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It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A nonalcoholic brew joins the growing market to help chemo patients overcome the changes in their palates that make food unappealing. And it just might help them feel better, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"title": "Hot Instagram Food Trends and Where to Find Them in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/hot-instagram-food-trends-and-where-to-try-them-in-sonoma-county/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/clairepelote/\">Claire Pelote\u003c/a>, \u003ca href=\"https://www.kqed.org/author/sonomamagazine\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hard to dine out these days without seeing at least a couple of people hovering with smartphones over their plates. Taking a bite before it’s been immortalized on Instagram is pretty much a cardinal sin. Gone are the days when a well-thumbed copy of Zagat served as the restaurant bible. Today, #foodtrends and #foodporn are the new guiding principles. But, in the ever expanding Instagram universe, it’s hard to keep track of what’s new and what’s old: one day, unicorn cake and cloud eggs are hot; the next, they’re not. To give you a taste of the latest foodie fad, we’ve rounded up the new kids on the block: the hottest Instagram food trends (at least at this particular moment) and where to find them in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Impossible Burger\u003c/strong>: This burger is the real deal. Well, sort of. Crafted from wheat, coconut oil, and potatoes, it is bound to make even a carnivore drool. The secret ingredient? Heme - a molecule that gives ground beef its color and taste (when derived from blood's hemoglobin) but that can also be found in plants. Plant heme makes the Impossible Burger not only taste but smell, sizzle, and cook like, you guessed it, angus beef. Don't believe us? Try it for yourself. \u003ca href=\"http://www.sonomamag.com/biteclub/a-burger-thats-not-actually-a-burger-thats-impossible/\">\u003cstrong>Gaia's Garden in Santa Rosa\u003c/strong>\u003c/a> serves up this meat-free burger with a variety of toppings, including pesto aioli and vegan coconut \"bacon,\" and tops it with a house-made whole grain bun. Sign us up!\u003c/p>\n\u003cfigure id=\"attachment_129298\" class=\"wp-caption aligncenter\" style=\"max-width: 536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg\" alt=\"From top, macaron ice cream sandwiches Cookies and Cream, Ube Coconut and Blueberry Matcha from Izakaya Kitaru restaurant in Petaluma.\" width=\"536\" height=\"800\" class=\"size-full wp-image-129298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800.jpg 536w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-160x239.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-240x358.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-375x560.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0110_IZAKAYA_013_857071-536x800-520x776.jpg 520w\" sizes=\"(max-width: 536px) 100vw, 536px\">\u003cfigcaption class=\"wp-caption-text\">Matcha 2.0 \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Matcha 2.0: \u003c/strong>In Japan, matcha has been around for centuries as part of the traditional tea ceremony - in the Instagram world, the finely ground green powder has been hot for at least a year, or two. Matcha first took social media by storm in the form of hot tea and latte, now it's popping up in new iterations like macaroons and parfaits. \"Traditionalists\" can find matcha tea at \u003cstrong>\u003ca href=\"http://thetasteoftea.com/\">The Taste of Tea in Healdsburg\u003c/a>\u003c/strong>, and matcha latte at \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew in Santa Rosa\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"https://www.acrecoffee.com/\">Acre Coffee in Santa Rosa and Petaluma\u003c/a>\u003c/strong> (Acre source their matcha from Samovar Tea in San Francisco). Want to add a new twist to your matcha fix? Try Blueberry Matcha macaron ice cream sandwiches from \u003cstrong>\u003ca href=\"https://kitarupetaluma.business.site/\">Izakaya Kitaru restaurant in Petaluma\u003c/a>.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129294\" class=\"wp-caption aligncenter\" style=\"max-width: 629px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg\" alt=\"Gut-Friendly Foods\" width=\"629\" height=\"800\" class=\"size-full wp-image-129294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800.jpg 629w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AJ0824_REVIVEKOMBUCHAOLIVERS_02_838517-629x800-520x661.jpg 520w\" sizes=\"(max-width: 629px) 100vw, 629px\">\u003cfigcaption class=\"wp-caption-text\">Gut-Friendly Foods \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gut-Friendly Foods: \u003c/strong>According to \u003ca href=\"https://www.health.harvard.edu/blog/fermented-foods-for-better-gut-health-2018051613841\">research\u003c/a>, fermented foods and drinks like sauerkraut, kimchi, kombucha and kefir can help strengthen your gut microbiome (the 100 trillion bacteria and microorganisms that live in your digestive tract) by giving your body a healthy dose of probiotics. As it turns out, fermented foods are not only good to your gut, they \u003ca href=\"https://www.scientificamerican.com/article/mental-health-may-depend-on-creatures-in-the-gut/\">might make you happier\u003c/a>, too. If you'd like to take care of your gut, you're in luck: Sonoma County is pretty much the capital of fermented foods (and we're not only talking wine and sourdough). There's an annual \u003ca href=\"http://www.sonomamag.com/biteclub/get-pickled-at-the-fermentation-festival-in-petaluma/\">Fermentation Festival\u003c/a> and plenty of probiotic-rich foods and drinks, found in local stores and restaurants. \u003cstrong>A few to check out:\u003c/strong> fermented drinks from \u003cstrong>\u003ca href=\"https://www.revivekombucha.com/\">Revive Kombucha\u003c/a> \u003c/strong>and \u003cstrong>\u003ca href=\"http://www.thekefiry.com/\">The Kefiry\u003c/a>, \u003c/strong>sauerkrauts, kimchis, fermented live shots, salsas and sugar-free srirachas from \u003ca href=\"http://wildbrine.com/where-to-get-wild/\">\u003cstrong>Wildbrine\u003c/strong>\u003c/a>, and fresh pickled vegetables from \u003ca href=\"http://sonomabrinery.com/products/\">\u003cstrong>Sonoma Brinery\u003c/strong>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_129299\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg\" alt=\"Charred Cucumber Salad with yogurt, nasturtium, marigold and watercress from SHED chef Perry Hoffman in Healdsburg. \" width=\"1024\" height=\"708\" class=\"size-full wp-image-129299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0523_EDIBLE_001_874010-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edible Flowers \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Edible Flowers: \u003c/strong>They may have been around for a while, but edible flowers never seem to wilt on Instagram. This 'gram is all about aesthetics, which makes edible flowers fit right in with the rest of the #foodtrends, while also standing out among them with their vibrant color. In Sonoma County, they're a regular on farm-to-table menus. \u003ca href=\"https://healdsburgshed.com/\">\u003cstrong>Healdsburg SHED\u003c/strong>\u003c/a> grows their own flowers year-round at Home Farm (pictured) - Anise Hyssop, Borage, Calendula, Chive Blossoms, Cornflower, Dianthus, Johnny Jump-Ups, and Nasturtium are a few of the flowers you can find on their menu. Other local spots for flower loving foodies include \u003ca href=\"https://www.singlethreadfarms.com/\">\u003cstrong>Single Thread\u003c/strong>\u003c/a> and \u003ca href=\"http://www.barndiva.com/\">\u003cstrong>Barndiva\u003c/strong>\u003c/a> in Healdsburg, \u003ca href=\"https://www.farmhouseinn.com/\">\u003cstrong>Farmhouse Inn and Restaurant\u003c/strong>\u003c/a> in Forestville, \u003ca href=\"https://www.kj.com/\">\u003cstrong>Kendall-Jackson Wine Estate & Gardens\u003c/strong>\u003c/a> and \u003ca href=\"http://zazukitchen.com/\">\u003cstrong>Zazu Kitchen + Farm\u003c/strong>\u003c/a> in Sebastopol.\u003c/p>\n\u003cfigure id=\"attachment_129300\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg\" alt=\"Turmeric\" width=\"600\" height=\"800\" class=\"size-full wp-image-129300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ThePharmacyFacebookturmeric-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Turmeric \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Turmeric: \u003c/strong>Turmeric, a spice commonly used in India, Southeast Asia and the Middle East, is being touted for all of its (potential) health benefits. From fighting inflammation to aiding digestion, it's is the latest \"must-have\" for healthy people. \u003ca href=\"https://www.thepharmacysonomacounty.com/\">\u003cstrong>The Pharmacy in Santa Rosa\u003c/strong>\u003c/a>, a source for \u003ca href=\"http://www.sonomamag.com/biteclub/the-pharmacy-cafe-opens/\">\"thoughtfully-crafted foods that nourish and enrich our bodies\u003c/a>,\" serves up two food trends in one - turmeric and gut-friendly probiotics - with turmeric ginger kefir and turmeric ginger lassi. Want to make a cup of \u003ca href=\"https://minimalistbaker.com/5-minute-vegan-golden-milk/\">soothing Golden Milk\u003c/a>? \u003cstrong>Healdsburg SHED\u003c/strong> has got \u003ca href=\"https://shop.healdsburgshed.com/products/shed-turmeric\">all the spice you need\u003c/a>. Crave more turmeric? Insta health gurus are getting creative with turmeric French toast and turmeric rice noodle stir fry, showing how versatile this spice can be.\u003c/p>\n\u003cfigure id=\"attachment_129293\" class=\"wp-caption aligncenter\" style=\"max-width: 643px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg\" alt=\"Acai Bowls\" width=\"643\" height=\"800\" class=\"size-full wp-image-129293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800.jpg 643w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-160x199.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-240x299.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-375x467.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/ACAIBOWLLALASCREAMERY-643x800-520x647.jpg 520w\" sizes=\"(max-width: 643px) 100vw, 643px\">\u003cfigcaption class=\"wp-caption-text\">Acai Bowls \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acai Bowls: \u003c/strong>Instagram health nuts have been obsessing over bowl food since... forever (even the British royals have caught on to the trend: \u003ca href=\"https://www.bbc.com/news/uk-44184941\">Prince Harry and Meghan Markle served it at their wedding reception\u003c/a>). Among the latest bowls to be added to the foodie trend list are those containing acai - paired with fresh fruit, nut butters, coconut, chia seeds and even collagen. Acai, antioxidant-rich purple berries from Brazil, also happen to be counted as a \"superfood,\" and the health claims are many: in addition to boosting energy, these magic berries are supposed to improve sleep and aid weight loss. As with most health trends, none of this has been scientifically proven, yet. Incredibly healthy or not, acai bowls are pretty delicious. In Sonoma County, you can find them at \u003cstrong>\u003ca href=\"http://lalascreamery.com/#/home\">Lala's Creamery\u003c/a> \u003c/strong>in Petaluma (pictured), \u003cstrong>\u003ca href=\"https://www.thenectary.net/\">The Nectary\u003c/a>\u003c/strong> in Sebastopol and Healdsburg, \u003cstrong>\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">El Huerto\u003c/a>\u003c/strong> in Sonoma and \u003cstrong>\u003ca href=\"http://www.jambajuice.com/\">Jamba Juice\u003c/a>\u003c/strong> in Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_129297\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg\" alt=\"Salmon poke bowl at Miso Good Ramen with avocado, sprouts, cucumber in Santa Rosa. \" width=\"1024\" height=\"750\" class=\"size-full wp-image-129297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-1020x747.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-960x703.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/HI0817_MISOGOODRAMEN_POKE_840020-1024x750-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Poke Bowls \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Poke Bowls:\u003c/strong> Another bowl that's caught the attention of Instagrammers, this Hawaiian delicacy pairs cubed raw fish with pretty much anything (with the emphasis on \"healthy.\") From ahi poke to \"deconstructed sushi,\" in the form of a California roll bowl, there's something for every palate (including vegan tofu options). In Sonoma County, \u003ca href=\"http://www.sanfranciscocrabshipping.com/raw-bar-grill/\">\u003cstrong>Santa Rosa Raw Seafood Bar and Grill\u003c/strong>\u003c/a> offers a poke bowl with Ahi sashimi, capers, roast bell peppers, parsley, and good old extra virgin olive oil. Other local spots that serve poke include \u003ca href=\"https://www.yelp.com/biz/t4-and-poke-santa-rosa-2\">\u003cstrong>T4 and Poke, \u003c/strong>\u003c/a>\u003cstrong>\u003ca href=\"https://www.zoftigeatery.com/\">Zoftig Eatery\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://misogoodramen.com/\">Miso Good Ramen\u003c/a>\u003c/strong> (pictured) in Santa Rosa. For a warm Sonoma summer day, any excuse to avoid the oven is exactly what we're looking for.\u003c/p>\n\u003cfigure id=\"attachment_129295\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg\" alt=\"Avocado Toast\" width=\"800\" height=\"800\" class=\"size-full wp-image-129295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/AVOCADOTOAST-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Avocado Toast \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Avocado Toast: \u003c/strong>Before you call this article \"fake news,\" hear us out. Yes, in the world of fleeting food trends, avocado toast is not as hot as it used to be. But, in California - the promised avocado land - it can never totally go out of style. While a snap of a perfectly sliced avocado or a shot of a green, creamy smoothie may be cool, nothing beats the beauty of a simple \"avo\" toast. For a taste of an Instagram trend that never goes cold, visit \u003cstrong>\u003ca href=\"http://www.brewcoffeeandbeer.com/\">Brew \u003c/a>\u003c/strong>(pictured) or \u003cstrong>\u003ca href=\"https://www.thepharmacysonomacounty.com/\">The Pharmacy\u003c/a> \u003c/strong>in Santa Rosa,\u003ca href=\"https://www.facebook.com/elhuertoofsonoma/\">\u003cstrong> El Huerto\u003c/strong>\u003c/a> in Sonoma, and \u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria\u003c/strong>\u003c/a> in Petaluma.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too",
"title": "Coffee Drinkers Are More Likely To Live Longer. Decaf May Do The Trick, Too",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coffee is far from a vice.\u003c/p>\n\u003cp>There's now lots of evidence pointing to its health benefits, including a possible \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\">longevity boost\u003c/a> for those of us with a daily coffee habit.\u003c/p>\n\u003cp>The latest findings come from a \u003ca href=\"https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2686145\">study\u003c/a> published Monday in JAMA Internal Medicine that included about a half-million people in England, Scotland and Wales. Participants ranged in age from 38 to 73.\u003c/p>\n\u003cp>\"We found that people who drank two to three cups per day had about a 12 percent lower risk of death compared to non-coffee drinkers\" during the decade-long study, says \u003ca href=\"https://dceg.cancer.gov/fellowship-training/what-our-fellows-do/meet-current-fellows/meb-fellows\">Erikka Loftfield\u003c/a>, a research fellow at the National Cancer Institute. \u003c/p>\n\u003cp>This was true among all coffee drinkers — even those who were determined to be slow metabolizers of caffeine. (These are people who tend to be more sensitive to the effects of caffeine.) And the association held up among drinkers of decaffeinated coffee, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., there are similar findings linking higher consumption of coffee to a \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28693036\">lower risk of early death\u003c/a> in African-Americans, Japanese-Americans, Latinos and white adults, both men and women. A daily coffee habit is also linked to a \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">decreased risk of stroke\u003c/a> and \u003ca href=\"http://www.npr.org/sections/thesalt/2013/11/15/245250931/how-coffee-citrus-and-nuts-help-cut-the-risk-of-diabetes\">Type 2 diabetes.\u003c/a>\u003c/p>\n\u003cp>What is it about coffee that may be protective? It's not likely to be the caffeine. While studies don't prove that coffee extends life, several studies have suggested a longevity boost among drinkers of decaf as well as regular coffee. \u003c/p>\n\u003cp>So, researchers have turned their attention to the bean. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\"The coffee bean itself is loaded with many different nutrients and phyto-chemicals,\" nutrition researcher \u003ca href=\"http://www.hsph.harvard.edu/walter-willett/\">Walter Willett\u003c/a> of the Harvard School of Public Health\u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/16/456191657/drink-to-your-health-study-links-daily-coffee-habit-to-longevity\"> told us\u003c/a> in 2015. These compounds include lignans, quinides and magnesium, some of which may help reduce insulin resistance and inflammation. \"My guess is that they're working together to have some of these benefits,\" Willett said. (He's the author of a study that points to a 15 percent \u003ca href=\"http://circ.ahajournals.org/content/early/2015/11/10/CIRCULATIONAHA.115.017341?sid=5c4b9ef3-96dd-44b8-8188-0a3ca2ec8c9d\">lower risk\u003c/a> of early death among men and women who drink coffee, compared with those who do not consume it.)\u003c/p>\n\u003cp>\"Coffee, with its thousand chemicals, includes a number of polyphenol-like, antioxidant-rich compounds,\" says \u003ca href=\"https://profiles.stanford.edu/christopher-gardner\">Christopher Gardner\u003c/a>, who directs nutrition studies at the Stanford Prevention Research Center. He says there's so much evidence supporting the idea that coffee can be a healthy part of your diet, it's now included in the U.S. Dietary Guidelines. In 2015, the experts behind the guidelines \u003ca href=\"http://health.gov/dietaryguidelines/2015-scientific-report/PDFs/Scientific-Report-of-the-2015-Dietary-Guidelines-Advisory-Committee.pdf\">concluded\u003c/a> that a daily coffee habit may help protect against Type 2 diabetes and cardiovascular disease.\u003c/p>\n\u003cp>Gardner says part of the benefit of coffee may be linked to something profoundly simple: It brings people joy.\u003c/p>\n\u003cp>\"Think about when you're drinking coffee — aren't you stopping and relaxing a little bit?\" Gardner asks.\u003c/p>\n\u003cp>He says it's such a simple pleasure. \"I just love holding that hot beverage in my hand. It's the morning ritual,\" he says. He drinks at least three cups a day.\u003c/p>\n\u003cp>So, how did coffee achieve such an image makeover? It wasn't too long ago that coffee was considered a vice.\u003c/p>\n\u003cp>Gardner says the bad rap goes back to a time when people who drank coffee were also very likely to smoke cigarettes. \u003c/p>\n\u003cp>So, when earlier epidemiological studies suggested that coffee consumption was \u003ca href=\"https://www.nejm.org/doi/full/10.1056/NEJMoa1112010\">associated with health risks\u003c/a>, researchers were thrown off. It wasn't until they separated these two habit apart that a completely different picture emerged.\u003c/p>\n\u003cp>\"Smoking was the cause of the association,\" Gardner says. \"Ever since they disentangled smoking, coffee wasn't just null, it was [shown to be] beneficial.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry",
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"content": "\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>One of Wine Country’s most popular pitstops, the \u003ca href=\"http://www.thefremontdiner.com/\">Fremont Diner\u003c/a>, unexpectedly closed its doors on Wednesday, June 27, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\u003c/p>\n\u003cp>Looking for the legendary chicken and waffles that made this former hot dog stand such a popular destination, tourists milled outside the restaurant looking for answers throughout the day. Finding a locked door flanked by two orange traffic cones and sporting a simple “Closed” sign, many knocked on the door without a response. The restaurant is typically open from 8a.m. to 3p.m. during the week.\u003c/p>\n\u003cfigure id=\"attachment_129222\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sarah_door.jpg\" alt=\"Fremont Diner with CLOSED sign.\" width=\"720\" height=\"960\" class=\"size-full wp-image-129222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner with CLOSED sign. \u003ccite>(Sarah Steirch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late Wednesday, June 27, however, owners Chad and Erika Harris confirmed in a social media post that the restaurant was closed, but left open the idea of reopening the location at a future date. The couple, however, stressed that the closure was a lifestyle choice rather than a necessity.\u003c/p>\n\u003cfigure id=\"attachment_129221\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg\" alt=\"Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\" width=\"1024\" height=\"705\" class=\"size-full wp-image-129221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\u003c/p>\n\u003cp>“The Fremont Diner began as an endeavor to reimaging the good food and nostalgic atmosphere of classic American diners. Over the past ten years our plans for the future have taken shape with the Diner — as have our personal and family goals — and so today we are closing the doors on what we consider to be a very successful chapter,” said the Instagram post from \u003ca href=\"https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\">@thefremontdiner\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“While we’re closing the diner doors today, the oven is still hot. We have plans to sit down with new ideas and reopen the space with a fresh food concept that will allow us to bring people together, live life to the fullest and do both over a really good meal. Please stay tuned and thank you for joining us at the table,” the Instagram post continued, with a final “Thank you sonoma.”\u003c/p>\n\u003cp>So what does that mean, exactly? It seems the couple now have two irons in the fire, with revamping the existing space into a new restaurant concept and a second restaurant concept in downtown Sonoma that’s in the works.\u003c/p>\n\u003cp>In 2017, they announced \u003ca href=\"http://www.sonomanews.com/news/7104312-181/sonoma-to-lose-a-gas\">plans to open a second restaurant in the town of Sonoma in 2017\u003c/a>, purchasing a .56 acre lot that currently houses the Union 76 gas station at 899 Broadway. The City of Sonoma Planning Commission had approved their application to make significant renovations to the site.\u003c/p>\n\u003cp>“We are still working on the gas station and are waiting on environmental clean up to be finished before we can proceed,” said Erika Harris. She added that the gas station was on a month-to-month lease and recently decided to terminate that lease at the end of June. On the same day as the Fremont Diner closure, a sign at the gas station confirmed the information, saying: “Gas business closing down for good limited hours now ’til June 30.” Signs for the Union 76 were being removed as well.\u003c/p>\n\u003cp>The Fremont Diner opened in 2009, oozing \u003cspan class=\"s2\">nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that brought travelers by the thousands. Located at the halfway point between the Sonoma and Napa Valleys, it became a media darling for its Southern-inspired dishes including biscuits and gravy, grits, pies and Nashville fried chicken.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_129220\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \" width=\"1024\" height=\"682\" class=\"size-full wp-image-129220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With gushing reviews from the likes of Michael Bauer, Oprah Magazine and Gwyneth Paltrow’s Goop magazine, along with drool-worthy social media posts, the diner became a must-stop on many Wine Country itineraries.\u003c/p>\n\u003cp>Along with the diner grub, Harris sold local jams, jellies and sauces, coveted Rancho Gordo Beans, “throwback” sodas and other regional goodies.\u003c/p>\n\u003cp>During last fall’s wildfires, it was widely reported that the diner had burned, causing equal panic and alarm, though rumors of their demise were quickly debunked. This time, however, the Fremont Diner has closed for good, leaving a wake of brisket and fried chicken lovers searching for a new spot to satisfy their comfort food cravings.\u003c/p>\n\u003cfigure id=\"attachment_129218\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg\" alt=\"Fremont Diner Chicken and waffles in Sonoma\" width=\"533\" height=\"800\" class=\"size-full wp-image-129218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner Chicken and waffles in Sonoma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/biteclub/sonomas-popular-fremont-diner-in-flux/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "One of Wine Country’s most popular pitstops, the Fremont Diner, unexpectedly closed its doors on Wednesday, June 27, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of Wine Country’s most popular pitstops, the \u003ca href=\"http://www.thefremontdiner.com/\">Fremont Diner\u003c/a>, unexpectedly closed its doors on Wednesday, June 27, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\u003c/p>\n\u003cp>Looking for the legendary chicken and waffles that made this former hot dog stand such a popular destination, tourists milled outside the restaurant looking for answers throughout the day. Finding a locked door flanked by two orange traffic cones and sporting a simple “Closed” sign, many knocked on the door without a response. The restaurant is typically open from 8a.m. to 3p.m. during the week.\u003c/p>\n\u003cfigure id=\"attachment_129222\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/sarah_door.jpg\" alt=\"Fremont Diner with CLOSED sign.\" width=\"720\" height=\"960\" class=\"size-full wp-image-129222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/sarah_door-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner with CLOSED sign. \u003ccite>(Sarah Steirch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Late Wednesday, June 27, however, owners Chad and Erika Harris confirmed in a social media post that the restaurant was closed, but left open the idea of reopening the location at a future date. The couple, however, stressed that the closure was a lifestyle choice rather than a necessity.\u003c/p>\n\u003cfigure id=\"attachment_129221\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg\" alt=\"Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering.\" width=\"1024\" height=\"705\" class=\"size-full wp-image-129221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/JB0421_FREMONT_CHAD_557814-1024x705-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner owner Chad Harris. The popular Sonoma restaurant unexpectedly closed its doors on Wednesday, laying off shocked staff and leaving hungry travelers in a state of confusion as to whether this was a permanent or temporary shuttering. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“The Fremont Diner began as an endeavor to reimaging the good food and nostalgic atmosphere of classic American diners. Over the past ten years our plans for the future have taken shape with the Diner — as have our personal and family goals — and so today we are closing the doors on what we consider to be a very successful chapter,” said the Instagram post from \u003ca href=\"https://www.instagram.com/p/BkjA4k2Bjkf/?taken-by=thefremontdiner\">@thefremontdiner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“While we’re closing the diner doors today, the oven is still hot. We have plans to sit down with new ideas and reopen the space with a fresh food concept that will allow us to bring people together, live life to the fullest and do both over a really good meal. Please stay tuned and thank you for joining us at the table,” the Instagram post continued, with a final “Thank you sonoma.”\u003c/p>\n\u003cp>So what does that mean, exactly? It seems the couple now have two irons in the fire, with revamping the existing space into a new restaurant concept and a second restaurant concept in downtown Sonoma that’s in the works.\u003c/p>\n\u003cp>In 2017, they announced \u003ca href=\"http://www.sonomanews.com/news/7104312-181/sonoma-to-lose-a-gas\">plans to open a second restaurant in the town of Sonoma in 2017\u003c/a>, purchasing a .56 acre lot that currently houses the Union 76 gas station at 899 Broadway. The City of Sonoma Planning Commission had approved their application to make significant renovations to the site.\u003c/p>\n\u003cp>“We are still working on the gas station and are waiting on environmental clean up to be finished before we can proceed,” said Erika Harris. She added that the gas station was on a month-to-month lease and recently decided to terminate that lease at the end of June. On the same day as the Fremont Diner closure, a sign at the gas station confirmed the information, saying: “Gas business closing down for good limited hours now ’til June 30.” Signs for the Union 76 were being removed as well.\u003c/p>\n\u003cp>The Fremont Diner opened in 2009, oozing \u003cspan class=\"s2\">nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that brought travelers by the thousands. Located at the halfway point between the Sonoma and Napa Valleys, it became a media darling for its Southern-inspired dishes including biscuits and gravy, grits, pies and Nashville fried chicken.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_129220\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg\" alt=\"Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \" width=\"1024\" height=\"682\" class=\"size-full wp-image-129220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/FREMONTDINER065_772478-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chicken biscuit and ham biscuit from Fremont Diner in Sonoma. \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With gushing reviews from the likes of Michael Bauer, Oprah Magazine and Gwyneth Paltrow’s Goop magazine, along with drool-worthy social media posts, the diner became a must-stop on many Wine Country itineraries.\u003c/p>\n\u003cp>Along with the diner grub, Harris sold local jams, jellies and sauces, coveted Rancho Gordo Beans, “throwback” sodas and other regional goodies.\u003c/p>\n\u003cp>During last fall’s wildfires, it was widely reported that the diner had burned, causing equal panic and alarm, though rumors of their demise were quickly debunked. This time, however, the Fremont Diner has closed for good, leaving a wake of brisket and fried chicken lovers searching for a new spot to satisfy their comfort food cravings.\u003c/p>\n\u003cfigure id=\"attachment_129218\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg\" alt=\"Fremont Diner Chicken and waffles in Sonoma\" width=\"533\" height=\"800\" class=\"size-full wp-image-129218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/chickenwaffles-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner Chicken and waffles in Sonoma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/biteclub/sonomas-popular-fremont-diner-in-flux/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.\u003c/em>* Melati’s name has been changed to protect her identity.\u003c/p>\n\u003cp>Melati,* a worker in an Indonesian factory, was trained to peel 600 shrimp in one hour—one every six seconds. But she could never meet this target. Working in dangerous conditions, she struggled to breathe and burned her hands because she did not have proper safety equipment when cleaning the conveyor belt with chlorine.\u003c/p>\n\u003cp>“I was given plastic gloves because we ran out of rubber gloves,” Melati says. But they didn’t cover beyond her wrists, and she had to put her arms into the bucket of chlorine mixture for the cleaning cloth. “My hand was burning, and I was out of breath because of the strong chlorine.”\u003c/p>\n\u003cfigure id=\"attachment_129204\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg\" alt=\"Melati.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-129204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Melati. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oxfamamerica.org/static/media/files/Supermarket-Responsibilities-for-Supply-Chains-Rights-report.pdf\">Women like Melati\u003c/a>, who process shrimp in Indonesia and Thailand aren’t just struggling in terrible working conditions, they are earning very little. In fact, a woman working in one of these processing plants would need to work 4,000 years to earn what the chief executive at a top U.S. supermarket earns in one year. That’s 58 lifetimes.\u003c/p>\n\u003cp>But it doesn’t have to be this way. We spend enough money at grocery stores to ensure that supermarkets make a healthy profit without human suffering.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oxfam’s new \u003ca href=\"http://behindthebarcodes.org/\">Behind the Barcodes\u003c/a> campaign, launched today, spotlights the unequal and unjust global food system, and highlights the role and responsibilities of supermarket giants. And we’re challenging some of the biggest supermarkets to do more to improve the well-being of the most vulnerable people working to bring food to their shelves.\u003c/p>\n\u003cp>Human suffering should never be an ingredient in the food we eat, yet millions of people behind the food at supermarkets like Stop & Shop, Giant, and Whole Foods, are working in appalling and unsafe conditions for shockingly little pay.\u003c/p>\n\u003cp>In fact, the vast global food supply chain relies on the economic exploitation of millions of people. From forced labor aboard fishing vessels in Southeast Asia, to poverty wages on Indian tea plantations and hunger among fruit and vegetable pickers in Southern Italy, human rights abuses are widespread among the women and men who produce the food that we buy from supermarkets around the world.\u003c/p>\n\u003cp>Working in dangerous conditions, earning low wages, and living in poverty, these workers can hardly feed their families all while supermarket executives are enjoying big profits. The eight largest publicly-owned supermarket chains in the world generated nearly a trillion dollars in sales in 2016, including $22 billion in profits, of which $15 billion were returned to shareholders.\u003c/p>\n\u003cp>Supermarkets are \u003ca href=\"https://www.oxfamamerica.org/static/media/files/Ripe-for-Change-Ending-Human-Suffering-in-Supermarket-Supply-Chains-report.pdf\">keeping an increasingly growing share\u003c/a> of the money people spend in the checkout line, and the amount that reaches workers and food producers is shrinking, sometimes to less than 5 percent. That comes out to less than five cents of every dollar.\u003c/p>\n\u003cp>In our research, we found that the root causes of this inequality and injustice stem from both the increase in the power of supermarkets to squeeze value from their suppliers, and the lack of collective power workers have where they source their food from.\u003c/p>\n\u003cp>We \u003ca href=\"https://www.oxfamamerica.org/static/media/files/US-Supermarket-Supply-Chains-End-the-Human-Suffering-Behind-our-Food-report.pdf\">looked at\u003c/a> Albertsons, Ahold Delhaize (the parent company to Food Lion, Giant, and Stop & Shop), Costco, Kroger, Walmart, and Whole Foods, and found that they all need to radically improve transparency around their food sourcing policies and do more to ensure their suppliers respect labor and human rights.\u003c/p>\n\u003cp>While a few have taken action around issues of social responsibility, no supermarket is providing enough information about their suppliers, making it difficult to ensure that they have conducted proper due diligence on human rights risks in their supply chains.\u003c/p>\n\u003cp>We also took a look at the working conditions in seafood processing in Southeast Asia. Oxfam and the Sustainable Seafood Alliance found that some of the biggest supermarkets in the U.S., including Whole Foods, Stop & Shop, and Giant, are sourcing their seafood from places where workers described unsafe conditions, poverty wages, strictly controlled bathroom and water breaks, and verbal abuse. And we found that these supermarkets are not doing enough to ensure that these workers are treated and compensated fairly.\u003c/p>\n\u003cfigure id=\"attachment_129206\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg\" alt=\"Melati holding shrimp.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-129206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Melati holding shrimp. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No one should suffer or go hungry to bring food to our plates. Supermarkets can take concrete steps to make improvements within their supply chains. They can commit to achieve a living wage for workers, be transparent on the gap between current wages of male and female production workers, and commit to closing that inequality gap. They can also work with trade unions and local civil society organizations to make sure their workers’ needs are met.\u003c/p>\n\u003cp>That’s why we’re calling on Whole Foods, Stop & Shop, and Giant to work to ensure that workers who farm, fish, and process the food they sell on their shelves can work free of abuse, harassment, discrimination, and unfair treatment, have a safe place to work, and have the right to speak out against the suffering they experience, and are free from retaliation.\u003c/p>\n\u003cp>Supermarkets care what their customers think, which is why your voice matters. You don’t need to stop buying your favorite products or shopping at your favorite store to make a difference. Instead, tell your supermarket to find solutions that can end the human suffering behind our food. If enough people urge them to do what is right, they will have no choice but to \u003ca href=\"https://secure2.oxfamamerica.org/page/s/help-end-human-suffering-in-our-food\">listen\u003c/a>.\u003c/p>\n\u003cp>\u003cem>* Melati’s name has been changed to protect her identity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/20/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.\u003c/em>* Melati’s name has been changed to protect her identity.\u003c/p>\n\u003cp>Melati,* a worker in an Indonesian factory, was trained to peel 600 shrimp in one hour—one every six seconds. But she could never meet this target. Working in dangerous conditions, she struggled to breathe and burned her hands because she did not have proper safety equipment when cleaning the conveyor belt with chlorine.\u003c/p>\n\u003cp>“I was given plastic gloves because we ran out of rubber gloves,” Melati says. But they didn’t cover beyond her wrists, and she had to put her arms into the bucket of chlorine mixture for the cleaning cloth. “My hand was burning, and I was out of breath because of the strong chlorine.”\u003c/p>\n\u003cfigure id=\"attachment_129204\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg\" alt=\"Melati.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-129204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Melati. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oxfamamerica.org/static/media/files/Supermarket-Responsibilities-for-Supply-Chains-Rights-report.pdf\">Women like Melati\u003c/a>, who process shrimp in Indonesia and Thailand aren’t just struggling in terrible working conditions, they are earning very little. In fact, a woman working in one of these processing plants would need to work 4,000 years to earn what the chief executive at a top U.S. supermarket earns in one year. That’s 58 lifetimes.\u003c/p>\n\u003cp>But it doesn’t have to be this way. We spend enough money at grocery stores to ensure that supermarkets make a healthy profit without human suffering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oxfam’s new \u003ca href=\"http://behindthebarcodes.org/\">Behind the Barcodes\u003c/a> campaign, launched today, spotlights the unequal and unjust global food system, and highlights the role and responsibilities of supermarket giants. And we’re challenging some of the biggest supermarkets to do more to improve the well-being of the most vulnerable people working to bring food to their shelves.\u003c/p>\n\u003cp>Human suffering should never be an ingredient in the food we eat, yet millions of people behind the food at supermarkets like Stop & Shop, Giant, and Whole Foods, are working in appalling and unsafe conditions for shockingly little pay.\u003c/p>\n\u003cp>In fact, the vast global food supply chain relies on the economic exploitation of millions of people. From forced labor aboard fishing vessels in Southeast Asia, to poverty wages on Indian tea plantations and hunger among fruit and vegetable pickers in Southern Italy, human rights abuses are widespread among the women and men who produce the food that we buy from supermarkets around the world.\u003c/p>\n\u003cp>Working in dangerous conditions, earning low wages, and living in poverty, these workers can hardly feed their families all while supermarket executives are enjoying big profits. The eight largest publicly-owned supermarket chains in the world generated nearly a trillion dollars in sales in 2016, including $22 billion in profits, of which $15 billion were returned to shareholders.\u003c/p>\n\u003cp>Supermarkets are \u003ca href=\"https://www.oxfamamerica.org/static/media/files/Ripe-for-Change-Ending-Human-Suffering-in-Supermarket-Supply-Chains-report.pdf\">keeping an increasingly growing share\u003c/a> of the money people spend in the checkout line, and the amount that reaches workers and food producers is shrinking, sometimes to less than 5 percent. That comes out to less than five cents of every dollar.\u003c/p>\n\u003cp>In our research, we found that the root causes of this inequality and injustice stem from both the increase in the power of supermarkets to squeeze value from their suppliers, and the lack of collective power workers have where they source their food from.\u003c/p>\n\u003cp>We \u003ca href=\"https://www.oxfamamerica.org/static/media/files/US-Supermarket-Supply-Chains-End-the-Human-Suffering-Behind-our-Food-report.pdf\">looked at\u003c/a> Albertsons, Ahold Delhaize (the parent company to Food Lion, Giant, and Stop & Shop), Costco, Kroger, Walmart, and Whole Foods, and found that they all need to radically improve transparency around their food sourcing policies and do more to ensure their suppliers respect labor and human rights.\u003c/p>\n\u003cp>While a few have taken action around issues of social responsibility, no supermarket is providing enough information about their suppliers, making it difficult to ensure that they have conducted proper due diligence on human rights risks in their supply chains.\u003c/p>\n\u003cp>We also took a look at the working conditions in seafood processing in Southeast Asia. Oxfam and the Sustainable Seafood Alliance found that some of the biggest supermarkets in the U.S., including Whole Foods, Stop & Shop, and Giant, are sourcing their seafood from places where workers described unsafe conditions, poverty wages, strictly controlled bathroom and water breaks, and verbal abuse. And we found that these supermarkets are not doing enough to ensure that these workers are treated and compensated fairly.\u003c/p>\n\u003cfigure id=\"attachment_129206\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg\" alt=\"Melati holding shrimp.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-129206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Melati holding shrimp. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No one should suffer or go hungry to bring food to our plates. Supermarkets can take concrete steps to make improvements within their supply chains. They can commit to achieve a living wage for workers, be transparent on the gap between current wages of male and female production workers, and commit to closing that inequality gap. They can also work with trade unions and local civil society organizations to make sure their workers’ needs are met.\u003c/p>\n\u003cp>That’s why we’re calling on Whole Foods, Stop & Shop, and Giant to work to ensure that workers who farm, fish, and process the food they sell on their shelves can work free of abuse, harassment, discrimination, and unfair treatment, have a safe place to work, and have the right to speak out against the suffering they experience, and are free from retaliation.\u003c/p>\n\u003cp>Supermarkets care what their customers think, which is why your voice matters. You don’t need to stop buying your favorite products or shopping at your favorite store to make a difference. Instead, tell your supermarket to find solutions that can end the human suffering behind our food. If enough people urge them to do what is right, they will have no choice but to \u003ca href=\"https://secure2.oxfamamerica.org/page/s/help-end-human-suffering-in-our-food\">listen\u003c/a>.\u003c/p>\n\u003cp>\u003cem>* Melati’s name has been changed to protect her identity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/20/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Can Dinner Parties Make America Great Again?",
"title": "Can Dinner Parties Make America Great Again?",
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"content": "\u003cp>\u003cem>From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\u003c/em>\u003c/p>\n\u003cp>On a clear night last November, nearly one year after the 2016 election, 10 strangers ranging in age from 25 to 56 gathered in the dining room of a downtown Brooklyn apartment. The group, split evenly into self-identified conservatives and liberals, stacked their plates with spicy fish tacos, crisp tortilla chips, and creamy guacamole from the buffet.\u003c/p>\n\u003cp>As they took their seats at the table, a facilitator pulled out a deck of cards with questions about food and politics, including, “Does pineapple belong on a pizza?” and “Should there be stricter gun legislation?” Each attendee took turns drawing a card and then guessing what they thought the majority of the table would answer before launching into a discussion.\u003c/p>\n\u003cp>Nick Phillips, a second-year law student at New York University and lifelong Republican, drew his card and asked the group, “Should welfare recipients be required to take drug tests?” Anne Phelan, a playwright and liberal, readied an impassioned response between mouthfuls of tortilla and tilapia.\u003c/p>\n\u003cp>Phillips and Phelan are part of an emerging movement of people using dinner parties to provoke civil political discussion. An increasing number of groups recognize the importance of learning from those who think differently and they’re turning to food as a unifier. These organizations intend to use the positive feelings associated with meal time to make participants feel comfortable with one another and encourage them to hear new points of view without shutting down or lashing out.\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg\" alt=\"Make America Dinner Again\" width=\"557\" height=\"557\" class=\"alignright size-full wp-image-129188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg 557w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-150x150.jpg 150w\" sizes=\"(max-width: 557px) 100vw, 557px\">\u003cbr>\n\u003ca href=\"http://www.makeamericadinneragain.com/\">Make America Dinner Again\u003c/a> (MADA), a culinary diplomacy project, organized the Brooklyn dinner attended by Phillips and Phelan. The project was founded by Bay Area friends Justine Lee and Tria Chang as a reaction to how shocked they were by the results of the 2016 election. Anyone around the country can host a dinner using a downloadable template that includes ground rules, icebreakers, guided activities, and closing reflections. Over two dozen dinners have taken place since the group launched in early 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have these dinners been successful in fostering warm feelings between ideological adversaries? Tom Speaker, coordinator of the New York chapter, isn’t sure. “It’s not like we can measure what direct effect we have on polarization in terms of numbers,” explains Speaker. “All you can really measure are the stories.”\u003c/p>\n\u003cp>Scholar and author Sam Chapple-Sokol, inspired by stories of how food has been used to bridge divides, coined the term “\u003ca href=\"http://booksandjournals.brillonline.com/content/journals/10.1163/1871191x-12341244\">culinary diplomacy\u003c/a>” in 2012 to describe this phenomenon. His research focuses on the use of food to foster discussion and aid in negotiations. “The easiest way to win hearts and minds is through the stomach,” says Chapple-Sokol.\u003c/p>\n\u003cp>Anthony Bourdain, who passed away earlier this month at the age of 61, was famous for his belief that food can be a way to learn about other people and other cultures. “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me,” Bourdain said in \u003ca href=\"https://bookpage.com/interviews/8122-anthony-bourdain\">an interview in 2001\u003c/a>. “The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”\u003c/p>\n\u003cp>Although the term used to describe these activities is new, using food to bring people together is not a novel idea. Today’s trends build on a history of culinary diplomacy. From Biblical times comes the phrase “breaking bread,” which can mean both sharing a meal and finding understanding between two parties. In more modern times, an article in the October 1959 issue of the \u003cem>Journal of Home Economics \u003c/em>features a junior high class preparing international meals and eating together to “promote better understanding of other countries.”\u003c/p>\n\u003cp>More recently, the \u003ca href=\"https://2009-2017.state.gov/r/pa/prs/ps/2012/09/197375.htm\">Diplomatic Culinary Partnership program\u003c/a> was launched by the U.S. State Department in 2012 under Secretary of State Hillary Clinton. The high-profile initiative involved sending \u003ca href=\"http://www.laweekly.com/restaurants/the-state-department-unveils-the-diplomatic-culinary-partnership-2381915\">U.S. celebrity chefs\u003c/a> around the world to cook at foreign embassies, host local dinners for the public, and collaborate with celebrated chefs in host countries. Lauren Bernstein, former director of the program from 2012 to 2017, saw it as a tool to soften both high-level diplomatic relationships and the perception of the American public as a whole. “We were able to reach so many people, because everyone loves food,” says Bernstein.\u003c/p>\n\u003cp>Culinary diplomacy is not without its critics. Sending wealthy chefs into other countries doesn’t necessarily accomplish much, according to Alina Dolea, a scholar of international communication at the University of California at Berkeley. In practice, this form of culinary diplomacy functions more like a glossy public relations campaign than a real attempt at dialogue, she writes in \u003cem>The Routledge Handbook of Critical Public Relations. \u003c/em>She argues that the people who have access to the resources and events involved in this type of activity are often not the ones who are most in need of understanding.\u003c/p>\n\u003cp>Not everyone is as cynical as Dolea. One of the recent examples of culinary diplomacy is \u003ca href=\"https://www.conflictkitchen.org/\">Conflict Kitchen\u003c/a>, a restaurant in Pittsburgh founded by Carnegie Mellon University professor Jon Rubin and artist Dawn Weleski in 2010. By serving foods from countries with which the United States is in conflict, Conflict Kitchen aims to humanize these nations and reframe the discussion about how war affects civilian life. Rubin and Weleski rewrote the menu seven times to cover cuisines from Iran, Afghanistan, Cuba, North Korea, Palestine, Venezuela, and the Haudenosaunee Confederacy, an indigenous tribe from upstate New York.\u003c/p>\n\u003cp>The restaurant augments its activities by hosting events like “Join a Local Palestinian for Lunch,” aspiring to create connections between local residents and people from other cultures. Their methods contrast with the State Department initiative by keeping the food affordable and making the experience open to all, not just those with access and resources. For their work, Rubin and Weleski were nominated for an International Award for Public Art by The Institute for Public Art in Hong Kong.\u003c/p>\n\u003cp>Cookbook author Julia Turshen has also been a vocal advocate for using food as a tool for social justice and sparking discussion. Her bestselling 2017 \u003ca href=\"https://civileats.com/2017/10/03/julia-turshen-wants-to-feed-the-resistance/\">cookbook\u003c/a> \u003cem>Feed the Resistance\u003c/em> provides recipes for physical and mental nourishment for activists, from chef Preeti Mistry’s tikka masala macaroni and cheese to an essay titled “How Food Can Impact Communities” by La Cocina’s Caleb Zigas. In April, Turshen launched \u003ca href=\"https://equityatthetable.com/\">Equity at the Table\u003c/a> (EATT), a searchable online database of diverse voices in the food industry. “I plan to continue to use my work as a way to center marginalized voices and to shift the industry in a more equitable direction (not to be confused with a more equal one),” says Turshen. “I’m not interested in merely adding seats to the table – I’m invested in shifting who gets to do the inviting and the table setting.”\u003c/p>\n\u003cp>Some dinner parties are being used to challenge rather than comfort. \u003ca href=\"http://www.fromlagos.com/dinnerseries/\">Blackness in America\u003c/a> is a series hosted by Nigerian chef and author Tunde Wey that explores themes like police brutality, sexism, and violence through the lens of race. From 2016 to 2017, Wey organized 20 intimate dinners attended by a mix of Black and non-Black people. To orient the discussion to his personal experience of being Black in America, Wey cooked and served a rotating menu of homestyle Nigerian food, including his favorite jollof rice flavored with scorching scotch bonnet peppers.\u003c/p>\n\u003cp>Unlike MADA and Conflict Kitchen, Wey’s goal with Blackness in America isn’t tied to generating warm and comfortable feelings. He wants diners to be speak honestly about tough topics, even if it’s difficult and stirs up painful emotions. “I think that discomfort can be instructive,” explains Wey. “I’m not actively seeking discomfort for my guests, but when you’re talking about uncomfortable things, and you’re talking about them honestly and in an intimate way, you’re bound to be uncomfortable.”\u003c/p>\n\u003cp>In his \u003ca href=\"https://civileats.com/2018/03/01/at-this-pop-up-lunch-counter-race-is-included-in-the-bill/\">current project\u003c/a>, named after Saartjie Baartman, a Black South African woman who was taken to Europe in the 1800s and paraded as a sexualized spectacle and oddity, Wey is tackling privilege and race. The venture began earlier this year as a month-long pop-up restaurant in New Orleans where patrons could choose to pay different amounts based on their race. In May, Wey hosted a series of \u003ca href=\"https://www.metrotimes.com/table-and-bar/archives/2018/03/26/tunde-ways-hamtramck-pop-up-will-explore-race-privilege-and-charity\">four dinners in Detroit\u003c/a> where diners experienced their meal differently based on a survey they filled out about their existing privilege.\u003c/p>\n\u003cp>All of these are modest, low-profile events. MADA is optimistic that their latest host will raise the group’s profile: Glenn Beck. Beck took an interest in MADA after reading \u003ca href=\"https://www.forbes.com/sites/eveturowpaul/2017/12/12/the-political-and-communal-power-of-dinnertime/#3c195e58ada4\">an article\u003c/a> about it in \u003cem>Forbes\u003c/em>and seeing how it relates to his desire to continue political discourse and promote free speech. He hosted \u003ca href=\"https://www.glennbeck.com/2018/04/27/watch-the-full-episode-make-america-dinner-again/\">and filmed\u003c/a> his own MADA event this past April and plans to host many more.\u003c/p>\n\u003cp>“Our first dinner modeled after MADA felt the way many Americans feel,” Beck told Civil Eats. “People feel that they aren’t being heard. Many power brokers have recognized this, but rarely do they ask, ‘who is actually and honestly listening without agenda?’ I hope we continue this trend to model how easy this really can be.”\u003c/p>\n\u003cp>Back in the Brooklyn dining room, Anne Phelan voiced her opinion that welfare recipients should not be drug tested, and to her surprise, conservative Nick Phillips agreed. While neither came away feeling like their minds had been changed about any of the issues they discussed, they both agreed that the group dinner setting changed the dynamic. “It was the least confrontational possible way to talk about this stuff,” says Phelan, “and the tacos were pretty good.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>From culinary diplomacy to feeding the resistance, people are turning to shared meals as a way to communicate across political and cultural divides.\u003c/em>\u003c/p>\n\u003cp>On a clear night last November, nearly one year after the 2016 election, 10 strangers ranging in age from 25 to 56 gathered in the dining room of a downtown Brooklyn apartment. The group, split evenly into self-identified conservatives and liberals, stacked their plates with spicy fish tacos, crisp tortilla chips, and creamy guacamole from the buffet.\u003c/p>\n\u003cp>As they took their seats at the table, a facilitator pulled out a deck of cards with questions about food and politics, including, “Does pineapple belong on a pizza?” and “Should there be stricter gun legislation?” Each attendee took turns drawing a card and then guessing what they thought the majority of the table would answer before launching into a discussion.\u003c/p>\n\u003cp>Nick Phillips, a second-year law student at New York University and lifelong Republican, drew his card and asked the group, “Should welfare recipients be required to take drug tests?” Anne Phelan, a playwright and liberal, readied an impassioned response between mouthfuls of tortilla and tilapia.\u003c/p>\n\u003cp>Phillips and Phelan are part of an emerging movement of people using dinner parties to provoke civil political discussion. An increasing number of groups recognize the importance of learning from those who think differently and they’re turning to food as a unifier. These organizations intend to use the positive feelings associated with meal time to make participants feel comfortable with one another and encourage them to hear new points of view without shutting down or lashing out.\u003cbr>\n\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg\" alt=\"Make America Dinner Again\" width=\"557\" height=\"557\" class=\"alignright size-full wp-image-129188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo.jpg 557w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180614-dinner-parties-mada-logo-150x150.jpg 150w\" sizes=\"(max-width: 557px) 100vw, 557px\">\u003cbr>\n\u003ca href=\"http://www.makeamericadinneragain.com/\">Make America Dinner Again\u003c/a> (MADA), a culinary diplomacy project, organized the Brooklyn dinner attended by Phillips and Phelan. The project was founded by Bay Area friends Justine Lee and Tria Chang as a reaction to how shocked they were by the results of the 2016 election. Anyone around the country can host a dinner using a downloadable template that includes ground rules, icebreakers, guided activities, and closing reflections. Over two dozen dinners have taken place since the group launched in early 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have these dinners been successful in fostering warm feelings between ideological adversaries? Tom Speaker, coordinator of the New York chapter, isn’t sure. “It’s not like we can measure what direct effect we have on polarization in terms of numbers,” explains Speaker. “All you can really measure are the stories.”\u003c/p>\n\u003cp>Scholar and author Sam Chapple-Sokol, inspired by stories of how food has been used to bridge divides, coined the term “\u003ca href=\"http://booksandjournals.brillonline.com/content/journals/10.1163/1871191x-12341244\">culinary diplomacy\u003c/a>” in 2012 to describe this phenomenon. His research focuses on the use of food to foster discussion and aid in negotiations. “The easiest way to win hearts and minds is through the stomach,” says Chapple-Sokol.\u003c/p>\n\u003cp>Anthony Bourdain, who passed away earlier this month at the age of 61, was famous for his belief that food can be a way to learn about other people and other cultures. “Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me,” Bourdain said in \u003ca href=\"https://bookpage.com/interviews/8122-anthony-bourdain\">an interview in 2001\u003c/a>. “The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.”\u003c/p>\n\u003cp>Although the term used to describe these activities is new, using food to bring people together is not a novel idea. Today’s trends build on a history of culinary diplomacy. From Biblical times comes the phrase “breaking bread,” which can mean both sharing a meal and finding understanding between two parties. In more modern times, an article in the October 1959 issue of the \u003cem>Journal of Home Economics \u003c/em>features a junior high class preparing international meals and eating together to “promote better understanding of other countries.”\u003c/p>\n\u003cp>More recently, the \u003ca href=\"https://2009-2017.state.gov/r/pa/prs/ps/2012/09/197375.htm\">Diplomatic Culinary Partnership program\u003c/a> was launched by the U.S. State Department in 2012 under Secretary of State Hillary Clinton. The high-profile initiative involved sending \u003ca href=\"http://www.laweekly.com/restaurants/the-state-department-unveils-the-diplomatic-culinary-partnership-2381915\">U.S. celebrity chefs\u003c/a> around the world to cook at foreign embassies, host local dinners for the public, and collaborate with celebrated chefs in host countries. Lauren Bernstein, former director of the program from 2012 to 2017, saw it as a tool to soften both high-level diplomatic relationships and the perception of the American public as a whole. “We were able to reach so many people, because everyone loves food,” says Bernstein.\u003c/p>\n\u003cp>Culinary diplomacy is not without its critics. Sending wealthy chefs into other countries doesn’t necessarily accomplish much, according to Alina Dolea, a scholar of international communication at the University of California at Berkeley. In practice, this form of culinary diplomacy functions more like a glossy public relations campaign than a real attempt at dialogue, she writes in \u003cem>The Routledge Handbook of Critical Public Relations. \u003c/em>She argues that the people who have access to the resources and events involved in this type of activity are often not the ones who are most in need of understanding.\u003c/p>\n\u003cp>Not everyone is as cynical as Dolea. One of the recent examples of culinary diplomacy is \u003ca href=\"https://www.conflictkitchen.org/\">Conflict Kitchen\u003c/a>, a restaurant in Pittsburgh founded by Carnegie Mellon University professor Jon Rubin and artist Dawn Weleski in 2010. By serving foods from countries with which the United States is in conflict, Conflict Kitchen aims to humanize these nations and reframe the discussion about how war affects civilian life. Rubin and Weleski rewrote the menu seven times to cover cuisines from Iran, Afghanistan, Cuba, North Korea, Palestine, Venezuela, and the Haudenosaunee Confederacy, an indigenous tribe from upstate New York.\u003c/p>\n\u003cp>The restaurant augments its activities by hosting events like “Join a Local Palestinian for Lunch,” aspiring to create connections between local residents and people from other cultures. Their methods contrast with the State Department initiative by keeping the food affordable and making the experience open to all, not just those with access and resources. For their work, Rubin and Weleski were nominated for an International Award for Public Art by The Institute for Public Art in Hong Kong.\u003c/p>\n\u003cp>Cookbook author Julia Turshen has also been a vocal advocate for using food as a tool for social justice and sparking discussion. Her bestselling 2017 \u003ca href=\"https://civileats.com/2017/10/03/julia-turshen-wants-to-feed-the-resistance/\">cookbook\u003c/a> \u003cem>Feed the Resistance\u003c/em> provides recipes for physical and mental nourishment for activists, from chef Preeti Mistry’s tikka masala macaroni and cheese to an essay titled “How Food Can Impact Communities” by La Cocina’s Caleb Zigas. In April, Turshen launched \u003ca href=\"https://equityatthetable.com/\">Equity at the Table\u003c/a> (EATT), a searchable online database of diverse voices in the food industry. “I plan to continue to use my work as a way to center marginalized voices and to shift the industry in a more equitable direction (not to be confused with a more equal one),” says Turshen. “I’m not interested in merely adding seats to the table – I’m invested in shifting who gets to do the inviting and the table setting.”\u003c/p>\n\u003cp>Some dinner parties are being used to challenge rather than comfort. \u003ca href=\"http://www.fromlagos.com/dinnerseries/\">Blackness in America\u003c/a> is a series hosted by Nigerian chef and author Tunde Wey that explores themes like police brutality, sexism, and violence through the lens of race. From 2016 to 2017, Wey organized 20 intimate dinners attended by a mix of Black and non-Black people. To orient the discussion to his personal experience of being Black in America, Wey cooked and served a rotating menu of homestyle Nigerian food, including his favorite jollof rice flavored with scorching scotch bonnet peppers.\u003c/p>\n\u003cp>Unlike MADA and Conflict Kitchen, Wey’s goal with Blackness in America isn’t tied to generating warm and comfortable feelings. He wants diners to be speak honestly about tough topics, even if it’s difficult and stirs up painful emotions. “I think that discomfort can be instructive,” explains Wey. “I’m not actively seeking discomfort for my guests, but when you’re talking about uncomfortable things, and you’re talking about them honestly and in an intimate way, you’re bound to be uncomfortable.”\u003c/p>\n\u003cp>In his \u003ca href=\"https://civileats.com/2018/03/01/at-this-pop-up-lunch-counter-race-is-included-in-the-bill/\">current project\u003c/a>, named after Saartjie Baartman, a Black South African woman who was taken to Europe in the 1800s and paraded as a sexualized spectacle and oddity, Wey is tackling privilege and race. The venture began earlier this year as a month-long pop-up restaurant in New Orleans where patrons could choose to pay different amounts based on their race. In May, Wey hosted a series of \u003ca href=\"https://www.metrotimes.com/table-and-bar/archives/2018/03/26/tunde-ways-hamtramck-pop-up-will-explore-race-privilege-and-charity\">four dinners in Detroit\u003c/a> where diners experienced their meal differently based on a survey they filled out about their existing privilege.\u003c/p>\n\u003cp>All of these are modest, low-profile events. MADA is optimistic that their latest host will raise the group’s profile: Glenn Beck. Beck took an interest in MADA after reading \u003ca href=\"https://www.forbes.com/sites/eveturowpaul/2017/12/12/the-political-and-communal-power-of-dinnertime/#3c195e58ada4\">an article\u003c/a> about it in \u003cem>Forbes\u003c/em>and seeing how it relates to his desire to continue political discourse and promote free speech. He hosted \u003ca href=\"https://www.glennbeck.com/2018/04/27/watch-the-full-episode-make-america-dinner-again/\">and filmed\u003c/a> his own MADA event this past April and plans to host many more.\u003c/p>\n\u003cp>“Our first dinner modeled after MADA felt the way many Americans feel,” Beck told Civil Eats. “People feel that they aren’t being heard. Many power brokers have recognized this, but rarely do they ask, ‘who is actually and honestly listening without agenda?’ I hope we continue this trend to model how easy this really can be.”\u003c/p>\n\u003cp>Back in the Brooklyn dining room, Anne Phelan voiced her opinion that welfare recipients should not be drug tested, and to her surprise, conservative Nick Phillips agreed. While neither came away feeling like their minds had been changed about any of the issues they discussed, they both agreed that the group dinner setting changed the dynamic. “It was the least confrontational possible way to talk about this stuff,” says Phelan, “and the tacos were pretty good.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Young Chefs In El Salvador Are Breathing New Life Into Traditional Cuisine",
"title": "Young Chefs In El Salvador Are Breathing New Life Into Traditional Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cristina Reyes Clark winds her way through the bustling market in El Salvador's capital city, San Salvador, stopping to touch and smell fruits and vegetables along the way. Young, tattooed and dressed in shorts, she stands out in the traditional farmers market full of conservative \u003cem>abuelas\u003c/em> (grandmothers) with their heaping baskets.\u003c/p>\n\u003cp>But there is at least one thing these women have in common: their love of ancestral food.\u003c/p>\n\u003cp>Reyes Clark, the owner of \u003cem>Yemaya\u003c/em> (meaning food from the earth), a catering and pop-up business, is part of an emerging movement in El Salvador, composed of young chefs who are integrating traditional foods into contemporary cuisine.\u003c/p>\n\u003cp>\"We used to go to McDonald's and Pizza Hut a lot when we were kids. We thought it was cool, man,\" she quips. \"It was from the States, so you know, anything from the U.S. was considered better than here.\"\u003c/p>\n\u003cp>But attitudes about American fast food are changing. Salvadorans are becoming more curious about ancestral vegetables and herbs, and shows like \u003cem>Top Chef\u003c/em> and \u003cem>No Reservations\u003c/em> are enticing them to try innovative ways of returning to their culinary roots.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Reyes Clark picks up a piece of \u003cem>paterna\u003c/em>, a large and vibrant seedy green pod that grows all over the country. \"I'm going to make hummus out of the seeds,\" she says. \"The first time I made it for my friends, they thought I was crazy, but then when they tasted it, they were surprised by how good it was.\"\u003c/p>\n\u003cp>\u003cem>Paterna\u003c/em>, along with leafy green nutritional powerhouses — \u003cem>mora\u003c/em>, \u003cem>chipilin\u003c/em> and \u003cem>chaya\u003c/em> — grow easily in the wild, but over the years they have been replaced with processed foods. You are not going to find \u003cem>paterna\u003c/em> in the supermarket, Reyes Clark says.\u003c/p>\n\u003cp>This is because most of El Salvador's food culture was wiped out, says Luis May, a doctor who focuses on locally sourced food as medicine. He has a garden behind his office where he grows many indigenous plants and teaches his clients about their nutritional value. \"We used to be a culture of corn, now we are a culture of wheat,\" he says. \"During the conquest nearly 500 years ago, the Spanish abolished many ancestral foods because they were considered sacred.\"\u003c/p>\n\u003cp>The civil war that devastated the country in the 1980s only made things worse. \u003ca href=\"https://www.linkedin.com/in/hollymjones\">Holly Jones,\u003c/a> who has extensively researched traditional food in El Salvador, describes the internal conflict as the perfect storm.\u003c/p>\n\u003cfigure id=\"attachment_129177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bocabocateam-b960e263c8b766e3bad6b7dd1d296356e957d542-e1530247665263.jpg\" alt='Chefs Mario Portillo and Fatima Mirandal of Boca Boca restaurant. \"The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says.' width=\"1920\" height=\"1440\" class=\"size-full wp-image-129177\">\u003cfigcaption class=\"wp-caption-text\">Chefs Mario Portillo and Fatima Mirandal of Boca Boca restaurant. \"The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says. \u003ccite>(Jaime Jacques)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just when the war was happening, supermarket culture took off,\" she says. \"Wealthy Salvadorans were too scared to be out in the open air markets because it was dangerous, so they started buying imported, processed foods at supermarkets. At the same time, \u003cem>campesinos\u003c/em> [farmers] came to the city to work and saw that their employers were eating packaged foods. Going into the forest to get food became stigmatized as something poor people did.\"\u003c/p>\n\u003cp>Fatima Mirandal, 25, considers herself lucky to have grown up in and around the market. \"My grandmother worked there, and her mother and all of the women before them,\" she says. \"I would always be at their feet touching and smelling the vegetables and herbs.\"\u003c/p>\n\u003cp>Mirandal and her partner, Mario Portillo, are the chefs at the ultra-hip, newly opened restaurant \u003ca href=\"https://restaurantebocaboca.com\">Boca Boca\u003c/a>, hidden in a tree-lined residential area of San Salvador, where they focus on what they call food nostalgia. \"We take old ingredients from the [farming areas] and combine them in new ways. The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says.\u003c/p>\n\u003cp>Mirandal's 68-year-old grandmother, Elva Duran, is thrilled to see these foods making a comeback. \"When I was young, we didn't have any of these fast-food chains that have no health value whatsoever,\" she says. \"I think it's incredible that this generation is taking steps to keep our roots alive.\"\u003c/p>\n\u003cp>Gracia María Navarro and Alexander Herrera are developing eye-catching, minimalist dishes as part of their pop-up project, \u003ca href=\"http://www.raizrestaurant.com\">Raiz\u003c/a>\u003cem> \u003c/em>(root), which creates a fine-dining experience inspired by tales of food from Herrera's grandmother and great-grandmother.\u003c/p>\n\u003cp>\"I didn't know anything about indigenous foods here when I was younger, but started to get interested when I was in culinary school,\" says Herrera. \"One day I asked my great-grandmother about something I saw in the market, and then all of a sudden every time I went over to visit, they were telling me more and more about things they used to eat, and what combinations they used to eat them in. So, I started putting the combinations together — but presenting them in an entirely different way.\"\u003c/p>\n\u003cp>Herrera jokes that the \"goal is to show that El Salvador is more than just \u003cem>pupusas\u003c/em> and \u003cem>pandillas\u003c/em>.\"\u003c/p>\n\u003cp>Reyes Clark agrees. El Salvador has so much more in the ways of culinary possibility than just \u003cem>pupusas\u003c/em>, she says. \"We have these amazing \u003cem>tenquique\u003c/em> mushrooms that grow here in the summer, and traditionally our grandmothers would use them in eggs or \u003cem>pupusas\u003c/em>, but I like to go gather them along with a whole bunch of other herbs from the mountains and make what I call wild paella.\"\u003c/p>\n\u003cp>The change in attitude is definitely happening, albeit slowly, says May, who is still concerned about the amounts of sodium and sugar his patients consume from processed foods. \"Most working-class Salvadorans still hit places like Pizza Hut or McDonald's when it's pay day,\" he says. \"But the good news is that we tend to absorb trends from the U.S. pretty quickly, so the whole local movement is starting to take off.\"\u003c/p>\n\u003cp>\u003cem>Jaime Jacques is a freelance writer currently based in Quetzaltenango, Guatemala. Her work has appeared in \u003c/em>Salon\u003cem>, \u003c/em>Roads and Kingdoms\u003cem> and \u003c/em>Narratively\u003cem>, among others. She is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Moon-El-Salvador-Handbooks-ebook/dp/B00FD3TQI6\">Moon El Salvador\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cristina Reyes Clark winds her way through the bustling market in El Salvador's capital city, San Salvador, stopping to touch and smell fruits and vegetables along the way. Young, tattooed and dressed in shorts, she stands out in the traditional farmers market full of conservative \u003cem>abuelas\u003c/em> (grandmothers) with their heaping baskets.\u003c/p>\n\u003cp>But there is at least one thing these women have in common: their love of ancestral food.\u003c/p>\n\u003cp>Reyes Clark, the owner of \u003cem>Yemaya\u003c/em> (meaning food from the earth), a catering and pop-up business, is part of an emerging movement in El Salvador, composed of young chefs who are integrating traditional foods into contemporary cuisine.\u003c/p>\n\u003cp>\"We used to go to McDonald's and Pizza Hut a lot when we were kids. We thought it was cool, man,\" she quips. \"It was from the States, so you know, anything from the U.S. was considered better than here.\"\u003c/p>\n\u003cp>But attitudes about American fast food are changing. Salvadorans are becoming more curious about ancestral vegetables and herbs, and shows like \u003cem>Top Chef\u003c/em> and \u003cem>No Reservations\u003c/em> are enticing them to try innovative ways of returning to their culinary roots.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reyes Clark picks up a piece of \u003cem>paterna\u003c/em>, a large and vibrant seedy green pod that grows all over the country. \"I'm going to make hummus out of the seeds,\" she says. \"The first time I made it for my friends, they thought I was crazy, but then when they tasted it, they were surprised by how good it was.\"\u003c/p>\n\u003cp>\u003cem>Paterna\u003c/em>, along with leafy green nutritional powerhouses — \u003cem>mora\u003c/em>, \u003cem>chipilin\u003c/em> and \u003cem>chaya\u003c/em> — grow easily in the wild, but over the years they have been replaced with processed foods. You are not going to find \u003cem>paterna\u003c/em> in the supermarket, Reyes Clark says.\u003c/p>\n\u003cp>This is because most of El Salvador's food culture was wiped out, says Luis May, a doctor who focuses on locally sourced food as medicine. He has a garden behind his office where he grows many indigenous plants and teaches his clients about their nutritional value. \"We used to be a culture of corn, now we are a culture of wheat,\" he says. \"During the conquest nearly 500 years ago, the Spanish abolished many ancestral foods because they were considered sacred.\"\u003c/p>\n\u003cp>The civil war that devastated the country in the 1980s only made things worse. \u003ca href=\"https://www.linkedin.com/in/hollymjones\">Holly Jones,\u003c/a> who has extensively researched traditional food in El Salvador, describes the internal conflict as the perfect storm.\u003c/p>\n\u003cfigure id=\"attachment_129177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bocabocateam-b960e263c8b766e3bad6b7dd1d296356e957d542-e1530247665263.jpg\" alt='Chefs Mario Portillo and Fatima Mirandal of Boca Boca restaurant. \"The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says.' width=\"1920\" height=\"1440\" class=\"size-full wp-image-129177\">\u003cfigcaption class=\"wp-caption-text\">Chefs Mario Portillo and Fatima Mirandal of Boca Boca restaurant. \"The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says. \u003ccite>(Jaime Jacques)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Just when the war was happening, supermarket culture took off,\" she says. \"Wealthy Salvadorans were too scared to be out in the open air markets because it was dangerous, so they started buying imported, processed foods at supermarkets. At the same time, \u003cem>campesinos\u003c/em> [farmers] came to the city to work and saw that their employers were eating packaged foods. Going into the forest to get food became stigmatized as something poor people did.\"\u003c/p>\n\u003cp>Fatima Mirandal, 25, considers herself lucky to have grown up in and around the market. \"My grandmother worked there, and her mother and all of the women before them,\" she says. \"I would always be at their feet touching and smelling the vegetables and herbs.\"\u003c/p>\n\u003cp>Mirandal and her partner, Mario Portillo, are the chefs at the ultra-hip, newly opened restaurant \u003ca href=\"https://restaurantebocaboca.com\">Boca Boca\u003c/a>, hidden in a tree-lined residential area of San Salvador, where they focus on what they call food nostalgia. \"We take old ingredients from the [farming areas] and combine them in new ways. The flavor is new and exciting for our generation, and brings back a flood of good memories for the older people,\" Mirandal says.\u003c/p>\n\u003cp>Mirandal's 68-year-old grandmother, Elva Duran, is thrilled to see these foods making a comeback. \"When I was young, we didn't have any of these fast-food chains that have no health value whatsoever,\" she says. \"I think it's incredible that this generation is taking steps to keep our roots alive.\"\u003c/p>\n\u003cp>Gracia María Navarro and Alexander Herrera are developing eye-catching, minimalist dishes as part of their pop-up project, \u003ca href=\"http://www.raizrestaurant.com\">Raiz\u003c/a>\u003cem> \u003c/em>(root), which creates a fine-dining experience inspired by tales of food from Herrera's grandmother and great-grandmother.\u003c/p>\n\u003cp>\"I didn't know anything about indigenous foods here when I was younger, but started to get interested when I was in culinary school,\" says Herrera. \"One day I asked my great-grandmother about something I saw in the market, and then all of a sudden every time I went over to visit, they were telling me more and more about things they used to eat, and what combinations they used to eat them in. So, I started putting the combinations together — but presenting them in an entirely different way.\"\u003c/p>\n\u003cp>Herrera jokes that the \"goal is to show that El Salvador is more than just \u003cem>pupusas\u003c/em> and \u003cem>pandillas\u003c/em>.\"\u003c/p>\n\u003cp>Reyes Clark agrees. El Salvador has so much more in the ways of culinary possibility than just \u003cem>pupusas\u003c/em>, she says. \"We have these amazing \u003cem>tenquique\u003c/em> mushrooms that grow here in the summer, and traditionally our grandmothers would use them in eggs or \u003cem>pupusas\u003c/em>, but I like to go gather them along with a whole bunch of other herbs from the mountains and make what I call wild paella.\"\u003c/p>\n\u003cp>The change in attitude is definitely happening, albeit slowly, says May, who is still concerned about the amounts of sodium and sugar his patients consume from processed foods. \"Most working-class Salvadorans still hit places like Pizza Hut or McDonald's when it's pay day,\" he says. \"But the good news is that we tend to absorb trends from the U.S. pretty quickly, so the whole local movement is starting to take off.\"\u003c/p>\n\u003cp>\u003cem>Jaime Jacques is a freelance writer currently based in Quetzaltenango, Guatemala. Her work has appeared in \u003c/em>Salon\u003cem>, \u003c/em>Roads and Kingdoms\u003cem> and \u003c/em>Narratively\u003cem>, among others. She is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Moon-El-Salvador-Handbooks-ebook/dp/B00FD3TQI6\">Moon El Salvador\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Anthony Bourdain's Legacy Shines On In Cajun Country",
"title": "Anthony Bourdain's Legacy Shines On In Cajun Country",
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"content": "\u003cfigure id=\"attachment_129171\" class=\"wp-caption aligncenter\" style=\"max-width: 4592px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg\" alt=\"Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country.\" width=\"4592\" height=\"3443\" class=\"size-full wp-image-129171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg 4592w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-520x390.jpg 520w\" sizes=\"(max-width: 4592px) 100vw, 4592px\">\u003cfigcaption class=\"wp-caption-text\">Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The turkey wings at Laura's II in Lafayette, La., have been made using the same recipe for three generations. Madonna Broussard stuffs about 80 turkey wings with garlic and seasonings each afternoon, packs them into nine aluminum pans, then bakes the wings to give them a crispy bite that contrasts with the soft, gravy-soaked rice underneath.\u003c/p>\n\u003cp>On a recent afternoon she checked on the marinating turkey wings, passing by photos of Anthony Bourdain taped to her soda machine near the cash register.\u003c/p>\n\u003cp>In the days and weeks following the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">June 8\u003c/a> death by suicide of the TV host and chef, tributes have poured in from around the world. In South Louisiana, where Bourdain returned time and again, he is particularly mourned and beloved.\u003c/p>\n\u003cp>It was Broussard's wings that Bourdain said drew him \"like a heat-seeking missile\" in one of the last episodes to air of his CNN show, \u003cem>Parts Unknown\u003c/em>. In the episode, called \u003ca href=\"https://explorepartsunknown.com/southern-louisiana/bourdains-field-notes-southern-louisiana/\">Cajun Mardi Gras\u003c/a>, Bourdain sits at a table in Broussard's restaurant with \"Creole Cowboy\" \u003ca href=\"http://stepnstrutriders.webs.com/aboutus.htm\">Dave Lemelle\u003c/a>, local musician and business owner \u003ca href=\"https://www.facebook.com/ElSidos/\">Sid Williams\u003c/a> and zydeco music historian \u003ca href=\"https://twitter.com/HermanFuseTDA\">Herman Fuselier\u003c/a>. They discuss how black cowboys descended from African slaves and free men are believed to be the first American cattle herders in the plains and bayous of Louisiana.\u003c/p>\n\u003cfigure id=\"attachment_129172\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg\" alt=\"Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown.\" width=\"4589\" height=\"3441\" class=\"size-full wp-image-129172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Broussard screened the episode at her restaurant when it aired June 17; Lemelle and Williams joined and answered questions during commercial breaks. The 60 guests ate a dinner of fried chicken from Popeye's Louisiana Kitchen. (Bourdain had described the outlet's macaroni and cheese as \"exotic,\" Broussard says.) The evening had a somber cast, she says.\u003c/p>\n\u003cfigure id=\"attachment_129170\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg\" alt='Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol.' width=\"4589\" height=\"3441\" class=\"size-full wp-image-129170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was the reality of, 'Damn, he is not able to watch,' \" Broussard tells NPR. \"But for him to cut through here .... just to have that person come here and say, 'You guys, your food is good' – that was an honor.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bourdain cherished southern Louisiana. His first foray was a 2003 episode of his early Food Network show, A Cook's Tour. He was overfed at a \"VIP\" table in the bed of an old pickup truck outside \u003ca href=\"http://jacques-imos.com/\">Jacques-Imo's Cafe\u003c/a>. The owner rode with Bourdain, still seated, like battered royalty back to his hotel.\u003c/p>\n\u003cp>Bourdain returned to the area to film for each of his three ensuing TV series – in New Orleans in 2008 and 2013, Cajun country in 2011, and most recently, back in Lafayette. He captured a region influenced culturally and environmentally by generations of intermingling French, Africans, Native Americans, and Europeans.\u003c/p>\n\u003cp>\"There are parts of America that are special, unique, unlike anywhere else,\" Bourdain says on \u003cem>Parts Unknown.\u003c/em> \"Cultures all their own, kept close, much loved but largely misunderstood. The vast patchwork of saltwater marshes, bayous, and prairie land that make up Cajun country is one of those places.\"\u003c/p>\n\u003cp>For his final episode from the region, Bourdain attended a Cajun Mardi Gras, which this year fell in February. In New Orleans, the Catholic holiday is marked with parades, parties, plastic beads and jazz music on the last day before Lent. \"Ordinarily, I loathe the idea of Mardi Gras,\" Bourdain narrates. \"But Cajun Mardi Gras is another thing entirely — closer to the ancient French tradition, vaguely more dangerous, downright medieval.\"\u003c/p>\n\u003cp>Bourdain goes to Mamou, La. — three hours west of New Orleans by car — for the notorious Mardi Gras run. Men (all the participants are men) cover their faces with elaborate masks, wear costumes from head to toe, drink themselves into a daze, then ride on horseback from house to house, chasing live chickens to cook in a holiday stew. The next day, Bourdain gets his forehead smeared with a cross for Ash Wednesday. \"Got right with God,\" he deadpans. \"Let's eat.\"\u003c/p>\n\u003cp>But aside from highlighting the unique Cajun and Creole cultures of the area, Bourdain had a profound, direct impact on its people.\u003c/p>\n\u003cp>Take, for example, Toby Rodriguez. He is seen in the 2018 episode running the kitchen of an evening dance party known as a \u003cem>fais dodo\u003c/em>. It's part of a weeklong celebration before Mardi Gras. Seven years earlier, Rodriguez had appeared on Bourdain's No Reservations, directing a boucherie — a day-long hog butchering. (\"So much joy from one animal,\" Bourdain exclaims.) After that episode aired, Rodriguez says, there was \"an immediate tidal wave of attention and interest in this thing I didn't think was that special.\"\u003c/p>\n\u003cp>He launched a traveling boucherie business, loading handmade tools and cast iron cauldrons into a U-Haul truck and driving to clients in Washington state, Michigan, Texas, Missouri, North Carolina and Brooklyn. Two years ago, Rodriguez was invited to cook at Slow Food's prestigious Terra Madre festival in Italy. \"It was like time stood still,\" Rodriguez says. Now he has plans to open an informal whole-animal restaurant in the Crescent City.\u003c/p>\n\u003cp>Rodriguez had been looking forward to updating Bourdain on his meteoric rise during the recent filming. But there was no time. \"He was a bit removed, tired,\" Rodriguez says. \"I wondered how difficult it must be to be him.\"\u003c/p>\n\u003cp>Lolis Elie, a journalist, food historian and screenwriter, worked alongside Bourdain on an episode of the HBO show \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">Treme\u003c/a> that focused on a working-class New Orleans neighborhood's recovery from Hurricane Katrina. Bourdain wrote the character of cook Janette Desautel, who shuts her restaurant and heads to New York for a series of bruising jobs in top kitchens.\u003c/p>\n\u003cp>\"I don't want to minimize Tony's significance or the quality of his work about New Orleans,\" Elie tells NPR. \"But literally people have been talking about New Orleans for centuries.\"\u003c/p>\n\u003cp>However, Elie says, \"my respect for [Bourdain] is immense and unyielding\" for an incident that happened off-camera. Elie says in 2011 he asked Bourdain to donate a signed book to raise funds for New Orleans chef Nathanial Zimet, who was shot and badly injured outside his home.\u003c/p>\n\u003cp>The attack came as Zimet and his business partner, James Denio, had just opened their restaurant, called Boucherie, after years of running a successful food truck business. Bourdain donated a stack of autographed books and a personal check for Zimet's care, then appeared for dinner at Boucherie and stayed late to exchange stories with the cooks.\u003c/p>\n\u003cp>Zimet eventually recovered and returned to the kitchen. On a recent June morning, he sat at a picnic table in the sunny, humid open air and reviewed a new menu with his staff: ribs with spicy-fried okra; long-cooked yellow beet ravioli; duck with pickled blueberries. Zimet never met Bourdain but says his gesture touched him: \"He said, 'Hey, you're not alone.' \"\u003c/p>\n\u003cp>Lafayette restaurateur Jacques Rodrigue says Bourdain \"did a great job in showcasing our culture.\" That included highlighting local produce instead of the usual food-media focus on the area's deep-fried seafood, which is \"not necessarily what everybody ate at home,\" Rodrigue says.\u003c/p>\n\u003cp>Artist Chuck Broussard (no relation to Madonna Broussard) worries \"that in general they overemphasized the amount of drinking in Louisiana. I would hate for people to think it's all drinking.\" Still, he concedes, \"They got it right for that Mardi Gras event.\"\u003c/p>\n\u003cp>But Rodriguez, the traveling butcher, says Bourdain was accurate and unflinching. Of the 2011 production, Rodriguez says, \"it was the best representation ever done to date.\"\u003c/p>\n\u003cp>\"Every time that someone does something about Cajun country, about Acadiana, it's comedic,\" Rodriguez says. Bourdain's take was different. \"This was beautiful, it was serious, and it was intense. It was a romantic approach to representing who we are.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_129171\" class=\"wp-caption aligncenter\" style=\"max-width: 4592px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg\" alt=\"Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country.\" width=\"4592\" height=\"3443\" class=\"size-full wp-image-129171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede.jpg 4592w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-12-98fc9c251717932b7a1b74d255911f210b284ede-520x390.jpg 520w\" sizes=\"(max-width: 4592px) 100vw, 4592px\">\u003cfigcaption class=\"wp-caption-text\">Toby Rodriguez (left) launched a career as a traveling butcher after he was featured on a 2011 episode of Anthony Bourdain's No Reservations. Now he plans to open a restaurant in New Orleans with Barrett Dupuis (right) as general manager. Rodriguez says the late Bourdain was accurate and unflinching in his portrayal of Cajun country. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The turkey wings at Laura's II in Lafayette, La., have been made using the same recipe for three generations. Madonna Broussard stuffs about 80 turkey wings with garlic and seasonings each afternoon, packs them into nine aluminum pans, then bakes the wings to give them a crispy bite that contrasts with the soft, gravy-soaked rice underneath.\u003c/p>\n\u003cp>On a recent afternoon she checked on the marinating turkey wings, passing by photos of Anthony Bourdain taped to her soda machine near the cash register.\u003c/p>\n\u003cp>In the days and weeks following the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/06/08/618185381/anthony-bourdain-chef-and-television-host-has-died-at-61\">June 8\u003c/a> death by suicide of the TV host and chef, tributes have poured in from around the world. In South Louisiana, where Bourdain returned time and again, he is particularly mourned and beloved.\u003c/p>\n\u003cp>It was Broussard's wings that Bourdain said drew him \"like a heat-seeking missile\" in one of the last episodes to air of his CNN show, \u003cem>Parts Unknown\u003c/em>. In the episode, called \u003ca href=\"https://explorepartsunknown.com/southern-louisiana/bourdains-field-notes-southern-louisiana/\">Cajun Mardi Gras\u003c/a>, Bourdain sits at a table in Broussard's restaurant with \"Creole Cowboy\" \u003ca href=\"http://stepnstrutriders.webs.com/aboutus.htm\">Dave Lemelle\u003c/a>, local musician and business owner \u003ca href=\"https://www.facebook.com/ElSidos/\">Sid Williams\u003c/a> and zydeco music historian \u003ca href=\"https://twitter.com/HermanFuseTDA\">Herman Fuselier\u003c/a>. They discuss how black cowboys descended from African slaves and free men are believed to be the first American cattle herders in the plains and bayous of Louisiana.\u003c/p>\n\u003cfigure id=\"attachment_129172\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg\" alt=\"Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown.\" width=\"4589\" height=\"3441\" class=\"size-full wp-image-129172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-3-2b50b6ea7c6aab1ea5950eb3c35ccca6bc6749ce-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Madonna Broussard papered her soda machine with a recent article featuring Anthony Bourdain in the parking lot of her restaurant, Laura's II in Lafayette, La. Bourdain featured Broussard and her turkey wings in one of the last episodes of Parts Unknown. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Broussard screened the episode at her restaurant when it aired June 17; Lemelle and Williams joined and answered questions during commercial breaks. The 60 guests ate a dinner of fried chicken from Popeye's Louisiana Kitchen. (Bourdain had described the outlet's macaroni and cheese as \"exotic,\" Broussard says.) The evening had a somber cast, she says.\u003c/p>\n\u003cfigure id=\"attachment_129170\" class=\"wp-caption aligncenter\" style=\"max-width: 4589px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg\" alt='Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol.' width=\"4589\" height=\"3441\" class=\"size-full wp-image-129170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75.jpg 4589w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cheslow-nola-bourdain-7-cae5cc39d6fcd9629646ada8b55f7fdd541eee75-520x390.jpg 520w\" sizes=\"(max-width: 4589px) 100vw, 4589px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant workers dole out chicken fricassee at the \"Taste of EatLafayette\" festival in the sprawling Cajundome arena in Lafayette, Louisiana. Locals say Bourdain captured the subtleties of their culture and cuisine, even if at times some thought he overemphasized alcohol. \u003ccite>(Daniella Cheslow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was the reality of, 'Damn, he is not able to watch,' \" Broussard tells NPR. \"But for him to cut through here .... just to have that person come here and say, 'You guys, your food is good' – that was an honor.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bourdain cherished southern Louisiana. His first foray was a 2003 episode of his early Food Network show, A Cook's Tour. He was overfed at a \"VIP\" table in the bed of an old pickup truck outside \u003ca href=\"http://jacques-imos.com/\">Jacques-Imo's Cafe\u003c/a>. The owner rode with Bourdain, still seated, like battered royalty back to his hotel.\u003c/p>\n\u003cp>Bourdain returned to the area to film for each of his three ensuing TV series – in New Orleans in 2008 and 2013, Cajun country in 2011, and most recently, back in Lafayette. He captured a region influenced culturally and environmentally by generations of intermingling French, Africans, Native Americans, and Europeans.\u003c/p>\n\u003cp>\"There are parts of America that are special, unique, unlike anywhere else,\" Bourdain says on \u003cem>Parts Unknown.\u003c/em> \"Cultures all their own, kept close, much loved but largely misunderstood. The vast patchwork of saltwater marshes, bayous, and prairie land that make up Cajun country is one of those places.\"\u003c/p>\n\u003cp>For his final episode from the region, Bourdain attended a Cajun Mardi Gras, which this year fell in February. In New Orleans, the Catholic holiday is marked with parades, parties, plastic beads and jazz music on the last day before Lent. \"Ordinarily, I loathe the idea of Mardi Gras,\" Bourdain narrates. \"But Cajun Mardi Gras is another thing entirely — closer to the ancient French tradition, vaguely more dangerous, downright medieval.\"\u003c/p>\n\u003cp>Bourdain goes to Mamou, La. — three hours west of New Orleans by car — for the notorious Mardi Gras run. Men (all the participants are men) cover their faces with elaborate masks, wear costumes from head to toe, drink themselves into a daze, then ride on horseback from house to house, chasing live chickens to cook in a holiday stew. The next day, Bourdain gets his forehead smeared with a cross for Ash Wednesday. \"Got right with God,\" he deadpans. \"Let's eat.\"\u003c/p>\n\u003cp>But aside from highlighting the unique Cajun and Creole cultures of the area, Bourdain had a profound, direct impact on its people.\u003c/p>\n\u003cp>Take, for example, Toby Rodriguez. He is seen in the 2018 episode running the kitchen of an evening dance party known as a \u003cem>fais dodo\u003c/em>. It's part of a weeklong celebration before Mardi Gras. Seven years earlier, Rodriguez had appeared on Bourdain's No Reservations, directing a boucherie — a day-long hog butchering. (\"So much joy from one animal,\" Bourdain exclaims.) After that episode aired, Rodriguez says, there was \"an immediate tidal wave of attention and interest in this thing I didn't think was that special.\"\u003c/p>\n\u003cp>He launched a traveling boucherie business, loading handmade tools and cast iron cauldrons into a U-Haul truck and driving to clients in Washington state, Michigan, Texas, Missouri, North Carolina and Brooklyn. Two years ago, Rodriguez was invited to cook at Slow Food's prestigious Terra Madre festival in Italy. \"It was like time stood still,\" Rodriguez says. Now he has plans to open an informal whole-animal restaurant in the Crescent City.\u003c/p>\n\u003cp>Rodriguez had been looking forward to updating Bourdain on his meteoric rise during the recent filming. But there was no time. \"He was a bit removed, tired,\" Rodriguez says. \"I wondered how difficult it must be to be him.\"\u003c/p>\n\u003cp>Lolis Elie, a journalist, food historian and screenwriter, worked alongside Bourdain on an episode of the HBO show \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/20/213493937/treme-cookbook-captures-the-flavor-of-a-show-and-a-city\">Treme\u003c/a> that focused on a working-class New Orleans neighborhood's recovery from Hurricane Katrina. Bourdain wrote the character of cook Janette Desautel, who shuts her restaurant and heads to New York for a series of bruising jobs in top kitchens.\u003c/p>\n\u003cp>\"I don't want to minimize Tony's significance or the quality of his work about New Orleans,\" Elie tells NPR. \"But literally people have been talking about New Orleans for centuries.\"\u003c/p>\n\u003cp>However, Elie says, \"my respect for [Bourdain] is immense and unyielding\" for an incident that happened off-camera. Elie says in 2011 he asked Bourdain to donate a signed book to raise funds for New Orleans chef Nathanial Zimet, who was shot and badly injured outside his home.\u003c/p>\n\u003cp>The attack came as Zimet and his business partner, James Denio, had just opened their restaurant, called Boucherie, after years of running a successful food truck business. Bourdain donated a stack of autographed books and a personal check for Zimet's care, then appeared for dinner at Boucherie and stayed late to exchange stories with the cooks.\u003c/p>\n\u003cp>Zimet eventually recovered and returned to the kitchen. On a recent June morning, he sat at a picnic table in the sunny, humid open air and reviewed a new menu with his staff: ribs with spicy-fried okra; long-cooked yellow beet ravioli; duck with pickled blueberries. Zimet never met Bourdain but says his gesture touched him: \"He said, 'Hey, you're not alone.' \"\u003c/p>\n\u003cp>Lafayette restaurateur Jacques Rodrigue says Bourdain \"did a great job in showcasing our culture.\" That included highlighting local produce instead of the usual food-media focus on the area's deep-fried seafood, which is \"not necessarily what everybody ate at home,\" Rodrigue says.\u003c/p>\n\u003cp>Artist Chuck Broussard (no relation to Madonna Broussard) worries \"that in general they overemphasized the amount of drinking in Louisiana. I would hate for people to think it's all drinking.\" Still, he concedes, \"They got it right for that Mardi Gras event.\"\u003c/p>\n\u003cp>But Rodriguez, the traveling butcher, says Bourdain was accurate and unflinching. Of the 2011 production, Rodriguez says, \"it was the best representation ever done to date.\"\u003c/p>\n\u003cp>\"Every time that someone does something about Cajun country, about Acadiana, it's comedic,\" Rodriguez says. Bourdain's take was different. \"This was beautiful, it was serious, and it was intense. It was a romantic approach to representing who we are.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"title": "Table Talk: All Kinds of Tastings and Alfresco Events Around the Bay",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During this outdoor happy hour party on Palm Plaza, guests receive four full-sized signature cocktails featuring Jack Daniels, Maestro Dobel Tequila, Pernod Ricard, and Writer's Tears Irish Whiskey, along with unlimited sample-size drinks. There are also some dinner options (to purchase) from restaurants and food trucks, so you won’t be drinking on an empty stomach.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s \u003ca href=\"https://www.kqed.org/bayareabites/series/kqeds-table-talk\">Table Talk\u003c/a> features a pinot noir and pork party, a special Calistoga AVA wine tasting, where to find a fantastic happy hour with $5 cocktails and bites, a unique outdoor event in West Marin featuring ballet and a farm-to-table dinner, and a summertime farmers’ market cocktail event in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_129151\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg\" alt=\"There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/saratoga-Toga-Tots-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There’s a reason the ‘Toga Tots are named after The Saratoga: they’re delicious. \u003ccite>(Ed Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Where to Find One of the Best Happy Hour Deals in Town\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dhMzo6Dmh592\">1000 Larkin St., San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com/\">\u003cstrong>The Saratoga\u003c/strong>\u003c/a> has just introduced not one but two new \u003cstrong>happy hour programs\u003c/strong>. The first is a more traditional kind of happy hour, but the deal feels like 2001 prices: Monday–Friday, come by from 5pm–6pm for five different cocktails and five dishes for just $5 each, inspired by the book \u003cem>The Gentleman’s Companion\u003c/em>, by Charles H. Baker. There’s Remember the Maine, made with rye, sweet vermouth, cherry heering, and absinthe, and $5 bites like the ‘Toga Tots with Fiscalini cheddar and chorizo, shishito peppers with cherry tomato and miso glaze, and seven-spice chicken or cheeseburger sliders.\u003c/p>\n\u003cp>If you’re a \u003cstrong>Pappy Van Winkle\u003c/strong> bourbon fan, or you’ve just always wanted to taste it, you’ll want to come by for Pappy Days on Monday nights. Barman Brandon Clements and his team spent the last 10 years collecting one of the largest spirits libraries in the United States, and Van Winkle’s bourbons are widely considered the best in the world. You’ll get to taste through many vintages of this highly sought-after whiskey at a deep discount every Monday night. Be sure to pick up a Pappy Pass, and taste your way through all seven vintages (from 10-year to 25-year) to earn a free dinner for two (not to exceed $200).\u003c/p>\n\u003cfigure id=\"attachment_129155\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/18A7996.jpg\" alt=\"Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak.\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-129155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/18A7996-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Pork and pinot lovers won’t want to miss High on the Hog at EPIC Steak. \u003ccite>(Courtesy of EPIC Steak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>An Afternoon of Pork and Pinot Noir and More\u003c/h2>\n\u003cp>\u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XZjU7TMg6Uv\">369 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, July 1, 1pm–4pm\u003cbr>\n$85 per person\u003cbr>\n\u003ca href=\"http://www.epicsteak.com/current-events\">Tickets/info\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pig and pinot noir are usually a crowd-pleasing combo, which is why \u003ca href=\"http://www.epicsteak.com/\">\u003cstrong>EPIC Steak\u003c/strong>\u003c/a> is now on their tenth year of hosting their annual \u003ca href=\"http://www.epicsteak.com/current-events\">\u003cstrong>High on the Hog\u003c/strong>\u003c/a> event. Enjoy a Sunday afternoon of tasting pinot noir along with porky gourmet eats on the restaurant’s bayside patio flanking the San Francisco waterfront. Executive chef Parke Ulrich will be joined by notable Bay Area restaurants and barbeque masters (like Cathead’s BBQ and Baby Blues BBQ), while EPIC Steak wine director Petra Polakovicova has assembled a lineup of pinot noirs from award-winning wineries (including Copain, Twomey, and Hanzell), and craft beer tastings from local breweries will also be available. \u003c/p>\n\u003cp>The event will feature a watermelon eating contest, as well as live music by local band The Mighty Creatures of Habit, and a surprise guest. A percentage of event proceeds will be donated to \u003ca href=\"https://www.guidedogs.com/\">\u003cstrong>Guide Dogs for the Blind\u003c/strong>\u003c/a>, and guests can put down that wine glass and play with the puppies in training!\u003c/p>\n\u003cfigure id=\"attachment_129149\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg\" alt=\"It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin.\" width=\"1920\" height=\"896\" class=\"size-full wp-image-129149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-800x373.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-768x358.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1020x476.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1200x560.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-1180x551.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-960x448.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-240x112.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-375x175.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-ballet_JAD4_PHOTO_Credit_StevenSmith_crop2-520x243.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s hard to imagine a more-beautiful backdrop for a ballet than the rolling hills of West Marin. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Night of West Marin Beauty (Including Food and a View!) and Ballet\u003c/h2>\n\u003cp>\u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BqF9WD9n5yq\">Big Mesa Farm, 280 Mesa Road, West Marin\u003c/a>\u003cbr>\nJuly 6–8 and 13–15\u003cbr>\nTickets: $200, available at \u003ca href=\"https://juliaadamdance.com/quintessence-reservations/\">JuliaAdamDance.com\u003c/a>.\u003c/p>\n\u003cp>A big reason why we live in the Bay Area is access to unique experiences and nature and great food and ingredients, and this upcoming event in beautiful West Marin covers all the bases. \u003ca href=\"https://juliaadamdance.com/\">\u003cstrong>Julia Adam Dance\u003c/strong>\u003c/a> is presenting \u003cstrong>\u003cem>QuintEssence\u003c/em>\u003c/strong>, the fifth installment in an elemental series, blending open-air ballet atop the expansive Big Mesa Farmstead in West Marin, paired with a gourmet and locally sourced farm-to-table meal. The team of chefs/contributors includes Matt Roberts (Jardinière), Matt Elias (Salt Water, The Bodega), Miriam Blachman (Chez Panisse, Cannard Farm), Tu David Phu (Black Cat, Gather, Top Chef), Kyle Swain (Jardinière, El Paseo), Huw Thornton (A16, SPQR), Zak Wardle (Boccalone), Aaron Lucich (Holistic Ag), Guido Frosini (True Grass Farms), and a special paella course by former San Francisco Ballet dancer Ruben Martin.\u003c/p>\n\u003cfigure id=\"attachment_129153\" class=\"wp-caption aligncenter\" style=\"max-width: 5304px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg\" alt=\"At QuintEssence, an alfresco dinner will highlight local ingredients.\" width=\"5304\" height=\"7952\" class=\"size-full wp-image-129153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1.jpg 5304w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-768x1151.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1020x1529.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-1180x1769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-960x1439.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/quintessence-dinner_photo_Credit_StevenSmith-1-520x780.jpg 520w\" sizes=\"(max-width: 5304px) 100vw, 5304px\">\u003cfigcaption class=\"wp-caption-text\">At QuintEssence, an alfresco dinner will highlight local ingredients. \u003ccite>(Steven Smith)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s \u003cem>QuintEssence\u003c/em> explores the ethereal fifth element in the context of LOVE. Choreographer and former San Francisco Ballet principal Julia Adam and her corps of elite dancers will be joined by renowned former San Francisco Ballet ballerina Joanna Berman, who is coming out of retirement for the event.\u003c/p>\n\u003cp>Each evening starts with a multi-course, family-style feast, with wines from Enkidu, and beers and non-alcoholic options curated by Mojo. After dinner, guests gather with steaming cups of sipping chocolate and make their way to the open-air stage for the world premiere of the ballet. It has all the makings of a night to remember.\u003c/p>\n\u003cfigure id=\"attachment_129148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg\" alt=\"At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-129148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/calistoga-Chloe-Jackman-Photography-huge-bear-2016-24-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Calistoga Uncorked, you’ll taste top wines from thirty Calistoga winegrowers. \u003ccite>(Chloe Jackman Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Enjoy a “Top of Napa Valley” Wine Tasting at Calistoga Uncorked\u003c/h2>\n\u003cp>\u003cstrong>Golden Gate Club\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JWodAav8SA82\">135 Fisher Loop, Presidio, San Francisco\u003c/a>\u003cbr>\nThursday, July 12 (4pm–7:30pm)\u003cbr>\nTickets: $75 advance or $95 at the door.\u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.calistogawinegrowers.com/events/\">\u003cstrong>Calistoga Uncorked\u003c/strong>\u003c/a> returns to San Francisco on July 12, featuring thirty Calistoga winegrowers offering a tasting experience of hard-to-find Calistoga AVA wines, many that produce fewer than 1,000 cases annually, and do not have tasting rooms or retail locations (and there’s the bonus opportunity to buy select bottles on the spot!). There will also be cheeses, charcuterie, and specialty sweet treats to accompany the tasting. There’s even a silent auction featuring unique and exclusive Calistoga experiences, from tastings to overnight stays. Last year’s event sold out, so don’t delay on getting tickets. \u003c/p>\n\u003cp>\u003cstrong>Participating wineries include:\u003c/strong> 2880, Amici Cellars, August Briggs, Baldacci Vineyards, Ballentine Vineyards, Barlow Vineyards, Bennett Lane Winery, Bragg Vineyards, Canard Vineyard, Chateau de Vie, Chateau Montelena, Coqueral Wine Estate, Fairwinds Estate Winery, Hindsight Vineyards, Huge Bear Wines, Jack Brooks Vineyard, Jax Vineyards, Jericho Canyon Vineyard, Kenefick Ranch Vineyards, Knighton Family Vineyards, La Sirena Wine, Lava Vine/Von Strasser, Next Door wines, Poggi Wines, Phifer Pavitt Wine, Romeo Vineyards, Storybook Mountain Vineyards, Switchback Ridge, The Grade Cellars, Tom Eddy Winery, Weppler Vineyards.\u003c/p>\n\u003cfigure id=\"attachment_129159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg\" alt=\"You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jCUESAcocktails_shaker-8.2.17_AH_6460pg-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You’ll hear the music of the cocktail shaker at this Oakland happy hour event. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Party Under the Palms: Summer Cocktails of the Farmers Market in Oakland\u003c/h2>\n\u003cp>Wednesday, August 1, (5:30pm–8pm)\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GkdkqJGrs7m\">Jack London Square Palm Plaza (Embarcadero at Webster Street), Oakland\u003c/a>\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/party-under-the-palms-summer-cocktails-of-the-farmers-market-tickets-47043702982\">Tickets:\u003c/a> early bird $40 (while supplies last), general admission $45, last minute $50\u003c/p>\n\u003cp>The second annual Oakland edition of CUESA and the United States Bartenders Guild’s popular \u003cstrong>Cocktails of the Farmers Market\u003c/strong> series is on Wednesday August 1. You’ll be able to unwind under the palm trees at Jack London Square with craft cocktails featuring stone fruit, melons, berries, tomatoes, and other peak-season produce from the Jack London Square Farmers Market shaken and stirred by East Bay bartenders (like from the Hotsy Totsy, Starline Social Club, and Copper Spoon).\u003c/p>\n\u003cfigure id=\"attachment_129158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg\" alt=\"Taste your way through some fabulous cocktails at Cocktails of the Farmers Market.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-129158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CUESAcocktails_group-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste your way through some fabulous cocktails at Cocktails of the Farmers Market. \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>This past Sunday, as many Americans wrapped up their Father's Day celebrations, White House senior policy adviser Stephen Miller — \u003ca href=\"https://www.theatlantic.com/politics/archive/2018/06/stephen-miller-family-separation/563132/\">purported architect\u003c/a> of the administration's \"zero tolerance\" immigration policy at the southern border — had a hankering for Mexican food. \u003c/p>\n\u003cp>He decided on Espita Mezcaleria in the Shaw neighborhood of Washington D.C., where the menu features dishes from southern Mexico, including a vegetarian mole verde for $22 and fish tacos \"to share\" for $35.\u003c/p>\n\u003cp>For Miller, there was something just for him: A fellow diner \u003ca href=\"https://www.independent.co.uk/news/world/americas/us-politics/stephen-miller-facist-eats-mexican-restaurant-trump-us-border-texas-a8409306.html\">called him\u003c/a> a \"real-life fascist.\"\u003c/p>\n\u003cp>Two days later, Secretary of Homeland Security Kirstjen Nielsen, who helps oversee the implementation of \"zero tolerance,\" had a similar south of the border craving. \u003c/p>\n\u003cp>She chose MXDC Cocina Mexicana in downtown D.C. for a \"work dinner.\" Helmed by celebrity chef Todd English and \"inspired by his travels to Mexico,\" MXDC has a menu that is familiar to anyone who has traveled to a Taco Bell (tacos, quesadillas, etc.) but includes ingredients like lobster, pork belly and white truffle sauce, with \u003ca href=\"https://www.mxdcrestaurant.com/dinner-menu/\">prices to match\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Nielsen multitasked, about 15 \u003ca href=\"https://www.nytimes.com/2018/06/20/us/kirstjen-nielsen-protesters-restaurant.html\">protesters chanted\u003c/a>, \"If kids don't eat in peace, you don't eat in peace!\" and \"Shame!\" \u003c/p>\n\u003cp>The spectacle of Miller and Nielsen sitting down to their upscale Mexican meals was beyond ironic and utterly galling to many Americans who object to \"zero tolerance.\" The policy has resulted in more than \u003ca href=\"https://www.npr.org/2018/06/19/621065383/what-we-know-family-separation-and-zero-tolerance-at-the-border\">2,300 children\u003c/a> being separated from their parents or guardians at the U.S.-Mexico border, many of whom had traveled to the U.S. to seek asylum. \u003c/p>\n\u003cp>It shouldn't surprise us that Miller and Nielsen chose to dine at Mexican restaurants. According to Abasto, a trade publication for the Hispanic food and beverage industry, \"Latino food is now considered \u003ca href=\"https://abasto.com/en/news/rise-latino-food-culture-us/\">the third most popular food\u003c/a> in the U.S. after American and Italian, with 15 percent of main meal items featured on menus being Mexican-inspired.\"\u003c/p>\n\u003cp>In fact, Miller and Nielsen's choices reflect how Mexican fare is now a part of the proverbial \"American table.\" For them, as for the rest of the nation, \"Mexican-inspired\" food is a known quantity, normalized, welcomed, even \"elevated\" in upscale settings, and far from foreign — unlike many of the people whose culinary traditions helped inspire it. \u003c/p>\n\u003cp>But no matter which restaurant Miller and Nielsen patronize, we should be appalled by the flagrant disconnect between their gustatory desires and the people who make it possible to satisfy those desires. It doesn't matter what the name out front is or what the menu purports to offer, chances are, every restaurant in the D.C. area has a back-of-the-house contingent (kitchen staff, dishwashers and bussers) full of people who came from Mexico or Central America, with or without documents. In that sense, every restaurant is a \"Mexican\" restaurant. \u003c/p>\n\u003cp>In major U.S. metropolitan cities, approximately 70 percent of the restaurant workforce \u003ca href=\"http://immigrantconnect.medill.northwestern.edu/blog/2017/06/26/cabales-within-the-next-ten-years-how-likely-are-working-conditions-to-improve-for-immigrants-in-the-restaurant-industry/\">self-identifies as \"immigrants\u003c/a>,\" according to Restaurant Opportunities Centers United, a nationwide organization whose mission is to improve the wages and working conditions of restaurant workers. \u003c/p>\n\u003cp>The restaurant industry, among the largest in the nation, is also one of the lowest-paying ones, with undocumented immigrant workers at the very bottom of the pay scale. The threat of deportation keeps them silent in the face of exploitation — from \u003ca href=\"https://www.nytimes.com/2018/03/12/opinion/tipping-restaurants-servers-cuomo-new-york.html\">wage theft\u003c/a> to unsafe working conditions — while the owners and investors of these restaurants pass on the savings to diners like Miller, Nielsen and us. \u003c/p>\n\u003cp>We, as a nation, want our food to be plentiful and affordable. But it's worth remembering that the enterprise of cost cutting begins with the\u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.6447bae5591b\"> estimated 50 percent to 70 percent of U.S. farmworkers\u003c/a> who are undocumented, according to the United Fresh Produce Association, an industry trade group. It begins with their families, who earn about $10,000 a year, according to Ricardo Salvador, the director of the food and environment program for the Union of Concerned Scientists. What if these families, most of whom are from Mexico or Central America, earned a living wage? How much would our broccoli and eggplants cost us? \u003c/p>\n\u003cp>At the same time that undocumented farmworkers and their families are subsidizing our produce sections, the U.S. Department of Agriculture's 2012 Census of Agriculture \u003ca href=\"https://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Farm_Demographics/#fewer_new\">shows\u003c/a> that the number of Hispanic-operated farms in the U.S. had risen to 67,000 — up by 21 percent since 2007. This uptick is in stark contrast to the \u003ca href=\"https://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Farm_Demographics/#fewer_new\">20 percent decline\u003c/a> of new farmers within the U.S. overall. \u003c/p>\n\u003cp>If you're wondering about the immigration status of these Latino small farmers, I suggest that you try to apply for technical assistance or other government resources from the USDA or any other government entity without a green card or citizenship. What these numbers show is that the future, as well as the current state, of U.S. agriculture depends on Latinos, both those who entered the country generations ago and those who just crossed the border.\u003c/p>\n\u003cp>Our food system relies on this workforce, and for decades, many of us have turned a blind eye about the true costs to adults \u003cem>and\u003c/em> children. But it was there for us to see. In fact, the ubiquitous yellow CAUTION signs that are visible along the highways and roads along the Texas-Mexico border shows a man, a woman \u003cem>and\u003c/em> a child running. We knew it all along. We drove right past them, as the little girl's ponytail is lifted up by the momentum of her family's desperate flight.\u003c/p>\n\u003cp>Miller, Nielsen, and President Trump (let's not forget that \u003ca href=\"https://www.npr.org/2016/05/05/476932999/donald-trump-celebrates-cinco-de-mayo-with-a-trump-taco-bowl\">he once celebrated Cinco de Mayo\u003c/a> with a taco bowl from the Trump Grill) are the faces and the voracious guts of a nation that has for far too long exploited and taken, dined and dashed. That CAUTION sign should, in truth, read\u003cem> ATENCIÓN\u003c/em> to remind those who enter the U.S., with or without documents, what they will find here.\u003c/p>\n\u003cp>\u003cem>A former refugee from South Vietnam, \u003c/em>\u003ca href=\"https://twitter.com/monique_truong?lang=en\">\u003cem>Monique Truong\u003c/em>\u003c/a>\u003cem> is a novelist, essayist, lyricist and attorney.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "In the past week, two of the most vocal advocates for the Trump administration's \"zero tolerance\" immigration policy were heckled while eating at Mexican restaurants in Washington. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This past Sunday, as many Americans wrapped up their Father's Day celebrations, White House senior policy adviser Stephen Miller — \u003ca href=\"https://www.theatlantic.com/politics/archive/2018/06/stephen-miller-family-separation/563132/\">purported architect\u003c/a> of the administration's \"zero tolerance\" immigration policy at the southern border — had a hankering for Mexican food. \u003c/p>\n\u003cp>He decided on Espita Mezcaleria in the Shaw neighborhood of Washington D.C., where the menu features dishes from southern Mexico, including a vegetarian mole verde for $22 and fish tacos \"to share\" for $35.\u003c/p>\n\u003cp>For Miller, there was something just for him: A fellow diner \u003ca href=\"https://www.independent.co.uk/news/world/americas/us-politics/stephen-miller-facist-eats-mexican-restaurant-trump-us-border-texas-a8409306.html\">called him\u003c/a> a \"real-life fascist.\"\u003c/p>\n\u003cp>Two days later, Secretary of Homeland Security Kirstjen Nielsen, who helps oversee the implementation of \"zero tolerance,\" had a similar south of the border craving. \u003c/p>\n\u003cp>She chose MXDC Cocina Mexicana in downtown D.C. for a \"work dinner.\" Helmed by celebrity chef Todd English and \"inspired by his travels to Mexico,\" MXDC has a menu that is familiar to anyone who has traveled to a Taco Bell (tacos, quesadillas, etc.) but includes ingredients like lobster, pork belly and white truffle sauce, with \u003ca href=\"https://www.mxdcrestaurant.com/dinner-menu/\">prices to match\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Nielsen multitasked, about 15 \u003ca href=\"https://www.nytimes.com/2018/06/20/us/kirstjen-nielsen-protesters-restaurant.html\">protesters chanted\u003c/a>, \"If kids don't eat in peace, you don't eat in peace!\" and \"Shame!\" \u003c/p>\n\u003cp>The spectacle of Miller and Nielsen sitting down to their upscale Mexican meals was beyond ironic and utterly galling to many Americans who object to \"zero tolerance.\" The policy has resulted in more than \u003ca href=\"https://www.npr.org/2018/06/19/621065383/what-we-know-family-separation-and-zero-tolerance-at-the-border\">2,300 children\u003c/a> being separated from their parents or guardians at the U.S.-Mexico border, many of whom had traveled to the U.S. to seek asylum. \u003c/p>\n\u003cp>It shouldn't surprise us that Miller and Nielsen chose to dine at Mexican restaurants. According to Abasto, a trade publication for the Hispanic food and beverage industry, \"Latino food is now considered \u003ca href=\"https://abasto.com/en/news/rise-latino-food-culture-us/\">the third most popular food\u003c/a> in the U.S. after American and Italian, with 15 percent of main meal items featured on menus being Mexican-inspired.\"\u003c/p>\n\u003cp>In fact, Miller and Nielsen's choices reflect how Mexican fare is now a part of the proverbial \"American table.\" For them, as for the rest of the nation, \"Mexican-inspired\" food is a known quantity, normalized, welcomed, even \"elevated\" in upscale settings, and far from foreign — unlike many of the people whose culinary traditions helped inspire it. \u003c/p>\n\u003cp>But no matter which restaurant Miller and Nielsen patronize, we should be appalled by the flagrant disconnect between their gustatory desires and the people who make it possible to satisfy those desires. It doesn't matter what the name out front is or what the menu purports to offer, chances are, every restaurant in the D.C. area has a back-of-the-house contingent (kitchen staff, dishwashers and bussers) full of people who came from Mexico or Central America, with or without documents. In that sense, every restaurant is a \"Mexican\" restaurant. \u003c/p>\n\u003cp>In major U.S. metropolitan cities, approximately 70 percent of the restaurant workforce \u003ca href=\"http://immigrantconnect.medill.northwestern.edu/blog/2017/06/26/cabales-within-the-next-ten-years-how-likely-are-working-conditions-to-improve-for-immigrants-in-the-restaurant-industry/\">self-identifies as \"immigrants\u003c/a>,\" according to Restaurant Opportunities Centers United, a nationwide organization whose mission is to improve the wages and working conditions of restaurant workers. \u003c/p>\n\u003cp>The restaurant industry, among the largest in the nation, is also one of the lowest-paying ones, with undocumented immigrant workers at the very bottom of the pay scale. The threat of deportation keeps them silent in the face of exploitation — from \u003ca href=\"https://www.nytimes.com/2018/03/12/opinion/tipping-restaurants-servers-cuomo-new-york.html\">wage theft\u003c/a> to unsafe working conditions — while the owners and investors of these restaurants pass on the savings to diners like Miller, Nielsen and us. \u003c/p>\n\u003cp>We, as a nation, want our food to be plentiful and affordable. But it's worth remembering that the enterprise of cost cutting begins with the\u003ca href=\"https://www.washingtonpost.com/lifestyle/food/in-an-immigration-crackdown-who-will-pick-our-produce/2017/03/17/cc1c6df4-0a5d-11e7-93dc-00f9bdd74ed1_story.html?utm_term=.6447bae5591b\"> estimated 50 percent to 70 percent of U.S. farmworkers\u003c/a> who are undocumented, according to the United Fresh Produce Association, an industry trade group. It begins with their families, who earn about $10,000 a year, according to Ricardo Salvador, the director of the food and environment program for the Union of Concerned Scientists. What if these families, most of whom are from Mexico or Central America, earned a living wage? How much would our broccoli and eggplants cost us? \u003c/p>\n\u003cp>At the same time that undocumented farmworkers and their families are subsidizing our produce sections, the U.S. Department of Agriculture's 2012 Census of Agriculture \u003ca href=\"https://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Farm_Demographics/#fewer_new\">shows\u003c/a> that the number of Hispanic-operated farms in the U.S. had risen to 67,000 — up by 21 percent since 2007. This uptick is in stark contrast to the \u003ca href=\"https://www.agcensus.usda.gov/Publications/2012/Online_Resources/Highlights/Farm_Demographics/#fewer_new\">20 percent decline\u003c/a> of new farmers within the U.S. overall. \u003c/p>\n\u003cp>If you're wondering about the immigration status of these Latino small farmers, I suggest that you try to apply for technical assistance or other government resources from the USDA or any other government entity without a green card or citizenship. What these numbers show is that the future, as well as the current state, of U.S. agriculture depends on Latinos, both those who entered the country generations ago and those who just crossed the border.\u003c/p>\n\u003cp>Our food system relies on this workforce, and for decades, many of us have turned a blind eye about the true costs to adults \u003cem>and\u003c/em> children. But it was there for us to see. In fact, the ubiquitous yellow CAUTION signs that are visible along the highways and roads along the Texas-Mexico border shows a man, a woman \u003cem>and\u003c/em> a child running. We knew it all along. We drove right past them, as the little girl's ponytail is lifted up by the momentum of her family's desperate flight.\u003c/p>\n\u003cp>Miller, Nielsen, and President Trump (let's not forget that \u003ca href=\"https://www.npr.org/2016/05/05/476932999/donald-trump-celebrates-cinco-de-mayo-with-a-trump-taco-bowl\">he once celebrated Cinco de Mayo\u003c/a> with a taco bowl from the Trump Grill) are the faces and the voracious guts of a nation that has for far too long exploited and taken, dined and dashed. That CAUTION sign should, in truth, read\u003cem> ATENCIÓN\u003c/em> to remind those who enter the U.S., with or without documents, what they will find here.\u003c/p>\n\u003cp>\u003cem>A former refugee from South Vietnam, \u003c/em>\u003ca href=\"https://twitter.com/monique_truong?lang=en\">\u003cem>Monique Truong\u003c/em>\u003c/a>\u003cem> is a novelist, essayist, lyricist and attorney.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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