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Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one sense, St. Patrick's Day is a failure.\u003c/p>\n\u003cp>The holiday as we know it in America was \u003ca href=\"http://time.com/3744055/america-invented-st-patricks-day/\">promoted by activists to celebrate Irish culture\u003c/a>, in order to fight prejudice against Irish immigrants. Today, many of us celebrate by going out drinking and acting out the very stereotypes the day was created to combat.\u003c/p>\n\u003cp>On the other hand, 150 years ago nativists in the U.S. were burning Irish Catholic churches to the ground. Today on St. Patrick's Day, Americans of all backgrounds wear green, drink Guinness, and put on pins that say \"Kiss me I'm Irish.\" There's something beautiful about that.\u003c/p>\n\u003cp>In recent years, holidays associated with various other immigrant groups have begun to gain mainstream acceptance, most notably Cinco de Mayo, which has followed a similar path as St. Patrick's Day – started by activists to celebrate Mexican culture, embraced by people just looking for a good time.\u003c/p>\n\u003cp>Lunar New Year and Dia De Los Muertos are also well on their way.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When one culture's holiday becomes everyone's excuse to party, what's gained and what's lost? And how does it feel when it's your holiday?\u003c/p>\n\u003cp>To find out, I go to a Chinese New Year party with no Chinese people and a Passover Seder with no Jewish people for this week's episode of \u003ca href=\"http://www.sporkful.com/\">The Sporkful podcast\u003c/a>. Plus, comedian Jenny Yang offers advice for marketing new holidays:\u003c/p>\n\u003cp>\u003ciframe src=\"https://art19.com/shows/the-sporkful/episodes/af83a051-a51f-44af-b772-2b88fb824f83/embed?theme=dark-custom\" style=\"width: 100%; height: 200px; border: 0 none;\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003ch3>\u003cstrong>Gentile Passover\u003c/strong>\u003c/h3>\n\u003cp>\"We're going to read from Exodus tonight,\" explains Tiffany Wang, as she welcomes me to Gentile Passover, an annual gathering she and her sister, Charlene Wang de Chen, host.\u003c/p>\n\u003cp>\"We don't have a Haggada,\" Tiffany continues, referring to the book Jews use as a guide at Passover Seder, or ritual meal, \"but we know the Passover story because we grew up in a Christian household.\"\u003c/p>\n\u003cp>This Gentile Passover tradition began 10 years ago. Charlene was living in Beijing and read about how President Obama was hosting a Passover in the White House. She decided she'd host one, too, which is no surprise if you know how she and Tiffany were raised.\u003c/p>\n\u003cp>They're Chinese-American, but every St. Patrick's Day their mom made corned beef, potatoes and cabbage.\u003c/p>\n\u003cp>\"We love eating,\" says Charlene, \"and we just love learning more about cultures through their food traditions. That's obviously the funnest way to learn about it.\"\u003c/p>\n\u003cp>Charlene scrambled around Beijing to gather the symbolic foods needed for a Passover Seder – salt water for tears, bitter herbs for the bitterness of slavery, and of course, matzo (unleavened bread), because Jews were fleeing the Egyptians and didn't have time for our bread to rise. (That last item required a few phone calls to obtain.)\u003c/p>\n\u003cp>The first Gentile Passover was a big success.\u003c/p>\n\u003cp>\"Everyone was so down for it, on an occasion none of them traditionally celebrate, which I thought was awesome,\" Charlene recalls. \"Everyone was bringing this openness.\"\u003c/p>\n\u003cp>When I joined last year's Gentile Passover, I was the only Jewish person in the room. We were joined by Charlene's husband, Tony Chen, Tiffany's fiancé, and two friends, Tim Cotton and Anne-Laure Py. \u003c/p>\n\u003cp>They proudly showed me the two different types of matzo they had purchased, and served me a delicious cocktail made with Campari and Manischewitz, the latter being a Jewish ceremonial wine that is the best wine because it's filled with sugar.\u003c/p>\n\u003cp>The cocktail was fantastic, and the menu looked promising. Tiffany and Charlene had prepared matzo ball soup and short ribs, which made me very happy, because I've long advocated replacing the more traditional brisket with short ribs at Passover and all year round.\u003c/p>\n\u003cp>There was a beautiful Seder plate, and even though I'm not especially religious myself, I was very impressed with the research and work they had done to respect the holiday's customs.\u003c/p>\n\u003cfigure id=\"attachment_125805\" class=\"wp-caption aligncenter\" style=\"max-width: 1279px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe\" alt='A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year.' width=\"1279\" height=\"959\" class=\"size-full wp-image-125805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54.jpe 1279w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/seder-1-50b46f0d91e38bfe29d17734325c539af837ba54-520x390.jpe 520w\" sizes=\"(max-width: 1279px) 100vw, 1279px\">\u003cfigcaption class=\"wp-caption-text\">A Seder plate at the \"Gentile Passover\" hosted by Tiffany Wang and her sister, Charlene Wang de Chen, last year. \u003ccite>(Dan Pashman/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I did cringe a bit when they told me they had rugelach, a Jewish pastry, for dessert. Most Jews would not serve rugelach at Passover because it contains leavened bread. Charlene and Tiffany knew that, but, they said, rugelach is delicious. I couldn't argue with that.\u003c/p>\n\u003cp>We read the story of the Jews being freed from slavery in Egypt, as recounted in Exodus, and dinner was served. We skipped rituals like dipping parsley in salt water and putting bitter herbs on matzo. And that felt strange.\u003c/p>\n\u003cp>At my family's Passover Seder, we use a Haggada written by my wife, Janie, that I love very much. But the part of it I know best is page 21. Because page 21 is where it says, \"Dinner is served.\" From the time we open that book I keep thinking, \"Please get me to page 21!\"\u003c/p>\n\u003cp>In other words, I'm often eager to rush through the rituals. At Gentile Passover, I found myself missing them. It turns out those traditions mean more to me than I realized.\u003c/p>\n\u003cp>And while the experience of watching people who aren't Jewish observe their version of customs I grew up with was in some ways strange and unsettling, it was also beautiful.\u003c/p>\n\u003cp>I wondered about what my great-grandparents, who came to America from Eastern Europe, would think if they saw me celebrating Passover with two Chinese-American Christians, a Chinese-born Muslim, a Sri Lankan-American, and two white European Christians.\u003c/p>\n\u003cp>The meal itself was fantastic. The matzo balls were just the right combo of soft on the outside and firm inside, and the \u003ca href=\"https://www.marthastewart.com/968091/haroset-braised-short-ribs\">short ribs braised in charoset\u003c/a> were savory and sweet, reaffirming my belief in their superiority over brisket.\u003c/p>\n\u003cp>One key Passover tradition is that you're supposed to ask questions – big questions like \"What's the point of all this?\" After the meal I asked everyone, when we celebrate other people's holidays, what's gained and what's lost?\u003c/p>\n\u003cp>\"We're trying to understand other cultures, but in doing that and changing it, you dilute them,\" says Charlene and Tiffany's friend Tim. \"A more pure and authentic Seder would be less accessible to me, who's not Jewish. So this is more accessible to me, but it also does change it. So there's a tension there. While it's very positive that we learn all these things, I can see why some people get worried that if you do that to the final degree, it ceases to exist as its own tradition and it becomes this amorphous globalized thing that doesn't really mean anything.\"\u003c/p>\n\u003cp>\"Something I've thought about for a long time is, How Chinese are my kids going to be?\" adds Tiffany. \"And the answer is, less than me. And I'm less than my parents. I'm going to marry a Sri Lankan man. My children are going to be Chinese and Sri Lankan, and very American at the same time. So there will be a dilution of our culture. That can feel like something you can mourn. But then whatever we create from that may also be something new and exciting.\"\u003c/p>\n\u003cp>\u003cem>Dan Pashman hosts the James Beard Award-nominated food podcast \u003c/em>\u003ca href=\"http://www.sporkful.com/\">\u003cem>The Sporkful\u003c/em>\u003c/a>\u003cem>, which this week features the episode \"Other People's Holidays.\" It's available in \u003c/em>\u003ca href=\"https://itunes.apple.com/us/podcast/the-sporkful/id350709629\">\u003cem>Apple Podcasts\u003c/em>\u003c/a>\u003cem>, \u003c/em>\u003ca href=\"http://www.stitcher.com/podcast/stitcher/the-sporkful\">\u003cem>Stitcher\u003c/em>\u003c/a>\u003cem>, or wherever you listen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \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": "After hurricanes Irma and Maria, these chefs defied the destruction, kept their restaurants open and fed hungry victims. On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Update: On Wednesday, chef Jose Enrique was named a finalist in the best chef of the South category by the James Beard Awards.\u003c/em>\u003c/p>\n\u003cp>Finalists for the James Beard Awards — known as the Oscars of the food world — will be announced Wednesday. Among those waiting to hear if they made the cut are two chefs from San Juan, Puerto Rico, who are nursing their restaurants back to life six months after Hurricane Maria devastated the island.\u003c/p>\n\u003cp>Chef Gabriel Hernandez slept on his restaurant floor for three weeks and served iceberg lettuce when there was little other produce available. Jose Enrique opened his eponymous restaurant as a staging kitchen for José Andrés' mass-cooking charity operation before his generator died. Both chefs were named as semifinalists for the Beard awards last month.\u003c/p>\n\u003cp>\"It [was] an amazing surprise,\" says Hernandez, a first-time semifinalist and the chef and co-owner at Verde Mesa in Old San Juan. \"Especially these last couple of months have been a really hard process to restore the restaurant.\"\u003c/p>\n\u003cp>In December, Hernandez spoke to NPR during the lunch service at Verde Mesa. Then, as now, he had not resumed dinner service due to lack of clientele. He had three cooks instead of the nine who worked before the hurricane. His credit card machine didn't work. His air conditioner was still broken after the storm broke his compressor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But at least his restaurant was open. After the hurricane hit, Hernandez had to camp out in Verde Mesa — with power out across the island, his electric storm shutters at home would not open. Hurricane Irma, which hit in early September, had depleted his emergency savings\u003cstrong>, \u003c/strong>leaving him exposed when Maria made landfall two weeks later. Even if he had re-opened his restaurant back then, he says, \"there was no economical movement in San Juan.\"\u003c/p>\n\u003cp>Hernandez was only able to reopen in early November because a guest knocked on his door and offered him a generator. He rewired his kitchen to use only one electrical appliance \u003cstrong>\u003c/strong>instead of four and used Sterno cans to heat a stew menu.\u003c/p>\n\u003cp>\"And then we used whatever we can do in our power to make great, amazing appetizers using whatever we can find,\" Hernandez says. \"That was the challenge.\"\u003c/p>\n\u003cp>Nearly all of Puerto Rico's food is imported from the mainland U.S. In recent years, amid an economic recession on the island, a local farm movement blossomed, including several farm-to-table restaurants. Hernandez says his restaurant aims \"to create a new culinary identity\" for Puerto Rico. But after the storm, about \u003ca href=\"https://www.npr.org/2017/10/08/556465458/the-future-of-farming-in-puerto-rico\">80 percent\u003c/a> of the island's meager crops were destroyed.\u003c/p>\n\u003cp>In December, Hernandez celebrated the return of fresh radishes, butter lettuce, eggplant and chayote, a local squash. He served the chayote thinly sliced with chunks of mango and flecks of cilantro and black sesame as a tangy appetizer. Also on the menu: \u003cem>Serenata de Bacalao\u003c/em>, a salad of yams, hard-boiled eggs and cod, which traces back to Spanish colonists who packed their barges with the dried salted fish.\u003c/p>\n\u003cfigure id=\"attachment_125673\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg\" alt=\"In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-125673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/chefs-2-9abf4c68d22f0f69ae6d353603f58ab55f1d5470-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">In December, Puerto Rican chef Gabriel Hernandez celebrated the return of locally grown radishes. Most of the growers that supplied his restaurant saw their crops destroyed during Hurricane Maria. \u003ccite>(Daniella Cheslow/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hernandez is an accidental chef. He studied electronics engineering technology but found he didn't like the field. So he started working as a runner in a local restaurant, then became a waiter and bartender. Nine years ago, he and a partner decided to open a simple soup and salad eatery in Old San Juan.\u003c/p>\n\u003cp>In the beginning, \"we didn't have the money to hire a chef, so I started working in the kitchen,\" he says.\u003c/p>\n\u003cp>Verde Mesa evolved over the years and moved to a bigger space seating 40, with airy windows letting in a sea breeze and vintage chandeliers hanging amid sea green-painted walls. Eventually, Hernandez says he hired a professionally trained sous chef and kitchen supervisor. He says he paid his sous chef a salary even when his restaurant was closed after Maria because he imagined he would be crucial to recovery.\u003cstrong> \u003c/strong>\"Starting over without a sous chef I've been training for so many years [would be too] hard,\" Hernandez says.\u003c/p>\n\u003cp>For Jose Enrique, James Beard recognition is an annual exercise. He has been a semifinalist or nominee for the best chef of the South category each year since 2013. Enrique trained at the Culinary Institute of America in Hyde Park, N.Y., \u003cstrong>\u003c/strong>and cooked in New Orleans. About a decade ago, he moved back to Puerto Rico and took over a restaurant in an old house in San Juan's Santurce neighborhood. His restaurant has no sign to mark its presence, but it is steps from La Placita, the market square where each night locals drink and dance to salsa music in a handful of bars.\u003c/p>\n\u003cp>Enrique says before the storm, his restaurant had become a pilgrimage point. Lines snaked out of the charming veranda; guests waited as long as two hours to grab one of his 37 seats.\u003c/p>\n\u003cp>He managed to stay open for about 10 days after the storm thanks to a generator. During that time, celebrity chef José Andrés enlisted Enrique — and his restaurant's kitchen — in his mission to feed the hurricane victims.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Those first 10 days we were pumping food out for the island. Those first 10 days we worked was volunteering,\" Enrique says.\u003c/p>\n\u003cp>Then his generator died and he could not get it fixed amid the surging demand. So Enrique closed the restaurant for nearly two months.\u003c/p>\n\u003cp>\"I tried to do something every day in the restaurant – open the windows, clean. ... It was a rough time,\" he says. He finally reopened after electricity was restored to San Juan. \"I think if we would have had another two weeks without power, we would have been closed\u003cstrong>\" \u003c/strong>for good.\u003c/p>\n\u003cp>Before the storm, Enrique says he had days when nearly 75 percent of his menu was locally sourced. Now, he is far from that.\u003c/p>\n\u003cp>\"Even now it's hard to get plantains, which is something everybody eats here every day,\" Enrique says.\u003c/p>\n\u003cp>The James Beard Foundation will announce its shortlist of nominees Wednesday. Myriam Ocasio, a local food writer, says she thinks a win is a \"long shot\" for either Hernandez or Enrique. It's not because of a lack of talent, Ocasio tells NPR in a an email, but because the awards have tended to \u003cstrong>\"\u003c/strong>pick chefs from the mainland, overlooking ours. I feel that Puerto Rico is the culinary destination of the Caribbean, but we just have not been recognized as such.\"\u003c/p>\n\u003cp>Enrique says regardless of how the awards turn out, Puerto Rico is experiencing a rebirth. He says his business has recovered to two-thirds of its former volume. Before the hurricane, he says, local growers were cultivating \"beautiful carrots\" and flavorful honey. Now, he says, that farming movement is showing signs of life again.\u003c/p>\n\u003cp>\"I believe it's going to come back bigger than before the hurricane,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day",
"title": "Not Just The Boys' Beer Club: Female Crafters Tap Their Skills For Brew Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"nprByline": "\u003ca href=\"http://www.wbur.org/inside/staff/andrea-shea\">Andrea Shea,\u003c/a> \u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">WBUR,\u003c/a> NPR Food",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on WBUR:\u003c/strong>\u003cbr>\n\u003ciframe width=\"100%\" height=\"124\" scrolling=\"no\" frameborder=\"no\" src=\"https://player.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003c/iframe>\u003c/p>\n\u003cp>Last week, women around the U.S. collaborated to make batches of beer.\u003c/p>\n\u003cp>Here in Massachusetts, more than 20 breweries signed on to highlight women's increasing influence on what's been a male-dominated industry. But, many women in the field note there are still challenges.\u003c/p>\n\u003cp>Maureen Fabry has been a professional brewer for 20 years and recalled how, early on in her career, she felt like she needed to prove herself. \"Not just mentally with the science, but the physical aspect of the job,\" says Fabry. \"You know what that's like, having to pick up a half-barrel keg or 50-pound bag of grain and be on your feet 10 hours a day, seven days a week?\"\u003c/p>\n\u003cp>Brewing has long been a boys' club. Fabry never felt excluded because of her gender — and she felt supported by many men — but she did work hard to find female mentors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Yeah, I mean, I did have that little agenda,\" she says, laughing, \"but I think the more I worked in the brewing industry, the more I noticed that there were other women in sort of supporting roles within brewing, but not so many like on the floor, you know, getting their hands and feet wet.\"\u003c/p>\n\u003cp>Now, Fabry co-runs CraftRoots, her 1-year-old, 100 percent female-owned brewery in Milford, Mass. That's where this week she brewed a pink-hued, Belgian wheat beer for the collaborative brew day — part of a growing initiative involving women brewers around the world. The event was created by the Pink Boots Society, an international nonprofit that provides scholarships for women who want to move ahead in all different aspects of the brewing industry — from making beer to hops cultivation to quality control and taproom management.\u003c/p>\n\u003cp>\"There's actually more women running the brewing industry than people think,\" says Brienne Allan, head of Boston's Pink Boots Society chapter and production manager at the Notch Brewing Company in Salem, Mass. \"A lot of them are brewery owners — and no one knows.\"\u003c/p>\n\u003cp>Allan says roughly 240 teams of women from 10 countries registered for the Pink Boots Collaboration Brew Day. In the U.S., participants hailed from 46 states.\u003c/p>\n\u003cp>Allan recruited the roughly two dozen Massachusetts breweries that participated in last Thursday's event — up from three last year. Each team developed its own recipe for the group brew. At Notch, for example, 20 women joined Allan in creating a pilsner. Proceeds from the collaborative beers — concocted on International Women's Day — will go back to Pink Boots.\u003c/p>\n\u003cp>The brewery Exhibit \"A\" in Framingham, Mass., hosted about a half-dozen women who swapped business cards and beer experiences in its big, industrial warehouse surrounded by gleaming, stainless steel fermentation tanks. Kristen Sykes walked around sporting bright pink rubber boots, beer mug earrings and a black T-shirt that read, \"Mash the Patriarchy.\" She heads up the Boston Area Beer Enthusiasts Society (BABES).\u003c/p>\n\u003cp>\"There are women who have always been supporting men in the beer industry, but they're kind of behind the scenes because they're not the rock star brewer that everybody does media about — but they're the ones who are basically keeping the lights on,\" Sykes says.\u003c/p>\n\u003cp>Sykes helped create the label and recipe for Thursday's brew: a hoppy wheat beer made with lemon verbena. Andrea Stanley grew the grains at Valley Malt, her farm and malt house in western Massachusetts. She observed that while women in beer have come a long way, there's still a lot of work to be done throughout the beer ecosystem.\u003c/p>\n\u003cp>\"The whole ripple of the industry — you have the people that are working behind the bar that are a lot of times hired because they have a certain body shape, or whatever, you know?\" said Stanley.\u003c/p>\n\u003cp>Equality and diversity are also issues for home brewer Lisa Small. \"Still very white, male-centric,\" Small says of the craft beer world. \"I mean, you go to any brewery and usually the head brewer is a man, who's usually white.\"\u003c/p>\n\u003cp>That's the case at Exhibit \"A,\" where the brewery is still predominantly male-run. But head brewer Matthew Steinberg says he started training one of his female employees, Katie Beaucage, after she expressed interest. Now she splits her time between brewery operations and the tap room.\u003c/p>\n\u003cp>For Steinberg, this female-driven brew day is as much about supporting women as it is about making beer. \"Yes, the liquid is the thing that's going to bring us all together, especially when the beer is [ready] and we're in this room drinking it all together, hopefully,\" he says. \"I still feel that it's about the conversations that are happening right now, behind us, that speak volumes to what I think the beer industry will be in a few years.\"\u003c/p>\n\u003cp>There are no stats about the number of females in the nation's booming craft beer industry. \"Unfortunately, no one is tracking that data yet,\" says Katie Stinchon, executive director of the Massachusetts Brewers Guild. The national \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a> also said it did not know of any such figures.\u003c/p>\n\u003cp>\"I think it's something we're all interested in going forward,\" she says,\" because we want to know the power of the industry and how many female-driven breweries we have.\"\u003c/p>\n\u003cp>Stinchon adds, \"There's a lot of female finger prints — if you will — on each beer that's getting out the door, so we're really proud of that.\"\u003c/p>\n\u003cp>But even with the rise of women throughout the industry's ranks, Brew Day organizer Brienne Allan feels frustrated. In the age of #MeToo, she notes that some breweries have been jumping to market or re-brand products for women — including a beer made with food-grade glitter.\u003c/p>\n\u003cp>\"A lot of places think they're helping, and they're not actually realizing that they're just segregating everyone even more,\" says Allan.\u003c/p>\n\u003cp>Sexism goes down slowly, it seems. Longtime brewer Maureen Fabry recalled a recent patron from Eastern Europe who couldn't believe she's the one-and-only brewer at CraftRoots.\u003c/p>\n\u003cp>\"But then he started drinking the beer, and he got over it,\" she says, laughing. \"And if that's how I have to prove that a female can do it — by what's in the glass — that is what makes me the most happy, that is where the battlefield should be.\"\u003c/p>\n\u003cp>The Pink Boots brew day beers will be ready in three to four weeks; the women who pitched in to make them hope to gather together to share the fruits of each team's labor.\u003c/p>\n\u003cp>\u003cem>Andrea Shea is a senior arts and sometimes agriculture reporter at Boston member station WBUR, which \u003c/em>\u003ca href=\"http://www.wbur.org/artery/2018/03/09/women-brew-day-massachusetts\">\u003cem>first aired\u003c/em>\u003c/a>\u003cem> this story. She was a professional brewer back in the '90s and continues to track the industry's evolution.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Do Backyard Chickens Need More Rules?",
"title": "Do Backyard Chickens Need More Rules?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg\" alt=\"Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-125605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe. \u003ccite>(Emma Baker/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last September, a cappuccino-colored stray chicken appeared in Katherine Rae Mondo's neighborhood in Oakland, Calif. After it hung around the same intersection for a couple of days, Mondo took it in — her house had a coop, and she was already caring for a housemate's three-chicken flock.\u003c/p>\n\u003cp>She named the stray chicken Terribad, since, unlike most hens, \"she was kind of a wild woman who didn't obey the rules, and she could fly,\" Mondo says.\u003c/p>\n\u003cp>It was easy to welcome another chicken, partly because Oakland's \u003ca href=\"https://library.municode.com/ca/oakland/codes/code_of_ordinances?nodeId=TIT6AN_CH6.04ANCOREGE_6.04.320KEFO\">local policies\u003c/a> for keeping poultry aren't that restrictive. Roosters aren't allowed, and hens just have to be housed at least 20 feet from any house. That's it. No rules about the number of birds, their coops, slaughter or care. Bare-bones local laws around chickens are really common, says \u003ca href=\"http://www.caes.ucdavis.edu/about/directory/fsd/catherine-brinkley\">Catherine Brinkley\u003c/a>, a veterinarian and urban planner at the University of California, Davis.\u003c/p>\n\u003cp>Brinkley says these policies tend to focus on limiting nuisances, like early morning cock-a-doodle-dos or eyesore coops — leaving a gap in codes when it comes to health and safety. \"They're not at all focused on public health considerations, like [requiring] training for new owners in washing hands and selling eggs, nor do they think about if somebody is hoarding chickens or other awful things that, quite honestly, happen with animal welfare,\" Brinkley says.\u003c/p>\n\u003cp>\u003cstrong>Healthy chicken, happy chicken\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Brinkley has chickens herself — their names are Griffin, Hazel, Starlight and Bunnykissdoodoo — so she's well versed in the basics of chicken-keeping: The birds need food, water, space, predator protection and health care if they get sick. Hand-washing, and avoiding chicken smooches and snuggles, will protect people from picking up illnesses from chickens.\u003c/p>\n\u003cp>The backyard chicken trend isn't going away anytime soon — \u003cem>The Washington Post\u003c/em> recently\u003ca href=\"https://www.washingtonpost.com/news/business/wp/2018/03/02/feature/the-silicon-valley-elites-latest-status-symbol-chickens/?utm_term=.493e62745bca\"> detailed\u003c/a> the birds' growing role as icons of Silicon Valley. So Brinkley says it's worth remembering that chickens do carry some health risks.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"https://www.cdc.gov/salmonella/live-poultry-06-17/index.html\">reported\u003c/a> 1,120 cases of salmonella linked to backyard poultry between January and September 2017. Backyard birds bore the brunt of the blame for Egypt's Avian flu \u003ca href=\"https://wwwnc.cdc.gov/eid/article/22/3/15-0593_article\">outbreak\u003c/a> in 2014, and there's also the risk of spreading disease to commercial birds. Exotic Newcastle disease doesn't affect humans, but \u003ca href=\"http://publichealth.lacounty.gov/vet/newcastle.htm\">outbreaks\u003c/a> among birds in California have led to the euthanization of millions of commercial chickens at a time.\u003c/p>\n\u003cp>\"That could be headed off at the pass if we made sure that we had good vaccine coverage, which is kind of the basic thing we do for cats and dogs for rabies,\" Brinkley says. Commercial chickens avoid many diseases with help from vaccines, she says.\u003c/p>\n\u003cp>Since those vaccines are sold in massive quantities for commercial farmers, they're often out of reach for chicken hobbyists, Brinkley says, who don't need thousands of doses. And there's another hurdle: taking fowl to the vet. \"The other thing we do for cats and dogs is that you have to see your vet every year or every other year, and we don't have that stipulation for backyard birds,\" she says.\u003c/p>\n\u003cp>Brinkley is a veterinarian with plenty of agriculturally minded friends, so her birds get lots of medical advice. That's not the norm, though.\u003c/p>\n\u003cp>She recently studied backyard chicken policies in 100 cities in Colorado as a test case for understanding the codes that govern backyard birds, publishing her \u003ca href=\"https://link.springer.com/article/10.1007/s10900-017-0462-0\">results\u003c/a> in the \u003cem>Journal of Community Health\u003c/em>. She found that only two cities required veterinary care for animals, and only \"if deemed necessary.\"\u003c/p>\n\u003cp>But some cities — around a fifth of the places she looked at that allow chickens — did require owners to get a permit, which she says could make a big difference for chicken care. A few cities, including Fort Collins, Colo., routed their permits through the local Humane Society, to help give owners basic information on caring for their birds.\u003c/p>\n\u003cp>\u003cstrong>Greener urban pastures, with permits?\u003c/strong>\u003c/p>\n\u003cp>When Fort Collins moved to allow residents to keep chickens in 2008, it was a big deal. \"I have never seen city council, or the community, more involved, than for chickens. It was standing-room only when the chicken ordinance was passed,\" says \u003ca href=\"http://www.larimerhumane.org/about-us/staff-profiles/619-bill-porter\">Bill Porter\u003c/a>, the director of Animal Protection and Control for Larimer Humane Society, which serves Fort Collins.\u003c/p>\n\u003cp>Nowadays, when Fort Collins residents want backyard birds, they apply for a chicken license with the Larimer Humane Society, and the organization sends someone to inspect their chicken coop. \"It just takes about 15 minutes to do it, to make sure all those points are covered for being responsible as a chicken owner, respecting the neighbors, addressing public health concerns. And also meeting the needs of chickens,\" Porter says.\u003c/p>\n\u003cp>Prospective poultry keepers pay a $30 fee to the Larimer Humane Society, and a chicken license allows up to eight birds for lots smaller than half an acre. Coops have to keep predators away from chickens, and slaughtering birds isn't allowed. Instead, owners have to take their chickens to a vet to be euthanized. Ideally, Brinkley says, this kind of permit would also loop in a requirement for routine vet visits, but it's a good start.\u003c/p>\n\u003cp>Stray chickens, like Mondo's Terribad, still show up in Fort Collins. But the permits sometimes provide clues about where birds belong, since chickens traveling on foot usually stay fairly close to home, Porter says.\u003c/p>\n\u003cp>In Oakland, would tighter policies dampen the thrill of having chickens? \"I kind of love the chaos of it, I think it's really fun,\" Mondo says. \"But i'm also all for regulations that would make animals safe and happy and well cared for.\"\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": "Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125605\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg\" alt=\"Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-125605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/backyar-chicken_wide-ad884893627a695efbad42e9af9a703d0dbbd22e-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Drawn in by fresh eggs, or the possibility of feathered friends, people continue to flock toward backyard chickens. One researcher wonders if local laws are doing enough to keep people and birds safe. \u003ccite>(Emma Baker/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last September, a cappuccino-colored stray chicken appeared in Katherine Rae Mondo's neighborhood in Oakland, Calif. After it hung around the same intersection for a couple of days, Mondo took it in — her house had a coop, and she was already caring for a housemate's three-chicken flock.\u003c/p>\n\u003cp>She named the stray chicken Terribad, since, unlike most hens, \"she was kind of a wild woman who didn't obey the rules, and she could fly,\" Mondo says.\u003c/p>\n\u003cp>It was easy to welcome another chicken, partly because Oakland's \u003ca href=\"https://library.municode.com/ca/oakland/codes/code_of_ordinances?nodeId=TIT6AN_CH6.04ANCOREGE_6.04.320KEFO\">local policies\u003c/a> for keeping poultry aren't that restrictive. Roosters aren't allowed, and hens just have to be housed at least 20 feet from any house. That's it. No rules about the number of birds, their coops, slaughter or care. Bare-bones local laws around chickens are really common, says \u003ca href=\"http://www.caes.ucdavis.edu/about/directory/fsd/catherine-brinkley\">Catherine Brinkley\u003c/a>, a veterinarian and urban planner at the University of California, Davis.\u003c/p>\n\u003cp>Brinkley says these policies tend to focus on limiting nuisances, like early morning cock-a-doodle-dos or eyesore coops — leaving a gap in codes when it comes to health and safety. \"They're not at all focused on public health considerations, like [requiring] training for new owners in washing hands and selling eggs, nor do they think about if somebody is hoarding chickens or other awful things that, quite honestly, happen with animal welfare,\" Brinkley says.\u003c/p>\n\u003cp>\u003cstrong>Healthy chicken, happy chicken\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brinkley has chickens herself — their names are Griffin, Hazel, Starlight and Bunnykissdoodoo — so she's well versed in the basics of chicken-keeping: The birds need food, water, space, predator protection and health care if they get sick. Hand-washing, and avoiding chicken smooches and snuggles, will protect people from picking up illnesses from chickens.\u003c/p>\n\u003cp>The backyard chicken trend isn't going away anytime soon — \u003cem>The Washington Post\u003c/em> recently\u003ca href=\"https://www.washingtonpost.com/news/business/wp/2018/03/02/feature/the-silicon-valley-elites-latest-status-symbol-chickens/?utm_term=.493e62745bca\"> detailed\u003c/a> the birds' growing role as icons of Silicon Valley. So Brinkley says it's worth remembering that chickens do carry some health risks.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"https://www.cdc.gov/salmonella/live-poultry-06-17/index.html\">reported\u003c/a> 1,120 cases of salmonella linked to backyard poultry between January and September 2017. Backyard birds bore the brunt of the blame for Egypt's Avian flu \u003ca href=\"https://wwwnc.cdc.gov/eid/article/22/3/15-0593_article\">outbreak\u003c/a> in 2014, and there's also the risk of spreading disease to commercial birds. Exotic Newcastle disease doesn't affect humans, but \u003ca href=\"http://publichealth.lacounty.gov/vet/newcastle.htm\">outbreaks\u003c/a> among birds in California have led to the euthanization of millions of commercial chickens at a time.\u003c/p>\n\u003cp>\"That could be headed off at the pass if we made sure that we had good vaccine coverage, which is kind of the basic thing we do for cats and dogs for rabies,\" Brinkley says. Commercial chickens avoid many diseases with help from vaccines, she says.\u003c/p>\n\u003cp>Since those vaccines are sold in massive quantities for commercial farmers, they're often out of reach for chicken hobbyists, Brinkley says, who don't need thousands of doses. And there's another hurdle: taking fowl to the vet. \"The other thing we do for cats and dogs is that you have to see your vet every year or every other year, and we don't have that stipulation for backyard birds,\" she says.\u003c/p>\n\u003cp>Brinkley is a veterinarian with plenty of agriculturally minded friends, so her birds get lots of medical advice. That's not the norm, though.\u003c/p>\n\u003cp>She recently studied backyard chicken policies in 100 cities in Colorado as a test case for understanding the codes that govern backyard birds, publishing her \u003ca href=\"https://link.springer.com/article/10.1007/s10900-017-0462-0\">results\u003c/a> in the \u003cem>Journal of Community Health\u003c/em>. She found that only two cities required veterinary care for animals, and only \"if deemed necessary.\"\u003c/p>\n\u003cp>But some cities — around a fifth of the places she looked at that allow chickens — did require owners to get a permit, which she says could make a big difference for chicken care. A few cities, including Fort Collins, Colo., routed their permits through the local Humane Society, to help give owners basic information on caring for their birds.\u003c/p>\n\u003cp>\u003cstrong>Greener urban pastures, with permits?\u003c/strong>\u003c/p>\n\u003cp>When Fort Collins moved to allow residents to keep chickens in 2008, it was a big deal. \"I have never seen city council, or the community, more involved, than for chickens. It was standing-room only when the chicken ordinance was passed,\" says \u003ca href=\"http://www.larimerhumane.org/about-us/staff-profiles/619-bill-porter\">Bill Porter\u003c/a>, the director of Animal Protection and Control for Larimer Humane Society, which serves Fort Collins.\u003c/p>\n\u003cp>Nowadays, when Fort Collins residents want backyard birds, they apply for a chicken license with the Larimer Humane Society, and the organization sends someone to inspect their chicken coop. \"It just takes about 15 minutes to do it, to make sure all those points are covered for being responsible as a chicken owner, respecting the neighbors, addressing public health concerns. And also meeting the needs of chickens,\" Porter says.\u003c/p>\n\u003cp>Prospective poultry keepers pay a $30 fee to the Larimer Humane Society, and a chicken license allows up to eight birds for lots smaller than half an acre. Coops have to keep predators away from chickens, and slaughtering birds isn't allowed. Instead, owners have to take their chickens to a vet to be euthanized. Ideally, Brinkley says, this kind of permit would also loop in a requirement for routine vet visits, but it's a good start.\u003c/p>\n\u003cp>Stray chickens, like Mondo's Terribad, still show up in Fort Collins. But the permits sometimes provide clues about where birds belong, since chickens traveling on foot usually stay fairly close to home, Porter says.\u003c/p>\n\u003cp>In Oakland, would tighter policies dampen the thrill of having chickens? \"I kind of love the chaos of it, I think it's really fun,\" Mondo says. \"But i'm also all for regulations that would make animals safe and happy and well cared for.\"\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": "Children's Publishing House Takes Food Literacy Literally",
"title": "Children's Publishing House Takes Food Literacy Literally",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Veteran children's book publisher Philip Lee is describing his a-ha moment. Nine years ago, he was visiting with members of \u003ca href=\"http://www.wafarmtoschool.org/Page/3/wsda-farm-to-school\">Washington State's Farm to School\u003c/a> office. Someone began talking about the achievement gap for low-income students and its implications for test scores. \"But they pointed out, 'Kids that don't have a proper breakfast can't learn by 10 a.m., so we don't really have a learning problem; we have a public health problem,' \" Lee remembers.\u003c/p>\n\u003cp>Almost right then and there, he decided to start a food publishing house to address the link between kids' diets and how well they learn.\u003c/p>\n\u003cp>It wasn't exactly an obvious line of thinking, even for a person whose whole life is wrapped up in books. His first publishing house, \u003ca href=\"https://www.leeandlow.com/\">Lee & Low Books\u003c/a>, is known for diversity-focused titles about nearly extinct Puerto Rican parrots and fatherhood as celebrated by African American poets (Lee left the company in 2004). But thanks in part to the interests of his wife, June Jo Lee, a food anthropologist and ethnographer, Lee had become more interested in what kids were (or weren't) eating in school and elsewhere, how it affected their health, and how it affected their ability to do well in school.\u003c/p>\n\u003cfigure id=\"attachment_125511\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85.jpg\" alt=\"Our School Garden! by Rick Swann and Christy Hale\" width=\"600\" height=\"750\" class=\"size-full wp-image-125511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-520x650.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Our School Garden! by Rick Swann and Christy Hale \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One month after Michelle Obama opened her \u003ca href=\"https://www.npr.org/2016/10/06/496894618/michelle-obamas-kitchen-garden-will-keep-blooming-even-after-she-leaves\">White House garden\u003c/a> in March of 2009, the Lees launched \u003ca href=\"http://www.readerstoeaters.com/\">Readers to Eaters\u003c/a> — a pop-up shop selling food-themed books for both adults and children that help promote understanding about where food comes from and the diverse stories about how we eat.\u003c/p>\n\u003cp>\"We didn't even have a business plan,\" Lee says. \"But suddenly, there was all this public dialog about food literacy, and school food directors were coming to me saying, 'We need an education program around food.' \" In other words, the timing for such a venture was suddenly just right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Says Lee, \"Our biggest customers were parents, and books for them [to read with their kids] were the most consistently lacking.\" So, in 2010, he began acquiring kids titles to publish himself. Readers to Eaters released its first picture book in 2012: \u003ca href=\"http://www.readerstoeaters.com/our-books/our-school-garden\">\u003cem>Our School Garden\u003c/em>\u003c/a>\u003cem>!\u003c/em> by Rick Swann and Christy Hale, in which a kid acclimates to a new town once he discovers his school has a garden. Quick on its heels was \u003ca href=\"http://www.readerstoeaters.com/our-books/sylvias-spinach\">\u003cem>Sylvia's Spinach\u003c/em>\u003c/a> by Katherine Pryor and Anna Raff, about a picky eater who comes to terms with her least favorite vegetable when she's able to grow it for herself.\u003c/p>\n\u003cfigure id=\"attachment_125512\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85.jpg\" alt=\"Chef Roy Choi And The Street Food Remix by Jo Lee and Jacqueline Briggs Martin\" width=\"600\" height=\"800\" class=\"size-full wp-image-125512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi And The Street Food Remix by Jo Lee and Jacqueline Briggs Martin \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The stories weren't meant to preach, or even necessarily to change kids' minds about what they were consuming — at least, not in the short term. Rather, they aimed to start a critical conversation between parents and children. As Lee explains it, \"If kids aren't eating salad at school, it's because they don't eat it at home. Where our books come in is in getting families excited to talk about food around the dinner table.\"\u003c/p>\n\u003cp>Readers to Eaters has now published eight books, and five more are in the works. Its titles have been steadily garnering acclaim among educators.\u003c/p>\n\u003cp>Its latest offering is \u003cem>Chef Roy Choi and the Street Food Remix\u003c/em> by Jo Lee and Jacqueline Briggs Martin. It follows the days of a real-life Korean-American food truck cook in Los Angeles, illustrated by Mexican-Angeleno graffiti artist Man One. The book recently won an award from the \u003ca href=\"https://www.socialstudies.org/\">National Council for Social Studies\u003c/a> and two others from professional organizations that recognized it as an outstanding non-fiction text. What these awards mean, practically speaking, says Lee, is that teachers around the country will begin using the book as a teaching tool.\u003c/p>\n\u003cp>Already, Lee estimates that as much as 80 percent of the company's sales are made to schools and libraries. Elementary teacher and librarian Craig Seasholes has used at least two Readers to Eaters titles in his Seattle-area classrooms. He says that his Mexican- and African-American students especially connect with the books' gentle, healthy-food message and relatable protagonists.\u003c/p>\n\u003cfigure id=\"attachment_125513\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85.jpg\" alt=\"\" width=\"600\" height=\"596\" class=\"size-full wp-image-125513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-240x238.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-375x373.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-520x517.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sylvia's Spinach by Katherine Pryor \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The books have also been used in conjunction with the California Library Association's \u003ca href=\"http://www.cla-net.org/?587\">Lunch at the Library program\u003c/a>, which feeds school-age kids throughout the summer. Library manager Gia Paolini read \u003cem>Farmer Will Allen and the Growing Table\u003c/em> at her branch in Contra Costa County—a community where she says the vast majority of children qualify for free or reduced-price lunches. \"Just as we have to expose kids to as many words as possible, it's important to expose them to concepts, too,\" she says. \"Books about food plant the seed that [healthy] food is important and fun.\"\u003c/p>\n\u003cp>Lee has also organized a book give-away program through Washington State's farmers markets, and is talking to librarians in New York State about collaborating on a literacy program.\" I'm not inventing anything here,\" Lee says. \"I'm just making obvious connections.\"\u003c/p>\n\u003cp>Others are also beginning to make the connection between the desire of families to learn about food's origins and the need for books about it. The American Farm Bureau Foundation for Agriculture \u003ca href=\"https://www.publishersweekly.com/pw/by-topic/childrens/childrens-industry-news/article/76069-feeding-minds-press-to-bring-farm-to-readers-tables.html\">announced\u003c/a> in February that it was starting a line of picture books about how food is grown. It's a testament, says \u003cem>Publishers Weekly\u003c/em> associate children's book editor Emma Kantor, to the importance of linking \"literacy and healthy living — both practices that start young.\"\u003c/p>\n\u003cp>\"Parents want these kinds of books to read to their kids,\" says Lee. He then quotes a troubling statistic: In low-income neighborhoods where families struggle to get healthy meals on the table, there is one book, on average, \u003ca href=\"http://clifonline.org/resources/research/\">for every 300 children\u003c/a>. \"How do we get books out to them? That's my mission.\" \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": "Teaching kids how to eat healthfully and appreciate the cultural diversity of food begins with getting books about these themes into their hands, says Readers to Eaters' founding publisher.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Veteran children's book publisher Philip Lee is describing his a-ha moment. Nine years ago, he was visiting with members of \u003ca href=\"http://www.wafarmtoschool.org/Page/3/wsda-farm-to-school\">Washington State's Farm to School\u003c/a> office. Someone began talking about the achievement gap for low-income students and its implications for test scores. \"But they pointed out, 'Kids that don't have a proper breakfast can't learn by 10 a.m., so we don't really have a learning problem; we have a public health problem,' \" Lee remembers.\u003c/p>\n\u003cp>Almost right then and there, he decided to start a food publishing house to address the link between kids' diets and how well they learn.\u003c/p>\n\u003cp>It wasn't exactly an obvious line of thinking, even for a person whose whole life is wrapped up in books. His first publishing house, \u003ca href=\"https://www.leeandlow.com/\">Lee & Low Books\u003c/a>, is known for diversity-focused titles about nearly extinct Puerto Rican parrots and fatherhood as celebrated by African American poets (Lee left the company in 2004). But thanks in part to the interests of his wife, June Jo Lee, a food anthropologist and ethnographer, Lee had become more interested in what kids were (or weren't) eating in school and elsewhere, how it affected their health, and how it affected their ability to do well in school.\u003c/p>\n\u003cfigure id=\"attachment_125511\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85.jpg\" alt=\"Our School Garden! by Rick Swann and Christy Hale\" width=\"600\" height=\"750\" class=\"size-full wp-image-125511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/schoolgarden_custom-97621916488f6e5c7c7a80b48253724960aa5d5d-s600-c85-520x650.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Our School Garden! by Rick Swann and Christy Hale \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One month after Michelle Obama opened her \u003ca href=\"https://www.npr.org/2016/10/06/496894618/michelle-obamas-kitchen-garden-will-keep-blooming-even-after-she-leaves\">White House garden\u003c/a> in March of 2009, the Lees launched \u003ca href=\"http://www.readerstoeaters.com/\">Readers to Eaters\u003c/a> — a pop-up shop selling food-themed books for both adults and children that help promote understanding about where food comes from and the diverse stories about how we eat.\u003c/p>\n\u003cp>\"We didn't even have a business plan,\" Lee says. \"But suddenly, there was all this public dialog about food literacy, and school food directors were coming to me saying, 'We need an education program around food.' \" In other words, the timing for such a venture was suddenly just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Says Lee, \"Our biggest customers were parents, and books for them [to read with their kids] were the most consistently lacking.\" So, in 2010, he began acquiring kids titles to publish himself. Readers to Eaters released its first picture book in 2012: \u003ca href=\"http://www.readerstoeaters.com/our-books/our-school-garden\">\u003cem>Our School Garden\u003c/em>\u003c/a>\u003cem>!\u003c/em> by Rick Swann and Christy Hale, in which a kid acclimates to a new town once he discovers his school has a garden. Quick on its heels was \u003ca href=\"http://www.readerstoeaters.com/our-books/sylvias-spinach\">\u003cem>Sylvia's Spinach\u003c/em>\u003c/a> by Katherine Pryor and Anna Raff, about a picky eater who comes to terms with her least favorite vegetable when she's able to grow it for herself.\u003c/p>\n\u003cfigure id=\"attachment_125512\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85.jpg\" alt=\"Chef Roy Choi And The Street Food Remix by Jo Lee and Jacqueline Briggs Martin\" width=\"600\" height=\"800\" class=\"size-full wp-image-125512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/roychoi_custom-ba9438961688f071c75db203f3a5721484a96aa6-s600-c85-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chef Roy Choi And The Street Food Remix by Jo Lee and Jacqueline Briggs Martin \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The stories weren't meant to preach, or even necessarily to change kids' minds about what they were consuming — at least, not in the short term. Rather, they aimed to start a critical conversation between parents and children. As Lee explains it, \"If kids aren't eating salad at school, it's because they don't eat it at home. Where our books come in is in getting families excited to talk about food around the dinner table.\"\u003c/p>\n\u003cp>Readers to Eaters has now published eight books, and five more are in the works. Its titles have been steadily garnering acclaim among educators.\u003c/p>\n\u003cp>Its latest offering is \u003cem>Chef Roy Choi and the Street Food Remix\u003c/em> by Jo Lee and Jacqueline Briggs Martin. It follows the days of a real-life Korean-American food truck cook in Los Angeles, illustrated by Mexican-Angeleno graffiti artist Man One. The book recently won an award from the \u003ca href=\"https://www.socialstudies.org/\">National Council for Social Studies\u003c/a> and two others from professional organizations that recognized it as an outstanding non-fiction text. What these awards mean, practically speaking, says Lee, is that teachers around the country will begin using the book as a teaching tool.\u003c/p>\n\u003cp>Already, Lee estimates that as much as 80 percent of the company's sales are made to schools and libraries. Elementary teacher and librarian Craig Seasholes has used at least two Readers to Eaters titles in his Seattle-area classrooms. He says that his Mexican- and African-American students especially connect with the books' gentle, healthy-food message and relatable protagonists.\u003c/p>\n\u003cfigure id=\"attachment_125513\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85.jpg\" alt=\"\" width=\"600\" height=\"596\" class=\"size-full wp-image-125513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-240x238.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-375x373.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-520x517.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/sylvia_custom-0170e83d74d7e399e9da24579fbb210004c6d3a0-s600-c85-150x150.jpg 150w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Sylvia's Spinach by Katherine Pryor \u003ccite>(Readers to Eaters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The books have also been used in conjunction with the California Library Association's \u003ca href=\"http://www.cla-net.org/?587\">Lunch at the Library program\u003c/a>, which feeds school-age kids throughout the summer. Library manager Gia Paolini read \u003cem>Farmer Will Allen and the Growing Table\u003c/em> at her branch in Contra Costa County—a community where she says the vast majority of children qualify for free or reduced-price lunches. \"Just as we have to expose kids to as many words as possible, it's important to expose them to concepts, too,\" she says. \"Books about food plant the seed that [healthy] food is important and fun.\"\u003c/p>\n\u003cp>Lee has also organized a book give-away program through Washington State's farmers markets, and is talking to librarians in New York State about collaborating on a literacy program.\" I'm not inventing anything here,\" Lee says. \"I'm just making obvious connections.\"\u003c/p>\n\u003cp>Others are also beginning to make the connection between the desire of families to learn about food's origins and the need for books about it. The American Farm Bureau Foundation for Agriculture \u003ca href=\"https://www.publishersweekly.com/pw/by-topic/childrens/childrens-industry-news/article/76069-feeding-minds-press-to-bring-farm-to-readers-tables.html\">announced\u003c/a> in February that it was starting a line of picture books about how food is grown. It's a testament, says \u003cem>Publishers Weekly\u003c/em> associate children's book editor Emma Kantor, to the importance of linking \"literacy and healthy living — both practices that start young.\"\u003c/p>\n\u003cp>\"Parents want these kinds of books to read to their kids,\" says Lee. He then quotes a troubling statistic: In low-income neighborhoods where families struggle to get healthy meals on the table, there is one book, on average, \u003ca href=\"http://clifonline.org/resources/research/\">for every 300 children\u003c/a>. \"How do we get books out to them? That's my mission.\" \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": "On The Road To Women's Rights, Susan B. Anthony Stomached Plenty Of Bad Food",
"title": "On The Road To Women's Rights, Susan B. Anthony Stomached Plenty Of Bad Food",
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"content": "\u003cfigure id=\"attachment_125505\" class=\"wp-caption aligncenter\" style=\"max-width: 1744px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Susan_B_Anthony_c1855.png\" alt=\"Public relations portrait of Susan B. Anthony as used in the History of Woman Suffrage by Anthony and Elizabeth Cady Stanton, Volume I, published in 1881.\" width=\"1744\" height=\"1873\" class=\"size-full wp-image-125505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855.png 1744w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-160x172.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-800x859.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-768x825.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-1020x1095.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-1180x1267.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-960x1031.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-240x258.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-375x403.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-520x558.png 520w\" sizes=\"(max-width: 1744px) 100vw, 1744px\">\u003cfigcaption class=\"wp-caption-text\">Public relations portrait of Susan B. Anthony as used in the History of Woman Suffrage by Anthony and Elizabeth Cady Stanton, Volume I, published in 1881. \u003ccite>(By Engraved by G.E. Perine & Co., NY [Public domain], \u003ca href=\"https://commons.wikimedia.org/wiki/File:Susan_B_Anthony_c1855.png\">via Wikimedia Commons\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She was hanged in effigy and mocked in cartoons; laughed at by Congress for demanding equal rights for women and fined for casting her \"illegal\" vote in 1872; shouted down at public meetings and ridiculed in the press by the upright and uptight columnists of the day. That Susan B. Anthony, champion of the women's movement in the U.S., had to suffer these ignominies is well known.\u003c/p>\n\u003cp>Less well known is the grueling physical hardship she endured in her long and tireless quest to get women the right to vote. For 45 years, Anthony traveled relentlessly, giving close to a hundred anti-slavery and woman's suffrage speeches a year. This meant that she quite literally lived on the road – travelling through snowstorms and blizzards by train, wagon, boat, skiff and sleigh. She stumped her way through New York, Kansas, Nebraska, Iowa, Wisconsin, Michigan, Illinois, Nevada, Oregon, Washington, California and even – against the advice of other suffragists – \"polygamous Utah.\" Often the only woman in the room, she spoke at any public venue that opened its doors to her – from African-American churches and saloons to teachers' institutes, railroad depots, abandoned barracks and tobacco factories. Once, she even lectured from atop a lumber wagon.\u003c/p>\n\u003cp>The journeys were punishing and the reception, while sometimes warm and encouraging, was often apathetic, sullen or viciously combative. On the eve of the Civil War, when the national mood was fissile, rotten eggs were lobbed at the stage and cayenne pepper flung on the stove to disrupt the meeting. Implacable, Anthony stood her ground. But one can well imagine how much she and her companions longed for a hot meal and a clean bed after these brutal encounters. In most cases, however, they went back to a dirty hotel and terrible food.\u003c/p>\n\u003cp>\"Most of the food served them was green with soda or floating in grease and the hotels were infested with bedbugs,\" writes her biographer Alma Lutz in \u003ca href=\"https://www.gutenberg.org/files/20439/20439-h/20439-h.htm\">\u003cem>Susan B. Anthony: Rebel, Crusader, Humanitarian\u003c/em>\u003c/a>. \"Susan wrote her family of sleepless nights and of picking the 'tormentors' out of their bonnets and the ruffles of their dresses.\"\u003cstrong> \u003c/strong>One South Dakota hotel served \"sour bread, muddy coffee and stewed green grapes.\"\u003cstrong> \u003c/strong>In others they were faced with unclean water, straw pallets and coffee without cream or milk, sweetened only with sorghum – a good cup of coffee was something Anthony sorely missed, as is evident from\u003cstrong> \u003c/strong>a report she filed for a newspaper describing how she \"luxuriated in a Christian cup of coffee\" in Trinidad, Colo.\u003c/p>\n\u003cp>\"I can assure you that my avoirdupois is being rapidly reduced,\"Anthony wrote with characteristic humor in a letter to her family in Rochester, N.Y. Fortunately, she had a robust constitution and weathered the harsh travel conditions mostly without complaint, but a plangent sigh in her diary reflects her frustration: \"O, the crimes that are committed in the kitchens of this land!\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The unhealthy food they were served in hotels and many homes was, sadly, characteristic of the age. \"One of the greatest trials these travelers had to endure was the wretched cooking which was the rule and not exception among our much-praised foremothers,\" writes another biographer, Ida Husted Harper, in \u003cem>The Life and Work of Susan B. Anthony:\u003c/em>\u003c/p>\n\u003cp>\"In those days the housewife could not step around the corner and buy for two cents a cake of yeast which insured good bread, but the process of yeast-making was long and difficult and not well understood by the average housekeeper, so a substitute was found in 'salt risings,' and a heavy indigestible mass generally resulted. White flour was little used and was of a poor quality. Baking powder was unknown and all forms of cakes and warm bread were made with sour milk and soda, easily ruined by too much or too little of the latter. In no particular did the table compare favorably with that of modern families.\"\u003c/p>\n\u003cp>Anthony was herself an excellent and competent cook – an accomplishment that came as a surprise to those \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/05/454246666/how-suffragists-used-cookbooks-as-a-recipe-for-subversion\">who believed that suffragists were kitchen-hating viragoes\u003c/a> who couldn't boil water or feed their families because they were out pounding the streets and shrieking for the vote. The anti-suffrage pamphlets of the time were full of sneers: \u003cstrong>\"\u003c/strong>Good cooking lessens alcoholic craving quicker than a vote.\"(Many suffragists were often also temperance movement advocates.) Or, \"You do not need a ballot to clean out your sink.\" The ballot, critics warned, would \"unsex\" women. Anthony, who was unmarried, was especially vulnerable to being typecast as the undomesticated and unattractive spinster, never mind that she was \"a stately Quaker girl\" (in the words of her close friend Elizabeth Cady Stanton), who dressed in quiet but expensive clothes and could pickle, can, garden, varnish, quilt and bake as well as anyone with a brood of children.\u003c/p>\n\u003cp>Often, friends of the suffragists invited them home. But this came with its own hazards, since many of those who sympathized with progressive causes were also \"cranks\" – to use the terminology of the day — in thrall to a pure food regimen. In one affluent house in a town near New York City, Anthony and her two friends were offered nuts, apples and baked bran-and-water (which supposedly helped to \"sweep out\" the intestines, in the words of John Harvey Kellogg, a prominent advocate of this kind of ascetic diet) for three meals in a row. After that, her two male abolitionist companions fled, leaving Anthony to stay on through the weekend for the Monday meeting. \"She lived through it,\" writes her biographer Harper, \"but on Tuesday started for New York and never stopped till she reached Delmonico's, where she reveled in a porterhouse steak and a pot of coffee.\"\u003c/p>\n\u003cp>But travel is full of strange twists. And Anthony discovered that coffee and courtesy could turn up in the most unexpected places: in a hovel and a saloon, respectively.\u003c/p>\n\u003cp>Stuck for hours in Missouri in a fetid train car full of families – \"Any decent farmer's pigpen would be as clean as that car,\" she wrote – Anthony was desperate to get out and join the men who were having a wash at a hovel that stood on the bank. Finally, she got out, rushed up to the woman in charge and asked if she would sell her a cup of coffee. What happened next took her by surprise in the nicest way possible. The woman, wrote Anthony, \"grunted out yes, after some hesitation, and while she was making it, I washed my face and hands. When she handed me my drink she said, 'This is no rye; it is real coffee.' And so it was and I enjoyed it, brass spoon, thick, dingy, cracked cup and all.\"\u003c/p>\n\u003cp>As for courtesy, it was extended to her by those she described as the \"roughest group\" she had ever encountered – the miners in the boomtown of Leadville, Colo. Since the town's saloon was the largest public space available, Anthony spoke there about women's rights. In deference to her temperance views, the owner draped yards of calico over the bottles behind the bar to hide them from the public. The room was so packed with miners that the crowd overflowed onto the street. When they saw that Anthony was coughing, they immediately put out their pipes (and ordered more drinks). Against every expectation, she was warmly applauded, and when she asked for donations, the men passed a hat around and filled it up with gold dust and nuggets.\u003c/p>\n\u003cp>Sixteen years later, in 1893, Colorado became the first state to enact women's suffrage by popular referendum – and Anthony was alive to savor that victory. Though she died before the historic 19\u003csup>th\u003c/sup> Amendment was passed in 1920 granting American women the right to vote, she knew that its passage was inevitable. As she famously said in her last speech in 1906, a month before she died, \"Failure is impossible.\"\u003c/p>\n\u003cp>The steeliness of her resolve is captured in an incident that\u003cstrong> \u003c/strong>occurred at the Fort William Henry hotel in New York state, when Anthony tried to order her own breakfast. Also present at the table was the abolitionist Aaron Powell and suffragist Antoinette Blackwell, who provided the following gleeful account to Harper:\u003c/p>\n\u003cp>\"I remember a rich scene at the breakfast table. Aaron Powell was with us and the colored waiter pointedly offered him the bill of fare. Miss Anthony glanced at it and began to give her order, not to Powell in ladylike modesty, but promptly and energetically to the waiter. He turned a grandiloquent, deaf ear; Powell fidgeted and studied his newspaper; she persisted, determined that no man should come between her and her own order for coffee, cornbread and beefsteak. 'What do I understand is the full order, sir, for your party?' demanded the waiter, doggedly and suggestively. Powell tried to repeat her wishes, but stumbled and stammered and grew red in the face ... while she, coolly unconscious of everything except that there was no occasion for a 'middleman,' since she was entirely competent to look after her own breakfast, repeated her order, and the waiter, looking intensely disgusted, concluded to bring something, right or wrong.\"\u003c/p>\n\u003cp>One phrase in that paragraph will jump out at the contemporary reader: She persisted. Through green soda bread, muddy coffee, bedbugs, rotten eggs, and patriarchal waiters, Susan B. Anthony stumped right on.\u003c/p>\n\u003chr>\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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"title": "On The Road To Women's Rights, Susan B. Anthony Stomached Plenty Of Bad Food | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125505\" class=\"wp-caption aligncenter\" style=\"max-width: 1744px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Susan_B_Anthony_c1855.png\" alt=\"Public relations portrait of Susan B. Anthony as used in the History of Woman Suffrage by Anthony and Elizabeth Cady Stanton, Volume I, published in 1881.\" width=\"1744\" height=\"1873\" class=\"size-full wp-image-125505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855.png 1744w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-160x172.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-800x859.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-768x825.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-1020x1095.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-1180x1267.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-960x1031.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-240x258.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-375x403.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Susan_B_Anthony_c1855-520x558.png 520w\" sizes=\"(max-width: 1744px) 100vw, 1744px\">\u003cfigcaption class=\"wp-caption-text\">Public relations portrait of Susan B. Anthony as used in the History of Woman Suffrage by Anthony and Elizabeth Cady Stanton, Volume I, published in 1881. \u003ccite>(By Engraved by G.E. Perine & Co., NY [Public domain], \u003ca href=\"https://commons.wikimedia.org/wiki/File:Susan_B_Anthony_c1855.png\">via Wikimedia Commons\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She was hanged in effigy and mocked in cartoons; laughed at by Congress for demanding equal rights for women and fined for casting her \"illegal\" vote in 1872; shouted down at public meetings and ridiculed in the press by the upright and uptight columnists of the day. That Susan B. Anthony, champion of the women's movement in the U.S., had to suffer these ignominies is well known.\u003c/p>\n\u003cp>Less well known is the grueling physical hardship she endured in her long and tireless quest to get women the right to vote. For 45 years, Anthony traveled relentlessly, giving close to a hundred anti-slavery and woman's suffrage speeches a year. This meant that she quite literally lived on the road – travelling through snowstorms and blizzards by train, wagon, boat, skiff and sleigh. She stumped her way through New York, Kansas, Nebraska, Iowa, Wisconsin, Michigan, Illinois, Nevada, Oregon, Washington, California and even – against the advice of other suffragists – \"polygamous Utah.\" Often the only woman in the room, she spoke at any public venue that opened its doors to her – from African-American churches and saloons to teachers' institutes, railroad depots, abandoned barracks and tobacco factories. Once, she even lectured from atop a lumber wagon.\u003c/p>\n\u003cp>The journeys were punishing and the reception, while sometimes warm and encouraging, was often apathetic, sullen or viciously combative. On the eve of the Civil War, when the national mood was fissile, rotten eggs were lobbed at the stage and cayenne pepper flung on the stove to disrupt the meeting. Implacable, Anthony stood her ground. But one can well imagine how much she and her companions longed for a hot meal and a clean bed after these brutal encounters. In most cases, however, they went back to a dirty hotel and terrible food.\u003c/p>\n\u003cp>\"Most of the food served them was green with soda or floating in grease and the hotels were infested with bedbugs,\" writes her biographer Alma Lutz in \u003ca href=\"https://www.gutenberg.org/files/20439/20439-h/20439-h.htm\">\u003cem>Susan B. Anthony: Rebel, Crusader, Humanitarian\u003c/em>\u003c/a>. \"Susan wrote her family of sleepless nights and of picking the 'tormentors' out of their bonnets and the ruffles of their dresses.\"\u003cstrong> \u003c/strong>One South Dakota hotel served \"sour bread, muddy coffee and stewed green grapes.\"\u003cstrong> \u003c/strong>In others they were faced with unclean water, straw pallets and coffee without cream or milk, sweetened only with sorghum – a good cup of coffee was something Anthony sorely missed, as is evident from\u003cstrong> \u003c/strong>a report she filed for a newspaper describing how she \"luxuriated in a Christian cup of coffee\" in Trinidad, Colo.\u003c/p>\n\u003cp>\"I can assure you that my avoirdupois is being rapidly reduced,\"Anthony wrote with characteristic humor in a letter to her family in Rochester, N.Y. Fortunately, she had a robust constitution and weathered the harsh travel conditions mostly without complaint, but a plangent sigh in her diary reflects her frustration: \"O, the crimes that are committed in the kitchens of this land!\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The unhealthy food they were served in hotels and many homes was, sadly, characteristic of the age. \"One of the greatest trials these travelers had to endure was the wretched cooking which was the rule and not exception among our much-praised foremothers,\" writes another biographer, Ida Husted Harper, in \u003cem>The Life and Work of Susan B. Anthony:\u003c/em>\u003c/p>\n\u003cp>\"In those days the housewife could not step around the corner and buy for two cents a cake of yeast which insured good bread, but the process of yeast-making was long and difficult and not well understood by the average housekeeper, so a substitute was found in 'salt risings,' and a heavy indigestible mass generally resulted. White flour was little used and was of a poor quality. Baking powder was unknown and all forms of cakes and warm bread were made with sour milk and soda, easily ruined by too much or too little of the latter. In no particular did the table compare favorably with that of modern families.\"\u003c/p>\n\u003cp>Anthony was herself an excellent and competent cook – an accomplishment that came as a surprise to those \u003ca href=\"https://www.npr.org/sections/thesalt/2015/11/05/454246666/how-suffragists-used-cookbooks-as-a-recipe-for-subversion\">who believed that suffragists were kitchen-hating viragoes\u003c/a> who couldn't boil water or feed their families because they were out pounding the streets and shrieking for the vote. The anti-suffrage pamphlets of the time were full of sneers: \u003cstrong>\"\u003c/strong>Good cooking lessens alcoholic craving quicker than a vote.\"(Many suffragists were often also temperance movement advocates.) Or, \"You do not need a ballot to clean out your sink.\" The ballot, critics warned, would \"unsex\" women. Anthony, who was unmarried, was especially vulnerable to being typecast as the undomesticated and unattractive spinster, never mind that she was \"a stately Quaker girl\" (in the words of her close friend Elizabeth Cady Stanton), who dressed in quiet but expensive clothes and could pickle, can, garden, varnish, quilt and bake as well as anyone with a brood of children.\u003c/p>\n\u003cp>Often, friends of the suffragists invited them home. But this came with its own hazards, since many of those who sympathized with progressive causes were also \"cranks\" – to use the terminology of the day — in thrall to a pure food regimen. In one affluent house in a town near New York City, Anthony and her two friends were offered nuts, apples and baked bran-and-water (which supposedly helped to \"sweep out\" the intestines, in the words of John Harvey Kellogg, a prominent advocate of this kind of ascetic diet) for three meals in a row. After that, her two male abolitionist companions fled, leaving Anthony to stay on through the weekend for the Monday meeting. \"She lived through it,\" writes her biographer Harper, \"but on Tuesday started for New York and never stopped till she reached Delmonico's, where she reveled in a porterhouse steak and a pot of coffee.\"\u003c/p>\n\u003cp>But travel is full of strange twists. And Anthony discovered that coffee and courtesy could turn up in the most unexpected places: in a hovel and a saloon, respectively.\u003c/p>\n\u003cp>Stuck for hours in Missouri in a fetid train car full of families – \"Any decent farmer's pigpen would be as clean as that car,\" she wrote – Anthony was desperate to get out and join the men who were having a wash at a hovel that stood on the bank. Finally, she got out, rushed up to the woman in charge and asked if she would sell her a cup of coffee. What happened next took her by surprise in the nicest way possible. The woman, wrote Anthony, \"grunted out yes, after some hesitation, and while she was making it, I washed my face and hands. When she handed me my drink she said, 'This is no rye; it is real coffee.' And so it was and I enjoyed it, brass spoon, thick, dingy, cracked cup and all.\"\u003c/p>\n\u003cp>As for courtesy, it was extended to her by those she described as the \"roughest group\" she had ever encountered – the miners in the boomtown of Leadville, Colo. Since the town's saloon was the largest public space available, Anthony spoke there about women's rights. In deference to her temperance views, the owner draped yards of calico over the bottles behind the bar to hide them from the public. The room was so packed with miners that the crowd overflowed onto the street. When they saw that Anthony was coughing, they immediately put out their pipes (and ordered more drinks). Against every expectation, she was warmly applauded, and when she asked for donations, the men passed a hat around and filled it up with gold dust and nuggets.\u003c/p>\n\u003cp>Sixteen years later, in 1893, Colorado became the first state to enact women's suffrage by popular referendum – and Anthony was alive to savor that victory. Though she died before the historic 19\u003csup>th\u003c/sup> Amendment was passed in 1920 granting American women the right to vote, she knew that its passage was inevitable. As she famously said in her last speech in 1906, a month before she died, \"Failure is impossible.\"\u003c/p>\n\u003cp>The steeliness of her resolve is captured in an incident that\u003cstrong> \u003c/strong>occurred at the Fort William Henry hotel in New York state, when Anthony tried to order her own breakfast. Also present at the table was the abolitionist Aaron Powell and suffragist Antoinette Blackwell, who provided the following gleeful account to Harper:\u003c/p>\n\u003cp>\"I remember a rich scene at the breakfast table. Aaron Powell was with us and the colored waiter pointedly offered him the bill of fare. Miss Anthony glanced at it and began to give her order, not to Powell in ladylike modesty, but promptly and energetically to the waiter. He turned a grandiloquent, deaf ear; Powell fidgeted and studied his newspaper; she persisted, determined that no man should come between her and her own order for coffee, cornbread and beefsteak. 'What do I understand is the full order, sir, for your party?' demanded the waiter, doggedly and suggestively. Powell tried to repeat her wishes, but stumbled and stammered and grew red in the face ... while she, coolly unconscious of everything except that there was no occasion for a 'middleman,' since she was entirely competent to look after her own breakfast, repeated her order, and the waiter, looking intensely disgusted, concluded to bring something, right or wrong.\"\u003c/p>\n\u003cp>One phrase in that paragraph will jump out at the contemporary reader: She persisted. Through green soda bread, muddy coffee, bedbugs, rotten eggs, and patriarchal waiters, Susan B. Anthony stumped right on.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \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>After months of practice in the art of fast food preparation, \"Flippy,\" has finally taken up a position as grill cook on the line at Caliburger's Pasadena, Calif., restaurant.\u003c/p>\n\u003cp>\"It's not a fun job — it's hot, it's greasy, it's dirty,\" acknowledges John Miller, the CEO of Cali Group, which runs the international fast food chain.\u003c/p>\n\u003cp>Even so, it could be the beginning of a bright career for Flippy in an industry that is otherwise notorious for high employee turnover.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/234073915?portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It certainly helps that Flippy, a burger-flipping robot developed by Miso Robotics, shows no concern about the low wages, meager benefits or long hours that plague the industry. The robot is reportedly capable of grilling 150 burgers per hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to a \u003ca href=\"https://www.businesswire.com/news/home/20180305005300/en/Flippy-World%E2%80%99s-Autonomous-Robotic-Kitchen-Assistant-Cooks\">press release\u003c/a> from Miso, the company — which bills Flippy as the world's first burger-flipping robot — began working with Caliburger two years ago to develop it as a \"cost-effective and highly efficient solution\" that is \"specifically designed to operate in an existing commercial kitchen layout and to serve alongside kitchen staff to safely and efficiently fulfill a variety of cooking tasks.\"\u003c/p>\n\u003cp>\"The kitchen of the future will always have people in it, but we see that kitchen as having people and robots,\" said David Zito, co-founder and CEO of Miso Robotics \u003ca href=\"http://ktla.com/2018/03/05/flippy-the-burger-flipping-robot-is-now-cooking-at-the-caliburger-fast-food-chain/\">tells KTLA\u003c/a> in Los Angeles. \"This technology is not about replacing jobs — we see Flippy as that third hand.\"\u003c/p>\n\u003cp>In its current version, Flippy needs a human coworker to place the patties on the grill, put the cheese on top at the right moment and add the extras, such as lettuce and sauce before wrapping the sandwiches for customers.\u003c/p>\n\u003cp>\"The Flippy robot takes the form of a relatively small, wheeled cart equipped with a 6-axis robotic arm and what Miso Robotics calls a 'sensor bar,' \u003ca href=\"https://techcrunch.com/2017/03/07/meet-flippy-a-burger-grilling-robot-from-miso-robotics-and-caliburger/\">TechCrunch writes.\u003c/a> \"It takes in data from thermal sensors, 3-D sensors and different cameras onboard to perceive its environment. Digital systems that send tickets from the counter back to the kitchen give Flippy its orders.\"\u003c/p>\n\u003cp>\u003cem>TechCrunch\u003c/em> says unlike rival burger bots under development, such as one made by Momentum Machines, Flippy uses artificial intelligence to improve its technique – so the more it works, the better it gets at the job, in much the same way that might be expected from a human worker.\u003c/p>\n\u003cp>The website adds: \"A range of different tools, like detachable grippers, tongs and scrapers, help Flippy to cook burgers made to order, and keep a grill operating smoothly. A pneumatic pump allows the robot to swap out its own tools. Combined with Miso Robotics' AI, this range of tools will allow Flippy to make more than burgers over time, including chicken, bacon, grilled onions and other items that tend to be served in burger restaurants.\"\u003c/p>\n\u003cp>As part of its deal with Miso, Caliburger gets exclusive rights to use the services of Flippy for six months, but thereafter, other fast-food vendors would be allowed to buy the robot. In its current form, Flippy runs about $60,000 per unit, but the price could go up as it becomes more sophisticated and versatile.\u003c/p>\n\u003cp>For now, the robot is operating only in a single Pasadena, Calif., Caliburger restaurant, but the chain has plans for expansion within the U.S. after a trial period.\u003c/p>\n\u003cp>Although Miso and Caliburger emphasize that Flippy will be part of an integrated, part-robot, part-human, kitchen, according to \u003ca href=\"https://www.mckinsey.com/global-themes/future-of-organizations-and-work/what-the-future-of-work-will-mean-for-jobs-skills-and-wages#part3\">a report by the McKinsey Global Institute\u003c/a> last year, fast food was among the industries most vulnerable to automation. \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": "Oscar-Nominated 'Knife Skills' Showcases Ex-Cons And Odd Ducks In The Kitchen",
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"content": "\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>[vimeo 227171872 w=640 h=360]\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\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>\u003cp>Filmmaker Thomas Lennon was not looking for a new film project when he went to dinner at a friend's house; he was just trying to make conversation with a fellow guest who was, in Lennon's words, \"an odd duck.\" However, says Lennon, \"I'm a filmmaker, so I ask people questions. What unfolded was this story — and you'd have to be deaf, dumb and blind to not know that there was potential there.\"\u003c/p>\n\u003cp>The result of that initial encounter was \u003cem>Knife Skills\u003c/em>, nominated this year for an Academy Award in the documentary (Short Subject) category. It follows the opening of \u003ca href=\"https://edwinsrestaurant.org/\">Edwins\u003c/a>, a fine-dining restaurant in Cleveland that is staffed almost entirely by former prison inmates.\u003c/p>\n\u003cp>Edwins is the brainchild of Lennon's \"odd duck\" dinner companion, Brandon Chrostowski, a former employee of New York restaurateurs David and Karen Waltuck, the hosts of that fateful dinner party. Chrostowski's memory of the occasion, however, is a little different: \"David made meatloaf with shiitake mushrooms in it,\" says Chrostowski. \"It was an exquisite meatloaf.\"\u003c/p>\n\u003cp>It's a telling comment from a man who says, \"A restaurant saved my life.\" He clearly loves food and has the restless, unrelenting energy found in so many in the restaurant industry — a community that regularly embraces odd ducks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chrostowski grew up in Detroit, in a family where he says he wasn't expected to accomplish much. He seemed to be well on the way to fulfilling that prediction when he found himself standing in front of a judge with the power to impose a 10-year sentence for a drug offense. Instead, he was given the opportunity to be mentored in a local restaurant, beginning a career path that would take him to train at the Culinary Institute of America and work in both the front and back of the house in a series of acclaimed restaurants in New York and France. Along the way, he also became a sommelier and fromager.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chrostowski specifically chose to go to Cleveland to create a kind of hybrid \u003ca href=\"https://www.youtube.com/watch?time_continue=266&v=1OBIIZencM0\">restaurant and social services concept\u003c/a> to provide education, housing and steady employment for ex-convicts, who face few prospects and daunting recidivism rates: \u003ca href=\"https://www.nij.gov/topics/corrections/recidivism/Pages/welcome.aspx\">National statistics\u003c/a> show that some 67 percent of inmates are rearrested within three years of release. Why Cleveland? Because the city boasted some of the country's lowest high school graduation rates in 1998, the year that Chrostowski barely graduated from high school himself and almost ended up in prison. He felt that there was a population in this Midwestern city that he both understood and could help.\u003c/p>\n\u003cp>As Chrostowski says in the film, \"I often feel ugly ... When I work in a restaurant, I can put on a suit and feel great.\"\u003c/p>\n\u003cp>It was this rawness, this need to share stories of pain and joy, that grabbed Lennon as he arrived at Edwins to document the opening of the restaurant in 2013. \"I was unprepared for how vulnerable these men and women were, how exposed they felt,\" says Lennon. \"They were so eager to talk, to be heard, to listen to advice, to ask questions. That was attractive to me as a filmmaker, but, at the same time, I felt protective, I wanted to wrap a thick layer of skin around them.\"\u003c/p>\n\u003cp>Indeed, when some of the former inmates profiled in the film share their feelings, the words are heart wrenching. Marley Kichinka, a drug offender, says at one point, \"Heroin took over my whole life. I'd go to sleep and pray not to wake up, and I'd be so mad to be alive.\" She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\u003c/p>\n\u003cp>The film itself highlights the discipline of high-end restaurant work, the importance of how to julienne a zucchini perfectly every time, recommending the correct cheese and wine pairings, the pronunciation of unfamiliar French ingredients and techniques. For Lennon, the setting was essential to the narrative. \"People are interested in food,\" he says, \"so, rather than tackle the subject matter of reentry into life after prison directly, this gave me a surprising way of telling that story. I want to tell you what life is like for people coming out of prison, but if I take you inside this improbable restaurant, you're really going to learn what it's like in a way that could be more accessible.\"\u003c/p>\n\u003cfigure id=\"attachment_125404\" class=\"wp-caption alignright\" style=\"max-width: 1433px\">\u003cimg class=\"size-full wp-image-125404\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe\" alt=\"Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks.\" width=\"1433\" height=\"1075\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8.jpe 1433w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-160x120.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-800x600.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-768x576.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1020x765.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-1180x885.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-960x720.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-240x180.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-375x281.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/marley-7d40b7c01dad213c2c424a776098e24a8f8c19d8-520x390.jpe 520w\" sizes=\"(max-width: 1433px) 100vw, 1433px\">\u003cfigcaption class=\"wp-caption-text\">Marley Kichinka, a trainee at Edwins who previously struggled with heroin addiction. She finds her passion in the all-consuming energy and chaos of the kitchen, even though there are setbacks. \u003ccite>(TFL Films LLC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, restaurant kitchens across the country are top employers of former inmates, according to \u003ca href=\"http://rocunited.org\">Restaurant Opportunities Centers United.\u003c/a> But Chrostowski has found that restaurant owners typically don't want to have that particular statistic broadcast to their patrons. As shown in \u003cem>Knife Skills,\u003c/em> trumpeting the ex-con staff can be used to help fill seats with curious diners, but the goal is to provide top-notch food and service so the seats will stay filled when the novelty has worn off — not to mention provide the staff with skills that can translate into well-paying jobs. So far, Edwins has had 250 former inmates graduate from its program, with 98 percent employment rates and just 1 percent recidivism. The restaurant itself has been awarded three stars from the \u003cem>Cleveland Plain Dealer\u003c/em>.\u003c/p>\n\u003cp>Still, as captured in the film, it's a delicate dance. During one scene, Chrostowski expresses concern over a trainee behind the bar who might have an addiction issue, which prompted filmmaker Lennon and editor Nick August-Perna to consider how to respectfully share that moment. \"The film doesn't resolve whether that person has addiction issues,\" says Lennon, \"but I thought it was an important window into Brandon's methodology, that executive toughness of saying, 'Let's give him an hour but if he can't f------ do it, let's get him out of there.' \"\u003c/p>\n\u003cp>At the end of the scene, Chrostowski offers a quick, but important, compliment to the trainee who has just delivered a glass of wine to a customer, saying, \"That's a perfect pour.\"\u003c/p>\n\u003cp>For Chrostowski, those are the moments that show him that \u003cem>Knife Skills\u003c/em> has accomplished exactly what he hoped it would.\u003c/p>\n\u003cp>\"There were half a dozen media outlets calling me who wanted to do a reality show,\" he says, \"and I just kept saying 'No, thank you.\" But when I met Tom [Lennon], I believed he had integrity. I needed someone to capture the truth so it would be accessible to everyone.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"title": "Food Stall Serves Up A Social Experiment: Charge White Customers More Than Minorities",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \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>\u003cp>Can a $12 lunch change the way people think about racial wealth disparity in America? How about a $30 lunch? That's the premise behind a social experiment playing out in a New Orleans food stall.\u003c/p>\n\u003cp>Chef Tunde Way opened his pop-up stall in the city's Roux Carre venue in early February. The listed price for the Nigerian food is $12. But when a white person walks up to order, they are asked to pay $30. Why? \"It's two-and-a half times more than the $12 meal, which reflects the income disparity\" between whites and African-Americans in New Orleans, says Wey.\u003c/p>\n\u003cp>The median income for African-American households in New Orleans fell from $32,332 in 2000 to $27,812 in 2013 in inflation-adjusted dollars, according to The Data Center's \u003ca href=\"https://s3.amazonaws.com/gnocdc/reports/TheDataCenter_TheNewOrleansIndexatTen.pdf\">New Orleans Index at Ten\u003c/a>. Over the same time, median income for white households in the city remained roughly the same, $61,117 to $60,070. In 2013, the median household income for African-Americans in metro New Orleans was 54 percent lower than for whites.\u003c/p>\n\u003cfigure id=\"attachment_125394\" class=\"wp-caption aligncenter\" style=\"max-width: 1980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg\" alt=\"The menu outside of Saartj.\" width=\"1980\" height=\"1485\" class=\"size-full wp-image-125394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2.jpg 1980w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-menu-4e53d96201846957d9fe413ccd0bbd26c63a86b2-520x390.jpg 520w\" sizes=\"(max-width: 1980px) 100vw, 1980px\">\u003cfigcaption class=\"wp-caption-text\">The menu outside of Saartj. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wey says when white customers come up to his window to place an order, he tells them about this racial income gap and then asks if they want to pay the higher $30 price. They also have the option to pay the listed $12 price. The difference between the $12 and $30 meals, customers are informed, will be redistributed to minorities who buy food at the stall. How do white customers react to the proposition?\u003c/p>\n\u003cp>\"Some of them are enthusiastic, some of them are bamboozled a bit by it,\" Wey says. \"But the majority of white folks, nearly 80 percent, decided to pay.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That was definitely higher than we expected,\" says Anjali Prasertong, a graduate student in public health at Tulane University who helped Wey design the experiment and collect data.\u003c/p>\n\u003cp>Customers who agree to buy lunch were asked to fill out a brief survey online. A subset of these diners were also pulled aside and interviewed about how income and wealth disparity has played out in their own lives.\u003c/p>\n\u003cp>Prasertong points to one anecdote from an African-American customer whom she interviewed. \"I asked her, 'If you had been given access to more resources while you were growing up, would that have changed your life in any way?'\" Prasertong recalls. \"She immediately had an example.\"\u003c/p>\n\u003cp>The woman told Prasertong that when she was a college student, she was offered an unpaid summer White House internship in Washington, D.C. But that meant she would have had to find a way to support herself in another city instead of spending the summer earning money that she could use to help pay for school in the fall. The woman passed on the internship, Prasertong says, because \"she realized, 'Oh, it's just for rich people'\" – meaning students whose parents could afford to subsidize them while they worked for free. \"She still went on to be successful but if she'd done that internship, who knows what she'd be doing?\"\u003c/p>\n\u003cfigure id=\"attachment_125395\" class=\"wp-caption alignright\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg\" alt=\"Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives.\" width=\"1000\" height=\"1394\" class=\"size-full wp-image-125395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-240x335.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/saartj-portrait_custom-a8cf33a3fdd8bc37e01b788a763ed3eb9ccd9f86-520x725.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nigerian chef and writer Tunde Wey conceived his food stall experiment as a way to get people thinking about the racial income and wealth gaps in America and how it affects their own lives. \u003ccite>(Deji Osinulu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"One of the things I took away from interviewing people was a greater awareness that people of color have thought about wealth disparity and how it has touched their lives and the kinds of things they've lost out on because they didn't have access to the resources their white friends did,\" says Prasertong. \"Not that [white people] weren't aware, but they never really thought about how ... that might have affected where they are in the world in relation to people of color. They never stopped to think, 'Oh, that car my parents gave me in college allowed me to drive across town to get a good job.'\"\u003c/p>\n\u003cp>As Prasertong points out, \"It's not a strict scientific study.\" One limitation of this experiment is that the customers who came to the stall were all in a higher-than-average income bracket. Prasertong says that may be one reason why the vast majority of customers of color – African-Americans, Latinos and Asians – declined to sign up to receive the redistributed money made from charging whites the higher price.\u003c/p>\n\u003cp>As of Feb. 28, the day the premise of the experiment was revealed in a\u003cem> Times-Picayune\u003c/em> \u003ca href=\"http://www.nola.com/dining/index.ssf/2018/02/new_orleans_race_experiment.html\">article\u003c/a>, 64 people had completed the survey, which included 32 whites, Prasertong says. Twenty-five white customers paid the extra $18, adding up to a pool of $450. Only six people of color had signed up for distributions, which they would split evenly among them, $75 each.\u003c/p>\n\u003cp>The food stall – called \u003ca href=\"https://www.saartj.com/\">Saartj\u003c/a>, a reference to a 19th-century \u003ca href=\"http://www.sahistory.org.za/people/sara-saartjie-baartman\">black South African woman\u003c/a> infamously paraded as a \"freak show\" in Europe – will be open through Sunday, though the data collection part of the experiment is now over.\u003c/p>\n\u003cp>While this experiment focused on racial income disparity in New Orleans, the numbers when it comes to the racial wealth gap in America are even starker. White families accumulate more wealth more quickly than do families comprised of people of color. As NPR's Code Switch team \u003ca href=\"https://www.npr.org/sections/codeswitch/2017/02/08/514105689/black-latino-two-parent-families-have-half-the-wealth-of-white-single-parents\">has reported\u003c/a>:\u003c/p>\n\u003cp>\"In 2013, the median white family held 13 times as much net wealth as the median black family and 10 times as much wealth as the median Latino family, according to the Federal Reserve's Survey of Consumer Finances.\"\u003c/p>\n\u003cp>There are many reasons cited behind this gap, including slavery and institutional and governmental discrimination that excluded people of color from programs that helped Americans build wealth and pass it down through the generations. As Code Switch writes: \"Segregation and redlining by banks made it impossible for many black and Latino families to secure mortgages, for example. The GI Bill, which helped establish an American middle class by helping veterans pay for college and buy homes after World War II, mostly excluded people of color.\"\u003c/p>\n\u003cp>One goal of his experiment, says Wey, is to get people to think about how the racial wealth and income gaps affect their own lives, and also how they can as individuals be a force for change.\u003c/p>\n\u003cp>\"We think of this as a systemic issue, like something that happens outside of ourselves, when in fact the aggregate sum of all of our actions and choices exacerbates or ameliorates the wealth gap,\" says Wey. That includes actions like \"where we choose to send our children to school, where we choose to buy a home and critically, how we choose to spend our money and where we choose to spend our money. \" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef David Chang Dishes On The 'Ugly' Side Of 'Delicious' Food",
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"content": "\u003cp>Chef David Chang's new Netflix show \u003cem>Ugly Delicious\u003c/em> dives deep into how some of his favorite kinds of foods — from pizza to fried chicken — are made all over the world.\u003c/p>\n\u003cp>\u003ca href=\"https://momofuku.com/\">Chang\u003c/a> tells \u003cem>Here & Now\u003c/em>'s Jeremy Hobson the term that became \u003ca href=\"https://www.netflix.com/title/80170368\">the show's title\u003c/a> originated as an Instagram hashtag, and an inside joke with his cooks.\u003c/p>\n\u003cp>\"The most delicious stuff is like a bowl of curry on rice, and that's not gonna inspire a cookbook or a cover of a \u003cem>Bon Appétit\u003c/em> magazine,\" Chang says. \"And all of this food [history] is sometimes not being told, and it's not being appreciated enough in the world we live in right now.\"\u003c/p>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On deciding which foods to focus on in the show\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard to figure out what we were even gonna do, so we narrowed it down to just themes, and then those themes became, 'Wait, why don't we just talk about specific foods, and go down that rabbit hole, and how that intersects with culture and something like pizza or fried chicken, or the idea of barbecue.' So that was it. It was like, 'OK, let's talk about the stories that sometimes are told. But we're gonna create conversations in ways that maybe people really wanna talk about pizza, or fried chicken.'\u003c/p>\n\u003cp>https://youtu.be/pN_XItALHmM\u003c/p>\n\u003cp>\u003cstrong>On talking with chefs like Mark Iacono, of the Brooklyn restaurant Lucali\u003c/strong>\u003c/p>\n\u003cp data-reactid=\"302\">Mark's one of my favorite, favorite chefs. There's there's just something romantic about watching Mark make pizza, because he uses a wine bottle instead of a traditional rolling pin. And even though he's just making pizzas, it's one of my favorite spots to go. But you get to hear their philosophy. It's not just a profile, and we're not even really talking about Mark. We're trying to get his understanding of what it's like to be an Italian-American — very quickly — and inheriting the sort of ... I don't wanna say the burden, but the responsibility of carrying on that tradition that came with all the Italian immigrants to New York City.\u003c/p>\n\u003cp>\u003cstrong>On traveling to New York and Tokyo for the pizza episode\u003c/strong>\u003c/p>\n\u003cp>We're trying to define what pizza is, how it came from, where do people think is the best pizza. ... I believe that the best pizza in the world for me — I can't speak for anyone else — is in Tokyo, and creating those conversations, or sometimes maybe the best pizza in the world, for me, is in New Haven. Which again, all of these things are talked about, written about, but trying to present it and cobbled together in a way that maybe the audience might not have heard.\u003c/p>\n\u003cp>\u003cstrong>On how one food can taste totally different depending on where you are\u003c/strong>\u003c/p>\n\u003cp>It really shows you that we're all making sort of the same thing. And what changes that are cultural beliefs, cultural biases. There's no universal truth about any food. Because we have so many beliefs and we have so many cultural truths, you're gonna have that variation in food, not just with ingredients. I mean, fried chicken is probably cooked the world around, all over, but it's a specific story for each person.\u003c/p>\n\u003cp>\u003cstrong>On the show exploring history and culture\u003c/strong>\u003c/p>\n\u003cp>What better way to represent history and culture than through food? And fried chicken is a perfect example of just how dense a subject can be. One of the reasons it's dense is, rarely do people wanna talk about the terrible hardships that fried chicken was born out of, and then presenting questions like, should you even talk about it? Should you even know the history of fried chicken to enjoy fried chicken? Because fried chicken in and of itself is delicious, and these are some of the conversations we're trying to have.\u003c/p>\n\u003cp>\u003cstrong>On his favorite thing he ate while making the show\u003c/strong>\u003c/p>\n\u003cp>That's pretty easy. Well, I'll say domestically it was the crawfish at \u003ca href=\"https://www.visithoustontexas.com/listings/crawfish-%26-noodles/23384/\">Crawfish & Noodles\u003c/a> in Houston, eating Viet-Cajun crawfish, which is a tremendous modern-day fusion that's happening before our very eyes. It's a merger of Vietnamese flavors and Cajun, which are very similar, believe it or not.\u003c/p>\n\u003cp>\"And internationally I would have to say it's the real-deal Peking duck in Beijing, cooked over jujube wood that's processed in a very special way that produces the most fabulous duck skin and juicy, juicy meat. That's a dish that I would travel to China just to eat. I really would. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard to figure out what we were even gonna do, so we narrowed it down to just themes, and then those themes became, 'Wait, why don't we just talk about specific foods, and go down that rabbit hole, and how that intersects with culture and something like pizza or fried chicken, or the idea of barbecue.' So that was it. It was like, 'OK, let's talk about the stories that sometimes are told. But we're gonna create conversations in ways that maybe people really wanna talk about pizza, or fried chicken.'\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pN_XItALHmM'\n title='//www.youtube.com/embed/pN_XItALHmM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>On talking with chefs like Mark Iacono, of the Brooklyn restaurant Lucali\u003c/strong>\u003c/p>\n\u003cp data-reactid=\"302\">Mark's one of my favorite, favorite chefs. There's there's just something romantic about watching Mark make pizza, because he uses a wine bottle instead of a traditional rolling pin. And even though he's just making pizzas, it's one of my favorite spots to go. But you get to hear their philosophy. It's not just a profile, and we're not even really talking about Mark. We're trying to get his understanding of what it's like to be an Italian-American — very quickly — and inheriting the sort of ... I don't wanna say the burden, but the responsibility of carrying on that tradition that came with all the Italian immigrants to New York City.\u003c/p>\n\u003cp>\u003cstrong>On traveling to New York and Tokyo for the pizza episode\u003c/strong>\u003c/p>\n\u003cp>We're trying to define what pizza is, how it came from, where do people think is the best pizza. ... I believe that the best pizza in the world for me — I can't speak for anyone else — is in Tokyo, and creating those conversations, or sometimes maybe the best pizza in the world, for me, is in New Haven. Which again, all of these things are talked about, written about, but trying to present it and cobbled together in a way that maybe the audience might not have heard.\u003c/p>\n\u003cp>\u003cstrong>On how one food can taste totally different depending on where you are\u003c/strong>\u003c/p>\n\u003cp>It really shows you that we're all making sort of the same thing. And what changes that are cultural beliefs, cultural biases. There's no universal truth about any food. Because we have so many beliefs and we have so many cultural truths, you're gonna have that variation in food, not just with ingredients. I mean, fried chicken is probably cooked the world around, all over, but it's a specific story for each person.\u003c/p>\n\u003cp>\u003cstrong>On the show exploring history and culture\u003c/strong>\u003c/p>\n\u003cp>What better way to represent history and culture than through food? And fried chicken is a perfect example of just how dense a subject can be. One of the reasons it's dense is, rarely do people wanna talk about the terrible hardships that fried chicken was born out of, and then presenting questions like, should you even talk about it? Should you even know the history of fried chicken to enjoy fried chicken? Because fried chicken in and of itself is delicious, and these are some of the conversations we're trying to have.\u003c/p>\n\u003cp>\u003cstrong>On his favorite thing he ate while making the show\u003c/strong>\u003c/p>\n\u003cp>That's pretty easy. Well, I'll say domestically it was the crawfish at \u003ca href=\"https://www.visithoustontexas.com/listings/crawfish-%26-noodles/23384/\">Crawfish & Noodles\u003c/a> in Houston, eating Viet-Cajun crawfish, which is a tremendous modern-day fusion that's happening before our very eyes. It's a merger of Vietnamese flavors and Cajun, which are very similar, believe it or not.\u003c/p>\n\u003cp>\"And internationally I would have to say it's the real-deal Peking duck in Beijing, cooked over jujube wood that's processed in a very special way that produces the most fabulous duck skin and juicy, juicy meat. That's a dish that I would travel to China just to eat. I really would. It's that good. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"description": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: The 19 Best Margaritas in Sonoma",
"title": "Guide: The 19 Best Margaritas in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Today is National Margarita Day! Here’s where to celebrate in Sonoma.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"id": "code-switch-life-kit",
"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": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"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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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
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"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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