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"content": "\u003cp>While a sizable portion of America is atoning for sins in church today, or something like that, another faction of sizable Americans is considering what, exactly, to do with all that Easter candy. Here are a few suggestions -- revolving around two mainstays of the Easter basket, the \u003ca href=\"http://www.cadbury.com/\">\u003cb>Cadbury Creme Egg\u003c/b>\u003c/a> and the \u003ca href=\"http://www.peepresearch.org/\">\u003cb>almost indestructible\u003c/b>\u003c/a> \u003ca href=\"http://www.marshmallowpeeps.com/\">\u003cb>Peep\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://asteroid.divnull.com/?p=70\">\u003cb>Easter Turducken\u003c/b>\u003c/a>\u003cbr>A blogger adapts the rather excessive Thanksgiving concoction that involves stuffing a chicken into a duck into a turkey. He takes a miniature Cadbury creme egg, stuffs it into a marshmallow Peep, and then stuffs the resulting crime against nature into a hollow chocolate bunny (offering the rare chance to take a power tool to an innocent sugar-based creature):\u003c/p>\n\u003cblockquote>\u003cp>Voila, the loathsome hollow bunny is transformed into several thousand calories, as God intended. Many children wonder around Easter how it is that bunnies lay eggs. As a side benefit, Easter turducken illustrates clearly that this \"theory\" is wrong. Obviously bunnies lay chickens, which then lay the eggs. Mystery solved.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://shmivejournal.livejournal.com/125746.html\">\u003cb>Cadbury Egg Cake\u003c/b>\u003c/a>\u003cbr>It was bound to happen: you want to make an Easter cake, and you're out of eggs. But the Easter Bunny delivered a fresh batch of Cadbury cream eggs this morning! Perfect. This blogger has a little trouble extracting the egg from the shell, but Easter gods (or whatever) are on his side, and he prevails. (He notes: \"Cadbury eggs are a little yolk-shy. I am learning that basically, you just need to forget everything you THINK know about eggs because man, you don't know anything. You know nothing about eggs. Eggs is like 'You don't know me! Don't even play like you know me!'\") Delicious.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/127465407_817a9e260a_o-784219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/127465407_817a9e260a_o-778137.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://archive.salon.com/mwt/feature/1998/04/10salad.html\">\u003cb>Peep Waldorf Salad\u003c/b>\u003c/a>\u003cbr>This one's a little old -- but timeless, really. Heed the warning to use the pink or yellow Peeps, because the \"lavender ones make the salad grayish.\" This alarmingly practical bit of advice suggests that people have actually made/will actually make this salad. \u003c/p>\n\u003cp>\u003ca href=\"http://www.recipezaar.com/20733\">\u003cb>Homemade Cadbury Cream Eggs\u003c/b>\u003c/a>\u003cbr>In case you get a craving for these sugar bombs after the all-too-brief window of opportunity, or if you are just so DIY that you must craft your own (would it be possible for \u003ca href=\"http://www.locavores.com/\">\u003cb>Locavores\u003c/b>\u003c/a> to make them?), you can.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While a sizable portion of America is atoning for sins in church today, or something like that, another faction of sizable Americans is considering what, exactly, to do with all that Easter candy. Here are a few suggestions -- revolving around two mainstays of the Easter basket, the \u003ca href=\"http://www.cadbury.com/\">\u003cb>Cadbury Creme Egg\u003c/b>\u003c/a> and the \u003ca href=\"http://www.peepresearch.org/\">\u003cb>almost indestructible\u003c/b>\u003c/a> \u003ca href=\"http://www.marshmallowpeeps.com/\">\u003cb>Peep\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://asteroid.divnull.com/?p=70\">\u003cb>Easter Turducken\u003c/b>\u003c/a>\u003cbr>A blogger adapts the rather excessive Thanksgiving concoction that involves stuffing a chicken into a duck into a turkey. He takes a miniature Cadbury creme egg, stuffs it into a marshmallow Peep, and then stuffs the resulting crime against nature into a hollow chocolate bunny (offering the rare chance to take a power tool to an innocent sugar-based creature):\u003c/p>\n\u003cblockquote>\u003cp>Voila, the loathsome hollow bunny is transformed into several thousand calories, as God intended. Many children wonder around Easter how it is that bunnies lay eggs. As a side benefit, Easter turducken illustrates clearly that this \"theory\" is wrong. Obviously bunnies lay chickens, which then lay the eggs. Mystery solved.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://shmivejournal.livejournal.com/125746.html\">\u003cb>Cadbury Egg Cake\u003c/b>\u003c/a>\u003cbr>It was bound to happen: you want to make an Easter cake, and you're out of eggs. But the Easter Bunny delivered a fresh batch of Cadbury cream eggs this morning! Perfect. This blogger has a little trouble extracting the egg from the shell, but Easter gods (or whatever) are on his side, and he prevails. (He notes: \"Cadbury eggs are a little yolk-shy. I am learning that basically, you just need to forget everything you THINK know about eggs because man, you don't know anything. You know nothing about eggs. Eggs is like 'You don't know me! Don't even play like you know me!'\") Delicious.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/127465407_817a9e260a_o-784219.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/127465407_817a9e260a_o-778137.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://archive.salon.com/mwt/feature/1998/04/10salad.html\">\u003cb>Peep Waldorf Salad\u003c/b>\u003c/a>\u003cbr>This one's a little old -- but timeless, really. Heed the warning to use the pink or yellow Peeps, because the \"lavender ones make the salad grayish.\" This alarmingly practical bit of advice suggests that people have actually made/will actually make this salad. \u003c/p>\n\u003cp>\u003ca href=\"http://www.recipezaar.com/20733\">\u003cb>Homemade Cadbury Cream Eggs\u003c/b>\u003c/a>\u003cbr>In case you get a craving for these sugar bombs after the all-too-brief window of opportunity, or if you are just so DIY that you must craft your own (would it be possible for \u003ca href=\"http://www.locavores.com/\">\u003cb>Locavores\u003c/b>\u003c/a> to make them?), you can.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Michael Pollan on The Cornification of America",
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"content": "\u003cp>On Wednesday, April 5, \u003ca href=\"http://michaelpollan.com/\">\u003cb>Michael Pollan\u003c/b>\u003c/a> gave what was to be the last talk in \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/02/food_politics_s.html\">\u003cb>an eight-week lecture series called \"Food Politics\"\u003c/b>\u003c/a> at UC Berkeley. \u003ca href=\"http://gspp.berkeley.edu/people/affiliates/nestle.html\">\u003cb>Marion Nestle\u003c/b>\u003c/a> organized the incredible series, which hosted varied voices from a broad spectrum of those actively speaking, writing, and teaching within this new hot topic. A visiting professor in the Schools of Public Policy, Public Health, and Journalism, Ms. Nestle herself is a loud and learned voice in a movement heard mostly with grassroots-style activism. She is concerned with the not so easy questions about how we eat, how to make educated intentional choices, and how to best \"Vote With Our Forks.\"\u003c/p>\n\u003cp>I have seen and heard Michael Pollan speak before. He is dynamic, funny, and astute. A prolific writer \u003cb>\u003ca href=\"http://michaelpollan.com/write.php\">of books and articles\u003c/a>\u003c/b>, he's the investigative reporter we want all our newspapers to be full of. Muckrakers or truth seekers, that's for us to decide.\u003c/p>\n\u003cp>Wednesday's lecture had one purpose and subject. To inform us all about what he aptly calls \"The Cornification of America.\" What our nation is doing and has historically decided to do with our gratuitous over-production of corn.\u003c/p>\n\u003cp>First Mr. Pollan tells us that he writes about food from a perspective we all share: consumer. To prove this point further, he begins putting out a small sampling of foodstuffs from a nearby Safeway for a little show & tell. \"After a great deal of detective work,\" he says easily, \"you end up in a cornfield in Iowa over and over.\"\u003c/p>\n\u003cp>Giving us a little background, Mr. Pollan shares the \"history of the Americas through the eyes of the corn plant.\" Ironically, he points out, \"The food plant of the conquered peoples conquers the conquerers.\" Currently, in the United States, corn is grown on acreage of almost equivalent size to that of New York State. A plant adaptive to many a climate and geography, Mr. Pollan points out that corn is \"a perfect capitalist plant.\" With all that corn hungrily and greedily consumes -- from the dirt it grows in to the pesticides and fertilizer it needs to grow (more than any other crop!) -- he adds, \"corn is the SUV of plants.\" \"Corn, as a plant, is completely dependent on humans for germination,\" making it the best candidate for chemical agriculture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chemical agriculture. \u003cb>\u003ca href=\"http://www.alive.com/537a2a2.php?subject_bread_cramb=175\">A practice made all the better\u003c/a>\u003c/b> after World War II when the war was over and our government had a surplus of well developed \u003cb>\u003ca href=\"http://www.thecanadianencyclopedia.com/index.cfm?PgNm=TCE&Params=A1ARTA0006238\">chemical warfare agents\u003c/a>\u003c/b> \u003cb>\u003ca href=\"http://www.museletter.com/archive/159.html\">and explosives\u003c/a>\u003c/b> to turn into the most deadly pesticides and fungicides -- all but a few still used today. It's illegal to use DDT in North America, but we sell it to South America and then import their produce.\u003c/p>\n\u003cp>Whereas initially forcing crops with low grade poisons was said to be for the purpose of \"feeding the world,\" overproduction now only leads to larger meal portions, epidemic severe health concerns, and gluts in the market, which financially devastate the few farmers we have left. Farms that were once diverse ecosystems with room for animals, fruits, and vegetables to spread out over many acres in many states are now mammoth mono-crops in just a few vast areas.\u003c/p>\n\u003cp>Barely remembering my government classes from college, I won't attempt to re-explain Mr. Pollan's summary of our government's originally well-intentioned but ultimately problematic farm subsidy programs. Originally set up to help farmers, the subsidies, Mr. Pollan stressed, now account for the gross surplus of a grain we need very little of.\u003c/p>\n\u003cp>The question is, what do we as a nation do with all that excess corn?\u003c/p>\n\u003cp>At one time it was corn liquor. Currently the answer, a sweetener on everyone's lips, literally: high fructose corn syrup. Another: corn fed to animals whose intestinal tracts do not metabolize corn; large mammal populations, who then need to be actually fed hormones just to stay well enough to go to slaughter. We rely on these animals for sustenance, and they create toxic manure, once a free fertilizer for the small and varied farm, adding to the myriad of environmental (for both people and nature) problems we were initially trying to treat.\u003c/p>\n\u003cp>Depressing, eh?\u003c/p>\n\u003cp>During the question and answer period, I thanked Mr. Pollan for doing the kind of investigative journalism I was brought up to think was the only kind of reporting a legman should do. But I asked him, after a lecture filled with so many upsetting facts, did he have anything to leave us with which might be hopeful?\u003c/p>\n\u003cp>Loathe to participate in what Mr. Pollan called our overwhelming desire to \"look for the single answer,\" a number of uplifting examples were given on how we are indeed \"voting with our fork.\" Farmer's markets are growing by leaps and bounds, Whole Foods Market is the most successful supermarket chain, and more and more people are making well-informed choices about what they're eating and buying. Addressing Wal-Mart's interest in entering the Organic marketplace, Mr. Pollan reminded us, \"as we scale up, Organic is getting cheaper\" and more readily available for Americans located in areas with a paucity of local farms or upscale supermarket chains.\u003c/p>\n\u003cp>Think Organic and sustainable food is only for the privileged and the rich? Mr. Pollan asserts, \"People are willing to make sacrifices for quality-- look at how we buy cars.\" Statistically, although I alone could disprove this figure, 9% of our income is spent on food. In a country where we pay less for food than almost any other country's citizens, our cheap food \"comes at a cost.\"\u003c/p>\n\u003cp>Ending the lecture he leaves us with \"Food is \u003cb>worth\u003c/b> spending more on.\" And all of us in that classroom leave understanding more fully the implications and feeling the reverberations of this seemingly simple statement. We, carnivores and vegetarians alike, are affected by the hidden costs of a food system groaning under the weight of its own ideals, double-speak, and dumped or rotting excesses. If knowledge is power, our forks just became heavier and louder.\u003c/p>\n\u003cp>Want to ask some questions yourself? Hear these important voices here:\u003c/p>\n\u003cp>\u003cb>Food: Michael Pollan unravels \"The Omnivore's Dilemma\"\u003cbr>April 17, 7 p.m., Andersen Auditorium, Haas School of Business\u003cbr>\u003ca href=\"http://www.berkeley.edu/calendar/#pollan\">website\u003c/a>\u003c/b>\u003c/p>\n\u003cp>Marion Nestle\u003cbr>What to Eat: Sensible Food Choices in this Era of Corporate and Scientific Environment\u003cbr>Monday, April 24, 2006 7:00PM\u003cbr>Sibley Auditorium, Bechtel Hall\u003cbr>\u003ca href=\"http://www.berkeley.edu/cgi-bin/events.pl/ZOOM/21763\">website\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Marion Nestle, Ph.D., M.P.H.\u003cbr>What to Eat: Public Health Advice in an Era of Food Confusion\u003cbr>Tuesday, April 25, 2006 4:00PM\u003cbr>22 Warren Hall\u003cbr>\u003ca href=\"http://www.berkeley.edu/cgi-bin/events.pl/ZOOM/21791\">website\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday, April 5, \u003ca href=\"http://michaelpollan.com/\">\u003cb>Michael Pollan\u003c/b>\u003c/a> gave what was to be the last talk in \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/02/food_politics_s.html\">\u003cb>an eight-week lecture series called \"Food Politics\"\u003c/b>\u003c/a> at UC Berkeley. \u003ca href=\"http://gspp.berkeley.edu/people/affiliates/nestle.html\">\u003cb>Marion Nestle\u003c/b>\u003c/a> organized the incredible series, which hosted varied voices from a broad spectrum of those actively speaking, writing, and teaching within this new hot topic. A visiting professor in the Schools of Public Policy, Public Health, and Journalism, Ms. Nestle herself is a loud and learned voice in a movement heard mostly with grassroots-style activism. She is concerned with the not so easy questions about how we eat, how to make educated intentional choices, and how to best \"Vote With Our Forks.\"\u003c/p>\n\u003cp>I have seen and heard Michael Pollan speak before. He is dynamic, funny, and astute. A prolific writer \u003cb>\u003ca href=\"http://michaelpollan.com/write.php\">of books and articles\u003c/a>\u003c/b>, he's the investigative reporter we want all our newspapers to be full of. Muckrakers or truth seekers, that's for us to decide.\u003c/p>\n\u003cp>Wednesday's lecture had one purpose and subject. To inform us all about what he aptly calls \"The Cornification of America.\" What our nation is doing and has historically decided to do with our gratuitous over-production of corn.\u003c/p>\n\u003cp>First Mr. Pollan tells us that he writes about food from a perspective we all share: consumer. To prove this point further, he begins putting out a small sampling of foodstuffs from a nearby Safeway for a little show & tell. \"After a great deal of detective work,\" he says easily, \"you end up in a cornfield in Iowa over and over.\"\u003c/p>\n\u003cp>Giving us a little background, Mr. Pollan shares the \"history of the Americas through the eyes of the corn plant.\" Ironically, he points out, \"The food plant of the conquered peoples conquers the conquerers.\" Currently, in the United States, corn is grown on acreage of almost equivalent size to that of New York State. A plant adaptive to many a climate and geography, Mr. Pollan points out that corn is \"a perfect capitalist plant.\" With all that corn hungrily and greedily consumes -- from the dirt it grows in to the pesticides and fertilizer it needs to grow (more than any other crop!) -- he adds, \"corn is the SUV of plants.\" \"Corn, as a plant, is completely dependent on humans for germination,\" making it the best candidate for chemical agriculture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chemical agriculture. \u003cb>\u003ca href=\"http://www.alive.com/537a2a2.php?subject_bread_cramb=175\">A practice made all the better\u003c/a>\u003c/b> after World War II when the war was over and our government had a surplus of well developed \u003cb>\u003ca href=\"http://www.thecanadianencyclopedia.com/index.cfm?PgNm=TCE&Params=A1ARTA0006238\">chemical warfare agents\u003c/a>\u003c/b> \u003cb>\u003ca href=\"http://www.museletter.com/archive/159.html\">and explosives\u003c/a>\u003c/b> to turn into the most deadly pesticides and fungicides -- all but a few still used today. It's illegal to use DDT in North America, but we sell it to South America and then import their produce.\u003c/p>\n\u003cp>Whereas initially forcing crops with low grade poisons was said to be for the purpose of \"feeding the world,\" overproduction now only leads to larger meal portions, epidemic severe health concerns, and gluts in the market, which financially devastate the few farmers we have left. Farms that were once diverse ecosystems with room for animals, fruits, and vegetables to spread out over many acres in many states are now mammoth mono-crops in just a few vast areas.\u003c/p>\n\u003cp>Barely remembering my government classes from college, I won't attempt to re-explain Mr. Pollan's summary of our government's originally well-intentioned but ultimately problematic farm subsidy programs. Originally set up to help farmers, the subsidies, Mr. Pollan stressed, now account for the gross surplus of a grain we need very little of.\u003c/p>\n\u003cp>The question is, what do we as a nation do with all that excess corn?\u003c/p>\n\u003cp>At one time it was corn liquor. Currently the answer, a sweetener on everyone's lips, literally: high fructose corn syrup. Another: corn fed to animals whose intestinal tracts do not metabolize corn; large mammal populations, who then need to be actually fed hormones just to stay well enough to go to slaughter. We rely on these animals for sustenance, and they create toxic manure, once a free fertilizer for the small and varied farm, adding to the myriad of environmental (for both people and nature) problems we were initially trying to treat.\u003c/p>\n\u003cp>Depressing, eh?\u003c/p>\n\u003cp>During the question and answer period, I thanked Mr. Pollan for doing the kind of investigative journalism I was brought up to think was the only kind of reporting a legman should do. But I asked him, after a lecture filled with so many upsetting facts, did he have anything to leave us with which might be hopeful?\u003c/p>\n\u003cp>Loathe to participate in what Mr. Pollan called our overwhelming desire to \"look for the single answer,\" a number of uplifting examples were given on how we are indeed \"voting with our fork.\" Farmer's markets are growing by leaps and bounds, Whole Foods Market is the most successful supermarket chain, and more and more people are making well-informed choices about what they're eating and buying. Addressing Wal-Mart's interest in entering the Organic marketplace, Mr. Pollan reminded us, \"as we scale up, Organic is getting cheaper\" and more readily available for Americans located in areas with a paucity of local farms or upscale supermarket chains.\u003c/p>\n\u003cp>Think Organic and sustainable food is only for the privileged and the rich? Mr. Pollan asserts, \"People are willing to make sacrifices for quality-- look at how we buy cars.\" Statistically, although I alone could disprove this figure, 9% of our income is spent on food. In a country where we pay less for food than almost any other country's citizens, our cheap food \"comes at a cost.\"\u003c/p>\n\u003cp>Ending the lecture he leaves us with \"Food is \u003cb>worth\u003c/b> spending more on.\" And all of us in that classroom leave understanding more fully the implications and feeling the reverberations of this seemingly simple statement. We, carnivores and vegetarians alike, are affected by the hidden costs of a food system groaning under the weight of its own ideals, double-speak, and dumped or rotting excesses. If knowledge is power, our forks just became heavier and louder.\u003c/p>\n\u003cp>Want to ask some questions yourself? Hear these important voices here:\u003c/p>\n\u003cp>\u003cb>Food: Michael Pollan unravels \"The Omnivore's Dilemma\"\u003cbr>April 17, 7 p.m., Andersen Auditorium, Haas School of Business\u003cbr>\u003ca href=\"http://www.berkeley.edu/calendar/#pollan\">website\u003c/a>\u003c/b>\u003c/p>\n\u003cp>Marion Nestle\u003cbr>What to Eat: Sensible Food Choices in this Era of Corporate and Scientific Environment\u003cbr>Monday, April 24, 2006 7:00PM\u003cbr>Sibley Auditorium, Bechtel Hall\u003cbr>\u003ca href=\"http://www.berkeley.edu/cgi-bin/events.pl/ZOOM/21763\">website\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Marion Nestle, Ph.D., M.P.H.\u003cbr>What to Eat: Public Health Advice in an Era of Food Confusion\u003cbr>Tuesday, April 25, 2006 4:00PM\u003cbr>22 Warren Hall\u003cbr>\u003ca href=\"http://www.berkeley.edu/cgi-bin/events.pl/ZOOM/21791\">website\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/conspcons-735251.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/conspcons-733137.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>The above? $4.95 tops, and very delicious, though I do say so myself.\u003c/i>\u003c/p>\n\u003cp>It's just...why? No, really, WHY? Why on L. Ron Hubbard's green earth would you drop ten thousand frickin' dollars for something that is in your mouth for all of thirty seconds and -- Oh, please! Look away if you have delicate sensibilities! -- stays in your system for all of twenty-four hours? Is it just for the bragging rights? Sorry, I guess I just don't need those.\u003c/p>\n\u003cp>So, there's the Martini on the Rock at the Algonquin in New York that costs you \u003cb>\u003ca href=\"http://www.algonquinhotel.com/OakRoom/Releases/popup_perform16.htm\">ten THOUSAND dollars and comes with a loose diamond\u003c/a>\u003c/b>, there's Hubert Keller's five thousand-dollar FleurBurger in Las Vegas, and now, the newest overpriced blue plate special to hit my consciousness, is a roast beef sandwich being served out of Selfridges' kitchen in London for one-hundred-fifty dollars. This saddens me. I don't know why, but I sort of thought the Brits would be above such excesses. \u003c/p>\n\u003cp>The unfortunately-dubbed McDonald's Sandwich -- named for the chef -- stacks the purportedly beer-fed, sake-rubbed Wagyu beef with Brie de Meaux, black truffle mayo, foie gras, mustard confit, and some veggies between thick slices of \"24-hour fermented sour dough [\u003ci>sic\u003c/i>] bread.\" In a BBC article, the Selfridges food director is quoted as saying this about the McDonald's Sandwich, \"I think if you are a food lover, this represents good value for your money.\" I'm a food lover and I think \u003cb>\u003ca href=\"http://www.zingermans.com/deli/menu.pasp\">Zingerman's range of roast beef sandwiches represent good value for my money\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Look, I love my food. I really \u003ci>enjoy\u003c/i> my food. If it weren't considered taboo, I might just take a flaky piece of Aziza's basteeya and rub it all over my body. Furthermore, I consider it a wasted meal if I'm not quietly chair dancing by time I lay down my fork for the last time. However, I see no earthly reason why I should go into debt for my food. I see no earthly reason why ANYone should go into debt for their food. Be they Donald Duck or Donald Trump, five thousand dollars is too damn much to pay for a burger. A BURGER PEOPLE! Fine, it comes with a bottle of Chateau Mr. Fuzzypants and is made with Kobe beef, foie gras, and truffles. And there is something about keeping the china on which everything was served, but I've already got boxes of wedding china that I don't unpack more than once a year, so why would I want a single mismatched setting?\u003c/p>\n\u003cp>Here's an idea, instead of flying to the place that my father-in-law dubbed the \u003cb>\u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0DE6D91031F932A25752C0A9629C8B63\">\"cultural Chernobyl,\"\u003c/a>\u003c/b> why don't I take my five grand, fly to France, go to Petrus, drink some wine, and eat some beef and truffles. Rolling hills, lovely cheese, sexy French accents...I might just get a bit more out of it. And if I miss the nicotine-drenched air of Vegas, well, I've heard the French smoke a bit as well. As it is, I have absolutely no problem with my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/sugar-rush.jsp\">new favorite martini\u003c/a>\u003c/b>. Not only is it smoother than Jesus, but it also manages to not be a dental hazard.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If I were \u003ci>forced\u003c/i> to order this Hummer of a burger/sandwich/martini, my only question would be, \"So...can I write this off?\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/conspcons-735251.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/conspcons-733137.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ci>The above? $4.95 tops, and very delicious, though I do say so myself.\u003c/i>\u003c/p>\n\u003cp>It's just...why? No, really, WHY? Why on L. Ron Hubbard's green earth would you drop ten thousand frickin' dollars for something that is in your mouth for all of thirty seconds and -- Oh, please! Look away if you have delicate sensibilities! -- stays in your system for all of twenty-four hours? Is it just for the bragging rights? Sorry, I guess I just don't need those.\u003c/p>\n\u003cp>So, there's the Martini on the Rock at the Algonquin in New York that costs you \u003cb>\u003ca href=\"http://www.algonquinhotel.com/OakRoom/Releases/popup_perform16.htm\">ten THOUSAND dollars and comes with a loose diamond\u003c/a>\u003c/b>, there's Hubert Keller's five thousand-dollar FleurBurger in Las Vegas, and now, the newest overpriced blue plate special to hit my consciousness, is a roast beef sandwich being served out of Selfridges' kitchen in London for one-hundred-fifty dollars. This saddens me. I don't know why, but I sort of thought the Brits would be above such excesses. \u003c/p>\n\u003cp>The unfortunately-dubbed McDonald's Sandwich -- named for the chef -- stacks the purportedly beer-fed, sake-rubbed Wagyu beef with Brie de Meaux, black truffle mayo, foie gras, mustard confit, and some veggies between thick slices of \"24-hour fermented sour dough [\u003ci>sic\u003c/i>] bread.\" In a BBC article, the Selfridges food director is quoted as saying this about the McDonald's Sandwich, \"I think if you are a food lover, this represents good value for your money.\" I'm a food lover and I think \u003cb>\u003ca href=\"http://www.zingermans.com/deli/menu.pasp\">Zingerman's range of roast beef sandwiches represent good value for my money\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look, I love my food. I really \u003ci>enjoy\u003c/i> my food. If it weren't considered taboo, I might just take a flaky piece of Aziza's basteeya and rub it all over my body. Furthermore, I consider it a wasted meal if I'm not quietly chair dancing by time I lay down my fork for the last time. However, I see no earthly reason why I should go into debt for my food. I see no earthly reason why ANYone should go into debt for their food. Be they Donald Duck or Donald Trump, five thousand dollars is too damn much to pay for a burger. A BURGER PEOPLE! Fine, it comes with a bottle of Chateau Mr. Fuzzypants and is made with Kobe beef, foie gras, and truffles. And there is something about keeping the china on which everything was served, but I've already got boxes of wedding china that I don't unpack more than once a year, so why would I want a single mismatched setting?\u003c/p>\n\u003cp>Here's an idea, instead of flying to the place that my father-in-law dubbed the \u003cb>\u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9C0DE6D91031F932A25752C0A9629C8B63\">\"cultural Chernobyl,\"\u003c/a>\u003c/b> why don't I take my five grand, fly to France, go to Petrus, drink some wine, and eat some beef and truffles. Rolling hills, lovely cheese, sexy French accents...I might just get a bit more out of it. And if I miss the nicotine-drenched air of Vegas, well, I've heard the French smoke a bit as well. As it is, I have absolutely no problem with my \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/sugar-rush.jsp\">new favorite martini\u003c/a>\u003c/b>. Not only is it smoother than Jesus, but it also manages to not be a dental hazard.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If I were \u003ci>forced\u003c/i> to order this Hummer of a burger/sandwich/martini, my only question would be, \"So...can I write this off?\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDsyrniki.png\">\u003cbr>I love Russian food. I know, it's heavy and often unsophisticated but to me, it's pure comfort. Last night in an attempt to sneak in some pasta before Passover, I boiled up some Siberian pelmeni, meat-filled dumplings, which I served with sour cream. I used fresh, decadently rich homemade sour cream from my \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2004/04/new-world-marketshop.html\">favorite Russian market\u003c/a>\u003c/b>. To serve with it I made a quick cucumber salad composed of cucumbers and seasoned rice wine vinegar. I also made a beet salad with chunks of orange, a splash of blood orange olive oil and some vinegar. \u003c/p>\n\u003cp>The Russian market I go to has a huge deli selection with lots of salads. They also always have some sort of treats on the counter to tempt me. Latest temptations? Syrniki, a kind of cheese pancake and blini. The blini just screams \"party\". I could see buying a batch, picking out some salmon caviar and cracking open the vodka. \u003c/p>\n\u003cp>Syrniki is something I figured out how to make with some help from a couple of Russian friends. After last night's Russian feast, it's the perfect breakfast. Heavy, yes. Unsophisticated, yes. Delicious, oh yes. You do need to buy a very firm type of cheese called tvorog to make them, Ii the cheese is too creamy it won't work. But fortunately Russian markets always seem to carry quite a variety of this cheese. \u003c/p>\n\u003cp>\u003cb>Syrniki\u003c/b>\u003cbr> 2 servings\u003c/p>\n\u003cp>1 cup firm farmers cheese \"tvorog\"\u003cbr>1 egg\u003cbr>3 tbsp flour\u003cbr>2 teaspoons sugar \u003cbr>pinch salt\u003cbr>1/2 teaspoon baking powder\u003cbr>butter for frying and extra flour for dusting\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Combine the cheese, egg, flour, sugar, salt, and baking powder. Mix very well. Dough should be firm enough to form into balls that don't lose shape from too much moisture.\u003c/p>\n\u003cp>Roll into balls about the size of a ping-pong ball. Roll the balls in flour.\u003c/p>\n\u003cp>Melt some butter, or a combination of oil and butter for a lower smoking point, in a frying pan (cast iron works well). When hot, flatten the balls to about 2/3\" thick and pan fry them over medium heat until golden brown on both sides. After the first side is done and you've flipped them, lower the heat a bit, and cover the pan loosely, to make sure they cook through. Carefully place the pancakes on a plate, allow to cool and firm up before serving. Top with a dollop of sour cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDsyrniki.png\">\u003cbr>I love Russian food. I know, it's heavy and often unsophisticated but to me, it's pure comfort. Last night in an attempt to sneak in some pasta before Passover, I boiled up some Siberian pelmeni, meat-filled dumplings, which I served with sour cream. I used fresh, decadently rich homemade sour cream from my \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2004/04/new-world-marketshop.html\">favorite Russian market\u003c/a>\u003c/b>. To serve with it I made a quick cucumber salad composed of cucumbers and seasoned rice wine vinegar. I also made a beet salad with chunks of orange, a splash of blood orange olive oil and some vinegar. \u003c/p>\n\u003cp>The Russian market I go to has a huge deli selection with lots of salads. They also always have some sort of treats on the counter to tempt me. Latest temptations? Syrniki, a kind of cheese pancake and blini. The blini just screams \"party\". I could see buying a batch, picking out some salmon caviar and cracking open the vodka. \u003c/p>\n\u003cp>Syrniki is something I figured out how to make with some help from a couple of Russian friends. After last night's Russian feast, it's the perfect breakfast. Heavy, yes. Unsophisticated, yes. Delicious, oh yes. You do need to buy a very firm type of cheese called tvorog to make them, Ii the cheese is too creamy it won't work. But fortunately Russian markets always seem to carry quite a variety of this cheese. \u003c/p>\n\u003cp>\u003cb>Syrniki\u003c/b>\u003cbr> 2 servings\u003c/p>\n\u003cp>1 cup firm farmers cheese \"tvorog\"\u003cbr>1 egg\u003cbr>3 tbsp flour\u003cbr>2 teaspoons sugar \u003cbr>pinch salt\u003cbr>1/2 teaspoon baking powder\u003cbr>butter for frying and extra flour for dusting\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Combine the cheese, egg, flour, sugar, salt, and baking powder. Mix very well. Dough should be firm enough to form into balls that don't lose shape from too much moisture.\u003c/p>\n\u003cp>Roll into balls about the size of a ping-pong ball. Roll the balls in flour.\u003c/p>\n\u003cp>Melt some butter, or a combination of oil and butter for a lower smoking point, in a frying pan (cast iron works well). When hot, flatten the balls to about 2/3\" thick and pan fry them over medium heat until golden brown on both sides. After the first side is done and you've flipped them, lower the heat a bit, and cover the pan loosely, to make sure they cook through. Carefully place the pancakes on a plate, allow to cool and firm up before serving. Top with a dollop of sour cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When I was 18, I lived in Florence for a school year. That time spent in Italy was pivotal to my view of the world and to my culinary education. There was a small trattoria down the street from the villa where we lived, and a friend and I would go there as often as we could. It was at this trattoria that I first learned about spaghetti carbonara. It was transcendant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pancetta-spaghetti-718972.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pancetta-spaghetti-716994.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Spaghetti Carbonara\u003c/p>\n\u003cp>According to Marcella Hazan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039458404X/kqedorg-20\">The Essentials of Classic Italian Cooking\u003c/a>, an Italian food historian alleges that this dish become popularized during World War II when American soldiers would bring local families a gift of bacon and eggs. The Italians - more specifically the Romans - would make a pasta dish with the bacon, eggs, and very few other ingredients. Ms. Hazan's classic recipe calls for pancetta, garlic, wine, olive oil, romano and parmigiano-reggiano cheese, pepper and parsley to be added to the spaghetti and eggs. Often, recipes call for peas which are especially delicious and considered a classic part of the dish.\u003c/p>\n\u003cp>This is a dish that emphasizes ingredients. Every good recipe for spaghetti carbonara talks about the importance of choosing your bacon carefully, exactly which pasta types to use, and the proper choice of olive oil.\u003c/p>\n\u003cp>When I returned to the States, I was disappointed time and again by American dishes that would claim to be spaghetti carbonara but would add miscellaneous items. I am a purist when it comes to classic dishes, and I expect restaurants to either abide by the tradition or to make it obvious that the dish is not a traditional rendition: caesar salads should have anchovies but not tomatoes or chicken, macaroni and cheese should be just that , and spaghetti carbonara should have very few ingredients beyond bacon and eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn't long before I gave up entirely on trying to order spaghetti carbonara in the US, frustrated with the interpretation of the classic, and with the fact that I was mostly disappointed.\u003c/p>\n\u003cp>Recently, I found a recipe for spaghetti carbonara on \u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/107810\">Epicurious.com\u003c/a>. The recipe was fine, but it was the comments that really made me consider how people enjoy completely bastardizing classic recipes:\u003c/p>\n\u003cp>\"This was great! I added crumbled sausage and garlic ... \"\u003c/p>\n\u003cp>\"This is the straightforward classic ... I also use veggie bacon and shallots - yum!\"\u003c/p>\n\u003cp>\"Great with the egg beaters ... Also used whole wheat pasta! Good Health to all!\"\u003c/p>\n\u003cp>\"This is a good basic carbonara. I added asparagus, shrimp and mussels. Chicken and cored baby zucchini and yellow squash are nice additions too.\"\u003c/p>\n\u003cp>\"I used the ready crisp bacon from Costco. It was probably a bad idea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/quiznossub-715423.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/quiznossub-713801.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Not Spaghetti Carbonara: The Quizno's Chicken Carbonara Sub \u003c/p>\n\u003cp>Don't agree yet with the fact that we tend to take recipes to the extreme? Consider \u003ca href=\"http://www.quiznos.com\">Quizno's\u003c/a> \"Chicken Carbonara Sub\" which is \"Chicken, bacon, mozzarella, mushrooms, Creamy Bacon Alfredo Sauce\". In a move that can only be considered taking one for the team, I went to Quizno's and ordered a Chicken Carbonara Sub in order to evaluate whether it is anywhere near our classic carbonara dish. The tangy, overly sweet \"bacon alfredo sauce\" is squirted from a squeeze bottle onto what seem to be microwaved bacon bits, and that is all put on top of chicken and mushrooms, topped with a piece of provolone cheese, and put through the Quizno's oven. This sub is about as far away from my trattoria in Florence as you can get.\u003c/p>\n\u003cp>Last year, when \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a> was released, I finally found the recipe to end all recipes for me. \u003ca href=\"http://www.vvdailypress.com/food/bookshelf/zunicafe/\">Judy Rodger's recipe\u003c/a> from that book contains ricotta cheese, which I had never seen before, but which gives the effect of crumbly clumps of cheese and egg that I craved from the Italian renditions. Next time you are anxious to try a true spaghetti carbonara, I suggest that you make it yourself using the recipes from the Zuni Cafe Cookbook or the Essentials of Classic Italian Cooking.\u003c/p>\n\u003cp>In San Francisco, you can also get good renditions of spaghetti carbonara at Ideale restaurant in North Beach and at Zuni Cafe.\u003c/p>\n\u003cp>Ideale\u003cbr>(415) 391-4129\u003cbr>1315 Grant Ave, San Francisco, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Zuni Cafe\u003cbr>1658 Market St, San Francisco, CA\u003cbr>(415) 552-2522\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was 18, I lived in Florence for a school year. That time spent in Italy was pivotal to my view of the world and to my culinary education. There was a small trattoria down the street from the villa where we lived, and a friend and I would go there as often as we could. It was at this trattoria that I first learned about spaghetti carbonara. It was transcendant.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pancetta-spaghetti-718972.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pancetta-spaghetti-716994.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Spaghetti Carbonara\u003c/p>\n\u003cp>According to Marcella Hazan's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039458404X/kqedorg-20\">The Essentials of Classic Italian Cooking\u003c/a>, an Italian food historian alleges that this dish become popularized during World War II when American soldiers would bring local families a gift of bacon and eggs. The Italians - more specifically the Romans - would make a pasta dish with the bacon, eggs, and very few other ingredients. Ms. Hazan's classic recipe calls for pancetta, garlic, wine, olive oil, romano and parmigiano-reggiano cheese, pepper and parsley to be added to the spaghetti and eggs. Often, recipes call for peas which are especially delicious and considered a classic part of the dish.\u003c/p>\n\u003cp>This is a dish that emphasizes ingredients. Every good recipe for spaghetti carbonara talks about the importance of choosing your bacon carefully, exactly which pasta types to use, and the proper choice of olive oil.\u003c/p>\n\u003cp>When I returned to the States, I was disappointed time and again by American dishes that would claim to be spaghetti carbonara but would add miscellaneous items. I am a purist when it comes to classic dishes, and I expect restaurants to either abide by the tradition or to make it obvious that the dish is not a traditional rendition: caesar salads should have anchovies but not tomatoes or chicken, macaroni and cheese should be just that , and spaghetti carbonara should have very few ingredients beyond bacon and eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn't long before I gave up entirely on trying to order spaghetti carbonara in the US, frustrated with the interpretation of the classic, and with the fact that I was mostly disappointed.\u003c/p>\n\u003cp>Recently, I found a recipe for spaghetti carbonara on \u003ca href=\"http://www.epicurious.com/recipes/recipe_views/views/107810\">Epicurious.com\u003c/a>. The recipe was fine, but it was the comments that really made me consider how people enjoy completely bastardizing classic recipes:\u003c/p>\n\u003cp>\"This was great! I added crumbled sausage and garlic ... \"\u003c/p>\n\u003cp>\"This is the straightforward classic ... I also use veggie bacon and shallots - yum!\"\u003c/p>\n\u003cp>\"Great with the egg beaters ... Also used whole wheat pasta! Good Health to all!\"\u003c/p>\n\u003cp>\"This is a good basic carbonara. I added asparagus, shrimp and mussels. Chicken and cored baby zucchini and yellow squash are nice additions too.\"\u003c/p>\n\u003cp>\"I used the ready crisp bacon from Costco. It was probably a bad idea.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/quiznossub-715423.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/quiznossub-713801.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>Not Spaghetti Carbonara: The Quizno's Chicken Carbonara Sub \u003c/p>\n\u003cp>Don't agree yet with the fact that we tend to take recipes to the extreme? Consider \u003ca href=\"http://www.quiznos.com\">Quizno's\u003c/a> \"Chicken Carbonara Sub\" which is \"Chicken, bacon, mozzarella, mushrooms, Creamy Bacon Alfredo Sauce\". In a move that can only be considered taking one for the team, I went to Quizno's and ordered a Chicken Carbonara Sub in order to evaluate whether it is anywhere near our classic carbonara dish. The tangy, overly sweet \"bacon alfredo sauce\" is squirted from a squeeze bottle onto what seem to be microwaved bacon bits, and that is all put on top of chicken and mushrooms, topped with a piece of provolone cheese, and put through the Quizno's oven. This sub is about as far away from my trattoria in Florence as you can get.\u003c/p>\n\u003cp>Last year, when \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393020436/kqedorg-20\">The Zuni Cafe Cookbook\u003c/a> was released, I finally found the recipe to end all recipes for me. \u003ca href=\"http://www.vvdailypress.com/food/bookshelf/zunicafe/\">Judy Rodger's recipe\u003c/a> from that book contains ricotta cheese, which I had never seen before, but which gives the effect of crumbly clumps of cheese and egg that I craved from the Italian renditions. Next time you are anxious to try a true spaghetti carbonara, I suggest that you make it yourself using the recipes from the Zuni Cafe Cookbook or the Essentials of Classic Italian Cooking.\u003c/p>\n\u003cp>In San Francisco, you can also get good renditions of spaghetti carbonara at Ideale restaurant in North Beach and at Zuni Cafe.\u003c/p>\n\u003cp>Ideale\u003cbr>(415) 391-4129\u003cbr>1315 Grant Ave, San Francisco, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Zuni Cafe\u003cbr>1658 Market St, San Francisco, CA\u003cbr>(415) 552-2522\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>There's something particularly compelling about the way we live our lives in this modern world, physically isolated yet intricately connected. I work at home, just me and the cats, and that isolation engenders a certain hunger for human contact -- but it doesn't have to be literal contact, face to face. I IM all day with my husband, with friends, with authors I'm working with. I keep track of peoples' comings and goings via their \u003ca href=\"http://www.flickr.com\">\u003cb>Flickr\u003c/b>\u003c/a> pages. And, more and more, I lurk quietly on the edge of a huge community of bloggers.\u003c/p>\n\u003cp>I just spent unknown hours in some sort of blogging hole, jumping from \u003ca href=\"http://www.101cookbooks.com/\">\u003cb>blog\u003c/b>\u003c/a> \u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cb>to\u003c/b>\u003c/a> \u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">\u003cb>blog\u003c/b>\u003c/a>. It goes without saying that these are all food blogs -- ferchrissakes, I have to limit myself somehow (\u003ca href=\"http://www.boingboing.net/\">\u003cb>except\u003c/b>\u003c/a> there are \u003ca href=\"http://www.sfist.com/\">\u003cb>a\u003c/b>\u003c/a> \u003ca href=\"http://www.jossip.com/\">\u003cb>few\u003c/b>\u003c/a> \u003ca href=\"http://www.perezhilton.com/\">\u003cb>others\u003c/b>\u003c/a>).\u003c/p>\n\u003cp>So, I share some of the news I've gathered (for those of you who don't already know). \u003c/p>\n\u003cp>\u003ca href=\"http://orangette.blogspot.com/\">\u003cb>Orangette\u003c/b>\u003c/a> is getting \u003ca href=\"http://orangette.blogspot.com/2006/04/man-plan-food-blog.html\">\u003cb>married\u003c/b>\u003c/a>! Her story is really incredibly charming -- her husband-to-be emailed her about her blog a year ago. He lives in New York, she in Seattle. And cross-country food-obsessed romance ensued. \u003c/p>\n\u003cp>Tara at \u003ca href=\"http://www.sevenspoons.net/\">\u003cb>Seven Spoons\u003c/b>\u003c/a> just had a baby! She (or, rather, her brother, posting in her stead) introduced \u003ca href=\"http://sevenspoons.net/2006/01/introduction-is-in-order_16.html\">\u003cb>Benjamin Thomas\u003c/b>\u003c/a> in January. She has apparently been feeding him spring pea soup and pea and ricotta crostini. (Actually, no, but that's what she's been blogging about.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melissa, who blogs at \u003ca href=\"http://travelerslunchbox.com/\">\u003cb>The Traveler's Lunchbox\u003c/b>\u003c/a> celebrates her one-year blogging anniversary! That's one full year of amazing photographs and global culinary wanderings. I suspect, actually, that there are a number of food bloggers who are celebrating one year in the business soon. \u003ca href=\"http://www.chubbyhubby.net/2006/03/happy-birthday-to-me.html\">\u003cb>Chubby Hubby\u003c/b>\u003c/a> turned one in March. \u003ca href=\"http://madeater.blogspot.com/\">\u003cb>I'm Mad and I Eat\u003c/b>\u003c/a> celebrates one year in May. Last spring was about the time that the baby boom began, in the blog world. In fact, a quick glance around at archives shows (though I suppose it's possible that a software migration or something like that could be thwarting my very brief research) that \u003ca href=\"http://fogcity.blogs.com/\">\u003cb>Life Begins at 30\u003c/b>\u003c/a> and \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">\u003cb>In Praise of Sardines\u003c/b>\u003c/a> reach the mark in June, \u003ca href=\"http://www.foodmusings.typepad.com/\">\u003cb>Food Musings\u003c/b>\u003c/a> comes of age in July, as does \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/\">\u003cb>Knife's Edge\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are more out there. It's quite impressive, really -- not only because of the sheer numbers, but also because of the very high quality and joyful readability of all these blogs. Congratulations to all!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's something particularly compelling about the way we live our lives in this modern world, physically isolated yet intricately connected. I work at home, just me and the cats, and that isolation engenders a certain hunger for human contact -- but it doesn't have to be literal contact, face to face. I IM all day with my husband, with friends, with authors I'm working with. I keep track of peoples' comings and goings via their \u003ca href=\"http://www.flickr.com\">\u003cb>Flickr\u003c/b>\u003c/a> pages. And, more and more, I lurk quietly on the edge of a huge community of bloggers.\u003c/p>\n\u003cp>I just spent unknown hours in some sort of blogging hole, jumping from \u003ca href=\"http://www.101cookbooks.com/\">\u003cb>blog\u003c/b>\u003c/a> \u003ca href=\"http://teaandcookies.blogspot.com/\">\u003cb>to\u003c/b>\u003c/a> \u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">\u003cb>blog\u003c/b>\u003c/a>. It goes without saying that these are all food blogs -- ferchrissakes, I have to limit myself somehow (\u003ca href=\"http://www.boingboing.net/\">\u003cb>except\u003c/b>\u003c/a> there are \u003ca href=\"http://www.sfist.com/\">\u003cb>a\u003c/b>\u003c/a> \u003ca href=\"http://www.jossip.com/\">\u003cb>few\u003c/b>\u003c/a> \u003ca href=\"http://www.perezhilton.com/\">\u003cb>others\u003c/b>\u003c/a>).\u003c/p>\n\u003cp>So, I share some of the news I've gathered (for those of you who don't already know). \u003c/p>\n\u003cp>\u003ca href=\"http://orangette.blogspot.com/\">\u003cb>Orangette\u003c/b>\u003c/a> is getting \u003ca href=\"http://orangette.blogspot.com/2006/04/man-plan-food-blog.html\">\u003cb>married\u003c/b>\u003c/a>! Her story is really incredibly charming -- her husband-to-be emailed her about her blog a year ago. He lives in New York, she in Seattle. And cross-country food-obsessed romance ensued. \u003c/p>\n\u003cp>Tara at \u003ca href=\"http://www.sevenspoons.net/\">\u003cb>Seven Spoons\u003c/b>\u003c/a> just had a baby! She (or, rather, her brother, posting in her stead) introduced \u003ca href=\"http://sevenspoons.net/2006/01/introduction-is-in-order_16.html\">\u003cb>Benjamin Thomas\u003c/b>\u003c/a> in January. She has apparently been feeding him spring pea soup and pea and ricotta crostini. (Actually, no, but that's what she's been blogging about.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melissa, who blogs at \u003ca href=\"http://travelerslunchbox.com/\">\u003cb>The Traveler's Lunchbox\u003c/b>\u003c/a> celebrates her one-year blogging anniversary! That's one full year of amazing photographs and global culinary wanderings. I suspect, actually, that there are a number of food bloggers who are celebrating one year in the business soon. \u003ca href=\"http://www.chubbyhubby.net/2006/03/happy-birthday-to-me.html\">\u003cb>Chubby Hubby\u003c/b>\u003c/a> turned one in March. \u003ca href=\"http://madeater.blogspot.com/\">\u003cb>I'm Mad and I Eat\u003c/b>\u003c/a> celebrates one year in May. Last spring was about the time that the baby boom began, in the blog world. In fact, a quick glance around at archives shows (though I suppose it's possible that a software migration or something like that could be thwarting my very brief research) that \u003ca href=\"http://fogcity.blogs.com/\">\u003cb>Life Begins at 30\u003c/b>\u003c/a> and \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">\u003cb>In Praise of Sardines\u003c/b>\u003c/a> reach the mark in June, \u003ca href=\"http://www.foodmusings.typepad.com/\">\u003cb>Food Musings\u003c/b>\u003c/a> comes of age in July, as does \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/\">\u003cb>Knife's Edge\u003c/b>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I know there are more out there. It's quite impressive, really -- not only because of the sheer numbers, but also because of the very high quality and joyful readability of all these blogs. Congratulations to all!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheese, Cheese Me",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stpat2-742980.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stpat2-738214.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>March may have come in like a lion, but April can go out like a lamb if you manage to get your grubby little hands around a few rounds of Cowgirl Creamery's springtime offering of nettle-wrapped St. Pat cheese. After this whole horrible 26 DAYS OF RAIN IN MARCH MY GOD PEOPLE 26 DAYS I MEAN IF I WANTED TO SPONTANEOUSLY SPROUT GILLS I'D LIVE IN SEATTLE AND NOT BE PAYING RIDICULOUS RENT HERE YOU KNOW BECAUSE WHILE I LIKE A BIT OF RAIN NOW AND THEN JUST TO BE COZY I'M TIRED OF MY CLOTHES BEING DAMP EVEN WHEN I DON'T GO OUTSIDE MY GOD MY GOD, it's really the only thing cheering me up right now. \u003c/p>\n\u003cp>First of all, because my conscience (read: my husband) has been bugging me, I should say that while I work part-time at Ye Olde Stanke Cheeseshoppe, I do not work on commission and I certainly (sadly) do not get any kickbacks for promoting any cheese we carry. Anything cheesy I write about here is totally of my own volition and passion.\u003c/p>\n\u003cp>Anyway, stinging nettles, the new superfood, are all the rage at this time of year. They're in season, they're amazingly good for you, and they're sublimely tasty. Frozen or blanched to remove the sting, nettles pack a nutritional wallop of calcium, magnesium, iron, potassium, Vitamin C, Vitamin B complex, beta-carotene, and amino acids. They also happen to contain more protein than any other vegetable out there. In the Bay Area there are so many ways to boost your rain-soaked immune system with the little stinging beasts. You can have them with your brunchified eggs at Zuni Cafe; Incanto's Chris Cosentino might be doing a nettle tagliatelle; and Michael Tusk -- in his neverending quest to make me faint from sheer desire -- has a wild nettle sformato with a Fontina Val d'Aosta fonduta over at Quince. These days, I choose to have my stinging nettles on my cheese plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stpat1-702570.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stpat1-700975.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With the nettles wrapped around a thick disk of firm whole-milk cheese, a deep, woodsy taste of braised artichokes shines through the soft and full St. Pat paste. For me, eating St. Pat is like inhaling the shadowed and hidden glades of Golden Gate Park. It's also rare to find a whole milk cheese with such an intense popcorn butteriness as this one imparts -- that facet is more frequently attributed to double or triple-creams -- but I really can't categorize the unique flavor in any other way. St. Pat coats your tongue and stays in your mouth long after you've swallowed the lot. Because it gets creamy and spreadable after the usual hour at room temperature, bread and crackers do this cheese fine, but as usual, the only cheese accompaniment I go for is a knife. No reason to break up that velvet mass with anything other than a chilled glass of something bubbly and sweet, like a wisteria-soaked Moscato d'Asti.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stpat2-742980.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stpat2-738214.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>March may have come in like a lion, but April can go out like a lamb if you manage to get your grubby little hands around a few rounds of Cowgirl Creamery's springtime offering of nettle-wrapped St. Pat cheese. After this whole horrible 26 DAYS OF RAIN IN MARCH MY GOD PEOPLE 26 DAYS I MEAN IF I WANTED TO SPONTANEOUSLY SPROUT GILLS I'D LIVE IN SEATTLE AND NOT BE PAYING RIDICULOUS RENT HERE YOU KNOW BECAUSE WHILE I LIKE A BIT OF RAIN NOW AND THEN JUST TO BE COZY I'M TIRED OF MY CLOTHES BEING DAMP EVEN WHEN I DON'T GO OUTSIDE MY GOD MY GOD, it's really the only thing cheering me up right now. \u003c/p>\n\u003cp>First of all, because my conscience (read: my husband) has been bugging me, I should say that while I work part-time at Ye Olde Stanke Cheeseshoppe, I do not work on commission and I certainly (sadly) do not get any kickbacks for promoting any cheese we carry. Anything cheesy I write about here is totally of my own volition and passion.\u003c/p>\n\u003cp>Anyway, stinging nettles, the new superfood, are all the rage at this time of year. They're in season, they're amazingly good for you, and they're sublimely tasty. Frozen or blanched to remove the sting, nettles pack a nutritional wallop of calcium, magnesium, iron, potassium, Vitamin C, Vitamin B complex, beta-carotene, and amino acids. They also happen to contain more protein than any other vegetable out there. In the Bay Area there are so many ways to boost your rain-soaked immune system with the little stinging beasts. You can have them with your brunchified eggs at Zuni Cafe; Incanto's Chris Cosentino might be doing a nettle tagliatelle; and Michael Tusk -- in his neverending quest to make me faint from sheer desire -- has a wild nettle sformato with a Fontina Val d'Aosta fonduta over at Quince. These days, I choose to have my stinging nettles on my cheese plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stpat1-702570.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stpat1-700975.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With the nettles wrapped around a thick disk of firm whole-milk cheese, a deep, woodsy taste of braised artichokes shines through the soft and full St. Pat paste. For me, eating St. Pat is like inhaling the shadowed and hidden glades of Golden Gate Park. It's also rare to find a whole milk cheese with such an intense popcorn butteriness as this one imparts -- that facet is more frequently attributed to double or triple-creams -- but I really can't categorize the unique flavor in any other way. St. Pat coats your tongue and stays in your mouth long after you've swallowed the lot. Because it gets creamy and spreadable after the usual hour at room temperature, bread and crackers do this cheese fine, but as usual, the only cheese accompaniment I go for is a knife. No reason to break up that velvet mass with anything other than a chilled glass of something bubbly and sweet, like a wisteria-soaked Moscato d'Asti.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTop100.png\">\u003cbr>The list, the list! It's inescapable. The \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/02/CMTOP100.DTL\">Chronicle's Top 100 Bay Area Restaurants\u003c/a>\u003c/b>. While that's the official title, the editor of the San Francisco Chronicle Magazine in her column refers to it as \"Michael Bauer's Top 100 restaurants\". It's been said many in the food department have their hand in compiling the list, not just Bauer. Not having been there I can't say for sure.\u003c/p>\n\u003cp>Bauer begins his cover story by trying to refute Daniel Patterson's assertion (made in the New York Times some months back) that the Bay Area's insistence on fresh, seasonal cooking was suffocating creativity in restaurant kitchens. Bauer takes a poke at \"molecular gastronomy\" and seems to say that the list is proof enough that we are creative. But how do the trends mentioned--pizza, improved wine lists, cocktails and raw fish equal creativity?\u003c/p>\n\u003cp>No doubt everyone has their opinion about what's wrong with the list. Here's mine. \u003c/p>\n\u003cp>1. Either make it the \"best\" restaurants or make it something else. Four star restaraurants were left off in favor of three star restaurants. That makes no sense to me.\u003c/p>\n\u003cp>2. Don't try to make it inclusive of expensive and inexpensive restaurants. That's not fair to either. We already have the Bargain Bites edition of the list. Comparing La Taqueria with Gary Danko makes no sense to me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. The locations outside of San Francisco are given short shrift. \u003c/p>\n\u003cp>4. Some restaurants are good but are they REALLY \"top\" ? The ones that stick out for me are Matterhorn, House of Prime Rib and Viks Chaat Corner. They are each good, but not what I would consider \"best\". But maybe top means something else in this context?\u003c/p>\n\u003cp>5. Why is a bakery on the list? That's not a restaurant. C'mon, serving good sandwiches should not rank a spot on the list.\u003c/p>\n\u003cp>6. Hype. Sorry to say it, but there's plenty of it on this list. Places that are interesting, hip and cool but certainly not the best food in town. I won't mention names, but I'm sure local diners can pick out plenty on the list in this category. \u003c/p>\n\u003cp>Ok, my griping about the list is officially over! If you want to follow some more discussions of the list check out:\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.chowhound.com/boards/notfood/messages/69768.html\">Chowhound\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://forums.craigslist.org/?ID=41195028\">Craigslist Food Forum\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.yelp.com/topic/Mc6I70Mzu9ciRHXddqpUUw\">Yelp\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>or continue the conversation in the comments section of this post...I look forward to hearing your opinions.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDTop100.png\">\u003cbr>The list, the list! It's inescapable. The \u003cb>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/04/02/CMTOP100.DTL\">Chronicle's Top 100 Bay Area Restaurants\u003c/a>\u003c/b>. While that's the official title, the editor of the San Francisco Chronicle Magazine in her column refers to it as \"Michael Bauer's Top 100 restaurants\". It's been said many in the food department have their hand in compiling the list, not just Bauer. Not having been there I can't say for sure.\u003c/p>\n\u003cp>Bauer begins his cover story by trying to refute Daniel Patterson's assertion (made in the New York Times some months back) that the Bay Area's insistence on fresh, seasonal cooking was suffocating creativity in restaurant kitchens. Bauer takes a poke at \"molecular gastronomy\" and seems to say that the list is proof enough that we are creative. But how do the trends mentioned--pizza, improved wine lists, cocktails and raw fish equal creativity?\u003c/p>\n\u003cp>No doubt everyone has their opinion about what's wrong with the list. Here's mine. \u003c/p>\n\u003cp>1. Either make it the \"best\" restaurants or make it something else. Four star restaraurants were left off in favor of three star restaurants. That makes no sense to me.\u003c/p>\n\u003cp>2. Don't try to make it inclusive of expensive and inexpensive restaurants. That's not fair to either. We already have the Bargain Bites edition of the list. Comparing La Taqueria with Gary Danko makes no sense to me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. The locations outside of San Francisco are given short shrift. \u003c/p>\n\u003cp>4. Some restaurants are good but are they REALLY \"top\" ? The ones that stick out for me are Matterhorn, House of Prime Rib and Viks Chaat Corner. They are each good, but not what I would consider \"best\". But maybe top means something else in this context?\u003c/p>\n\u003cp>5. Why is a bakery on the list? That's not a restaurant. C'mon, serving good sandwiches should not rank a spot on the list.\u003c/p>\n\u003cp>6. Hype. Sorry to say it, but there's plenty of it on this list. Places that are interesting, hip and cool but certainly not the best food in town. I won't mention names, but I'm sure local diners can pick out plenty on the list in this category. \u003c/p>\n\u003cp>Ok, my griping about the list is officially over! If you want to follow some more discussions of the list check out:\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.chowhound.com/boards/notfood/messages/69768.html\">Chowhound\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://forums.craigslist.org/?ID=41195028\">Craigslist Food Forum\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.yelp.com/topic/Mc6I70Mzu9ciRHXddqpUUw\">Yelp\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>or continue the conversation in the comments section of this post...I look forward to hearing your opinions.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ipod3a-716584.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ipod3a-715062.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>After a brief foray into \u003cb>\u003ca href=\"http://www.rickygervais.com/\">The Ricky Gervais Show\u003c/a>\u003c/b> (where I learned that Karl Pilkington's expression \"I could eat a nob at night\" is sweeping the nation faster than Stephen Colbert's fabulous \"truthiness.\") I have become obsessed with food and drink podcasts. Let me rephrase that: I have become obsessed with FREE food and drink podcasts.\u003c/p>\n\u003cp>Because of said obsession, I now have a new food ritual that has nothing to do with my morning coffee or my daily meals. Every day, I carve out some time to go for a brisk walk or run through Golden Gate Park and I am sustained on that run by Midwestern comfort food, the best picnic wines, and the strange attraction of saurkraut. I have recently discovered \u003cb>\u003ca href=\"http://www.eatfeed.com\">Eat Feed\u003c/a>\u003c/b>, \"the food podcast that takes you back in time, across the country, around the world, and back to your own table.\" This podcast has been on just over a year and since January, I have been steadily \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/eatfeed.html\">working my way through each broadcast\u003c/a>\u003c/b>. Last week, however, I hit the update button on my iTunes library and gasped as I slowly realized that no new Eat Feed show was forthcoming. This was a pickle. I had become so dependent on Anne Bramley's careful voice feeding my ears as I panted and sweated that I had begun to crave it. As nothing was posted on the Eat Feed website explaining when this sudden and distressing hiatus would end, I had to temporarily take my cravings elsewhere.\u003c/p>\n\u003cp>My first action was to do a search on the iTunes Music Store for free podcasts in the food and drink categories. However, that was such a complicated jumble of information that I decided that it would be better to seek out the best rated food and drink podcasts over at \u003cb>\u003ca href=\"http://www.podcastingnews.com\">Podcasting News\u003c/a>\u003c/b> before I hit the button to get my free subscription. Here are a few that I sampled in hopes I'd find a replacement for my beloved Eat Feed.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.kcrw.com/show/gf\">KCRW's Good Food\u003c/a>\u003c/b>\u003cbr>\"By tuning in to Good Food, you can discover delicious recipes, great restaurants, and unique places to buy authentic ingredients; find out how to prepare the newest foods in the marketplace; learn techniques of master chefs and ideas for novices; and listen to discussions about food politics and the latest trends in food and eating.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://gngnb.com/\">\u003cb>A Guy, A Girl, and A Bottle\u003c/b>\u003c/a>\u003cbr>\"A Guy, a Girl, and a Bottle, hosted by Joe Carpenter and Lori Leahy, is a weekly internet radio show for people interested in hearing an innovative wine podcast from in and around Silicon Valley.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.thefoodgeek.com/\">\u003cb>The Food Geek\u003c/b>\u003c/a>\u003cbr>\"Some people think cooking is scary, and some people think science is scary. I say that there's no reason to be afraid of either, much less both together. Find all the different ways that you can make food tastier, in an easy-to-understand and entertaining format.\"\u003c/p>\n\u003cp>\u003ca href=\"http://sfgate.com/cgi-bin/blogs/sfgate/category?blogid=5&cat=45\">\u003cb>Chronicle Podcasts\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://munchiespodcast.libsyn.com/\">\u003cb>The Munchies Podcast\u003c/b>\u003c/a>\u003cbr>\"Ways to satisfy your cravings for snacks without a lot of time, without shelling out a lot of money and without guilt!\"\u003c/p>\n\u003cp>Of all the above, I found that KCRW's Good Food best satisfied my Eat Feed need. Among so many informational and tasty tidbits were \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/santa-monica-farmers-market.jsp\">Laura Avery's \"Market Reports,\"\u003c/a>\u003c/b> in which she tells us what's in season at the Santa Monica farmers' markets and what farmers and chefs are doing with the produce. Over with Evan Kleiman, you get deeper than usual cookbook reviews, chats with local chefs, food and drink trend exposés, and so much more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It is quite possible that I will become as addicted to Evan Kleiman's voice as I am to Anne Bramley's.\u003c/p>\n\n",
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"content": "\u003cp>The New York Times Magazine excerpted a piece of Michael Pollan's forthcoming book, \"\u003ca href=\"http://www.michaelpollan.com/omnivore.php\">\u003cb>The Omivore's Dilemma\u003c/b>\u003c/a>,\" last Sunday. Called \"\u003ca href=\"http://www.nytimes.com/2006/03/26/magazine/carnivore.html\">\u003cb>The Modern Hunter-Gatherer\u003c/b>\u003c/a>,\" the article details Pollan's first experience hunting, killing, and eating a wild boar. \u003c/p>\n\u003cp>I'm a huge fan of Pollan's, not least of all because he teaches a class at Berkeley called \u003ca href=\"http://www.michaelpollan.com/teach.htm\">\u003cb>The Editor as God\u003c/b>\u003c/a> (strikes close to my heart). His thoughtful, deeply researched work limns the complicated space where food and food politics meet morality and modernity.\u003c/p>\n\u003cp>So I was excited to read the piece, but not only because of my admiration for Pollan's writing. Hunting is something that I've thought a lot about. Like many people, I care a great deal about where my food comes from, and I do my best to understand how the food arrives on my plate -- and to respect the process and the people that provide it. But, unlike Pollan, I've never killed an animal, nor had the desire to. \u003c/p>\n\u003cp>Because, of course, my husband does it for me. \u003c/p>\n\u003cp>My husband and his family grew up hunting. When they get the chance, they still do hunt. I try to tolerate it, without indulging it. But that's somewhat disingenuous. After all, I've learned to rationalize his hunting -- I've learned to feel lucky for it. I've even learned to be proud of it, at moments, in a self-consciously conflicted way. After all, I don't have to take the animal's life, but I can say that I've experienced the food chain, inched a few steps closer to my food -- and isn't that what we talk about, when we talk about farmer's markets and Slow Food and carefully sourced ingredients? As Pollan says: \u003c/p>\n\u003cblockquote>\u003cp>\"I'd gotten it into my head that I wanted to prepare a meal I had hunted, gathered and grown myself. Why? To see if I could do it. I was also curious to experience the food chain -- which has grown so long and complex as to no longer even feel anything like a food chain -- at its shortest and most elemental. And I had long felt that, as a meat eater, I should, at least once, take responsibility for the killing that eating meat entails. I wanted, for once in my life, to pay the full karmic price of a meal.\"\u003c/p>\u003c/blockquote>\n\u003cp>Pollan goes on to describe his hunting experience, as well as the payoff: the dinner party. On his first attempt, his gun isn't ready, and his shooting partner gets the shot. He is intent on actually shooting an animal, though, so he tries again -- the second time is successful, with a clean shot. He relays his different emotions: pride, relief, gratitude, and disgust at the viscera. Then, only later, as he sees a photograph of him grinning over his dead pig, remorse and ambivalence. His analysis is sharp, and his neuroticism familiar, comforting. I empathize with his reluctance, his glee, and his regret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neuroticism and hunting make strange bedfellows, as this blogger \u003ca href=\"http://midtopia.blogspot.com/2006/03/hunting-with-helping-of-guilt.html\">\u003cb>pointed out\u003c/b>\u003c/a>. Well, he calls it \"overanalysis.\" I don't see what's wrong with analysis, in fact the hyper-macho world of hunting could use a healthy dose of it. Pollan only addresses the idea of killing for food, not for sport -- a whole different subject. As Pollan says, \"I never could stomach the straight-faced reveling in primitivism, the barely concealed bloodlust, the whole macho conceit that the most authentic encounter with nature is the one that comes through the sight of a gun and ends with a large mammal dead on the ground -- a killing that we are given to believe constitutes a gesture of respect.\"\u003c/p>\n\u003cp>Pollan kills his pig with a borrowed gun, which is the point at which I part ways with him. He watches his friend gut the animal, sharing with his readers the disgust he feels. He prepares his gourmet meal -- which, in addition to the wild pig, includes mushrooms that he gathered, vegetables from his garden, and bread he baked himself -- and delights in it. He does it all for the greater good -- for journalism, for education, for self-improvement. I feel a little jealousy in all this, that he can seek out and achieve this very visceral experience, dine out on it, and then retreat. I don't think he has a gun in his house. Sean Aqui, the blogger I quoted earlier who disagreed with Pollan's overanalysis, also surmises that \"Pollan's discomfort has more to do with guns than hunting.\" \u003c/p>\n\u003cp>Probably, yes. I mean, that's my discomfort, too. I think (though I'm not sure) that I could cut off a chicken's head. I could hook a fish. I don't think I could shoot a gun -- let alone aim it at a live animal. I've held a gun once, and it terrified me (though, truthfully, I was about 20 years old, drunk on cheap vodka, and sitting around a table of mafiosi in Russia -- plenty to be scared about there). I don't believe, for the most part, that people should own guns. Yet, we have a gun in our house -- a shotgun, given to my husband as a wedding present from his brother, in the most unironic fashion. We don't have children, yet. So far, he's only used it at the shooting range.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's a fine line we walk (and by we, I mean me). We eschew factory farming and espouse the humane treatment of the animals we eat; we buy expensive, locally raised meat because we can, because we like where it came from and how it was treated -- because it's better for us, and better for the environment. If we lived in the middle of nowhere and had to fend for ourselves, my husband's facility with a gun would come in handy. So, the question is, how \u003ci>do\u003c/i> we align our need to exalt the \"authentic\" when authenticity is a little more than we can swallow?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neuroticism and hunting make strange bedfellows, as this blogger \u003ca href=\"http://midtopia.blogspot.com/2006/03/hunting-with-helping-of-guilt.html\">\u003cb>pointed out\u003c/b>\u003c/a>. Well, he calls it \"overanalysis.\" I don't see what's wrong with analysis, in fact the hyper-macho world of hunting could use a healthy dose of it. Pollan only addresses the idea of killing for food, not for sport -- a whole different subject. As Pollan says, \"I never could stomach the straight-faced reveling in primitivism, the barely concealed bloodlust, the whole macho conceit that the most authentic encounter with nature is the one that comes through the sight of a gun and ends with a large mammal dead on the ground -- a killing that we are given to believe constitutes a gesture of respect.\"\u003c/p>\n\u003cp>Pollan kills his pig with a borrowed gun, which is the point at which I part ways with him. He watches his friend gut the animal, sharing with his readers the disgust he feels. He prepares his gourmet meal -- which, in addition to the wild pig, includes mushrooms that he gathered, vegetables from his garden, and bread he baked himself -- and delights in it. He does it all for the greater good -- for journalism, for education, for self-improvement. I feel a little jealousy in all this, that he can seek out and achieve this very visceral experience, dine out on it, and then retreat. I don't think he has a gun in his house. Sean Aqui, the blogger I quoted earlier who disagreed with Pollan's overanalysis, also surmises that \"Pollan's discomfort has more to do with guns than hunting.\" \u003c/p>\n\u003cp>Probably, yes. I mean, that's my discomfort, too. I think (though I'm not sure) that I could cut off a chicken's head. I could hook a fish. I don't think I could shoot a gun -- let alone aim it at a live animal. I've held a gun once, and it terrified me (though, truthfully, I was about 20 years old, drunk on cheap vodka, and sitting around a table of mafiosi in Russia -- plenty to be scared about there). I don't believe, for the most part, that people should own guns. Yet, we have a gun in our house -- a shotgun, given to my husband as a wedding present from his brother, in the most unironic fashion. We don't have children, yet. So far, he's only used it at the shooting range.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's a fine line we walk (and by we, I mean me). We eschew factory farming and espouse the humane treatment of the animals we eat; we buy expensive, locally raised meat because we can, because we like where it came from and how it was treated -- because it's better for us, and better for the environment. If we lived in the middle of nowhere and had to fend for ourselves, my husband's facility with a gun would come in handy. So, the question is, how \u003ci>do\u003c/i> we align our need to exalt the \"authentic\" when authenticity is a little more than we can swallow?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease113-705343.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease113-701856.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=97\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Episode 13:\u003c/p>\n\u003cp>1) \u003cstrong>Havana\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=108\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=113\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>El Huarache Azteca\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=106\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=114\">reviews\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>The House\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=107\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=112\">reviews\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can now \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a>! Check out the new \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots.\u003c/p>\n\n",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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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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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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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"politicalbreakdown": {
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"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",
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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",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
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