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"disqusTitle": "Rooibos Tea: The Myth and the Magic",
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"content": "\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not a coffee drinker, but I do love my tea. For years I greeted each day with a steaming mug of Earl Grey tea by my side. In the afternoon I would make another pot of black or green tea, sipping my way through the rest of the workday. But when I started having trouble sleeping a few years ago, I cut out almost all caffeine -- with the exception of small amounts of dark chocolate, crucial to my existence. Saying goodbye to tea was tough, but I found rooibos tea -- AKA “red tea” -- to be a satisfying, caffeine-free stand-in for my usual brew. I liked its earthy flavor, and it was full-bodied enough to support a splash of milk. Plus, I was still reaping the benefits of all those antioxidants and other magical chemical compounds found in tea -- or so I thought.\u003c/p>\n\u003cp>In truth, rooibos is not tea at all. It’s not even a distant relative to the tea plant (\u003cem>Camellia sinensis\u003c/em>). Rooibos is an herbal infusion made from a plant called \u003cem>Aspalathus linearis\u003c/em> that’s native to South Africa, where it thrives in the wild and as a cultivated crop. The word rooibos (pronounced roy-bus) translates as “red bush,” which refers to the way that the green, needle-shaped leaves turn red when they fall off the bush and oxidize in the sun. Most rooibos tea is made from these oxidized leaves, although a variety known as “green rooibos” is crafted from leaves that do not undergo oxidization.\u003c/p>\n\u003cp>Rooibos leaves are often blended with fragrant spices, dried fruits and other flavors the same way that black teas are. I’m partial to rooibos chai, like the one made by \u003ca href=\"http://shop.numitea.com/Rooibos-Chai/p/NUMIS-10200&c=NumiTeaStore@Teabag@Herbal\" target=\"_blank\" rel=\"noopener\">Numi\u003c/a> of Oakland and \u003ca href=\"http://www.teavana.com/the-teas/rooibos-teas\" target=\"_blank\" rel=\"noopener\">Teavana’s\u003c/a> Dosha Chai, a loose-leaf blend that contains cinnamon, coconut, ginger, cardamom, vanilla and rose blossoms.\u003c/p>\n\u003cfigure id=\"attachment_95801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\">\u003cimg class=\"size-full wp-image-95801\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/teavana-CU-opt.jpg\" alt=\"Teavana’s Dosha Chai blend.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/teavana-CU-opt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana’s Dosha Chai blend. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although long popular in South Africa, rooibos was virtually unheard of in the U.S. until 2001, when Marin County based \u003ca href=\"http://www.republicoftea.com/?gclid=CMCXtOWJncUCFYpgfgod2HoA-Q\" target=\"_blank\" rel=\"noopener\">The Republic of Tea\u003c/a> start selling it. Today, rooibos is sold by many other companies, but they all import it from South Africa, according to The Republic of Tea’s Minister of Commerce, Kristina Richens.\u003c/p>\n\u003cp>“There have been attempts to grow it in other places without any success. It only seems to thrive in South Africa’s unique subclimate,” Richens says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company’s rooibos sales have climbed steadily over the past 14 years. Their current menu includes more than 30 blends. One of their biggest sellers is Double Red Rooibos, a concoction that contains rooibos powder (pulverized leaves) to enrich the taste and color of the brew.\u003c/p>\n\u003cfigure id=\"attachment_95799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\">\u003cimg class=\"size-full wp-image-95799\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/rooibos-glassopt.jpg\" alt=\"The Republic of Tea’s most popular rooibos teas.\" width=\"1920\" height=\"1420\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-800x592.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1440x1065.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-1180x873.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/rooibos-glassopt-960x710.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea’s most popular rooibos teas. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I probably assumed that rooibos was an actual tea because of blends like Double Red Rooibos, that do taste a little like black tea. The myth is also perpetrated by tea purveyors, some of whom market rooibos alongside oolongs, pu-erhs and other real teas without listing it as herbal or making a clear distinction to customers.\u003c/p>\n\u003cp>The good news is that despite not being an actual, antioxidant-packed tea, studies suggest that rooibos does have some magic of its own to offer.\u003c/p>\n\u003cp>\u003cstrong>Beyond the Hype, Potential Health Benefits\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_95800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\">\u003cimg class=\"size-full wp-image-95800\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Teavana-counter-opt.jpg\" alt=\"Teavana offers multiple rooibos blends in their Corte Madera store.\" width=\"1920\" height=\"1439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Teavana-counter-opt-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Teavana offers multiple rooibos blends in their Corte Madera store. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hype about rooibos’ potential health benefits may have peaked in the U.S. last week when Time Magazine listed it as one of the \u003ca href=\"http://time.com/3724505/50-healthiest-foods/\" target=\"_blank\" rel=\"noopener\">50 healthiest foods of all time\u003c/a>. Although it’s tempting to write it off as just another trend set in motion by our superfood-obsessed culture, South Africans have long touted rooibos as a wonder bush with medicinal properties. For hundreds of years it's been purported to help alleviate symptoms associated with asthma, eczema, heartburn, insomnia and nausea, among other problems.\u003c/p>\n\u003cp>Evidence to support these claims is largely anecdotal, but there is a growing body of science-based research that suggests rooibos may offer a number of impressive health benefits.\u003c/p>\n\u003cp>One thing we do know for sure is that rooibos is rich in beneficial polyphenols, including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16927447\" target=\"_blank\" rel=\"noopener\">two rare flavonoids known as aspalathin and nothofagin\u003c/a>. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/11566638\" target=\"_blank\" rel=\"noopener\">Flavonoids\u003c/a> are generally known for their potent antioxidant, anti-inflammatory, anti-tumor and antiviral activities, many of which play a role in helping our bodies fend off chronic diseases. But studies of the specific flavonoids found in red tea have not been studied as extensively as others.\u003c/p>\n\u003cp>The South African Rooibos Council posted on its website a roundup of a \u003ca href=\"http://www.sarooibos.org.za/images/the-science-behind-rooibos-july2013.pdf\" target=\"_blank\" rel=\"noopener\">wide range of promising studies\u003c/a> conducted between 2009 and 2013, including research into rooibos’ ability to offer cardiovascular protection, help prevent diabetes, improve male fertility and \u003ca href=\"http://www.sarooibos.org.za/home-mainmenu-1/179-rooibos-helps-protect-against-skin-cancer\" target=\"_blank\" rel=\"noopener\">inhibit the development skin cancer when applied topically\u003c/a>.\u003c/p>\n\u003cp>The catch is that most of the studies to date have been conducted in test tubes or with rats, as opposed to actual human beings. That said, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20833235\" target=\"_blank\" rel=\"noopener\">one clinical study\u003c/a> out of South Africa did catch my eye. After 40 human volunteers drank six cups of fermented rooibos daily for six weeks, researchers found that the tea had significantly reduced “bad” cholesterol (LDL), and increased “good” cholesterol (HDL). The study also suggested “the antioxidant activity of the tea could be relevant in reducing the risk of developing cardiovascular disease.”\u003c/p>\n\u003cp>Regardless of what further research yields, it seems to me that there are already plenty of good reasons to swap your usual hot beverage for a mug of rooibos tea on occasion. It’s tasty, calorie- and caffeine-free, and perfect for washing down a piece of dark chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Although adverse reactions to rooibos have not been reported, people that are ill, have pre-existing health conditions or are taking medications should consult a physician.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tender Greens' Sustainable Life Project Helps Former Foster Kids Gain Experience in the Culinary Industry",
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"content": "\u003cfigure id=\"attachment_94268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\">\u003cimg class=\"size-full wp-image-94268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\" alt=\"Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>To travel to her job at the Walnut Creek casual restaurant \u003ca href=\"http://www.tendergreens.com\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a>, Caridad Johnson commutes by BART and by bus from her Hayward home, an hour and 45 minutes each way.\u003c/p>\n\u003cp>That’s a long way to go for a restaurant job, but there’s a reason that Johnson makes the extra effort. She is part of what’s called the \u003ca href=\"http://www.tendergreens.com/sustainable-life-project\" target=\"_blank\" rel=\"noopener\">Sustainable Life Project\u003c/a>, a program to help former foster kids gain experience and skills in the food service industry.\u003c/p>\n\u003cp>“I grew up in and out of the foster system in the Bay Area,” said Johnson, 19. “And I was getting in trouble.”\u003c/p>\n\u003cp>Instead of getting in trouble on this day, Johnson, who goes by Cari, was blanching spinach to make ravioli filling with English peas, mint and feta. She had already made the dough which was resting. Later she would roll it out and fill it.\u003c/p>\n\u003cfigure id=\"attachment_94269\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\">\u003cimg class=\"size-full wp-image-94269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\" alt=\"Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“This program caught my attention because I had worked with food before,” she said. “My family cooks and it’s in my blood to do it. I grew up cooking whatever was being cooked.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Sean Eastwood, executive chef at Walnut Creek’s Tender Greens and Johnson’s boss, there’s a large gap that exists once foster children age out of the system at 18, and before they turn 21.\u003c/p>\n\u003cp>“At age 18 there’s often nothing for these kids to do, they have no structure,” said Eastwood. “Having a place to live is first and foremost and then food.”\u003c/p>\n\u003cp>Having a steady job, of course, helps, especially when one is learning a skill that can help them going forward. “We are providing them with an environment where they can succeed,” said Eastwood, “where they start dishwashing and learn how to show up on time and how to integrate into the systems we have.”\u003c/p>\n\u003cfigure id=\"attachment_94270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\">\u003cimg class=\"size-full wp-image-94270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\" alt=\"The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>As a successful restaurant group, the Tender Greens management was often asked to donate to charities, and rather than do that, they developed this program.\u003c/p>\n\u003cp>“They didn’t want to give money to allow charities to do what they wanted to do, they want to engage with people directly, by offering them a vocation and a way of life. Not just simply providing them with funds, but teaching them a skill they can take and use,” said Eastwood.\u003c/p>\n\u003cp>So far, about 30 people like Johnson have gone through the Sustainable Life Project, with a few not completing the program. Eight graduates now have full-time jobs with Tender Greens.\u003c/p>\n\u003cp>Johnson says she hopes to parlay her time at the restaurant into a full-time job, and then perhaps open a café of her own some day.\u003c/p>\n\u003cp>Tender Greens has 23 locations and there are six more in the works, most of them in Southern California, with two new ones in San Francisco, one on King Street and one in the Financial District. Like many of the chefs running Tender Greens restaurants Eastwood has a fine dining background. The native Englishman is classically trained and has worked in such places as Kokkari in San Francisco and the Ritz-Carlton in Half Moon Bay. While working with Chef Laurence Jossel of Nopa, he fell in love with Mediterranean food, and he now brings that influence to Tender Greens.\u003c/p>\n\u003cp>“The cooking of Northern California is synonymous with that style, and it’s found in the identity of Tender Greens,” said Eastwood. “I bring a lot of Mediterranean influence, since that’s my passion.”\u003c/p>\n\u003cp>As for why he gave up fine dining for a restaurant where most entrees are under $12, he said, “I think every single person is entitled and should be exposed to fantastic food at an affordable price.”\u003c/p>\n\u003cp>That’s a mission that he shares with the company’s founders: serving “great food prepared with passion and skill, and great quality ingredients at an affordable price,” he said.\u003c/p>\n\u003cp>The business model works, Eastwood said, because the restaurants are located in high-traffic spots; each one serves up to 600 people a day.\u003c/p>\n\u003cfigure id=\"attachment_94271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\">\u003cimg class=\"size-full wp-image-94271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\" alt=\"All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Tender Greens is a pioneer in the new movement of fast food chains using high quality ingredients. Most of their produce comes from local farms in the Walnut Creek location. Large photographs of farmers who grow the food they serve decorate the walls with short anecdotes from the farmers in their own words – and all the meat is humanely-raised without antibiotics.\u003c/p>\n\u003cfigure id=\"attachment_94272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\">\u003cimg class=\"size-full wp-image-94272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\" alt=\"Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Johnson plans to attend Lainey College in the fall and she also intends to keep working at Tender Greens.\u003c/p>\n\u003cp>In her short time there she has learned about new vegetables like \u003ca href=\"http://en.wikipedia.org/wiki/Romanesco_broccoli\" target=\"_blank\" rel=\"noopener\">Romanesco\u003c/a>. She is also learning about marketing via social networks. The restaurant posts photos of its specials on Instagram and Johnson’s photos are often those that get posted.\u003c/p>\n\u003cp>Eastwood asks employees to research new dishes or specials on the menu and share that information with other employees so everyone will be informed if customers have questions about the dishes.\u003c/p>\n\u003cp>“Cari does a lot of research and tells everyone what it’s about,” said Eastwood. “By educating others about it she’s also educating herself.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bay Area \u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a> are at 1352 Locust Street in Walnut Creek, and at 30 Fremont St., and 266 King St., both in San Francisco.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Foster kids who age out of the system are often at risk of becoming homeless. One restaurant chain is trying to do something about it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94268\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\">\u003cimg class=\"size-full wp-image-94268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG1-new.jpg\" alt=\"Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG1-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens in Walnut Creek displays large photos of farmers on its walls; the same farmers who grow much of the food they serve. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>To travel to her job at the Walnut Creek casual restaurant \u003ca href=\"http://www.tendergreens.com\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a>, Caridad Johnson commutes by BART and by bus from her Hayward home, an hour and 45 minutes each way.\u003c/p>\n\u003cp>That’s a long way to go for a restaurant job, but there’s a reason that Johnson makes the extra effort. She is part of what’s called the \u003ca href=\"http://www.tendergreens.com/sustainable-life-project\" target=\"_blank\" rel=\"noopener\">Sustainable Life Project\u003c/a>, a program to help former foster kids gain experience and skills in the food service industry.\u003c/p>\n\u003cp>“I grew up in and out of the foster system in the Bay Area,” said Johnson, 19. “And I was getting in trouble.”\u003c/p>\n\u003cp>Instead of getting in trouble on this day, Johnson, who goes by Cari, was blanching spinach to make ravioli filling with English peas, mint and feta. She had already made the dough which was resting. Later she would roll it out and fill it.\u003c/p>\n\u003cfigure id=\"attachment_94269\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\">\u003cimg class=\"size-full wp-image-94269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG2-new.jpg\" alt=\"Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG2-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tender Greens executive chef Sean Eastwood supervises Caridad Johnson blanch spinach. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>“This program caught my attention because I had worked with food before,” she said. “My family cooks and it’s in my blood to do it. I grew up cooking whatever was being cooked.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Sean Eastwood, executive chef at Walnut Creek’s Tender Greens and Johnson’s boss, there’s a large gap that exists once foster children age out of the system at 18, and before they turn 21.\u003c/p>\n\u003cp>“At age 18 there’s often nothing for these kids to do, they have no structure,” said Eastwood. “Having a place to live is first and foremost and then food.”\u003c/p>\n\u003cp>Having a steady job, of course, helps, especially when one is learning a skill that can help them going forward. “We are providing them with an environment where they can succeed,” said Eastwood, “where they start dishwashing and learn how to show up on time and how to integrate into the systems we have.”\u003c/p>\n\u003cfigure id=\"attachment_94270\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\">\u003cimg class=\"size-full wp-image-94270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG3-new.jpg\" alt=\"The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG3-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Tender Greens, Walnut Creek. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>As a successful restaurant group, the Tender Greens management was often asked to donate to charities, and rather than do that, they developed this program.\u003c/p>\n\u003cp>“They didn’t want to give money to allow charities to do what they wanted to do, they want to engage with people directly, by offering them a vocation and a way of life. Not just simply providing them with funds, but teaching them a skill they can take and use,” said Eastwood.\u003c/p>\n\u003cp>So far, about 30 people like Johnson have gone through the Sustainable Life Project, with a few not completing the program. Eight graduates now have full-time jobs with Tender Greens.\u003c/p>\n\u003cp>Johnson says she hopes to parlay her time at the restaurant into a full-time job, and then perhaps open a café of her own some day.\u003c/p>\n\u003cp>Tender Greens has 23 locations and there are six more in the works, most of them in Southern California, with two new ones in San Francisco, one on King Street and one in the Financial District. Like many of the chefs running Tender Greens restaurants Eastwood has a fine dining background. The native Englishman is classically trained and has worked in such places as Kokkari in San Francisco and the Ritz-Carlton in Half Moon Bay. While working with Chef Laurence Jossel of Nopa, he fell in love with Mediterranean food, and he now brings that influence to Tender Greens.\u003c/p>\n\u003cp>“The cooking of Northern California is synonymous with that style, and it’s found in the identity of Tender Greens,” said Eastwood. “I bring a lot of Mediterranean influence, since that’s my passion.”\u003c/p>\n\u003cp>As for why he gave up fine dining for a restaurant where most entrees are under $12, he said, “I think every single person is entitled and should be exposed to fantastic food at an affordable price.”\u003c/p>\n\u003cp>That’s a mission that he shares with the company’s founders: serving “great food prepared with passion and skill, and great quality ingredients at an affordable price,” he said.\u003c/p>\n\u003cp>The business model works, Eastwood said, because the restaurants are located in high-traffic spots; each one serves up to 600 people a day.\u003c/p>\n\u003cfigure id=\"attachment_94271\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\">\u003cimg class=\"size-full wp-image-94271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG4-new.jpg\" alt=\"All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG4-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the meat served at Tender Greens is humanely-raised without hormones or anti-biotics. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Tender Greens is a pioneer in the new movement of fast food chains using high quality ingredients. Most of their produce comes from local farms in the Walnut Creek location. Large photographs of farmers who grow the food they serve decorate the walls with short anecdotes from the farmers in their own words – and all the meat is humanely-raised without antibiotics.\u003c/p>\n\u003cfigure id=\"attachment_94272\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\">\u003cimg class=\"size-full wp-image-94272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TG5-new.jpg\" alt=\"Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TG5-new-320x240.jpg 320w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cari Johnson blanches spinach and then puts it in an ice bath to cool before making ravioli. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Johnson plans to attend Lainey College in the fall and she also intends to keep working at Tender Greens.\u003c/p>\n\u003cp>In her short time there she has learned about new vegetables like \u003ca href=\"http://en.wikipedia.org/wiki/Romanesco_broccoli\" target=\"_blank\" rel=\"noopener\">Romanesco\u003c/a>. She is also learning about marketing via social networks. The restaurant posts photos of its specials on Instagram and Johnson’s photos are often those that get posted.\u003c/p>\n\u003cp>Eastwood asks employees to research new dishes or specials on the menu and share that information with other employees so everyone will be informed if customers have questions about the dishes.\u003c/p>\n\u003cp>“Cari does a lot of research and tells everyone what it’s about,” said Eastwood. “By educating others about it she’s also educating herself.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Bay Area \u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener\">Tender Greens\u003c/a> are at 1352 Locust Street in Walnut Creek, and at 30 Fremont St., and 266 King St., both in San Francisco.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Digital Kitchen: Apps and Online Services To Make You a Better Cook",
"title": "The Digital Kitchen: Apps and Online Services To Make You a Better Cook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n",
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"excerpt": "What if you want to become a better cook-- without shelling out thousands of dollars for culinary school? Here’s a sample of four cooking apps and online services that do more than just provide recipes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg\" alt=\"A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/A-tablet-computer-and-smartphone-are-becoming-helpful-kitchen-tools-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A tablet, computer, and smartphone are becoming helpful kitchen tools. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>In the Bay Area there are countless apps that have food delivered to your doorstep in minutes as well as meal delivery apps that make it easy to never lift a frying-pan again. But what if you want to become a better cook-- without shelling out thousands of dollars for culinary school? There are, obviously, apps for that too. Here’s a sample of four cooking apps and online services that do more than just provide recipes.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.sidechef.com/\" target=\"_blank\">SideChef\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg\" alt=\"SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/SideChef-breaks-a-recipe-down-step-by-step-with-photos-and-simple-directions-320x240.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SideChef breaks a recipe down, step-by-step with photos and simple directions. Photo: SideChef\u003c/figcaption>\u003c/figure>\n\u003cp>SideChef guides wanna-be-chefs through a recipe step-by-step. This app got its start through a successful \u003ca href=\"https://www.kickstarter.com/projects/2080376024/sidechef-step-by-step-cooking-application\" target=\"_blank\">Kickstarter campaign\u003c/a> back in 2013. It features over 1,000 different recipes submitted by food bloggers, other users, and a few partner chefs. You can search for your next meal by region (American to Thai, German to Japanese), type of dish (appetizer, seafood, dessert, brunch, etc) the time it takes to cook, and many other different tags. One of SideChef’s best features is its voice command option. When selected, the app will dictate each step to you; when you want to move on, you simply say, “next.” No more smearing butter and sauce all over your iPad. There’s also a handy self-timer on the app, and a way to send ingredient lists by text or email. If you’re already a talented home cook, you can create your own recipes to share on SideChef. I appreciated the interactive glossary of terms reminding me with a simple video the difference between chop, dice and slice.\u003c/p>\n\u003cp>There is room for improvement, however. The search bar doesn’t always yield the most accurate results. I was craving a blackberry pie, but when I searched for it, the top four results were a quiche Lorraine, sun-dried tomato and feta quiche, apple pie fries, and a pierogi with feta tomato and white wine sauce. There are blackberry desserts, and other berry pies, which should’ve showed up. Also, some of the recipes don’t have any photos. It would’ve been nice to see step-by-step photos of the chopped kale salad I was making. \u003c/p>\n\u003cp>SideChef made the iOS list of top ten apps within a week of its release, and it’s currently free for the \u003ca href=\"https://itunes.apple.com/us/app/sidechef-step-by-step-cooking/id905229928?mt=8\" target=\"_blank\">iPad, iPhone\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.sidechef.sidechef&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://www.saltedtv.com/\" target=\"_blank\">Salted\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg\" alt=\"Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-93774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course.jpeg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-800x600.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-768x576.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-alongside-one-of-the-Salted-videos-in-the-Italian-cooking-course-320x240.jpeg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking alongside one of the Salted videos in the Italian cooking course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>If SideChef is trying to be your kitchen sidekick for a date-night dinner, the new online service Salted is more like a digital cooking school. Salted works with about \u003cdel datetime=\"2015-03-23T22:17:19+00:00\">50\u003c/del> 75 (updated 3/23) chefs to provide video tutorials and courses to help you master certain cuisines and kitchen skills. There’s everything from a “How To Cook Bootcamp” to a skill class on “How to Break Down an Entire Goat.” I landed somewhere in the middle, and took a \u003ca href=\"http://www.saltedtv.com/courses/introduction-to-italian-cooking\" target=\"_blank\">course on traditional Italian cooking\u003c/a>, taught by four different chefs who work in Italian restaurants around the country. There are also knife skills courses, courses on how to use a rolling pin, how to make butter and pasta from scratch, how to temper oil, and many others. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Italian cooking course starts with fundamentals like: how to use garlic and how to make the perfect pasta sauce. The course then progresses to recipes like: how to make the perfect meatball, risotto, and chicken parmesan. \u003c/p>\n\u003cp>Each lesson has a video as well as written instructions which are also linked to corresponding timecodes in the video. You can watch the whole video or jump to these points as you work your way through the recipe. The chefs explain the technical and scientific processes of each step and offer very helpful tips. For instance, I discovered a quick way to mince garlic: simply peel the clove, put a bit of salt on your cutting board, dice the clove on top and rub the pieces of garlic and salt together with the broad side of your knife. The salt helps cut the garlic and within minutes I had a garlic paste.\u003c/p>\n\u003cp>There are other perks too, like a chef hotline where you can send urgent questions to Salted’s culinary team. The response time, they say, will be under 30 minutes. However, nowadays most kitchen questions are also answerable by a quick Google search. Also, Salted is a paid service. There’s a free 30-day trial but you begin paying almost $10 per month afterwards. For that money, the photos on the website could be better (some were snapped in poor lighting) and the videos could provide even more detail. While I was following a video on how to make chicken parmesan, I was told to “butterfly” a chicken breast, but I had to stop the video and search on Google to figure out how to correctly perform that task.\u003c/p>\n\u003cp>Salted is only available online, and not as an app for your tablet or smartphone.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.cooksillustrated.com/ipadapp#\" target=\"_blank\">America’s Test Kitchen: Cook’s Illustrated\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93928\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cooks-illustrated.jpg\" alt=\"The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-93928\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cooks-illustrated-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cook’s Illustrated iPad app is very similar to the magazine, but with extra features. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been using America’s Test Kitchen and Cook’s Illustrated recipes for years, so I was excited to discover they also had an iPad app. The app is simply a digital version of the magazine, with extra features helpful to a home cook looking to improve his or her skills. The photos, at first, appear black and white, but slowly turn color. Each master recipe also has a video attached to it, which guides you step-by-step through the cooking process. I was ambitious and tried to make the Mu Shu Pork and pancakes from scratch, a recipe in the March/April edition of Cook’s Illustrated. The video was helpful, but when I got to a difficult spot, I found myself replaying certain spots over and over again. Then, I discovered the special “cooking mode slideshow” that broke the recipe down into individual slides and color photos for every step. The instructions were accurate, and the dish turned out well, but the specialized steps it took me almost 2 hours to prepare. I should’ve signed up for America’s Test Kitchen's Cooking School, which offers similar courses to Salted, as well as skill-testing review sections and equipment reviews.\u003c/p>\n\u003cp>The Cook’s Illustrated app is available for \u003ca href=\"https://itunes.apple.com/us/app/cooks-illustrated/id385674638?mt=8\" target=\"_blank\">iOS\u003c/a>. You can download the iPad app for free, but you have to choose to pay for a monthly subscription, or buy each magazine individually. The iPhone app is free, but only features 50 recipes. \u003ca href=\"http://www.onlinecookingschool.com/\" target=\"_blank\">America’s Test Kitchen Cooking School\u003c/a> has a free 14-day trial. Otherwise, it costs 19.95 per month or $179.95 per year.\u003c/p>\n\u003ch2>\u003ca href=\"http://www.chefsteps.com/\" target=\"_blank\">ChefSteps\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_93927\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/chefsteps.jpg\" alt=\"ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/chefsteps-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChefSteps highlights difficult recipes, like how to create balls of flavor using the spherification technique. Photo: ChefSteps\u003c/figcaption>\u003c/figure>\n\u003cp>ChefSteps is definitely one of the most elite cooking-school apps out there. Based in Seattle’s Pike Place Market, the recipes and courses range from topics like how to make a \u003ca href=\"http://www.chefsteps.com/activities/black-pepper-souffle\" target=\"_blank\">black pepper soufflé\u003c/a> and how to get your \u003ca href=\"http://www.chefsteps.com/activities/chicken-liver-pate\" target=\"_blank\">chicken liver paté\u003c/a> just right, to how to make sous-vide pork belly (http://www.chefsteps.com/activities/sous-vide-pork-belly). The photos are beautiful, and the videos are non-narrated, you follow them by reading basic subtitles. You have to pay for most ChefSteps classes, and they range from $5 to $18. There are some classes you can take for free, like one on the “\u003ca href=\"https://www.chefsteps.com/classes/spherification/landing\" target=\"_blank\">three fundamental techniques of spherification\u003c/a>,\" a modernist technique that can be used to turn any flavorful liquid into spheres, but the average home cook won’t have the materials or ingredients in their pantry (you need things like sodium alginate or calcium lactate gluconate). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ChefsSteps courses can be viewed online, and free app is also available for \u003ca href=\"https://itunes.apple.com/us/app/chefsteps/id816731096?mt=8\" target=\"_blank\">iOS\u003c/a> and \u003ca href=\"https://play.google.com/store/apps/details?id=com.chefsteps.mobile&hl=en\" target=\"_blank\">Android\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Seven Edible ‘S’ Foods of the Persian New Year",
"title": "The Seven Edible ‘S’ Foods of the Persian New Year",
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"content": "\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_40107\" label=\"Persian New Year Welcomes Spring with Symbolic Traditions and Treats\"]\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"94162,94157,94158,94168,94165\"]\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
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"description": "Iranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or Nowruz on the first day of the Spring Equinox. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\">\u003cimg class=\"size-full wp-image-94164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/haftsin1-1920.jpg\" alt=\"The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/haftsin1-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Persian New Year begins on the first day of Spring. To celebrate, families create a 'haftsin,' a table decorated elaborately with different foods like fresh apples and sprouted herbs.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIranians, Pakistanis, Afghans and many other cultures celebrate the Persian New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nowruz\u003c/strong>\u003c/a> on the first day of the Spring Equinox. This year Nowruz is on Thursday, March 19 (updated 3/20/2020) and the celebration continues for 13 days. Families across the world elaborately decorate a table in their home with different foods, each symbolizing something good to come in the new year. This table decoration, called a \u003ca href=\"http://en.wikipedia.org/wiki/Haft-Seen\" target=\"_blank\" rel=\"noopener noreferrer\">haftsin\u003c/a>, is a tradition that dates back at least 1,000 years to \u003ca href=\"http://en.wikipedia.org/wiki/Zoroastrianism\" target=\"_blank\" rel=\"noopener noreferrer\">Zoroastrian\u003c/a> traditions. ‘Haftsin’ means the 'seven ‘s.'' People decorate tables with seven different foods that start with the letter ‘s,' the number seven symbolizing the seven days of Creation.\u003c/p>\n\u003cp>The first ‘s’ is \u003cstrong>sabzeh\u003c/strong>: lentil, wheat are barley sprouts that you grow on a dish. The symbolize rebirth and renewal and have to be prepared a week or two before Nowruz so that they will have sufficiently sprouted. Here's a link on \u003ca href=\"http://figandquince.com/2013/03/04/how-to-grow-sabzeh-wheatgrass-norooz-easter-diy-tutorial-pictorial-guide/\" target=\"_blank\" rel=\"noopener noreferrer\">how to grow sabzeh\u003c/a> yourself. Or, you can do what I did in college and just buy a chia pet online a few weeks before Nowruz. And yes, ch-ch-ch-\u003ca href=\"http://chia.com/chia-pets/\" target=\"_blank\" rel=\"noopener noreferrer\">chia pets still exist\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94167\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\">\u003cimg class=\"size-full wp-image-94167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzeh1920.jpg\" alt=\"Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzeh1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzeh is one of the seven 's' foods. The sprouted herbs symbolize the rebirth and renewal of the season.\u003c/figcaption>\u003c/figure>\n\u003cp>Another 's' item is \u003cstrong>serkeh\u003c/strong> (vinegar), which represents age and the patience that comes with it. \u003cstrong>Seeb\u003c/strong> (apples) are displayed for health and beauty; \u003cstrong>seer\u003c/strong> (garlic) for medicine; \u003cstrong>samanu\u003c/strong> is a sweet, yellowish brown pudding made with wheat germ and represents affluence. \u003cstrong>Somaq\u003c/strong> (sumac) is a bright red berry that comes in spice form and is a staple in Iranian kabob dishes. The spice symbolizes the colors of the sunrise. The last ‘s’ on the table is \u003cstrong>senjed\u003c/strong>, dried fruit from an oleaster tree that symbolize love.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Modern Nowruz tables also have dyed hard-boiled eggs symbolizing fertility (usually decorated by the children in the family), dried nuts and berries for guests to eat, and few non-edible items: a goldfish representing life and the sign of Pisces coming to an end, a mirror representing the imagery or reflection of creation or God, gold coins for wealth and a purple hyacinth flower to symbolize the coming of spring. The last item on the table is a book of Hafez poetry, or a Koran for religious people.\u003c/p>\n\u003cfigure id=\"attachment_94161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\">\u003cimg class=\"size-full wp-image-94161\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/fruit-nuts1920.jpg\" alt=\"Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/fruit-nuts1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dried fruits and nuts are displayed on the table and also provided to guests who visit your home to greet you in the new year.\u003c/figcaption>\u003c/figure>\n\u003cp>“Poetry is like the bread of life, the emotional and spiritual bread of life is poetry. So I think it belongs on a haftsin table because it sustains us through good times and bad,\" says \u003ca href=\"http://persiskarim.com/dev/\" target=\"_blank\" rel=\"noopener noreferrer\">Persis Karim\u003c/a>, a professor at San Jose State University and the co-director of its Persian Studies Program. Karim, whose also the editor of many \u003ca href=\"http://persiskarim.com/dev/publications/\" target=\"_blank\" rel=\"noopener noreferrer\">anthologies of Iranian-American fiction\u003c/a> writers, says she always has a book of poetry on her haftsin table.\u003c/p>\n\u003cfigure id=\"attachment_94195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\">\u003cimg class=\"size-full wp-image-94195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/peris-karim1920.jpg\" alt=\"Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani \" width=\"1920\" height=\"1272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1440x954.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/peris-karim1920-320x212.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Persis Karim co-founded the Persian Studies Program at San Jose State University. She includes an altar on her haftsin table to honor family who have passed away. Photo: Nazy Kaviani\u003c/figcaption>\u003c/figure>\n\u003cp>Following Iranian tradition, Karim opens the book of poetry to a random page -- a way of telling your fortune for the new year. The \u003ca href=\"http://en.wikipedia.org/wiki/Hafez\" target=\"_blank\" rel=\"noopener noreferrer\">Hafez\u003c/a> poem she lands on is about Spring. “A flower, without a friend's face there, I think isn’t good. And springtime without wine, I think isn’t good.” Hafez lived over 1,000 years ago, but he was a smart man.\u003c/p>\n\u003cfigure id=\"attachment_94163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\">\u003cimg class=\"size-full wp-image-94163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hafez1920.jpg\" alt=\"Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hafez1920-320x427.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hafez was a Persian poet from the 14 century. People read now read their fortunes by randomly turning to a page from one of his books of poetry.\u003c/figcaption>\u003c/figure>\n\u003cp>Karim's Nowruz table is a mix of traditional and non-traditional. She's French-Iranian and grew up in the Bay Area, so she's made the tradition her own by including an altar on her haftsin table to honor family who have passed away. \"It’s a recognition of the arrival of Spring. It’s a bittersweet recognition that we go on even without the people we love but we find a way to commemorate their presence in our lives. This is an altar to life.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMost of the food on the haftsin table is decorative -- you don't eat them, except for the hand-painted hard-boiled eggs. When Persian New Year arrives, families get together and play the ‘egg-cracking game.’ You hold an egg in the palm of your hand and hit it against another person’s egg, which she's holding in her palm. If your egg cracks, you lose. If it doesn’t, you go on to the next person. The last person with an uncracked egg wins, meaning they'll have the best fortune in the year to come. There are methods to winning this game that I will not reveal in this blog post, but I will say that I learned that it’s ok to eat a hard boiled egg that’s been sitting out in a cool, dry place for a few days. Karim uses glass eggs, but here are some pictures of the elaborate egg art work done by my five and seven year old nephews at my sister's haftsin table in Santa Cruz.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\">\u003cimg class=\"size-full wp-image-94160\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/eggs1920.jpg\" alt=\"Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/eggs1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs, which weren't a part of the original haftsin table, symbolize symbolize fertility.\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout the 13 days of the Persian New Year, friends and family gather each day at the home of a different friend or family member, and eat a lot of Persian food. One staple dish is Sabzee Polo Mahee, a Persian herb rice with baked fish. Persis Karim says though Nowruz and the haftsin are centered around food, the holiday is ultimately about reflecting on the past year and preparing for the new year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it’s one of the most beautiful holidays because it’s all about connecting with the season,\" Karim says. \"It's a reflection of who we have become from one year to the next.\"\u003c/p>\n\u003ch3>Recipe: Sabzee Polo (Herb Rice)\u003c/h3>\n\u003cp>\u003ci>This rice is traditionally eaten with Mahee Sefeed, or Whitefish, which comes from the Caspian Sea on the northern Iranian coast. That's hard, if not impossible, to find in the Bay Area, so my family usually bakes salmon and trout with lemon and oil. The special part is the herb rice.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_94192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\">\u003cimg class=\"size-full wp-image-94192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sabzi-polo-1920.jpg\" alt=\"Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sabzi-polo-1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabzi Polo is an herb basmati rice that includes dill, parsley and fenugreek; it's a stable dish during the Iranian New Year.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>Serves eight people.\u003c/i>\u003c/p>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>4 cups long grain basmati rice\u003c/li>\n\u003cli>2 1/2 cups cilantro, chopped\u003c/li>\n\u003cli>2 cups fresh dill, chopped\u003c/li>\n\u003cli>2 cups parsley (preferably Italian parsley)\u003c/li>\n\u003cli>1/2 cup fresh fenugreek, chopped\u003c/li>\n\u003cli>5 tbsp butter (about 1/2 a stick)\u003c/li>\n\u003cli>a couple of pinches of rock salt (or table salt)\u003c/li>\n\u003cli>a pinch of saffron\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the four cups of rice in a bowl of cold water and mix around with your hand until the water gets milky. Drain the rice and repeat until the water is no longer milky.\u003c/li>\n\u003cli>Pour rice into a nonstick pot.\u003c/li>\n\u003cli>Cover the rice with about 1 inch of water (about 1/4 of your finger from where the rice begins and the water end).\u003c/li>\n\u003cli>Add herbs, butter and salt.\u003c/li>\n\u003cli>Bring to a boil, stirring occasionally.\u003c/li>\n\u003cli>Once the water boils mostly off, give it one final stir, cover it, lower the heat to low or medium-low, and let cook on low for 20 minutes or until rice is soft.\u003c/li>\n\u003cli>grind saffron and mix with a 1/4 cup of hot water. Drizzle on the rice after putting the rice on a large platter to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Is There PBR In My Food?",
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"content": "\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=nTVj5lIkxp4]\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a common sight in the Bay Area: menus that don’t just tell you what you’re going to be eating, but where exactly your food is coming from, the closer to the restaurant the better. The bacon’s from Niman Ranch, the eggplant is from Full Belly Farms, and the bread from Acme. And the the butter you’re slathering on it? Fresh from Spring Hill Creamery, no more than two days from farm to table.\u003c/p>\n\u003cp>But at a few restaurants in Oakland, there’s a different ingredient being highlighted: the decidedly non-organic, non-local Pabst Blue Ribbon (The beer has a veneer of being a less corporate alternative to Coors or Budweiser despite being \u003ca href=\"http://fox6now.com/2014/09/22/russian-brewer-taking-over-pabst-but-millercoors-to-continue-brewing-it-for-awhile/\" target=\"_blank\">brewed by Miller\u003c/a>). PBR has not only found a happy home in bars across the city but in its restaurants as well, showing up in chilis, burgers and tomato soups.\u003c/p>\n\u003cfigure id=\"attachment_93955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\">\u003cimg class=\"size-full wp-image-93955\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pbrad_edied.jpg\" alt=\"A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\" width=\"1920\" height=\"2453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-400x511.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-800x1022.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1440x1840.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-1180x1508.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-768x981.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pbrad_edied-320x409.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1911 ad for Pabst Blue Ribbon Credit: Public Domain, pre 1923. Back cover of Judge magazine, June 10, 1911.\u003c/figcaption>\u003c/figure>\n\u003cp>How did the fizzy yellow beer became a common menu item in an area obsessed with localness? PBR’s ubiquity can be traced back to a canny marketing strategy the company adopted in the early 2000s, when they made the conscious choice to eschew traditional marketing in favor of more subtle advertising, targeted toward hip twenty somethings turned off by traditional beer advertising. Less billboards, more sponsoring art galleries (\u003cem>The New York Times Magazine\u003c/em> article on their efforts \u003ca href=\"http://www.nytimes.com/2003/06/22/magazine/the-marketing-of-no-marketing.html\" target=\"_blank\">opens with a description\u003c/a> of a Pabst sponsored bike polo match).\u003c/p>\n\u003cp>Their efforts paid off. Sales surged, \u003ca href=\"http://www.bloomberg.com/bw/articles/2014-09-19/pabst-blue-ribbon-sells-for-700-million-long-life-of-an-ok-beer\" target=\"_blank\">doubling in the last ten year\u003c/a>s, and PBR became synonymous with the market they were trying to reach: millennials who love cheap beer as much as they like living in large cities like Oakland.\u003c/p>\n\u003cp>But the Oakland restaurants where Pabst has shown up on the menu swear they're not trying to court the Temescal Alley Barber \u003ca href=\"http://oaklandunseen.tumblr.com/post/64838269412/anatomy-of-an-oakland-hipster\" target=\"_blank\">crowd\u003c/a>. They’re using it’s only for the taste it imparts--or the lack thereof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nTVj5lIkxp4'\n title='//www.youtube.com/embed/nTVj5lIkxp4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When Sergio Becerra opened \u003ca href=\"http://www.parkburgeroakland.com/\" target=\"_blank\">Park Burger\u003c/a> in the Lower Hills, he knew he wanted chili on the menu. After settling on a recipe, he decided that beer was a necessary ingredient, so he tested how various beers affected the chili’s taste. He made batches with several local beers--including Linden Street’s Common Lager--but in the end, they all made the chili too bitter. PBR was the victor.\u003c/p>\n\u003cp>“We made, like, six different versions, and the lighter beer was better tasting,” Becerra said. “We have a whole bunch of local beers that we carry here at Park Burger, but nothing’s the same as PBR.”\u003c/p>\n\u003cfigure id=\"attachment_93958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\">\u003cimg class=\"size-full wp-image-93958\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edditchiili.jpg\" alt=\"Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edditchiili-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili with PBR at Park Burger in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The chili is a fairly traditional: not too spicy, filled with chunks of Marin Sun beef and crowned with a lid of shredded cheddar. Between the small amount of PBR used (the current recipe requires just a can and a half of beer for four quarts of chili), and the hours it simmers, the beer is a subtle addition, contributing a barely there malty sweetness. For chili obsessives, the controversial part of the soup will likely be the \u003ca href=\"http://www.slate.com/articles/life/food/2015/01/chili_history_there_are_no_beans_in_san_antonio_s_specialty.html\" target=\"_blank\">inclusion of beans\u003c/a>, not the PBR. The chili’s available as a side or as a topping for their chili cheese fries, and Becerra said the demand for both was such that they’ve run out almost every day recently.\u003c/p>\n\u003cp>While Becerra tried several beers before settling on Pabst, Temescal’s \u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">Sacred Wheel\u003c/a> cheese shop knew immediately that PBR was the right choice for their tomato soup. While developing the menu, owner Jena Davidson Hood experimented with a wine reduction, but didn’t like the flavor it left in the soup. But when she tried cooking down Pabst, she found she loved how it made the soup taste.\u003c/p>\n\u003cp>“The PBR went in [and] gave it this almost nutty flavor,” said BJ Hanson, the Sacred Wheel’s self-proclaimed “cheese dork,” who adds that new customers are often confused when they see “PBR Tomato soup” on the menu. “[They’ll ask] ‘Peanut butter and what?’ It takes a few minutes to realize that oh, we’re doing beer in our soup. We say it puts a little bit of class into our tomato soup.”\u003c/p>\n\u003cp>Their vegan soup is simple, a standard mix of tomatoes, garlic and onions, and the beer works. Instead of masking the tomatoes’ sweetness like cream would, the beer (they add a twelve pack for five gallons of soup) complements it, adding a tangy sweetness. The soup is also pleasantly spicy, creating a nice contrast to their grilled cheese, made with a rotating mix of three cheeses. And with a half combo available for just six dollars, it’s one of the best deals in the area.\u003c/p>\n\u003cfigure id=\"attachment_93956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\">\u003cimg class=\"size-full wp-image-93956\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedsoup.jpg\" alt=\"The Sacred Whee's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedsoup-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Sacred Wheel's tomato soup with Pabst and grilled cheese combo Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Similar to how the Sacred Wheel swapped PBR for a wine reduction, Jack London Square's \u003ca href=\"https://www.facebook.com/annexburger\" target=\"_blank\">Annex Burger\u003c/a> uses the beer in lieu of wine for their caramelized onions. Those onions are featured in the Blue Ribbon burger, where the Pabst brings out the sweetness of the onions while the blue cheese added a welcome tang. Owner Rebecca Boyles knew she wanted to cook the onions in beer to add more flavor, and settled on Pabst.\u003c/p>\n\u003cp>“This was a VERY recognizable beer, reliably obtainable, and a relatively easy flavor-profile to match with cooked onions. The other beers we had on tap at the time were not as good a match as PBR for caramelizing onions,” Annex Burger manager Thomas Hopkins wrote in an email.\u003c/p>\n\u003cp>And similar to a high end restaurant that serves duck three ways, Annex Burger offers the rare opportunity to experience a Pabst Blue Ribbon three ways: “That particular [burger] has blue cheese and the PBR onions as toppings, giving a dual value to the ‘blue.’ The natural trifecta would be for customers to enjoy a PBR on draft to compliment their Blue Ribbon burger,” Hopkins added.\u003c/p>\n\u003cfigure id=\"attachment_93959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\">\u003cimg class=\"size-full wp-image-93959\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/editedburger.jpg\" alt=\"Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/editedburger-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Annex Burger's Blue Ribbon burger. They're currently out of Pabst, but the onions are typically caramelized in PBR Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The burger’s a good fit for the restaurant. While they offer a small, thoughtful collection of craft beers on tap, they’re loyal to the cheap beers. In addition to the PBR on tap, they sell bottles of Mickey's, and feature a large painting of a mohawked women guzzling a 40 in the dining room. Unfortunately the restaurant's currently out of Pabst, but they’re promising a new keg in a a few weeks.\u003c/p>\n\u003cp>While he doesn’t have it on tap like Annex Burger does, Sergio Becerra also offers PBR outside of his food menu. The beer’s place on his counter, surrounded by the wide variety of craft beers he offers (Drake’s and Line 51 on tap, Racer 5 and Trumer Pils in bottle) echoes the attitude toward Pabst in Oakland. We may love our local beers, but don’t take away corporate-owned Pabst, whether as part of a $5 beer and a shot combination at a dive bar, a cheaper option at places like cocktail bar \u003ca href=\"http://makewesting.com/menu/\" target=\"_blank\">Make Westing\u003c/a>, or even as a seemingly bizarre soup ingredient.\u003c/p>\n\u003cp>Becerra understands this. While he’s passionate about the local beers he offers--he talks excitedly about Linden St and Line 51--he knew he would serve Pabst even before he opened the restaurant. A few years ago, when he worked at Cuban restaurant Caña, he started talking to the owner of Heart And Dagger, the always-packed dive next door. The owner told him the bar’s two biggest sellers were Sierra Nevada Pale Ale and Pabst.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“That’s what put PBR in the back of my head. Some people really like the hoppy, handcrafted stuff, Some people just want to stick to traditional PBR,” he said. “We try to please everybody. When I opened up this place, we could have gone with Corona, Budweiser--but people love their PBR.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4 Tasty Little Seeds with Big Nutritional Benefits",
"title": "4 Tasty Little Seeds with Big Nutritional Benefits",
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"content": "\u003cfigure id=\"attachment_94074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\" alt=\"Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>I started tossing seeds on my salads because it reminded me of putting sprinkles on my ice cream. Although eating seeds doesn’t trigger the jolt of joy that chocolate sprinkles do, my grown-up taste buds are delighted by the savory flavors and subtle textures that seeds add to my bowl of greens. My delight factor increased after learning that some of these seeds are jam-packed with nutrients that are often lacking in our diets.\u003c/p>\n\u003cp>“People forget that seeds are an excellent source of plant-based protein, healthy fat, fiber, vitamins, minerals and disease-fighting phytonutrients,” says Dr. Melina Jampolis, President of the National Board of Physician Nutrition Specialists.\u003c/p>\n\u003cp>Contrary to popular belief, eating seeds in their raw form is not necessarily more nutritious than eating them roasted or toasted. \"Cooking often helps to release or 'loosen' many food ingredients from their natural matrices such that they become more bioaccessible and bioavailable, explains Dr. Jeffrey Blumberg, Director of the Antioxidants Research Laboratory at Tufts University. \"If you prefer toasted seeds to raw ones, then you will consume more of these healthy foods and ultimately derive more of these nutrients -- and that is a good thing.”\u003c/p>\n\u003cp>The good fats that contribute to the seeds’ rich and nutty flavors also jack up the calorie count, so be mindful of the suggested serving size. I chose to highlight the seeds that I think are tastiest, but these are certainly not the only ones with nutritional benefits. Besides using seeds to spruce up your salads, they make a great addition to soups, stir-fries and your morning cereal.\u003c/p>\n\u003cp>They even taste good on ice cream.\u003c/p>\n\u003ch3>Pumpkin Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\" alt=\"Pumpkin Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also known as pepitas, these little powerhouses are loaded with all sorts of essential minerals such as manganese, phosphorus and potassium. They offer a substantial dose of magnesium: almost 50% of the daily intake recommended for adults. Jampolis says this is important because the majority of Americans don’t get the RDA of magnesium that they need. Maintaining an adequate amount of magnesium in our bodies helps to control blood sugar levels and blood pressure, and build bone density. \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">Studies\u003c/a> have shown that magnesium may even play a role in preventing migraines. Pumpkin seeds are also rich in tryptophan, an amino acid that our bodies use to make serotonin and melatonin: two hormones that promote relaxation and are key to getting a good night’s sleep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The World Health Organization recommends eating pumpkin seeds as a good source of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002416.htm\" target=\"_blank\">zinc\u003c/a>, a mineral that plays an important role in cell growth and can boost your immunity. Eating pumpkin seeds \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82\" target=\"_blank\">along with their shells\u003c/a> may offer the highest amount of zinc, but you’ll still reap benefits if you prefer them without the hulls, as I do. My vote for the tastiest raw organic pumpkin seeds is a naturally hull-less, heirloom varietal grown in Austria and sold by \u003ca href=\"http://cbsnuts.com/wp/hulless-pumpkin-seeds/\" target=\"_blank\">CBs nuts\u003c/a>.\u003c/p>\n\u003ch3>Sunflower Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94072\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\" alt=\"Sunflower Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1343\" class=\"size-full wp-image-94072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1440x1007.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1180x825.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-768x537.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also packed with minerals like magnesium and copper, sunflower seeds stand out for being rich in B-complex vitamins that support a healthy metabolism and help form red blood cells. Just one ounce of shelled sunflower seeds also contains two-thirds of the recommended \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/\" target=\"_blank\">daily dose of Vitamin E\u003c/a>, a nutrient that supports circulation and acts as an antioxidant, protecting your cells against damaging free radicals, among other \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/vitamin-e\" target=\"_blank\"> potential benefits\u003c/a>.\u003c/p>\n\u003cp>I prefer my seeds shelled, roasted and lightly salted, like those sold by Trader Joe's.\u003c/p>\n\u003ch3>Hemp Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\" alt=\"Hemp Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hemp Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>If I had known how nutty and delicious hemp seeds were, I would have started eating them ages ago. Hemp seeds have not been widely available until recently and nutritional research has been scant, likely because of a misleading association with marijuana, it’s psychotropic cousin (hemp and marijuana are different varieties of the same species, Cannabis sativa). \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\" target=\"_blank\">What we do know\u003c/a> about hemp seeds -- other than the fact that they won’t get you high -- is that they are rich in omega-3s and a type of beneficial omega-6 fatty acid called \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/gammalinolenic-acid\" target=\"_blank\">gamma linolenic acid\u003c/a> that’s not found in many foods and may help reduce inflammation (as opposed to some types of omega-6 that can actually promote inflammation). Omega-3s support heart health and brain function, and \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\" target=\"_blank\">new research\u003c/a> suggests they may offer benefits for people with conditions like inflammatory bowel disease and rheumatoid arthritis.\u003c/p>\n\u003cp>Hemp seeds are also high in mineral, fiber and protein content, offering almost as much protein per serving as soybeans. Jampolis points out that “unlike many plant-based proteins, hemp seeds are complete protein – meaning that they contain all of the essential amino acids.” If you want to try out a small amount, head to the bulk aisle at your local Whole Foods.\u003c/p>\n\u003ch3>Sesame Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\" alt=\"Sesame Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1440x1008.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1180x826.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-768x538.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Tiny but mighty, sesame seeds are loaded with many of the same essential minerals as pepitas, but the real stand out is their copper content. Just two tablespoons provides about 80 percent of our \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002419.htm\" target=\"_blank\">daily copper needs\u003c/a>; a mineral that supports the health of our bones, blood vessels, nerves, immune system and skin. Sesame seeds also contain sesamin and sesamolin; two phytochemicals that belong to a group of beneficial compounds called lignans, which provide antioxidant and anti-inflammatory benefits. Sesamin is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24556122\" target=\"_blank\">currently being studied\u003c/a> for its potential in the prevention and treatment of certain types of cancers and other diseases.\u003c/p>\n\u003cp>I find that toasting sesame seeds enhances their flavor and fragrance. The seeds come in an array of colors including ivory, yellow, red, brown and black. Mix up a multi-colored batch to create a rainbow sprinkle effect.\u003c/p>\n\u003cfigure id=\"attachment_94076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\" alt=\"4 Seed Ice Cream. Photo: Lisa Landers\" width=\"1920\" height=\"1100\" class=\"size-full wp-image-94076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-800x458.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1440x825.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1180x676.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-320x183.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4 Seed Ice Cream. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclaimer:\u003c/strong> The information provided here is for general education purposes. Consult a medical practitioner for any health concerns.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Small but mighty, seeds like pumpkin, hemp, sunflower, and sesame are loaded with essential minerals, vitamins and disease-fighting nutrients that are often lacking from our diets.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_94074\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/seed_feature1920.jpg\" alt=\"Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-94074\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/seed_feature1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four types of seeds: hemp, sunflower, pumpkin, sesame. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>I started tossing seeds on my salads because it reminded me of putting sprinkles on my ice cream. Although eating seeds doesn’t trigger the jolt of joy that chocolate sprinkles do, my grown-up taste buds are delighted by the savory flavors and subtle textures that seeds add to my bowl of greens. My delight factor increased after learning that some of these seeds are jam-packed with nutrients that are often lacking in our diets.\u003c/p>\n\u003cp>“People forget that seeds are an excellent source of plant-based protein, healthy fat, fiber, vitamins, minerals and disease-fighting phytonutrients,” says Dr. Melina Jampolis, President of the National Board of Physician Nutrition Specialists.\u003c/p>\n\u003cp>Contrary to popular belief, eating seeds in their raw form is not necessarily more nutritious than eating them roasted or toasted. \"Cooking often helps to release or 'loosen' many food ingredients from their natural matrices such that they become more bioaccessible and bioavailable, explains Dr. Jeffrey Blumberg, Director of the Antioxidants Research Laboratory at Tufts University. \"If you prefer toasted seeds to raw ones, then you will consume more of these healthy foods and ultimately derive more of these nutrients -- and that is a good thing.”\u003c/p>\n\u003cp>The good fats that contribute to the seeds’ rich and nutty flavors also jack up the calorie count, so be mindful of the suggested serving size. I chose to highlight the seeds that I think are tastiest, but these are certainly not the only ones with nutritional benefits. Besides using seeds to spruce up your salads, they make a great addition to soups, stir-fries and your morning cereal.\u003c/p>\n\u003cp>They even taste good on ice cream.\u003c/p>\n\u003ch3>Pumpkin Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94075\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/pumpkin1920.jpg\" alt=\"Pumpkin Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/pumpkin1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pumpkin Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also known as pepitas, these little powerhouses are loaded with all sorts of essential minerals such as manganese, phosphorus and potassium. They offer a substantial dose of magnesium: almost 50% of the daily intake recommended for adults. Jampolis says this is important because the majority of Americans don’t get the RDA of magnesium that they need. Maintaining an adequate amount of magnesium in our bodies helps to control blood sugar levels and blood pressure, and build bone density. \u003ca href=\"http://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/\" target=\"_blank\">Studies\u003c/a> have shown that magnesium may even play a role in preventing migraines. Pumpkin seeds are also rich in tryptophan, an amino acid that our bodies use to make serotonin and melatonin: two hormones that promote relaxation and are key to getting a good night’s sleep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The World Health Organization recommends eating pumpkin seeds as a good source of \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002416.htm\" target=\"_blank\">zinc\u003c/a>, a mineral that plays an important role in cell growth and can boost your immunity. Eating pumpkin seeds \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=82\" target=\"_blank\">along with their shells\u003c/a> may offer the highest amount of zinc, but you’ll still reap benefits if you prefer them without the hulls, as I do. My vote for the tastiest raw organic pumpkin seeds is a naturally hull-less, heirloom varietal grown in Austria and sold by \u003ca href=\"http://cbsnuts.com/wp/hulless-pumpkin-seeds/\" target=\"_blank\">CBs nuts\u003c/a>.\u003c/p>\n\u003ch3>Sunflower Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94072\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/sunflower1920.jpeg\" alt=\"Sunflower Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1343\" class=\"size-full wp-image-94072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1440x1007.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-1180x825.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-768x537.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/sunflower1920-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Also packed with minerals like magnesium and copper, sunflower seeds stand out for being rich in B-complex vitamins that support a healthy metabolism and help form red blood cells. Just one ounce of shelled sunflower seeds also contains two-thirds of the recommended \u003ca href=\"http://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/\" target=\"_blank\">daily dose of Vitamin E\u003c/a>, a nutrient that supports circulation and acts as an antioxidant, protecting your cells against damaging free radicals, among other \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/vitamin-e\" target=\"_blank\"> potential benefits\u003c/a>.\u003c/p>\n\u003cp>I prefer my seeds shelled, roasted and lightly salted, like those sold by Trader Joe's.\u003c/p>\n\u003ch3>Hemp Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/hemp1920.jpg\" alt=\"Hemp Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-400x280.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1440x1008.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-1180x826.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/hemp1920-320x224.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hemp Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>If I had known how nutty and delicious hemp seeds were, I would have started eating them ages ago. Hemp seeds have not been widely available until recently and nutritional research has been scant, likely because of a misleading association with marijuana, it’s psychotropic cousin (hemp and marijuana are different varieties of the same species, Cannabis sativa). \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2868018/\" target=\"_blank\">What we do know\u003c/a> about hemp seeds -- other than the fact that they won’t get you high -- is that they are rich in omega-3s and a type of beneficial omega-6 fatty acid called \u003ca href=\"http://umm.edu/health/medical/altmed/supplement/gammalinolenic-acid\" target=\"_blank\">gamma linolenic acid\u003c/a> that’s not found in many foods and may help reduce inflammation (as opposed to some types of omega-6 that can actually promote inflammation). Omega-3s support heart health and brain function, and \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/omega-3/\" target=\"_blank\">new research\u003c/a> suggests they may offer benefits for people with conditions like inflammatory bowel disease and rheumatoid arthritis.\u003c/p>\n\u003cp>Hemp seeds are also high in mineral, fiber and protein content, offering almost as much protein per serving as soybeans. Jampolis points out that “unlike many plant-based proteins, hemp seeds are complete protein – meaning that they contain all of the essential amino acids.” If you want to try out a small amount, head to the bulk aisle at your local Whole Foods.\u003c/p>\n\u003ch3>Sesame Seeds\u003c/h3>\n\u003cfigure id=\"attachment_94079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Sesame19201.jpeg\" alt=\"Sesame Seeds. Photo: Lisa Landers\" width=\"1920\" height=\"1344\" class=\"size-full wp-image-94079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201.jpeg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-400x280.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-800x560.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1440x1008.jpeg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-1180x826.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-768x538.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Sesame19201-320x224.jpeg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame Seeds. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Tiny but mighty, sesame seeds are loaded with many of the same essential minerals as pepitas, but the real stand out is their copper content. Just two tablespoons provides about 80 percent of our \u003ca href=\"http://www.nlm.nih.gov/medlineplus/ency/article/002419.htm\" target=\"_blank\">daily copper needs\u003c/a>; a mineral that supports the health of our bones, blood vessels, nerves, immune system and skin. Sesame seeds also contain sesamin and sesamolin; two phytochemicals that belong to a group of beneficial compounds called lignans, which provide antioxidant and anti-inflammatory benefits. Sesamin is \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24556122\" target=\"_blank\">currently being studied\u003c/a> for its potential in the prevention and treatment of certain types of cancers and other diseases.\u003c/p>\n\u003cp>I find that toasting sesame seeds enhances their flavor and fragrance. The seeds come in an array of colors including ivory, yellow, red, brown and black. Mix up a multi-colored batch to create a rainbow sprinkle effect.\u003c/p>\n\u003cfigure id=\"attachment_94076\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/icecream.jpg\" alt=\"4 Seed Ice Cream. Photo: Lisa Landers\" width=\"1920\" height=\"1100\" class=\"size-full wp-image-94076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-800x458.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1440x825.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-1180x676.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/icecream-320x183.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4 Seed Ice Cream. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Disclaimer:\u003c/strong> The information provided here is for general education purposes. Consult a medical practitioner for any health concerns.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Amid a Feast of Foodie Videos, 6 Unusual Cooking Channels To Try on YouTube",
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"content": "\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=qfyuvY8ydhk]\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=-_hbPLsZvvo]\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=rnUwzxkgNiQ]\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=qptfhu9R0WI]\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=m9FRSghXhDM]\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=I2KJqJ35Njc]\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>[youtube https://www.youtube.com/watch?v=3IT6WmMzyL8]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n",
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"excerpt": "Cooking on YouTube has become big business for audience views and chef revenue – but there are still a few truly quirky originals out there for foodies to watch.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\">\u003cimg class=\"wp-image-93844 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Cooking-with-dog2.jpg\" alt=\"Cooking with dog2\" width=\"1000\" height=\"547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-400x219.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-800x438.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-768x420.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Cooking-with-dog2-320x175.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooking With Dog: the Japanese canine chef with over 945,000 subscribers on YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Not so long ago, the only way to host your own cooking show would have been to find favor with a television network. Now, \u003ca title=\"Eater: The Next Generation of Culinary Stars Is Already on YouTube\" href=\"http://www.eater.com/2015/3/10/8178513/youtube-stars-culinary-superstar-famous-chef\" target=\"_blank\">any chef with an iPhone\u003c/a> can broadcast it in the comfort of their own kitchen thanks to YouTube.\u003c/p>\n\u003cp>One look at the viewership of foodie content on YouTube shows that the audience is (sorry) hungry for it. According to \u003ca title=\"Millennials Eat Up YouTube Food Videos \" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">YouTube's own figures\u003c/a>, views of food and recipe content on the platform grew 59% in the last year alone, and subscriptions to these channels — from users wanting to receive new videos as soon as they're live — were up 280%. As for exactly \u003cem>who's\u003c/em> watching other people cook online, YouTube's stats point to the fabled 18-34 Millennial generation as viewing \u003ca title=\"Millennials Eat Up YouTube Food Videos\" href=\"https://www.thinkwithgoogle.com/articles/millennials-eat-up-youtube-food-videos.html\" target=\"_blank\">way more food content\u003c/a> (30% more, in fact) than any other demographic.\u003c/p>\n\u003cp>It all paints a picture of younger would-be cooks eager for inspiration and advice on-demand, on their terms — and as a way to learn, the runaway success of these channels on YouTube makes total sense. Why read a recipe and guess wildly at the stuff it doesn’t tell you when you can \u003cem>watch\u003c/em> someone doing it, and even cook along, in real-time? \u003ca title=\"YouTube Statistics\" href=\"https://www.youtube.com/yt/press/statistics.html\" target=\"_blank\">YouTube says\u003c/a> that 75% of food content views come from mobile (those Millennials again) which also makes sense for people following a video the way you'd follow a recipe in your hand or on your countertop.\u003c/p>\n\u003cfigure id=\"attachment_93796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale.jpg\">\u003cimg class=\"wp-image-93796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Laura-Vitale-1024x769.jpg\" alt=\"Laura Vitale\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Laura Vitale, host of hugely-popular YouTube show \u003cem>Laura in the Kitchen\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Not surprisingly, some of the most successful YouTube accounts are the most professional-looking and pleasing to watch, with the slick production values of glossy TV shows in miniature. (Some actually \u003ci>are\u003c/i> canny spin-offs from the shows of celebrated chefs, with one eye on those Millennials who don’t even own a TV. The wildly successful \u003ca title=\"Food Tube\" href=\"https://www.youtube.com/user/JamieOliver\" target=\"_blank\">FoodTube\u003c/a> channel of TV chef and early YouTube adopter \u003ca title=\"Video: Slap Jamie Oliver and Subscribe\" href=\"https://www.youtube.com/watch?v=KnflsbHi_HI\" target=\"_blank\">Jamie Oliver\u003c/a>, with its 90 million views and 1.3 million subscribers, is widely regarded as the \u003ca title=\"Jamie Oliver: A Recipe For Success\" href=\"https://www.thinkwithgoogle.com/case-studies/jamie-oliver-youtube-case-study.html\" target=\"_blank\">gold standard for celebrity cheffing online\u003c/a>.) One such YouTube phenomenon is \u003ca title=\"Laura in the Kitchen\" href=\"https://www.youtube.com/user/LauraVitalesKitchen\" target=\"_blank\">Laura in the Kitchen\u003c/a>. Amassing 200m views and 1.6m subscribers in just five years, creator \u003ca title=\"Laura Vitale\" href=\"https://www.youtube.com/user/LauraVitalesKitchen/about\" target=\"_blank\">Laura Vitale\u003c/a> has the camera-ready ease of a veteran TV cooking host when presenting her brightly-filmed Italian recipes, and inevitably, she’s now duplicating her talents to television with a weekly show on the \u003ca title=\"Simply Laura on The Cooking Channel\" href=\"http://www.cookingchanneltv.com/shows/simply-laura.html\" target=\"_blank\">Cooking Channel\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qfyuvY8ydhk'\n title='//www.youtube.com/embed/qfyuvY8ydhk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Many YouTube chefs monetize their videos by permitting ads, so for those who go viral, there’s real profit to be made from cooking on YouTube — possibly even a real career. “Geeky baking” channel \u003ca title=\"Nerdy Nummies\" href=\"https://www.youtube.com/user/RosannaPansino\" target=\"_blank\">Nerdy Nummies\u003c/a>, with its \u003ca title=\"Angry Birds Cupcakes\" href=\"https://www.youtube.com/watch?v=h5pxW4YOUwE\" target=\"_blank\">Angry Bird Cupcakes\u003c/a>, \u003ca title=\"Princess Peach Cobbler\" href=\"https://www.youtube.com/watch?v=ipouzYEkUes\" target=\"_blank\">Princess Peach Cobbler\u003c/a> and \u003ca title=\"Lightsaber Popsicles\" href=\"https://www.youtube.com/watch?v=vvipVVG44OE\" target=\"_blank\">Lightsaber Popsicles\u003c/a>, is officially \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">the most popular baking account on YouTube\u003c/a> with over 645 million views and 3.5m subscribers. In 2014 the woman behind the channel, \u003ca title=\"Rosanna Pansino\" href=\"https://www.youtube.com/user/RosannaPansino/about\" target=\"_blank\">Rosanna Pansino\u003c/a>, was \u003ca title=\"Business Insider: 10 Huge YouTube Stars You've Probably Never Heard Of \" href=\"http://www.businessinsider.com/10-lesser-known-youtube-stars-2014-5#rosanna-pansinos-nerdy-cooking-site-is-the-most-popular-baking-channel-on-youtube-6\" target=\"_blank\">estimated\u003c/a> to have earned almost $200,000 from ad revenue on her videos. \u003ca title=\"Hannah Hart\" href=\"https://www.youtube.com/user/MyHarto\" target=\"_blank\">Hannah Hart\u003c/a>’s “inebriated cooking” tutorials on her \u003ca title=\"Playlist: My Drunk Kitchen\" href=\"https://www.youtube.com/playlist?list=PL2EC7F45DBD9D9B1A\" target=\"_blank\">My Drunk Kitchen\u003c/a> show, while comic, have gained her over 140 million views, 1.8m subscribers, a \u003ca title='Daily Dot: Hannah Hart crowdfunds \"My Drunk Kitchen\" tour' href=\"http://www.dailydot.com/news/hannah-harto-hart-my-drunk-kitchen-indiegogo/\" target=\"_blank\">crowdfunded tour\u003c/a>, a \u003ca title=\"My Drunk Kitchen on Amazon\" href=\"http://www.amazon.com/My-Drunk-Kitchen-Eating-Drinking/dp/0062293036\" target=\"_blank\">book deal\u003c/a> and a guest spot from \u003ca title=\"MY DRUNK KITCHEN: Veggie Pot Pie! (ft. Sarah Silverman)\" href=\"https://www.youtube.com/watch?v=4cyi0QrPMq4\" target=\"_blank\">Sarah Silverman\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But between the slick high-earning professionals and the “who \u003cem>watches\u003c/em> this?” novelty accounts, there’s a bunch of unusual, often bizarre cooking personalities out there on YouTube — a passionate and active bunch of amateur and semi-pro chefs who probably aren’t making millions, but whose quirky tutorials are still worth your time. Have a taste!\u003c/p>\n\u003ch2>6 Unusual YouTube Cooking Channels to Try on YouTube\u003c/h2>\n\u003ch3>\u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> (Subscribers: 944k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-_hbPLsZvvo'\n title='//www.youtube.com/embed/-_hbPLsZvvo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you’ve ever wanted to learn how to cook authentic Japanese delicacies but didn’t want to learn from a human, now’s your chance! \u003ca title=\"Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog\" target=\"_blank\">Cooking With Dog\u003c/a> is “hosted” by \u003ca title=\"About Cooking With Dog\" href=\"https://www.youtube.com/user/cookingwithdog/about\" target=\"_blank\">poodle Francis\u003c/a>, who narrates these \u003ca title=\"All Cooking With Dog Videos\" href=\"https://www.youtube.com/user/cookingwithdog/videos\" target=\"_blank\">zippy, easy-to-follow recipes\u003c/a> performed by the nameless (human) chef beside him at the countertop. Unbelievably, this account has been going strong for over seven years, and for sheer deadpan fun and watchability these videos are irresistible. Putting aside the fact that,you know, there’s a dog in it, the cooking tutorials themselves — from \u003ca title=\"How to Make Yaki Gyoza (Fried Dumpling Recipe) \" href=\"https://www.youtube.com/watch?v=r8MBX-SXnmg\" target=\"_blank\">gyoza\u003c/a> to \u003ca title=\"Mochi Ice Cream Recipe\" href=\"https://www.youtube.com/watch?v=iisOssAvc6c\" target=\"_blank\">mochi\u003c/a> and \u003ca title=\"Matcha Crème Brûlée \" href=\"https://www.youtube.com/watch?v=YCnO8t3UR2w\" target=\"_blank\">matcha creme brulee\u003c/a> -- are actually really well executed. If canine instruction is some kind of educational miracle tool, then I really wish I’d had ‘Physics With Dog’ in high school.\u003c/p>\n\u003ch3>\u003ca title=\"Feast of Fiction\" href=\"https://www.youtube.com/user/feastoffiction/featured\" target=\"_blank\">Feast of Fiction\u003c/a> (Subscribers: 280k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/rnUwzxkgNiQ'\n title='//www.youtube.com/embed/rnUwzxkgNiQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>This channel is, essentially, “cosplay for cooking.” Anchored by boundlessly-enthusiastic chef Jimmy Wong and his equally excitable pals, \u003ca title=\"All Feast of Fiction Videos\" href=\"https://www.youtube.com/user/feastoffiction/videos\" target=\"_blank\">Feast of Fiction recreates the fictional foods\u003c/a> featured or mentioned in movies, books and gaming. From \u003ca title=\"Narnian Turkish Delight\" href=\"https://www.youtube.com/watch?v=2lItd9EgxBw\" target=\"_blank\">Narnian Turkish Delight\u003c/a> and Alice in Wonderland's \u003ca title=\"Eat Me Cakes and Drink Me Potion\" href=\"https://www.youtube.com/watch?v=qN7yvG-Jwho\" target=\"_blank\">Drink Me Potion\u003c/a> to \u003ca title=\"Super Mario Mushrooms\" href=\"https://www.youtube.com/watch?v=Vz_KzCmKto8\" target=\"_blank\">Super Mario Mushrooms\u003c/a>, this channel truly goes off the edge of the nerd map, but it’s hard to quibble with the sheer eagerness and imagination of it all -- especially since I can imagine bookwormy kids particularly delighting in the \u003ca title=\"Harry Potter Pumpkin Pastries\" href=\"https://www.youtube.com/watch?v=DmhqBOBBJ0Q\" target=\"_blank\">Harry Potter Pumpkin Pasties \u003c/a>and \u003ca title=\"Ambrosia Nectar\" href=\"https://www.youtube.com/watch?v=mUhrTLH_8io\" target=\"_blank\">Percy Jackson’s Ambrosia Nectar\u003c/a>. Bonus points for the handy full ingredient lists in the video captions, which are normally all too lacking on these kinds of channels.\u003c/p>\n\u003ch3>\u003ca title=\"Great Depression Cooking\" href=\"https://www.youtube.com/user/DepressionCooking\" target=\"_blank\">Great Depression Cooking\u003c/a> (Subscribers: 69k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qptfhu9R0WI'\n title='//www.youtube.com/embed/qptfhu9R0WI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There are no end of \u003ca title=\"YouTube Search: Cooking on a Budget\" href=\"https://www.youtube.com/results?search_query=cooking+on+a+budget\" target=\"_blank\">YouTube videos offering tips on cooking within a budget\u003c/a>, but this is the real deal: a ninety-something great-grandmother recreating the frugal recipes of her childhood during the Great Depression. Born in 1915 in Chicago to Sicilian immigrants, Clara actually passed away in 2013 at the grand age of 98, but you can still watch her \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/DepressionCooking/videos\" target=\"_blank\">many YouTube tutorials\u003c/a> recreating the austere feasts of her 1930s childhood: recipes like the \u003ca title=\"Poor Man's Meal\" href=\"https://www.youtube.com/watch?v=3OPQqH3YlHA\" target=\"_blank\">Poor Man’s Meal\u003c/a> (basically fried potatoes and hot dogs), \u003ca title=\"Dandelion Salad\" href=\"https://www.youtube.com/watch?v=51VhG8MKxJY\" target=\"_blank\">Dandelion Salad\u003c/a> and a \u003ca title=\"Depression Breakfast\" href=\"https://www.youtube.com/watch?v=9zXqkHvs0po\" target=\"_blank\">Depression Breakfast\u003c/a> of cookies and coffee. Yes, the recipes are pretty plain and these videos, while charming, are \u003ci>slow\u003c/i>. But if you’re weirdly fascinated by the idea of recreating recipes that someone, somewhere in your family tree might have relied on (albeit in pretty unfortunate circumstances) almost a century ago, they’re pretty darn interesting from a historical perspective.\u003c/p>\n\u003ch3>\u003ca title=\"Epic Meal Time\" href=\"https://www.youtube.com/user/EpicMealTime\" target=\"_blank\">Epic Meal Time\u003c/a> (Subscribers: 6.7m)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/m9FRSghXhDM'\n title='//www.youtube.com/embed/m9FRSghXhDM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Forget what I said up there about these cooking creators not making millions, because the men behind Epic Meal Time almost certainly are. One of the \u003ca title=\"Forbes: The Secret Sauce Behind Epic Meal Time's Youtube Success\" href=\"http://www.forbes.com/sites/gregvoakes/2012/05/29/the-secret-sauce-behind-epic-meal-times-youtube-success/\" target=\"_blank\">greatest YouTube food success stories\u003c/a>, this bro-tastic channel started in 2010 as a way for a bunch of Canadian pals to showcase their penchant for ridiculously high calorie creations (or, “Jackass in the kitchen,” as their founder puts it.) In 2014 their 721m views were \u003ca title=\"The 25 Highest Earning Youtube Stars\" href=\"http://www.celebritynetworth.com/articles/celebrity/the-25-highest-earning-youtube-stars/\" target=\"_blank\">estimated\u003c/a> to have earned them $1.3 million, as well as guest appearances from \u003ca title=\"Fast Food Pizza Cake - Epic Meal Time\" href=\"https://www.youtube.com/watch?v=WqhVhlEzZbw\" target=\"_blank\">Tony Hawk\u003c/a> and \u003ca title=\"The Steak & Egger Sandwich - Epic Meal Time w/ Arnold Schwarzenegger\" href=\"https://www.youtube.com/watch?v=dg4rylxSg5c\" target=\"_blank\">Arnold Schwarzenegger\u003c/a>. From \u003ca title=\"Pizza Palace\" href=\"https://www.youtube.com/watch?v=_6w3nMD55n4\" target=\"_blank\">The Pizza Palace\u003c/a> (72,532 calories) to their \u003ca title=\"Breakfast of Booze\" href=\"https://www.youtube.com/watch?v=wZDv9pgHp8Q\" target=\"_blank\">Breakfast of Booze\u003c/a> (18,531 calories), almost all of these recipes are too masochistic to ever recreate yourself in full, but they'll certainly give you some ideas for guilty Friday night gorging.\u003c/p>\n\u003ch3>\u003ca title=\"Vegan Black Metal Chef\" href=\"https://www.youtube.com/user/VeganBlackMetalChef\" target=\"_blank\">Vegan Black Metal Chef\u003c/a> (Subscribers: 60k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2KJqJ35Njc'\n title='//www.youtube.com/embed/I2KJqJ35Njc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Too bizarre not to mention, the Vegan Black Metal Chef \u003ca title=\"Vegan Black Metal Chef on YouTube\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/about\" target=\"_blank\">describes\u003c/a> his channel as “a vegan cooking show like no other” — and unless \u003cem>you\u003c/em> know of another vegan tutorial channel with \u003ca title=\"All Videos\" href=\"https://www.youtube.com/user/VeganBlackMetalChef/videos\" target=\"_blank\">recipes\u003c/a> entirely communicated through black metal music, he's right. From his dungeon kitchen, the titular Vegan demonstrates how to create vegan delicacies from around the globe like \u003ca title=\"Chipotle Crimson Hell\" href=\"https://www.youtube.com/watch?v=evt9dCQ-saM\" target=\"_blank\">Chipotle Crimson Hell\u003c/a> and the \u003ca title=\"Indian Food of the Gods\" href=\"https://www.youtube.com/watch?v=wxKtBDKasgM\" target=\"_blank\">Indian Feast of the Gods\u003c/a>, aided by a pentagram chopping board and a miniature axe for a vegetable knife. Don’t worry, it's \u003ci>meant\u003c/i> to be ridiculous. But if you’re concerned that going vegan might make you humorless, this is probably a good place to dispel that myth, and the dishes themselves actually look pretty tasty bathed in the flickering light of the altar candles. (PSA: if you’re prone to headaches, the “lyrics” are subtitled. Nobody would judge you for watching Vegan Black Metal Chef with the sound off.)\u003c/p>\n\u003ch3>\u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/featured\" target=\"_blank\">The Meat Men\u003c/a> (Subscribers: 3k)\u003c/h3>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3IT6WmMzyL8'\n title='//www.youtube.com/embed/3IT6WmMzyL8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of high-end hipster meat porn, \u003ca title=\"The Meat Men\" href=\"https://www.youtube.com/channel/UC7hQUFXEPdcbAk5bPRKYg5w\" target=\"_blank\">The Meat Men\u003c/a> are a self-described “bunch of greedy guys in the creative trade who love their food” in Singapore. From Banh Mi to 5 Spice Pork Buns, their short but \u003ca title=\"All Videos by The Meat Men\" href=\"https://www.youtube.com/user/theMEATMENsg/videos\" target=\"_blank\">lovingly-filmed (and totally under-viewed) tutorials\u003c/a> primarily deal in Asian dishes, but their meaty remit also extends to stuff like \u003ca title=\"Chorizo Ravioli\" href=\"https://www.youtube.com/watch?v=jBleCCxjsp4\" target=\"_blank\">Chorizo Ravioli\u003c/a> and \u003ca title=\"Smoked Duck Wrap\" href=\"https://youtu.be/vzPn5peIYvg\" target=\"_blank\">Smoked Duck\u003c/a>. There’s also some less expected, equally fancy dessert videos in there, with showstoppers like \u003ca title=\"Creme Brulee\" href=\"https://www.youtube.com/watch?v=4vWvrvu5xtA\" target=\"_blank\">Creme Brulee\u003c/a> and \u003ca title=\"Molten Chocolate Lava Cake\" href=\"https://www.youtube.com/watch?v=FzLHkRhq0jI\" target=\"_blank\">Molten Chocolate Lava Cake\u003c/a> reinforcing the impression that each video might as well come with the words “Cook this to impress someone.” Admittedly, the twee music and typography make every video look and sound like an ad for Google, but it’s hard to argue with the magical combination of meat and depth of field.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Ancient Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World",
"title": "From Ancient Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93749\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\">\u003cimg class=\"size-full wp-image-93749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\" alt=\"The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\" width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By Adam Maskevich, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>I first encountered cumin in suburban New Jersey around 1988. Indian food \u003ca href=\"http://www.routledge.com/books/details/9780415628471/\">was just starting\u003c/a> to penetrate the suburbs, and a trip to the new Indian restaurant in the next town had, literally, the whiff of adventure about it.\u003c/p>\n\u003cp>As I took in the many new tastes and aromas from curries and kormas, one stood out: what I deemed the \"the sweaty shirt spice,\" or cumin.\u003c/p>\n\u003cp>Cumin is essential not just to India cooking but to cooks everywhere from Cuba, where it features in a garlicky sauce called \u003cem>mojo\u003c/em>, to the Middle East, to China, where it flavors the grilled meats of the country's Muslim minority.\u003c/p>\n\u003cp>Here in the U.S. you'll find cumin in an impressively diverse selection of products from chili powder and black bean soup to croutons and kale slaw, as a recent Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm434274.htm#recalledproducts\">recall\u003c/a> of cumin products revealed. Some of our most popular restaurant chains rely on it heavily, too: Cumin is in nine of the 23 items on \u003ca href=\"http://www.chipotle.com/en-US/menu/ingredients_statement/ingredients_statement.aspx\">Chipotle's menu\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Once it has been introduced into a new land and culture, cumin has a way of insinuating itself deeply into the local cuisine, which is why it has become one of the most commonly used spices in the world,\" writes \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a>, author and social science researcher at the University of Arizona Southwest Center, in his recent book, \u003cem>Cumin, Camels, and Caravans\u003c/em>.\u003c/p>\n\u003cp>Nabhan's book is really a much broader look at the spice trade and its relationship to history and culture. But cumin earned a spot in the title \"because it is so demonstrative of culinary globalization,\" Nabhan writes.\u003c/p>\n\u003cp>Cumin has also literally been popular since the dawn of written history.\u003c/p>\n\u003cp>In English, at least, cumin has a singular distinction – it is the only word that can be traced directly back to Sumerian, the first written language. So when we talk about cumin, we are harkening back to the Sumerian word \u003cem>gamun\u003c/em>, first written in the cuneiform script more than 4,000 years ago.\u003c/p>\n\u003cp>Cumin's popularity in ancient Mesopotamia is also evident in the world's oldest recipe collection, the so-called \u003ca href=\"http://www.library.yale.edu/neareast/exhibitions/cuisine.html\">Yale Culinary Tablets\u003c/a>, which date to about 1750 BC. Written in what is now southern Iraq, the tablets attest to the Mesopotamians' taste for highly spiced food with lots of onions, garlic and \u003cem>kamûnu\u003c/em>, as cumin was called in Akkadian, the Semitic language the recipes were written in.\u003c/p>\n\u003cp>Almost a millennium later in the 9\u003csup>th\u003c/sup> century BC, the Assyrian king Ashurnasirpal II threw a huge feast to celebrate the construction of his new capital, Nimrud, in what is now northern Iraq. Boasting about it in a royal inscription erected in his new palace, Ashurnasirpal \u003ca href=\"http://oracc.museum.upenn.edu/nimrud/livesofobjects/standardinscription/index.html#reflink_2\">lists\u003c/a> the massive quantities of food he served to guests from all over his empire, including lots of cumin. It was probably used as a table condiment as it still is throughout the Middle East.\u003c/p>\n\u003cfigure id=\"attachment_93770\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\">\u003cimg class=\"size-full wp-image-93770\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\" alt=\"More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: Bob Rudis/Flickr\" width=\"1200\" height=\"799\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: \u003ca href=\"https://www.flickr.com/photos/hrbrmstr/10818096026\" target=\"_blank\" rel=\"noopener noreferrer\">Bob Rudis/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The cuisines of the classical world also made use of cumin both as a flavoring and a drug. The \u003cem>Hippocratic Corpus\u003c/em>, a collection of Greek medical texts mostly dating to late 5\u003csup>th\u003c/sup> and early 4\u003csup>th\u003c/sup> centuries BC, lists cumin as one of the ingredients in a prescription said to stop a woman's uterus from moving around her abdomen and causing \"hysteria.\" Its association with women's reproductive health is also noted by the 1\u003csup>st\u003c/sup> century CE Roman author Pliny the Elder in his \u003cem>Natural History. He \u003c/em>writes that if a woman smells cumin during sex she is more likely to conceive.\u003c/p>\n\u003cp>Besides its supposed medicinal properties, the ubiquity of cumin on the Roman table can be seen in the novel \u003cem>Satyricon\u003c/em>, from around the 1\u003csup>st\u003c/sup> century BC. In it, the pompous Trimalchio is throwing a lavish dinner party and is shocked to find that his cook has forgotten to prepare the pig. Trimalchio, in a rage, complains that the cook is not taking the situation seriously enough, saying that he is acting as if he has only forgotten to add a pinch of pepper and cumin to a dish. Cumin was so important that in a \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">Roman cookbook\u003c/a> attributed to Apicius, dating the late 4\u003csup>th\u003c/sup> or early 5\u003csup>th\u003c/sup> century AD, it's listed among the \"pantry essentials\" that every well stocked home must have.\u003c/p>\n\u003cp>Cumin spread throughout Europe with the Roman Empire and its culinary and (alleged) medicinal qualities continued to be valued throughout the Middle Ages. In 13\u003csup>th\u003c/sup>-century England, rents were often paid in cumin, and the household of King Henry III would buy it in quantities of 20 pounds at a time. By the end of the 15\u003csup>th\u003c/sup> century, when Europeans began looking for new trade routes to obtain even more exotic spices, cumin was being widely cultivated in the warmer parts of the continent.\u003c/p>\n\u003cp>After 1492, the \u003ca href=\"http://www.npr.org/2011/08/08/138924127/in-1493-columbus-shaped-a-world-to-be\">\"Columbian Exchange\"\u003c/a> brought about a massive new trade in products between Europe and the Americas that would influence eating habits in ways large and small. While foods like chilies and chocolate were being introduced to Old World kitchens, the ancient culinary traditions of the Americas were being introduced to cumin.\u003c/p>\n\u003cp>When Spanish settlers first planted cumin in the Americas, one of the last legs of cumin's journey began. By about 1600, cumin was being grown in what is now New Mexico; quickly it became an integral part of the regional cuisine. Anglo-American settlers first tasted the heady mix of cumin and chilies, which we now think of as central to Mexican and Southwestern food, when they began moving west in the 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cp>These settlers and their descendants began incorporating this style of cooking into their own culinary repertoires, which helped to spread cumin's popularity. This could even be seen in the White House where Lady Bird Johnson, wife of the first president from Texas, had her own \u003ca href=\"http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp\">recipe\u003c/a> for \"Pedernales River Chili,\" which called for a teaspoon of \u003cem>comino\u003c/em> seed (the Spanish word for cumin).\u003c/p>\n\u003cp>To the east, cumin traveled down the Persian Gulf where it was spread to India by traders from the Arabian Peninsula and from there throughout South Asia. The overland route linking Europe to Asia, usually referred to as the Silk Road, also helped to spread cumin's popularity and it was in this way that cumin reached China. In the Middle East, where cumin's use was first recorded, the spiced has remained popular in cuisines throughout the region and is often found in small bowls on tables right next to the salt.\u003c/p>\n\u003cp>More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. The second half of the 20\u003csup>th\u003c/sup> century also saw significant immigration from South Asia bringing dishes that had been redolent of cumin for millennia to the U.S.\u003c/p>\n\u003cp>Whether it's \u003cem>\u003ca href=\"http://www.npr.org/2013/01/15/169392108/its-grim-in-aleppo-syria-but-it-is-improving\">foul\u003c/a>\u003c/em> for breakfast in Syria, \u003cem>chana masala\u003c/em> for lunch in India or \u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/18/165494749/mexican-mole-has-many-flavors-many-mothers\">mole\u003c/a>\u003c/em> for dinner in Mexico, cumin is always on the table somewhere in the world. When we eat it we are part of a tradition going back to the very beginning of recorded history.\u003c/p>\n\u003cp>\u003cem>Adam Maskevich is an archaeologist who has worked extensively throughout the Middle East. He has also taught classes on the history of food and cooking in antiquity and the politics of archaeology.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener noreferrer\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93749\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\">\u003cimg class=\"size-full wp-image-93749\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg\" alt=\"The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\" width=\"1780\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c.jpg 1780w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1440x1078.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/cumin-seeds-874c1ad69539fd2da5010baea1676e8b3fb0985c-320x240.jpg 320w\" sizes=\"(max-width: 1780px) 100vw, 1780px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cuisines of the classical world made use of cumin both as a flavoring and a drug. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>By Adam Maskevich, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world\" target=\"_blank\" rel=\"noopener noreferrer\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>I first encountered cumin in suburban New Jersey around 1988. Indian food \u003ca href=\"http://www.routledge.com/books/details/9780415628471/\">was just starting\u003c/a> to penetrate the suburbs, and a trip to the new Indian restaurant in the next town had, literally, the whiff of adventure about it.\u003c/p>\n\u003cp>As I took in the many new tastes and aromas from curries and kormas, one stood out: what I deemed the \"the sweaty shirt spice,\" or cumin.\u003c/p>\n\u003cp>Cumin is essential not just to India cooking but to cooks everywhere from Cuba, where it features in a garlicky sauce called \u003cem>mojo\u003c/em>, to the Middle East, to China, where it flavors the grilled meats of the country's Muslim minority.\u003c/p>\n\u003cp>Here in the U.S. you'll find cumin in an impressively diverse selection of products from chili powder and black bean soup to croutons and kale slaw, as a recent Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm434274.htm#recalledproducts\">recall\u003c/a> of cumin products revealed. Some of our most popular restaurant chains rely on it heavily, too: Cumin is in nine of the 23 items on \u003ca href=\"http://www.chipotle.com/en-US/menu/ingredients_statement/ingredients_statement.aspx\">Chipotle's menu\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Once it has been introduced into a new land and culture, cumin has a way of insinuating itself deeply into the local cuisine, which is why it has become one of the most commonly used spices in the world,\" writes \u003ca href=\"http://garynabhan.com/i/\">Gary Nabhan\u003c/a>, author and social science researcher at the University of Arizona Southwest Center, in his recent book, \u003cem>Cumin, Camels, and Caravans\u003c/em>.\u003c/p>\n\u003cp>Nabhan's book is really a much broader look at the spice trade and its relationship to history and culture. But cumin earned a spot in the title \"because it is so demonstrative of culinary globalization,\" Nabhan writes.\u003c/p>\n\u003cp>Cumin has also literally been popular since the dawn of written history.\u003c/p>\n\u003cp>In English, at least, cumin has a singular distinction – it is the only word that can be traced directly back to Sumerian, the first written language. So when we talk about cumin, we are harkening back to the Sumerian word \u003cem>gamun\u003c/em>, first written in the cuneiform script more than 4,000 years ago.\u003c/p>\n\u003cp>Cumin's popularity in ancient Mesopotamia is also evident in the world's oldest recipe collection, the so-called \u003ca href=\"http://www.library.yale.edu/neareast/exhibitions/cuisine.html\">Yale Culinary Tablets\u003c/a>, which date to about 1750 BC. Written in what is now southern Iraq, the tablets attest to the Mesopotamians' taste for highly spiced food with lots of onions, garlic and \u003cem>kamûnu\u003c/em>, as cumin was called in Akkadian, the Semitic language the recipes were written in.\u003c/p>\n\u003cp>Almost a millennium later in the 9\u003csup>th\u003c/sup> century BC, the Assyrian king Ashurnasirpal II threw a huge feast to celebrate the construction of his new capital, Nimrud, in what is now northern Iraq. Boasting about it in a royal inscription erected in his new palace, Ashurnasirpal \u003ca href=\"http://oracc.museum.upenn.edu/nimrud/livesofobjects/standardinscription/index.html#reflink_2\">lists\u003c/a> the massive quantities of food he served to guests from all over his empire, including lots of cumin. It was probably used as a table condiment as it still is throughout the Middle East.\u003c/p>\n\u003cfigure id=\"attachment_93770\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\">\u003cimg class=\"size-full wp-image-93770\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/spiced-meat.jpg\" alt=\"More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: Bob Rudis/Flickr\" width=\"1200\" height=\"799\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/spiced-meat-320x213.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. Here, beef short ribs are seasoned with ground coriander, cumin garlic powder, onion powder, salt, pepper and brown sugar. Photo: \u003ca href=\"https://www.flickr.com/photos/hrbrmstr/10818096026\" target=\"_blank\" rel=\"noopener noreferrer\">Bob Rudis/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The cuisines of the classical world also made use of cumin both as a flavoring and a drug. The \u003cem>Hippocratic Corpus\u003c/em>, a collection of Greek medical texts mostly dating to late 5\u003csup>th\u003c/sup> and early 4\u003csup>th\u003c/sup> centuries BC, lists cumin as one of the ingredients in a prescription said to stop a woman's uterus from moving around her abdomen and causing \"hysteria.\" Its association with women's reproductive health is also noted by the 1\u003csup>st\u003c/sup> century CE Roman author Pliny the Elder in his \u003cem>Natural History. He \u003c/em>writes that if a woman smells cumin during sex she is more likely to conceive.\u003c/p>\n\u003cp>Besides its supposed medicinal properties, the ubiquity of cumin on the Roman table can be seen in the novel \u003cem>Satyricon\u003c/em>, from around the 1\u003csup>st\u003c/sup> century BC. In it, the pompous Trimalchio is throwing a lavish dinner party and is shocked to find that his cook has forgotten to prepare the pig. Trimalchio, in a rage, complains that the cook is not taking the situation seriously enough, saying that he is acting as if he has only forgotten to add a pinch of pepper and cumin to a dish. Cumin was so important that in a \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">Roman cookbook\u003c/a> attributed to Apicius, dating the late 4\u003csup>th\u003c/sup> or early 5\u003csup>th\u003c/sup> century AD, it's listed among the \"pantry essentials\" that every well stocked home must have.\u003c/p>\n\u003cp>Cumin spread throughout Europe with the Roman Empire and its culinary and (alleged) medicinal qualities continued to be valued throughout the Middle Ages. In 13\u003csup>th\u003c/sup>-century England, rents were often paid in cumin, and the household of King Henry III would buy it in quantities of 20 pounds at a time. By the end of the 15\u003csup>th\u003c/sup> century, when Europeans began looking for new trade routes to obtain even more exotic spices, cumin was being widely cultivated in the warmer parts of the continent.\u003c/p>\n\u003cp>After 1492, the \u003ca href=\"http://www.npr.org/2011/08/08/138924127/in-1493-columbus-shaped-a-world-to-be\">\"Columbian Exchange\"\u003c/a> brought about a massive new trade in products between Europe and the Americas that would influence eating habits in ways large and small. While foods like chilies and chocolate were being introduced to Old World kitchens, the ancient culinary traditions of the Americas were being introduced to cumin.\u003c/p>\n\u003cp>When Spanish settlers first planted cumin in the Americas, one of the last legs of cumin's journey began. By about 1600, cumin was being grown in what is now New Mexico; quickly it became an integral part of the regional cuisine. Anglo-American settlers first tasted the heady mix of cumin and chilies, which we now think of as central to Mexican and Southwestern food, when they began moving west in the 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cp>These settlers and their descendants began incorporating this style of cooking into their own culinary repertoires, which helped to spread cumin's popularity. This could even be seen in the White House where Lady Bird Johnson, wife of the first president from Texas, had her own \u003ca href=\"http://www.lbjlib.utexas.edu/johnson/archives.hom/FAQs/Recipes/chili.asp\">recipe\u003c/a> for \"Pedernales River Chili,\" which called for a teaspoon of \u003cem>comino\u003c/em> seed (the Spanish word for cumin).\u003c/p>\n\u003cp>To the east, cumin traveled down the Persian Gulf where it was spread to India by traders from the Arabian Peninsula and from there throughout South Asia. The overland route linking Europe to Asia, usually referred to as the Silk Road, also helped to spread cumin's popularity and it was in this way that cumin reached China. In the Middle East, where cumin's use was first recorded, the spiced has remained popular in cuisines throughout the region and is often found in small bowls on tables right next to the salt.\u003c/p>\n\u003cp>More Americans became familiar with the flavor of cumin in the 1960s as restaurants like Taco Bell gained popularity. The second half of the 20\u003csup>th\u003c/sup> century also saw significant immigration from South Asia bringing dishes that had been redolent of cumin for millennia to the U.S.\u003c/p>\n\u003cp>Whether it's \u003cem>\u003ca href=\"http://www.npr.org/2013/01/15/169392108/its-grim-in-aleppo-syria-but-it-is-improving\">foul\u003c/a>\u003c/em> for breakfast in Syria, \u003cem>chana masala\u003c/em> for lunch in India or \u003cem>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/18/165494749/mexican-mole-has-many-flavors-many-mothers\">mole\u003c/a>\u003c/em> for dinner in Mexico, cumin is always on the table somewhere in the world. When we eat it we are part of a tradition going back to the very beginning of recorded history.\u003c/p>\n\u003cp>\u003cem>Adam Maskevich is an archaeologist who has worked extensively throughout the Middle East. He has also taught classes on the history of food and cooking in antiquity and the politics of archaeology.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste",
"title": "Feastly Offers Class on The Art of Cooking With Marijuana - Making CannaButter for Edibles Without the Harsh Taste",
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"content": "\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n",
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"excerpt": "Meal-sharing service Feastly offers its first foray into edibles with a class this Saturday in San Francisco on how to make \"Cannabutter,\" or marijuana-infused butter without the harsh taste. If you've got a valid California Medical Marijuana ID Card, you are eligible to sign up. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/feastly-marijuana.png\" alt=\"Feastly CannaButter: the Art of Cooking with Marijuana\" width=\"316\" height=\"499\" class=\"alignleft size-full wp-image-93393\">\u003c/a>The website \u003ca href=\"https://eatfeastly.com/browse/#/san-francisco\" target=\"_blank\">Feastly\u003c/a> is known as a meal-sharing website, connecting adventurous diners with enthusiastic home chefs who want to cook for such people in their homes. A look at its local offerings shows a brunch from the Indian state of Maharashtra, a Spanish Sherry feast, and a Northwest Malaysian Tasting Menu. But this Saturday, \u003ca href=\"https://eatfeastly.com/meals/d/19204328/?rf=fwebbrowpopu\" target=\"_blank\">a class\u003c/a> is happening in San Francisco for a different type of adventurous diner: those who want to learn how to make “Cannabutter,” or butter infused with marijuana that lacks the overly herbaceous – in a bad way – taste of weed.\u003c/p>\n\u003cp>Feastly co-founder Noah Karesh said he believes this is the first such class to be offered to the public on such a platform (Feastly has several rivals, such as \u003ca href=\"http://www.eatwith.com\" target=\"_blank\">EatWith\u003c/a>) and he couldn’t be more proud.\u003c/p>\n\u003cp>“We’re really trying to push the boundaries of food and what you can do with it,” he said from New York (though Feastly is headquartered in San Francisco). \u003c/p>\n\u003cp>“We see Feastly as a place for chefs and people in the culinary world to showcase their craft, whatever that might be,” said Karesh. “It’s a canvas for food experiences, so this is a great example of people thinking outside the box.”\u003c/p>\n\u003cfigure id=\"attachment_93400\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.jeffthe420chef.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/JeffThe420Chef.jpeg\" alt=\"JeffThe420Chef. Photo courtesy of Jeff\" width=\"250\" class=\"size-full wp-image-93400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef.jpeg 427w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-400x600.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/JeffThe420Chef-320x480.jpeg 320w\" sizes=\"(max-width: 427px) 100vw, 427px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">JeffThe420Chef. Photo courtesy of Jeff\u003c/figcaption>\u003c/figure>\n\u003cp>The class being offered on Saturday, which still has room available, is by a New York-based man who goes by the moniker \u003ca href=\"http://www.jeffthe420chef.com\" target=\"_blank\">JeffThe420Chef\u003c/a>. And forgive me for giving into stereotypes, but he sounds nothing like the stoner dude chef I imagined, he is much more the fast-talking New Yorker. By day, he is vice president of sales for a fashion company, but flies out to various places (especially Colorado and California) to make edibles for people who want them, as well as do full \u003ca href=\"http://www.jeffthe420chef.com/menu.html\" target=\"_blank\">dinner parties\u003c/a> with marijuana as the starring ingredient. This is the first time he’s teaching how to make “CannaButter,” and note to anyone thinking of enrolling, you must have a valid \u003ca href=\"http://www.cdph.ca.gov/programs/MMP/Pages/MMP%20Top%203%20Questions.aspx\" target=\"_blank\">California Medical Marijuana\u003c/a> card to participate, as well as bring your own eighth of marijuana; none will be sold or given away at the class. I.D.s will be rigorously checked, and registration papers will be signed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“As much fun as this is, it’s also very serious, and we’re making sure people all take this very seriously,” said Karesh.\u003c/p>\n\u003cp>Jeff – he doesn’t use his last name for this aspect of his life – was always an avid home cook, and two years ago, began making marijuana brownies for his friend’s mom who had cancer. But once she became a regular of these kinds of treats, she began to tire of the brownies and cookies available.\u003c/p>\n\u003cp>“The issue was always that there’s a specific taste to everything that you make with it,” said Jeff. After two years of experimentation, he hit pay dirt six weeks ago, when he figured out a process to make butter infused with the potency of the herb but without the marijuana flavor.\u003c/p>\n\u003cp>He is working with a lawyer now to patent it, but is happy to teach his method to others. He explained that the marijuana must be cured for eight days, in various natural solutions that removes the flavor but leaves the \u003ca href=\"http://en.wikipedia.org/wiki/Tetrahydrocannabinol\" target=\"_blank\">THC\u003c/a> (tetrahydrocannabinol, what causes the high) and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabidiol\" target=\"_blank\">CBD\u003c/a> (cannabidiol, what relieves the pain) in the butter.\u003c/p>\n\u003cp>Jeff explained that if one is going to venture into making edibles, there is a lot to learn, especially since there are so many kinds of strains of pot these days. A rookie mistake may have eaters lying on the floor wanting to go to the hospital or if you're Maureen Dowd, penning a \u003ca href=\"http://www.nytimes.com/2014/06/04/opinion/dowd-dont-harsh-our-mellow-dude.html?_r=0\" target=\"_blank\">now infamous column in the New York Times\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93398\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed.jpg\" alt=\"Marijuana. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marijuana. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees of Jeff’s class will also learn about the varieties of pot, and what kind should be used for what purpose. While there are over 100 strains, he said, these are usually hybrids of two major types of marijuana: \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_indica\" target=\"_blank\">Indica\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Cannabis_sativa\" target=\"_blank\">Sativa\u003c/a>. Indica causes one to feel relaxed or sleepy, while Sativa is known to be more energetic and uplifting (if you’re laughing hysterically, it’s most likely the Sativa at play).\u003c/p>\n\u003cp>“I tailor my food to what the person needs,” said Jeff. “If they have cancer and they’re dealing with pain, Indica is better, but if someone needs more energy and focus, and wants a happy-go-lucky experience, I’ll do something with Sativa. Every strain of marijuana has its own characteristics and the butters I make embody those characteristics to give people the experience they want.”\u003c/p>\n\u003cp>While this is his first foray into teaching, Jeff often cooks dinner parties for people, using edible pot in most courses. Just as a chef does, he calibrates the doses and timing, to provide the optimal experience for guests, without, hopefully, any guests, in his words, “freaking out.”\u003c/p>\n\u003cp>Through his own trial and error, he said, “I know exactly what I’m working with, so throughout an entire party people should not get more than the right amount for them in their food.”\u003c/p>\n\u003cfigure id=\"attachment_93399\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/weed-butter.jpg\" alt=\"Making CannaButter. Photo courtesy of Feastly\" width=\"300\" height=\"300\" class=\"size-full wp-image-93399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/weed-butter-75x75.jpg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making CannaButter. Photo courtesy of Feastly\u003c/figcaption>\u003c/figure>\n\u003cp>Jeff added that there are two price levels for the class, one is just to observe, for $85, and at the higher level, $175, guests will leave with a kit to make their own CannaButter at home, except the marijuana, of course, which they will need to supply.\u003c/p>\n\u003cp>Discounts are offered for anyone who works at a Bay Area dispensary.\u003c/p>\n\u003cp>While Feastly was the one to approach Jeff, both are thrilled about the partnership and are excited to see where it could take them.\u003c/p>\n\u003cp>“We’re really excited about this, as we don’t think anyone has openly been doing this using medical marijuana and food together,” said Karesh.\u003c/p>\n\u003cp>Added Jeff: “I really see them as a huge outlet for me to get out there and set up these classes throughout the country, wherever medical marijuana is used.”\u003c/p>\n\u003cp>And not to harsh your mellow or anything, but no edibles will be ingested at Saturday’s class.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“For this class, he’s not making any food,” said Karesh, “just showcasing how to use butter.” But who knows what could happen in the future. After all, his food has been vetted by the Feastly team, and Karesh concluded, “in innovative ways of food being a central component of one’s life, this guy is passionate about making cannabis butter and infusing medical marijuana into the food that he and others eat.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best \u003cem>nuoc mam\u003c/em> to Dutch cookies for 46 years.",
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"description": "Sure, many people shop at indifferent, overlit discount grocery stores to save a few bucks but you can still find special items and exceptional, personalized service if you know where to look. My favorite is eclectic, beloved, miniscule Nak's Oriental Market, which has been offering everything from pristine hamachi belly and the best nuoc mam to Dutch cookies for 46 years.",
"title": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients | KQED",
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"headline": "Nak’s Oriental Market: This Mom-and-Pop Offers Personalized Service Along with Asian and Dutch Ingredients",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93219\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg\" alt=\"Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\" width=\"500\" class=\"size-full wp-image-93219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-800x1150.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-768x1104.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/offering-Dutch-cookies-e1424206208642-320x460.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Proprietor Ken Kurose of Nak's Oriental Market freely and frequently offers samples, deals and smiles to customers of his tiny Menlo Park store. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>People don't use the word \"love\" very much when it comes to grocery stores. But like virtually all the customers of tiny \u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a> located on a shady side street in Menlo Park, I love this place. Love, love, love, actually, echoing a typical \u003ca href=\"http://www.tripadvisor.com/Attraction_Review-g32704-d2534831-Reviews-Nak_s_Oriental_Market-Menlo_Park_California.html\" target=\"_blank\">customer comment online\u003c/a>. There's really nothing else like it, from the eclectic offerings -- many just not available elsewhere or not all in the same place -- to the caring, attentive, generous attitude of friendly proprietor Ken Kurose, who rerouted his career in order to carry on with the store after his father's failing health threatened its closure.\u003c/p>\n\u003cp>Going into Nak's is like a non-fiction version of the \"\u003ca href=\"http://en.wikipedia.org/wiki/Cheers\" target=\"_blank\">Cheers\u003c/a>\" bar on TV, where people know your name and care about making you happy. Curious about an item? Ken is likely to rip open a package and let you try some with no purchase commitment. I'll get to the story of Ken and his family in a moment but first I want to talk about the things I buy there. \u003c/p>\n\u003cp>Nak's is the only place I've regularly found pristine, sushi-quality \u003ca href=\"http://en.wikipedia.org/wiki/Japanese_amberjack\" target=\"_blank\">hamachi\u003c/a> (aka yellowtail) and membrane-free tuna, which are among a few raw fish items that show up twice weekly. And since the store gets in whole hamachi and cuts it on premises, one can buy silky, rich belly cuts as well as \u003ca href=\"http://www.huffingtonpost.com/2013/09/20/hamachi-kama-yellowtail-collar-tuna_n_3957414.html\" target=\"_blank\">\u003cem>kama\u003c/em>, the collar\u003c/a>. Before I knew about Nak's, I only saw this delicacy -- for a pretty price -- in better Japanese restaurants, lightly salted and roasted. It's heavenly, with a juicy, meaty texture and terrific flavor. If you call in advance, you can have Ken set some aside because Nak's doesn't get much.\u003c/p>\n\u003cfigure id=\"attachment_93217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hamachi.jpg\" alt=\"This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hamachi-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This divinely rich fish with its plentitude of healthy omega-3s is cut on premises at Nak's. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>The usual sushi items are available here like good-quality pickled ginger and soy, including (after a pre-order) terrific house-prepared sushi rice. The market has fresh \u003ca href=\"http://en.wikipedia.org/wiki/Shiso\" target=\"_blank\">shiso\u003c/a> -- that cumin-smelling Japanese herb often used in sushi. And thanks to Ken -- and before him, his dad -- I've discovered some obscure items I now can't live without.\u003c/p>\n\u003cp>Certainly, Nak's has wasabi powder, but what I now buy instead --\"better than powder,\" Ken's dad told me a few years ago -- is a divine Japanese product called \u003ca href=\"http://www.gpe.dk/index.php?option=com_content&view=article&id=50%3Akizami-wasabi&catid=4%3Aproducts&Itemid=3&lang=en\" target=\"_blank\">Kizami Wasabi\u003c/a> that is fresh shredded wasabi root marinated in a little soy that comes frozen in small packages. Its multidimensional flavor is way beyond the powdered stuff. I mix some of it with crème fraîche to make an instant and outstandingly delicious sauce for seafood.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thanks to the caring proprietors at Nak's, I've discovered a superior brand of Thai fish sauce and other Oriental ingredients. Full disclosure: I usually don't make standard Asian preparations like sushi and the like with the things I buy here; I use these items for experimental fusion cooking, but good ingredients help any cooking style.\u003c/p>\n\u003cfigure id=\"attachment_93215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/exotic-groceries.jpg\" alt=\"The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\" width=\"1000\" height=\"535\" class=\"size-full wp-image-93215\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-400x214.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/exotic-groceries-320x171.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The small cold case includes hard-to-find ingredients that are great for various Asian preparations -- or for creative fusion cooking at home. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>I've bought marvelous, fresh, Japanese-grown, highly prized \u003ca href=\"http://www.mssf.org/cookbook/matsutake.html\" target=\"_blank\">matsutake mushrooms\u003c/a> at Nak's that Ken sold me for an itty-bitty price. He'll bring in things he thinks his customers might like such as \u003ca href=\"http://www.herbalsafety.utep.edu/facts.asp?ID=36\" target=\"_blank\">Korean ginseng root\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Bhut_jolokia\" target=\"_blank\">ghost peppers\u003c/a> (the hottest in the world, reportedly). Nothing seems too exotic, such as \u003ca href=\"https://www.slowfoodusa.org/ark-item/japanese-massaged-dried-persimmon-hoshigaki\" target=\"_blank\">hoshigaki\u003c/a>, which are difficult-to-find, hand-massaged, dried persimmons with an incomparable taste. When he was still alive, Steve Jobs used to come to Nak's to buy them in quantity.\u003c/p>\n\u003cp>Impossibly fragrant \u003ca href=\"http://en.wikipedia.org/wiki/Kaffir_lime\" target=\"_blank\">kaffir lime leaves\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/handmade-tofu-and-mochi-keep-traditions-alive-in-san-joses-japantown/\" target=\"_blank\">fresh tofu\u003c/a> from a plant in San Jose, fresh \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-what-is-g-43841\" target=\"_blank\">galangal\u003c/a> root (Thai ginger) -- these are just some of the special things available here. I've been talking to Ken about finding some fresh \u003ca href=\"http://www.bbc.com/news/business-29082091\" target=\"_blank\">wasabi root\u003c/a> and fresh \u003ca href=\"http://www.dailymail.co.uk/femail/article-2474802/Yuzu-new-superfruit-Rare-citrus-Japan-predicted-big-thing.html\" target=\"_blank\">yuzu\u003c/a>, that uniquely aromatic Japanese citrus that is so hard to find outside four-star restaurant menus. I have no doubt he's looking for sources this very minute.\u003c/p>\n\u003cfigure id=\"attachment_93213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/cluttered-interior.jpg\" alt=\"With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93213\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/cluttered-interior-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With only about 700 square feet of space in the store, the shelves at Nak's overflow with a variety of items. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>A recent addition is seasonal tropical fruit like \u003ca href=\"http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/pharmacologicalandbiologicaltreatment/mangosteen-juice\" target=\"_blank\">mangosteen\u003c/a>, \u003ca href=\"http://www.nutrition-and-you.com/Lychee.html\" target=\"_blank\">lychee\u003c/a>, \u003ca href=\"http://zesprikiwi.com/home-consumers/zespri-kiwifruit/gold-kiwifruit\" target=\"_blank\">golden kiwi\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pitaya\" target=\"_blank\">dragonfruit\u003c/a> and \u003ca href=\"http://www.rambutan.com/\" target=\"_blank\">rambutan\u003c/a>. After a request, Ken even carried \u003ca href=\"http://www.nytimes.com/2013/12/08/travel/a-love-letter-to-a-smelly-fruit.html?pagewanted=all&_r=0\" target=\"_blank\">durian\u003c/a> -- that Southeast Asian fruit with a smell like a ripe compost pile -- before his neighbors started complaining.\u003c/p>\n\u003cp>Beyond the short, cluttered grocery aisles -- Nak's contains only about 700 square feet of space -- are irresistible take-out edibles like dim sum and pork buns that Ken gets in Chinatown in San Francisco. His assistant, Sergio, is making fantastic fresh sushi on alternating Saturdays, utilizing skills learned from years spent in a South Bay Japanese restaurant. Ken often happily hands out samples to anyone walking in.\u003c/p>\n\u003cfigure id=\"attachment_93216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/fresh-sushi.jpg\" alt=\"A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\" width=\"1000\" height=\"668\" class=\"size-full wp-image-93216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/fresh-sushi-320x214.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A gorgeously cut, unique style of take-out sushi is available at Nak's that's hard to beat at twice the price in Japanese restaurants. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>This may be called an \"Oriental\" market but Nak's probably has one of the largest selections of \u003ca href=\"http://www.thedutchstore.com\" target=\"_blank\">Dutch packaged foods\u003c/a> in the region. Beginning years ago to support a customer request, the supply now takes up a couple of rows and Dutch residents of the Bay Area regularly stream through the store to buy the crackers, licorice, chocolates and sweets that make them homesick. One can find odds and ends of Indonesian, Chinese and other grocery items in this many-sided little market. \u003c/p>\n\u003cp>Nak's opened in 1968 and was named for its initial proprietor, Fred Nakamura. Twelve years later, recent Japanese immigrant \u003ca href=\"http://inmenlo.com/2011/01/03/sam-kurose-revealing-the-secrets-of-naks-oriental-market/\" target=\"_blank\">Seikichi Kurose\u003c/a> took it over from his brother-in-law, Nakamura, keeping the name unchanged. Eventually working with his wife, Ikie, in the store, Kurose lived nearby and practiced a humble but incredibly warm style of customer service that built loyalty that has lasted decades.\u003c/p>\n\u003cfigure id=\"attachment_93214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Dutch-specialties.jpg\" alt=\"Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93214\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Dutch-specialties-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nak's has become the go-to spot for Dutch residents seeking nostalgic treats from their homeland. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Kurose was known as \"Sam\" to his customers because, he once told me with a twinkle, the mispronunciation of his name by well-meaning Western patrons came out sounding like the word for male genitalia in Japanese. Or maybe he was pulling my leg.\u003c/p>\n\u003cp>Sam ran the store from 1980 on, dealing with high rent, a neglectful landlord (the scuffed old floors have never been replaced) and the usual economic vicissitudes that can be particularly acute for small businesses. He eventually remortgaged his house and took out additional loans a few years ago to keep it afloat. The stress, his age -- he's currently in his 70s --- and an undiagnosed malady caused him to \u003ca href=\"http://www2.almanacnews.com/news/2013/07/12/naks-oriental-market-fights-for-its-life\" target=\"_blank\">collapse in mid-2013\u003c/a>. \u003c/p>\n\u003cp>American-born son Ken had been working in high tech, then as a successful antiques dealer, but seeing the enormous community reaction to the possibility of closing the store -- with petitions and emails of support flying around -- made him feel that he was honor-bound to continue the operation of beloved Nak's, which has now been around for 46 years. \u003c/p>\n\u003cfigure id=\"attachment_93218\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Naks-outside.jpg\" alt=\"It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Naks-outside-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's not the fancy looks, expansive size or modern interior that have turned Nak's customers into fanatical fans all these years. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"I give the service my parents always gave,\" he explains. Since he literally grew up in the store, Ken spent his life seeing how his mom and dad treated their customers, with politeness and extra care.\u003c/p>\n\u003cp>But it hasn't been an easy financial path given his costs and continued worry about his father's health. That hasn't kept him from focusing on customers, however. If just one customer requests an item, \"I buy it,\" says Ken. \"I know you don't make money that way but I do it. I saw my dad do it that way. If they really, really want it, I want to make them happy.\"\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.cnbc.com/id/101673188#\" target=\"_blank\">era of supermarkets and discount grocery stores\u003c/a> with bored, inattentive staffs who seem to look forward more to the end of their shift than the needs of their customers, Nak's is a venerated anomaly. It would be distressing not to be able to buy the things I can find only at Nak's if this delightful, somewhat ramshackle little store were no longer around. But it's downright depressing to contemplate a time when such classic mom-and-pop neighborhood treasures might become extinct.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/naks-oriental-market-menlo-park\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003cbr>\n1151 Chestnut St., Menlo Park\u003cbr>\n650-325-2046\u003cbr>\nHours: Monday-Friday, 10-6:30; Saturday until 5:30.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Naks-Oriental-Market/145160192172424\" target=\"_blank\">Nak's Oriental Market\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"title": "Bittman Does Berkeley: Talking Food Politics With Mark Bittman",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=oYkbw0i6oVI&w=560&h=360]\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93231\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/bittman.jpg\" alt=\"Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\" width=\"1000\" height=\"574\" class=\"size-full wp-image-93231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-400x230.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/bittman-320x184.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Bittman in his new office at UC Berkeley Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The man who taught America \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=how+to+cook+everything\" target=\"_blank\">how to cook everything\u003c/a> has come to UC Berkeley, and he has a lot to say. \u003ca href=\"http://markbittman.com/\" target=\"_blank\">Mark Bittman\u003c/a>, \u003cem>New York Times\u003c/em> \u003ca href=\"http://bittman.blogs.nytimes.com/?_r=0\" target=\"_blank\">columnist \u003c/a>and author of more than a dozen cookbooks, recently arrived on campus to start his semester as a visiting scholar at the \u003ca href=\"http://food.berkeley.edu/\" target=\"_blank\">Berkeley Food Institute\u003c/a>, the interdisciplinary institute founded in 2013 to research and develop more sustainable food systems.\u003c/p>\n\u003cp>Bittman’s just getting settled (a poster advertising the Berkeley Farmers Markets is his sole contribution to his new office) but he’s already juggling an impressively packed schedule: during his few months at Berkeley, he’ll be lecturing at various classes, working on an assortment of smaller projects and co-hosting \u003ca href=\"http://ourenvironment.berkeley.edu/edible-education.html\" target=\"_blank\">Edible Education\u003c/a>, a series of conversations with food icons including Marion Nestle, Eric Schlosser and Michael Pollan, which will be available \u003ca href=\"http://food.berkeley.edu/edible-education-101/\" target=\"_blank\">for streaming\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_93087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\">\u003cimg class=\"size-full wp-image-93087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/editedd.jpg\" alt=\"Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\" width=\"1000\" height=\"766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-768x588.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/editedd-320x245.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Pollan demonstrates how much oil is needed to produce a burger at this semester's first Edible Education class Photo: Robert Durell\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview with Bay Area Bites, Bittman, talked about everything from biking (“The style here is much less aggressive [than NYC]--people stop for lights and all sorts of crazy things”), to what grocery stores he’s excited about (“I’m shopping at \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, and the farmers' markets. I haven’t shopped outside of Berkeley yet, which I’m proud of”), but he was most eager to talk about the issues of food politics that have composed his opinion columns over the last few years.\u003c/p>\n\u003cp>\u003cstrong>Over the last few years, you started writing more about food issues instead of just recipes for the \u003cem>Times\u003c/em>. What precipitated that--did you have a specific “come to God” realization, or was it more of a gradual shift?\u003c/strong>\u003c/p>\n\u003cp>There wasn't a come to God. I was political when I was in my 20s. My come to God moment was the Vietnam War.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food is attached to the environment, food is attached to health, food is attached to labor, food is attached to social justice, income inequality, it’s all there. Forgive me, but you’re an idiot if you think you can think about food in a vacuum without thinking about those other issues.\u003c/p>\n\u003cp>And then it becomes a political question. Who do you think this country should be run for? I think this country should be run for the benefit of the majority of its people. It’s not being run that way right now. When it is, some of these problems will have taken care of themselves. Sometimes we’re talking about food, and sometimes we’re talking about the bigger picture. Social justice. Democracy. Government. Capitalism.\u003c/p>\n\u003cp>\u003cstrong>You’ve said that we’re focusing on the \u003ca href=\"https://storify.com/DeannaJour231/michael-pollan-mark-bittman-talk-food-policy\" target=\"_blank\">wrong kind of agricultural research\u003c/a>--what should we be looking at instead?\u003c/strong>\u003c/p>\n\u003cp>The focus on ag research for the last 50 or 75 years has all been about yield. We’ve proven that we can grow a lot of corn, and we’ve proven that we can do really amazing things with increasing yield. But that’s not what it’s about. We need to grow food that has minimal impact on the environment--that’s probably not compatible with thinking that yield is the most important thing. We need to grow food that is fair--that may not be compatible with increasing yield. We need to grow food that’s not poisonous--that's probably not compatible with yield. Let’s back up a little bit and ask different questions. Let’s pretend we don’t know as much as we do and say, “If we were starting again, how would we grow food? What would make sense?”\u003c/p>\n\u003cp>\u003cstrong>You touched on this in your recent \u003ca href=\"http://www.washingtonpost.com/opinions/how-a-national-food-policy-could-save-millions-of-american-lives/2014/11/07/89c55e16-637f-11e4-836c-83bc4f26eb67_story.html\" target=\"_blank\">editorial with Michael Pollan\u003c/a> about a national food policy.\u003c/strong>\u003c/p>\n\u003cp>Suppose we started with the notion that food that is sustainable, nutritious, fair and affordable [should be] available to everybody in the United States. It’s not a ridiculous thing to say. It’s actually quite primitive, really. We don’t say that. But if we did say that, how would we then go about fulfilling that mission statement? Suppose we make that our mission statement. I don’t know how we get to that place, but it doesn't mean we shouldn’t be asking those questions.\u003c/p>\n\u003cp>\u003cstrong>What would it take to get there?\u003c/strong>\u003c/p>\n\u003cp>Well, if Obama was a progressive as we thought he was in 2008, and if there had been a cooperative congress all the way through--it might have happened. Maybe he should have pushed it in 2008 when there was a more cooperative congress. I think what it takes is a well-intentioned president, a well-intentioned Congress, a not-stacked Supreme Court. It’s a lot. It may not happen in my lifetime. It may not happen in your lifetime. But that is the goal.\u003c/p>\n\u003cp>We can all make changes in our own lives, we can all eat better. We can shop at farmers' markets, we can talk about this stuff until we’re blue in the face. We can convince all our friends to eat well, blah blah blah--that’s change, that’s for real.\u003c/p>\n\u003cp>But there's some change that’s going to have to come from the top down. You need agencies that don’t have revolving door policies so that you have principled people running agencies. You need to have courts that understand that when an agency makes a decision, it’s a well-intentioned decision and the industry shouldn’t be able to challenge every single thing that affects them and so on down the line. When do those stars align?\u003c/p>\n\u003cp>I feel like in every interview I wind up saying “We're not patient enough.” And the fact is, I have to remind myself that I’m not patient enough. I think change should happen more quickly, but I’ve thought that my whole life, and now I’m 65 years old.\u003c/p>\n\u003cp>Some changes happen quickly. I think it’s a less racist country than it was 40 years ago, it’s a less sexist country than it was 40 years ago, it’s certainly a less homophobic country than it was 40 years ago. Those are amazing changes, right? And if you’re a woman or a black person or a gay person, you might think well, not soon enough. It’s not for me to say, I’m none of those things, but what I can say is that I’ve seen a lot of change, and now we’re seeing change in food.\u003c/p>\n\u003cp>And really, the food thing, this conversation, is only--when was \u003ca href=\"http://michaelpollan.com/books/the-omnivores-dilemma/\" target=\"_blank\">\u003cem>Omnivore’s Dilemma\u003c/em>\u003c/a> published? When was \u003ca href=\"http://www.amazon.com/Fast-Food-Nation-Dark-All-American/dp/0547750331\" target=\"_blank\">\u003cem>Fast Food Nation\u003c/em>\u003c/a> published? This conversation is only 10, 12 years old, and it’s been a broad conversation for only five years.\u003c/p>\n\u003cp>\u003cstrong>What’s stuck out to you as a turning point in this conversation? Has it been a bunch of small changes or one big change?\u003c/strong>\u003c/p>\n\u003cp>Labor has really stuck out for me. The fact that people who cared about food did not talk about labor five years ago and now they do talk about labor, that’s a big deal.\u003c/p>\n\u003cp>\u003cstrong>What do you think caused that change and awareness?\u003c/strong>\u003c/p>\n\u003cp>You can shame people and say “You talk about animals all the time but what about humans?” Even if humans are just animals, why would you care more about the cows than the people in the slaughterhouse? Why would you care more about the lettuce than the farm workers? I think people started to get that. I did write a column, I don’t think it was a very good, but it was an interesting notion: I wrote a column about \u003ca href=\"http://www.nytimes.com/2014/06/25/opinion/mark-bittman-rethinking-the-word-foodie.html\" target=\"_blank\">redefining the word “foodie”\u003c/a> and what people who express an interest in food ought to be interested in, and how that has changed.\u003c/p>\n\u003cp>You didn’t ask me what I had for lunch. You’re not talking to me about how great the food is in Berkeley, have I been to Oakland and eaten at blah blah blah, what my favorite restaurant is in San Francisco or how cool the farmers' market is and all the great stuff you can buy there even though it’s January. We’re not talking about that. We’re talking about the politics of food. That’s incredible. Five years ago, we would not be having this conversation. That’s a big change.\u003c/p>\n\u003cp>\u003cstrong>You talk about all these insurmountable issues--what makes you optimistic?\u003c/strong>\u003c/p>\n\u003cp>Wendell Berry said “Don’t be optimistic, be hopeful.” What’s changed? Many things have changed for the better. \u003ca href=\"http://www.chicagotribune.com/business/breaking/ct-mcdonalds-results-0124-biz-20150123-story.html\" target=\"_blank\">McDonald's lost a ton of money\u003c/a> this year already, farmers' markets are still on the upswing, people talk about food in a way that they didn’t used to talk about it, there’s a lot of changes.\u003c/p>\n\u003cp>\u003cstrong>You've mentioned the new food policies by countries like Greece and Spain and--what, if any, countries are doing it “right?”\u003c/strong>\u003c/p>\n\u003cp>No one’s doing it “right.” Mexico has a national soda and junk food tax, that’s pretty cool. Brazil has a kind of right-to-food statement, that’s pretty cool, but it hasn’t fulfilled it, so that’s disappointing. I’m not aware of anyone who's doing it right.\u003c/p>\n\u003cp>And besides, this is America. It’s unlikely we’re going to mimic anybody. A problem is that we’ve set a bad example in many ways and other countries have followed it. We have shown how bad food can be. We have shown how unhealthy food can be. If you wanted to devise a really bad diet, you couldn’t do a much better job of doing that than we’ve done unintentionally. I think eventually that will change, but it may change other places more quickly than it changes here.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oYkbw0i6oVI'\n title='//www.youtube.com/embed/oYkbw0i6oVI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>At the 2014 New York Times Food for Tomorrow Conference, you said that we have enough food to feed the world (\u003ca href=\"https://www.youtube.com/watch?v=JWKa9DWSlz4\" target=\"_blank\">\u003cstrong>view speech\u003c/strong>\u003c/a>). So what should we instead be talking about when addressing hunger and access issues?\u003c/strong>\u003c/p>\n\u003cp>It’s money that’s the problem. It’s not a food issue; it’s a justice issue. You have never seen a hungry rich person and you never will. You’ll probably never be [hungry]. I never will either. Because we’ll have 20 dollars in our pocket. If we’re hungry we’ll go buy something to eat. There is enough food. It’s just a money question.\u003c/p>\n\u003cp>\u003cstrong>The Bay Area has a notable \u003ca href=\"http://www.ers.usda.gov/data-products/food-access-research-atlas/go-to-the-atlas.aspx\" target=\"_blank\">amount of food deserts\u003c/a>--for example, just a few miles away from where we are in Berkeley, with its farmers' markets and numerous grocery stores, there are \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert_in_West_Oakland\" target=\"_blank\">parts of West Oakland\u003c/a> that don’t have access to anything like that. What are some ways to combat those kinds of discrepancies?\u003c/strong>\u003c/p>\n\u003cp>What about using schools as distribution centers for subsidized fruits and vegetables? Many people have children, and they go to schools. If you don’t have a child, you could still go to the school. There’s a school in every neighborhood. Neighborhoods are not school deserts; no one calls them school deserts.\u003c/p>\n\u003cp>I mean if you’re talking about a desperate situation--people can’t get healthy food--we are paying, and I don’t say this begrudgingly, but we are paying for the costs of people eating bad food. We call that health care costs. You get sick when you eat bad food. You’re paying one way or another, so why not pay for prevention instead of cure? Especially since the cures don’t work. And the way to pay for prevention is to guarantee that people can eat decent food.\u003c/p>\n\u003cp>In the short term, some people are going to suffer. Nothing I can say can change that. I can’t come up with some hocus pocus “You can cook a mixture of water and cement and it turns into a good dinner.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People are suffering. we need to fix that. but that’s not a cooking problem. if there’s a cooking problem, I can solve it. Cooking is easy. Social justice problems are not so easy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"title": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92919,92913,92914,92907,92915,92911,92910,92905,92902,92903,92897,92912,92909,92889,92888,92891,92892\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Tender dark chocolate cookies press lovingly against sweet strawberry ice cream to make these fun, heart-shaped treats, perfect for Valentine’s Day.",
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"headline": "Valentine's Day Heart-Shaped Chocolate Cookie Strawberry Ice Cream Sandwiches",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\">\u003cimg class=\"size-full wp-image-92896\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish2.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish2-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>When I was a kid, and the ice cream man’s tinny jingle reverberated throughout the neighborhood, we’d all let out a squeal and scramble to find some change, then bolt out the front door, dinner be damned, in the hopes of tracking him down.\u003c/p>\n\u003cp>If I got lucky, he’d stop on our street, and I would always order an ice cream sandwich. I can still feel the chocolate cookie sticking to my fingers, taste the melty edges of vanilla ice cream with my tongue, and I loved Every. Last. Drop.\u003c/p>\n\u003cp>I hope these sweet heart-shaped treats bring back your childhood memories, or at least make you feel like a kid again. Make them for your loved one, a friend, your kiddos. They will be so happy.\u003c/p>\n\u003cp>(By the way, if strawberry is not your thing, by all means use whatever ice cream you adore! Vanilla, chocolate, pistachio, peanut brittle, salted caramel...the world is your ice cream sandwich.)\u003c/p>\n\u003cfigure id=\"attachment_92893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\">\u003cimg class=\"size-full wp-image-92893\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sandwiches-finish-wirerack-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heart-Shaped Ice Cream Sandwiches\u003c/h3>\n\u003cp>\u003cem>Makes 8–9 ice cream sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>1 quart of your favorite flavor ice cream, such as strawberry, softened\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Chocolate sugar cookies:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/2 cup unsweetened cocoa powder, sifted\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>12 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 11x7-inch pan with plastic wrap. Spread the ice cream into an even 1/2-inch layer and return to the freezer until frozen hard, about 1 hour.\u003c/li>\n\u003cli>To make the cookies, sift together the flour and cocoa powder into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and mix together. Add the butter and mix until the mixture is crumbly. Add the egg yolk and vanilla and mix until the dough comes together. Scrape down the sides of the bowl and continue to mix.\u003c/li>\n\u003cli>Scrape the dough onto a large piece of plastic wrap and form into a disk. Chill for 30 minutes.\u003c/li>\n\u003cli>Roll out the dough between 2 large pieces of parchment paper to about 1/8-inch thick. Using a heart-shaped cookie cutter (mine was about 3 1/2 inches big), cut out as many shapes as possible. Lay 1 of the parchment pieces on a rimmed baking sheet.\u003c/li>\n\u003cli>Using an offset or other thin metal spatula, transfer the cookies to the prepared baking sheet. Prick the cookies with a fork. Chill in the refrigerator for 15 minutes. Repeat with remaining cookie dough, rerolling the scraps. Place the cookies on a 2nd lined baking sheet, prick with a fork, and chill. You should end up with 16 to 18 cookies total (cut out any leftover dough into small hearts and serve as cookies).\u003c/li>\n\u003cli>While the cookies are chilling, preheat the oven to 350F. Bake the cookies, 1 sheet at a time, until they are firm to the touch, about 8 to 10 minutes. Transfer to a wire rack to cool completely.\u003c/li>\n\u003cli>To make the sandwiches, remove the ice cream from the freezer and pull it out of the pan using the plastic wrap. Set it on a work surface. Using the same heart-shaped cutter that you used to cut out the cookies, cut out 8 to 9 heart-shaped ice cream portions.\u003c/li>\n\u003cli>Sandwich the ice cream between two cookies, pressing the bottom sides of the cookies into the ice cream (be careful not to break the cookies). Wrap each ice cream sandwich with plastic wrap and return to the freezer to freeze until hard.\u003c/li>\n\u003cli>You can make these up to 5 days in advance.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_92918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\">\u003cimg class=\"size-full wp-image-92918\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hearts-overhead.jpg\" alt=\"Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hearts-overhead-320x213.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heart-Shaped Ice Cream Sandwiches. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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