea salt, the water, orange juice, and zests. Cook covered for 20 minutes, remove lid and continue cooking until potatoes are tender and the liquid is reduced to almost a glaze. Add the maple syrup and the lemon juice, and olives. Gently combine. Taste and add another pinch of salt or squeeze of lemon juice if desired. Transfer the potatoes to a bowl and garnish with the parsley and nuts. Serve at room temperature. \u003c/p>\n\u003cp>\u003cem>Prep Time:\u003c/em> 20 minutes\u003cbr>\n\u003cem>Cook Time:\u003c/em> 30 minutes\u003cbr>\n\u003cem>Storage:\u003c/em> Store refrigerated in airtight container for 5 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes courtesy of Rebecca Katz, The Longevity Kitchen\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F84915099\" frameborder=\"no\" scrolling=\"no\" width=\"100%\" height=\"166\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59100\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Lisa-Murphy400b.jpg\" alt=\"Lisa Murphy just started her own business making a spicy sriracha ketchup\" width=\"250\" class=\"size-full wp-image-59100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Murphy just started her own business making a spicy sriracha ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>What does a T-shirt depicting a bottle of Sriracha holding hands with a bottle of Ketchup have to do with a launch party for a new PBS film? It’s an apt image for a documentary soon to be made by filmmaker \u003ca href=\"http://www.gracelee.net/\">Grace Lee\u003c/a>, with the working title “Asian Chops,” that aims to discover the changing landscape of Asian America as seen through a food lens.\u003c/p>\n\u003cp>Last Saturday, 150 Asian food fans attended KQED’s kick-off party and brainstorming session for the co-production of the \u003ca href=\"http://www.caamedia.org\">Center for Asian American Media\u003c/a> (CAAM) and \u003ca href=\"http://www.kqed.org\">KQED\u003c/a>. After enjoying the crowd-pleasing array of Chinese, Vietnamese, Balinese and Filipino dishes prepared by panelist Tim Lyum of \u003ca href=\"http://atticrestaurant.com/\">Attic Restaurant\u003c/a>, the gathering heard brief remarks from Grace Lee about her new project which has not yet begun filming and is scheduled to air on PBS Prime Time in June 2014.\u003c/p>\n\u003cfigure id=\"attachment_59058\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\">\u003cimg class=\"size-full wp-image-59058\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Collage-Chef-Lyum.jpg\" alt=\"Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\" width=\"1000\" height=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Lyum's Five Spice Chicken Bun and Balinese Lemongrass Satay\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before Saturday’s event, Lee told Bay Area Bites that her films often use an unconventional storytelling approach. \u003c/p>\n\u003cblockquote>\u003cp>“Exploring Asian America through the conduit of food will allow us to examine bigger themes.” Lee hopes to dig deep into communities across the country to find unexpected stories, characters and juxtapositions. She is actively soliciting ideas for people and subjects to include. “We want this to be interactive, because we are trying to do something new. There’s no recipe for this. It’s kind of like Asian America. How do you define that anyway? Part of excitement of the project is using the process to really explore the topic itself.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59061\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\">\u003cimg class=\"size-full wp-image-59061\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/panel-collage.jpg\" alt=\"Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\" width=\"1000\" height=\"363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Lyum, Loiuse Lo, Mark Matsumoto, Grace Lee\u003c/figcaption>\u003c/figure>\n\u003cp>After remarks from Lee, KQED producer Louise Lo, PBS food blogger \u003ca href=\"http://www.pbs.org/food/chefs/marc-matsumoto/\">Mark Matsumoto\u003c/a> and Chef Lyum, moderator Leslie Sbrocco (of KQED’s \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>), invited members of the audience to come to the microphone and share their stories. Some people honored departed members of the Asian American community who had given generously of their time, food and wisdom. Many younger speakers typified a new energy and dedication.\u003c/p>\n\u003cp>Lisa Murphy, 27, owner of \u003ca href=\"http://sosusauces.com/\">Sosu Sauces\u003c/a> and the person wearing the ketchup/sriracha T-shirt, has started her own business making spicy sauces. She told the crowd how she immigrated from Shanghai to the U.S. when she was nine, speaking only Mandarin. \u003c/p>\n\u003cblockquote>\u003cp>“Learning English in fifth grade was the hardest thing, but everyday after school, when my aunt cooked traditional Chinese food for dinner, I watched and learned. It was a way for me to build confidence. Food was also a way to communicate with my Irish-American step-father who only spoke English.”\u003c/p>\u003c/blockquote>\n\u003cp>Murphy says she did “typical Asian American things,” like attend UC Berkeley and work in banking and finance, but realized that she usually spent her days talking about food with friends. When she told her “very traditional mother” she planned to quit her well-paying high-tech job and do something she loved, her mother was shocked, “A food business?” her mother demanded, “Why are you are going \u003cem>backward\u003c/em>?” Murphy explains that as Asians immigrate to the U.S., their first jobs are commonly cooking or doing deliveries for a restaurant. Now that her expanded line of spicy sauces is carried in stores like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>, however, she reports that her mother is more accepting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Murphy’s story of re-invention might be the perfect narrative for Lee’s film. One thing Lee is quick to admit is not perfect, however, is the film’s working title, “Asian Chops.” She hopes someone will suggest a better one. “PBS held a focus group and 'Asian Chops' was the best they came up with. It beat out other titles like 'Wok Across America' and 'Chop Suey Nation.'\"\u003c/p>\n\u003cfigure id=\"attachment_59090\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Eric-Ehler400.jpg\" alt=\"Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\" width=\"200\" class=\"size-full wp-image-59090\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eric Ehler of Seoul Patch and Gung Ho Restaurant rediscovered his cultural roots in Korea\u003c/figcaption>\u003c/figure>\n\u003cp>Another attendee at Saturday’s launch, Eric Ehler, chef at \u003ca href=\"http://www.gunghosf.com/about-gung-ho1.html\">Gung Ho Restaurant\u003c/a>, asked Lee to include stories with regional diversity. “Originally I’m from Iowa and I’m a Korean adoptee. It would be great for this show to connect with other Asian adoptees. We’re still Asian American. As a cook, I feel it’s my duty is to educate and help Korean adoptees understand more about their culture and traditions. When I left culinary school at 18, I went to Italy thinking I wanted to cook Italian and French cuisine. But ultimately I decided I needed to learn to cook Korean, it’s part of my heritage. So two years ago, I took my first trip to Seoul, tried to learn the language, and cooked at a restaurant there. I came back and started a pop-up called Seoul Patch. This show is important; it can inspire people.”\u003c/p>\n\u003cp>Grace Lee definitely wants her film to explore boundaries beyond the big cities of the East and West Coasts. Lee was born and raised in Columbia, Missouri, where she was afraid people thought her Korean American family was “weird and exotic.” “We had two refrigerators (one was for kimchi) and always worried about offending our neighbors.” She plans to include film shoots in the South and Midwest. “I’m excited to embark on this journey,” says Lee, “but I realize the topic is almost limitless. It’s not specifically about cooking, travel or famous chefs, but more about people we’ve never heard of: farmers, suppliers, the guy who introduced sushi to Texas.”\u003cbr>\nProducer Louise Lo told the crowd, “This unique point of view will hopefully come from people like you, who want to submit ideas. This is the first event to find out what you think should be included in the film. For the ideas that don’t make it into the film, we’ll also have web videos, blogs, recipes, photo essays on \u003ca href=\"www.pbs.org/food\">PBS.org/Food\u003c/a>.\"\u003c/p>\n\u003cfigure id=\"attachment_59092\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Indigo-Som400.jpg\" alt=\"Indigo Som has strong opinions about Asian-American food\" width=\"200\" class=\"size-full wp-image-59092\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Indigo Som has strong opinions about Asian-American food\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t think you can really talk about Asian food in America without talking about racism and identity,\" commented Indigo Som, a visual artist, who worked on a \u003ca href=\"http://www.well.com/~indigo/crpintro.html\">project photographing Chinese restaurants\u003c/a> in places like Wyoming where there were very few Chinese people.\u003c/p>\n\u003cp>\"One of my pet peeves is the perception that Asian food should be cheap. And it’s supposed to be grungy and dive-y. Then I think, ‘Oh, is that because Chinese people are cheap and dirty?’ And as a foodie,\" Som said, \"it’s very frustrating to me because I want really good ingredients in my Chinese food and it’s hard to find a restaurant that does that because I guess most people won’t support it. For example, at the \u003ca href=\"http://www.ramenshop.com/\">Ramen Shop\u003c/a> in Oakland, most people are like ‘Oh my God, $14 for a bowl of ramen! It’s a crime.’ No it’s not, it’s because the ingredients are so much better.”\u003c/p>\n\u003cfigure id=\"attachment_59091\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Hyunjoo-Albrecht400.jpg\" alt=\"Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\" width=\"200\" class=\"size-full wp-image-59091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hyunjoo Albrecht makes and sells kimchi from her Grandmother's recipes\u003c/figcaption>\u003c/figure>\n\u003cp>Hyunjoo Albrecht, came to the U.S. from South Korea 10 years ago. “As the oldest daughter in the family, I did a lot of housework and learned to make my grandmother’s kimchi…but thanks to my grandmother, now \u003ca href=\"http://www.sintogourmet.com/\">I make her kimchi\u003c/a> and sell it at grocery stores and the farmers market.”\u003cbr>\n“I think every Korean child has this experience:\" Albrecht added smiling, \"you eat a lot of galbi or barbeque and your stomach gets upset and your grandmother always brings you a bowl of kimchi juice and makes you drink it and it really calms your stomach. So now besides the kimchi, I have the juice left over and I’m selling this and I named it 'Kimchi Aid.' My grandmother couldn’t read; of course she didn’t know what 'probiotic' was, but she learned from experience it was good for the digestion. Now I have chiropractors and doctors asking me if I have any kimchi juice?\"\u003c/p>\n\u003cp>With one story easily leading to the next, time was for the launch was soon over. “I know this is a huge project for one-hour documentary,\" said Grace Lee, \"But maybe it can be a jumping off point for more. It’s important to go to places that we haven’t been before, even if it’s just down the street.”\u003c/p>\n\u003cp>You can listen to the audio of Saturday’s brain-storming launch party below and participate directly in shaping this exciting project by answering the following questions, which were on a survey distributed at Saturday’s event. Or share YOUR story; you might end up in Grace Lee’s new film.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What’s a great title for this project?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What topics or stories or communities are you interested in seeing in this film?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>If you could only eat one Asian dish for the rest of your life, what would it be?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Suggestions for the best/worst named Asian Restaurant. Where is it?\u003c/strong>\u003c/li>\n\u003c/ol>\n\u003cp>You can leave comments below or share your own story by sending an email to: asianchops@gmail.com\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"excerpt": "A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"title": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
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"description": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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},
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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