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"content": "\u003cp>Khanh-Hoa Nguyen stirs a pot of green papaya and pigs' feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen's sister gave birth.\u003c/p>\n\u003cp>After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents' home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.\u003c/p>\n\u003cfigure id=\"attachment_116648\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\" alt=\"From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley.\" width=\"200\" height=\"300\" class=\"size-full wp-image-116648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley. \u003ccite>(Khanh-Hoa Nguyen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't think I would have known if I didn't go home that summer,\" says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.\u003c/p>\n\u003cp>For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs' feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.\u003c/p>\n\u003cp>In Chinese, it's called \u003cem>zuo yuezi\u003c/em>, or \"sitting the month.\" Vietnamese refer to it as \u003cem>nằm ổ\u003c/em>, literally \"lying in a nest.\" The recipes for these foods are unlikely to be found in any cookbook. These postpartum tonics have traditionally been prepared by grandmothers and aunts; the ingredients and techniques passed down orally.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When Nguyen returned to Berkeley that fall, she took a course in Asian American and Pacific Islander community health. In that class, Dr. Marilyn Wong put out a call for students who were interested in documenting Asian postpartum traditions. Nguyen not only volunteered to do research, but led a group of 13 undergraduate students who spent the past two years interviewing relatives and collecting recipes spanning six Asian ethnicities: Vietnamese, Chinese, Korean, Hmong, Cambodian and Filipino. Together with Wong, Nguyen edited the cookbook \u003cem>From Mothers to Mother: A Collection of Traditional Asian Postpartum Recipes\u003c/em>, which will be released this month.\u003c/p>\n\u003cfigure id=\"attachment_116646\" class=\"wp-caption aligncenter\" style=\"max-width: 1916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\" alt=\"Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth.\" width=\"1916\" height=\"1332\" class=\"size-full wp-image-116646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg 1916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1020x709.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-520x362.jpg 520w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth. \u003ccite>(Grace Hwang Lynch for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a retired physician, says that in her 30 years of working in public health clinics in San Francisco and Oakland, Calif., she saw a lack of nutritional guidance for low-income immigrants and refugees, who may be living far from their grandmothers and aunts and their native foods. Doctors would simply tell a breastfeeding woman to drink plenty fluids and eat more calories, Wong says. Even with her degrees in medicine and public health, Wong doesn't dismiss the value of Asian folk remedies.\u003c/p>\n\u003cp>\"In Western medicine, we don't pay enough attention to tradition. We just dismiss all that and start from scratch, because now we know what minerals and vitamins and molecules are,\" muses Wong.\u003c/p>\n\u003cp>She points out that the Chinese technique of braising pigs' feet with ginger and vinegar makes them especially nutritious. \"The vinegar probably leeches out the calcium from the bones. That's what you need, the calcium. Women will have loss of bone mass from breastfeeding. In the old times, they could not verbalize it that way, but they knew that women who did this did better than women who didn't.\"\u003c/p>\n\u003cp>These traditional soups can be hard for younger or more assimilated women to swallow. Even though she spent her childhood in Vietnam, Nguyen's sister initially dismissed these stews. But worried that she might not produce enough milk, she gave them a try. \"And it really helped my sister with breastfeeding,\" says Nguyen.\u003c/p>\n\u003cp>Soups play a big role in all six cultures represented in \u003cem>From Mothers to Mothers\u003c/em>, although the recipes also include dishes such as Cambodian caramelized pork belly and Tulia clams with tomatoes and ginger. Nguyen and the other students interviewed family members to learn the cooking methods, and then practiced making them at Wong's home in the Berkeley Hills and at their own apartments.\u003c/p>\n\u003cp>\"Sometimes we'd have to call mom,\" Nguyen laughs.\u003c/p>\n\u003cp>\"When you say a 'pinch,' what is that?\" Wong interjects.\u003c/p>\n\u003cp>Across the range of cultures and geography, some trends emerged. \"Papaya is also used in Chinese postpartum recipes and Cambodian postpartum recipes,\" notes Nguyen. \"Pork belly is also used in Vietnamese, Cambodian and Chinese cultures. Ginger is a very common postpartum ingredient.\"\u003c/p>\n\u003cp>And perhaps there is another ingredient in these stews which helps new mothers to recuperate: community. \"The whole village would be there and people would be cooking and taking care of your baby,\" says Wong of the postpartum practices in pre-industrial China. \"The mothers were really pampered.\"\u003c/p>\n\u003cp>After three semesters of research, the students recorded 30 recipes, each of them printed in English and in its native language. Students have also \u003ca href=\"https://crowdfund.berkeley.edu/project/4805\">crowdfunded more than $7,300\u003c/a> to donate nearly 500 copies of the book to Bay Area clinics and nonprofit groups serving low-income Asian Americans.\u003c/p>\n\u003cp>\u003cem>From Mothers to Mothers\u003c/em> will be sold at \u003ca href=\"http://www.asiabookcenter.com/store/c1/Featured_Products.html\">Eastwind Books\u003c/a> in Berkeley and \u003ca href=\"http://www.asiabookcenter.com/store/p1385/FROM_MOTHERS_TO_MOTHERS%3A_A_Collection_of_Traditional_Asian_Postpartum_Recipes_.html\">online\u003c/a>. Wong hopes there will be a second phase to this project, perhaps to study postpartum food traditions of South Asia or the Middle East.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog \u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a> or on Twitter at @GraceHwangLynch. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khanh-Hoa Nguyen stirs a pot of green papaya and pigs' feet soup. The clear broth and pale green chunks of unripe melon are redolent with fish sauce, the way her own mother prepared the soup after Nguyen's sister gave birth.\u003c/p>\n\u003cp>After her second year at the University of California at Berkeley, Nguyen was spending the summer at her parents' home in Los Angeles, watching her mother prepare big pots of Vietnamese postpartum foods for her sister.\u003c/p>\n\u003cfigure id=\"attachment_116648\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg\" alt=\"From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley.\" width=\"200\" height=\"300\" class=\"size-full wp-image-116648\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5.jpg 200w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/cover-from-mothers-to-mothers_custom-6cd6a28b3d1b7c69332b188a90b0b770bde1a1a5-160x240.jpg 160w\" sizes=\"(max-width: 200px) 100vw, 200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From Mothers to Mothers: A Collection of Traditional Asian Postpartum Recipes will be released in April by Eastwind Books of Berkeley. \u003ccite>(Khanh-Hoa Nguyen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I don't think I would have known if I didn't go home that summer,\" says Nguyen, who is now co-editing one of the most comprehensive English language cookbooks featuring traditional Asian foods for new mothers.\u003c/p>\n\u003cp>For generations, new Vietnamese mothers have eaten this stew, just as Korean mothers have downed bowls of seaweed soup and Chinese women have simmered pigs' feet with ginger and vinegar. The food traditions stretch back for centuries, part of the practice of resting for the first 30 days after giving birth that is common throughout Asia.\u003c/p>\n\u003cp>In Chinese, it's called \u003cem>zuo yuezi\u003c/em>, or \"sitting the month.\" Vietnamese refer to it as \u003cem>nằm ổ\u003c/em>, literally \"lying in a nest.\" The recipes for these foods are unlikely to be found in any cookbook. These postpartum tonics have traditionally been prepared by grandmothers and aunts; the ingredients and techniques passed down orally.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When Nguyen returned to Berkeley that fall, she took a course in Asian American and Pacific Islander community health. In that class, Dr. Marilyn Wong put out a call for students who were interested in documenting Asian postpartum traditions. Nguyen not only volunteered to do research, but led a group of 13 undergraduate students who spent the past two years interviewing relatives and collecting recipes spanning six Asian ethnicities: Vietnamese, Chinese, Korean, Hmong, Cambodian and Filipino. Together with Wong, Nguyen edited the cookbook \u003cem>From Mothers to Mother: A Collection of Traditional Asian Postpartum Recipes\u003c/em>, which will be released this month.\u003c/p>\n\u003cfigure id=\"attachment_116646\" class=\"wp-caption aligncenter\" style=\"max-width: 1916px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg\" alt=\"Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth.\" width=\"1916\" height=\"1332\" class=\"size-full wp-image-116646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288.jpg 1916w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-800x556.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-768x534.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1020x709.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-1180x820.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-960x667.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/postpartum-food-1020-2_custom-ff135053f5666d04bff63d1115e375f33e9db288-520x362.jpg 520w\" sizes=\"(max-width: 1916px) 100vw, 1916px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Khanh-Hoa Nguyen cooks caramelized pork belly with ginger, a Cambodian dish served to women who have just given birth. \u003ccite>(Grace Hwang Lynch for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a retired physician, says that in her 30 years of working in public health clinics in San Francisco and Oakland, Calif., she saw a lack of nutritional guidance for low-income immigrants and refugees, who may be living far from their grandmothers and aunts and their native foods. Doctors would simply tell a breastfeeding woman to drink plenty fluids and eat more calories, Wong says. Even with her degrees in medicine and public health, Wong doesn't dismiss the value of Asian folk remedies.\u003c/p>\n\u003cp>\"In Western medicine, we don't pay enough attention to tradition. We just dismiss all that and start from scratch, because now we know what minerals and vitamins and molecules are,\" muses Wong.\u003c/p>\n\u003cp>She points out that the Chinese technique of braising pigs' feet with ginger and vinegar makes them especially nutritious. \"The vinegar probably leeches out the calcium from the bones. That's what you need, the calcium. Women will have loss of bone mass from breastfeeding. In the old times, they could not verbalize it that way, but they knew that women who did this did better than women who didn't.\"\u003c/p>\n\u003cp>These traditional soups can be hard for younger or more assimilated women to swallow. Even though she spent her childhood in Vietnam, Nguyen's sister initially dismissed these stews. But worried that she might not produce enough milk, she gave them a try. \"And it really helped my sister with breastfeeding,\" says Nguyen.\u003c/p>\n\u003cp>Soups play a big role in all six cultures represented in \u003cem>From Mothers to Mothers\u003c/em>, although the recipes also include dishes such as Cambodian caramelized pork belly and Tulia clams with tomatoes and ginger. Nguyen and the other students interviewed family members to learn the cooking methods, and then practiced making them at Wong's home in the Berkeley Hills and at their own apartments.\u003c/p>\n\u003cp>\"Sometimes we'd have to call mom,\" Nguyen laughs.\u003c/p>\n\u003cp>\"When you say a 'pinch,' what is that?\" Wong interjects.\u003c/p>\n\u003cp>Across the range of cultures and geography, some trends emerged. \"Papaya is also used in Chinese postpartum recipes and Cambodian postpartum recipes,\" notes Nguyen. \"Pork belly is also used in Vietnamese, Cambodian and Chinese cultures. Ginger is a very common postpartum ingredient.\"\u003c/p>\n\u003cp>And perhaps there is another ingredient in these stews which helps new mothers to recuperate: community. \"The whole village would be there and people would be cooking and taking care of your baby,\" says Wong of the postpartum practices in pre-industrial China. \"The mothers were really pampered.\"\u003c/p>\n\u003cp>After three semesters of research, the students recorded 30 recipes, each of them printed in English and in its native language. Students have also \u003ca href=\"https://crowdfund.berkeley.edu/project/4805\">crowdfunded more than $7,300\u003c/a> to donate nearly 500 copies of the book to Bay Area clinics and nonprofit groups serving low-income Asian Americans.\u003c/p>\n\u003cp>\u003cem>From Mothers to Mothers\u003c/em> will be sold at \u003ca href=\"http://www.asiabookcenter.com/store/c1/Featured_Products.html\">Eastwind Books\u003c/a> in Berkeley and \u003ca href=\"http://www.asiabookcenter.com/store/p1385/FROM_MOTHERS_TO_MOTHERS%3A_A_Collection_of_Traditional_Asian_Postpartum_Recipes_.html\">online\u003c/a>. Wong hopes there will be a second phase to this project, perhaps to study postpartum food traditions of South Asia or the Middle East.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Grace Hwang Lynch is a multimedia journalist based in the San Francisco Bay Area. She is currently working on a memoir about food, identity and caretaking. Follow her blog \u003ca href=\"http://hapamama.com/\">HapaMama.com\u003c/a> or on Twitter at @GraceHwangLynch. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fighting Trump, One Delicious Meal at a Time with Nourish|Resist",
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"content": "\u003cp>Last year, a group of women started meeting in San Francisco. It was an informal group, composed of women of color who worked in the San Francisco food world at places like \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a>. They used the potlucks to swap stories and share advice. After the election, the mood darkened.\u003c/p>\n\u003cp>“We were all feeling different levels of grief, despondence, confusion, [and] frustration,” said Leslie Mah, one of the group’s organizers. During one of the meals, someone wondered what they could do to combat President Trump’s administration. “We started naming things, and it started coming together--ok, we actually have a lot here,” Mah said.\u003c/p>\n\u003cp>Last November galvanized the group, organizer Shakirah Simley said. It made them want to “come together as a community and build something that was sincere to our needs as women, as folks of color, as people who understand these pretty intense issues as [they] relate to class, race, gender, immigration, labor and the economy,” Simley said. “We see all those things as industry folks.”\u003c/p>\n\u003cfigure id=\"attachment_116532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_05.jpg\" alt=\"Nourish/Resist members at their first event in January.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish/Resist members at their first event in January. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The group decided to formalize the group as a tool for political action, and dubbed themselves \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a>. They came up with a slogan: “Hate won’t feed us.” And since then, the group has combined their skill sets--from baking to political organizing--to educate people about how to effectively fight Trump’s policies.\u003c/p>\n\u003cp>The group takes a dual approach. Part of their work is internal, reminiscent of those early group dinners. It’s a safe space for women of color to discuss the mundanities and frustrations of their daily working lives. “When people think of resistance, they think of a protest. We like to think our existence is resistance,” Simley said. “In order to do that external organization, I like to say you have to take time to sharpen your saw before [you] can slice through wood.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their other work is external, a collection of events that facilitates direct political action. Many in the group have political and organizing backgrounds. Mah worked for \u003ca href=\"https://front.moveon.org/\" target=\"_blank\">Move On\u003c/a> during the beginning of the Obama administration, and later worked as a paralegal for death row inmates before switching careers to work at \u003ca href=\"https://www.ritualroasters.com/\" target=\"_blank\">Ritual Coffee Roasters\u003c/a>, where she’s currently head roaster. Until recently, Simley was Bi-Rite’s \u003ca href=\"https://missionlocal.org/2017/03/good-food-advocate-shakirah-simley-bids-bi-rite-farewell/\" target=\"_blank\">community program manager\u003c/a>, where she worked on community development projects like increasing the amount of healthy food at corner stores.\u003c/p>\n\u003cp>Yet the group also emphasizes the importance that comes with the first part of their name, the power that comes with feeding people. “Breaking bread is an essential part of bringing people together that’s disarming,” said Simley. “Everyone eats. You can’t do this work unless you’re full. We want to make sure that [we’re] paying homage to what we’re really good at and what we know, which is food, beverage and hospitality.”\u003c/p>\n\u003cfigure id=\"attachment_116528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116528\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/edited.jpg\" alt=\"Nourish|Resist's first event, "An Unpresidented Meal," combined political organizing and a delicious meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish|Resist's first event, \"An Unpresidented Meal,\" combined political organizing and a delicious meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://nourishresist.org/blog/2017/2/7/video-an-unprecedented-meal-on-january-19th-2017\" target=\"_blank\">An Unpresidented Meal,\u003c/a> the group’s first event, took place at Mission High the night before the inauguration. The group organized a meal--salad, turkey kofta--and instructed the high schoolers on how they could channel their frustrations. They made protest signs together, and talked about the rights people have when protesting. Don’t just stop there, the group urged, instructing them how to set up a citywide network of young activists.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/200338283?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>“People don’t respect the power of youth,” Simley said. “Youth are not apathetic because they don’t care, youth are apathetic because they feel like people don’t care about them. The minute you give youth resources, or agency or ask them what they think, they can be really engaged. They told us at our resistance dinner, ‘we’re inheriting something you created.’ And it’s not fair.”\u003c/p>\n\u003cp>Other events followed. Around Valentine’s Day, they provided chocolate and writing supplies for a “love letters to legislators” event, as well as tips for a useful letter (don’t just be angry, mention a specific bill or action you want them to support). The event yielded hundreds of \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/?taken-by=nourishresist\" target=\"_blank\">colorful postcards\u003c/a> to local politicians. The goal, Mah said, is to show people exactly what actions they can take to create the most amount of change.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.97222222222222% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Tonight we invite you to join us in the revolutionary act of #LoveLetterstoLegislators. And if you're making dinner for your sweetie, we'll see you next week, in #Oakland on 2/23. Have a #Valentines hug and a kiss from #NourishResist.\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Nourish | Resist (@nourishresist) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-02-14T18:32:30+00:00\">Feb 14, 2017 at 10:32am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>“A lot of times, people want to do something, yet there’s a lack of understanding of how to do that,” Mah said. “We’d like to create a very tangible pathway of activation and participation that’s not just for the white majority who enjoy privilege, but also [for] very silenced majorities who have not been able to activate themselves for either fear, a sense of vulnerability, or a lack of support.”\u003c/p>\n\u003cfigure id=\"attachment_116530\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-116530 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg\" alt=\"Part of the night's meal at An Unpresidented Meal.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the night's meal at An Unpresidented Meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their goal isn’t merely to motivate San Franciscans, who have a wealth of resources and like-minded cohorts available to them. Nourish|Resist puts their \u003ca href=\"https://nourishresist.org/resources/\" target=\"_blank\">resources online\u003c/a>, so other groups throughout the country--who might be the Democratic minority in a red state--can easily create their own version of Nourish|Resist.\u003c/p>\n\u003cp>The group is currently planning more \u003ca href=\"https://nourishresist.org/events/\" target=\"_blank\">events\u003c/a>, including one this Friday about the \u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">role of race in the kitchen\u003c/a>. In the future, they hope to connect with more women, and encourage people to participate in local and state elections. They also have loftier goals. They want to, “foster personal and food security for our community,” and “create coalitions across our similarly-minded movements, people, and organizations.” It’ll be a slow journey, requiring an excess of time and money from workers in an industry that thrives on little of both. But Mah and Simley are excited for the future, excited to use their passion for local, sustainable food to challenge the new political reality, and show others that food is far from apolitical.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We use food as a tool for our resistance,” said Simley. “Sometimes when we think about the food system, people are like ‘yeah, we want a more just food system.’ We want a more just people system. And we use food to do that.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last year, a group of women started meeting in San Francisco. It was an informal group, composed of women of color who worked in the San Francisco food world at places like \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> and \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a>. They used the potlucks to swap stories and share advice. After the election, the mood darkened.\u003c/p>\n\u003cp>“We were all feeling different levels of grief, despondence, confusion, [and] frustration,” said Leslie Mah, one of the group’s organizers. During one of the meals, someone wondered what they could do to combat President Trump’s administration. “We started naming things, and it started coming together--ok, we actually have a lot here,” Mah said.\u003c/p>\n\u003cp>Last November galvanized the group, organizer Shakirah Simley said. It made them want to “come together as a community and build something that was sincere to our needs as women, as folks of color, as people who understand these pretty intense issues as [they] relate to class, race, gender, immigration, labor and the economy,” Simley said. “We see all those things as industry folks.”\u003c/p>\n\u003cfigure id=\"attachment_116532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_05.jpg\" alt=\"Nourish/Resist members at their first event in January.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_05-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish/Resist members at their first event in January. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The group decided to formalize the group as a tool for political action, and dubbed themselves \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a>. They came up with a slogan: “Hate won’t feed us.” And since then, the group has combined their skill sets--from baking to political organizing--to educate people about how to effectively fight Trump’s policies.\u003c/p>\n\u003cp>The group takes a dual approach. Part of their work is internal, reminiscent of those early group dinners. It’s a safe space for women of color to discuss the mundanities and frustrations of their daily working lives. “When people think of resistance, they think of a protest. We like to think our existence is resistance,” Simley said. “In order to do that external organization, I like to say you have to take time to sharpen your saw before [you] can slice through wood.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their other work is external, a collection of events that facilitates direct political action. Many in the group have political and organizing backgrounds. Mah worked for \u003ca href=\"https://front.moveon.org/\" target=\"_blank\">Move On\u003c/a> during the beginning of the Obama administration, and later worked as a paralegal for death row inmates before switching careers to work at \u003ca href=\"https://www.ritualroasters.com/\" target=\"_blank\">Ritual Coffee Roasters\u003c/a>, where she’s currently head roaster. Until recently, Simley was Bi-Rite’s \u003ca href=\"https://missionlocal.org/2017/03/good-food-advocate-shakirah-simley-bids-bi-rite-farewell/\" target=\"_blank\">community program manager\u003c/a>, where she worked on community development projects like increasing the amount of healthy food at corner stores.\u003c/p>\n\u003cp>Yet the group also emphasizes the importance that comes with the first part of their name, the power that comes with feeding people. “Breaking bread is an essential part of bringing people together that’s disarming,” said Simley. “Everyone eats. You can’t do this work unless you’re full. We want to make sure that [we’re] paying homage to what we’re really good at and what we know, which is food, beverage and hospitality.”\u003c/p>\n\u003cfigure id=\"attachment_116528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116528\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/edited.jpg\" alt=\"Nourish|Resist's first event, "An Unpresidented Meal," combined political organizing and a delicious meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/edited-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nourish|Resist's first event, \"An Unpresidented Meal,\" combined political organizing and a delicious meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://nourishresist.org/blog/2017/2/7/video-an-unprecedented-meal-on-january-19th-2017\" target=\"_blank\">An Unpresidented Meal,\u003c/a> the group’s first event, took place at Mission High the night before the inauguration. The group organized a meal--salad, turkey kofta--and instructed the high schoolers on how they could channel their frustrations. They made protest signs together, and talked about the rights people have when protesting. Don’t just stop there, the group urged, instructing them how to set up a citywide network of young activists.\u003c/p>\n\u003cp>\u003ciframe src=\"https://player.vimeo.com/video/200338283?title=0&byline=0&portrait=0\" width=\"640\" height=\"360\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>“People don’t respect the power of youth,” Simley said. “Youth are not apathetic because they don’t care, youth are apathetic because they feel like people don’t care about them. The minute you give youth resources, or agency or ask them what they think, they can be really engaged. They told us at our resistance dinner, ‘we’re inheriting something you created.’ And it’s not fair.”\u003c/p>\n\u003cp>Other events followed. Around Valentine’s Day, they provided chocolate and writing supplies for a “love letters to legislators” event, as well as tips for a useful letter (don’t just be angry, mention a specific bill or action you want them to support). The event yielded hundreds of \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/?taken-by=nourishresist\" target=\"_blank\">colorful postcards\u003c/a> to local politicians. The goal, Mah said, is to show people exactly what actions they can take to create the most amount of change.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-version=\"7\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.97222222222222% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BQgI9IOgZJ2/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">Tonight we invite you to join us in the revolutionary act of #LoveLetterstoLegislators. And if you're making dinner for your sweetie, we'll see you next week, in #Oakland on 2/23. Have a #Valentines hug and a kiss from #NourishResist.\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by Nourish | Resist (@nourishresist) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-02-14T18:32:30+00:00\">Feb 14, 2017 at 10:32am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>“A lot of times, people want to do something, yet there’s a lack of understanding of how to do that,” Mah said. “We’d like to create a very tangible pathway of activation and participation that’s not just for the white majority who enjoy privilege, but also [for] very silenced majorities who have not been able to activate themselves for either fear, a sense of vulnerability, or a lack of support.”\u003c/p>\n\u003cfigure id=\"attachment_116530\" class=\"wp-caption alignright\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-116530 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg\" alt=\"Part of the night's meal at An Unpresidented Meal.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/NourishResistRD_03edited-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Part of the night's meal at An Unpresidented Meal. \u003ccite>(Sana Javeri Kadri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their goal isn’t merely to motivate San Franciscans, who have a wealth of resources and like-minded cohorts available to them. Nourish|Resist puts their \u003ca href=\"https://nourishresist.org/resources/\" target=\"_blank\">resources online\u003c/a>, so other groups throughout the country--who might be the Democratic minority in a red state--can easily create their own version of Nourish|Resist.\u003c/p>\n\u003cp>The group is currently planning more \u003ca href=\"https://nourishresist.org/events/\" target=\"_blank\">events\u003c/a>, including one this Friday about the \u003ca href=\"http://voicesfromthekitchen.org/\" target=\"_blank\">role of race in the kitchen\u003c/a>. In the future, they hope to connect with more women, and encourage people to participate in local and state elections. They also have loftier goals. They want to, “foster personal and food security for our community,” and “create coalitions across our similarly-minded movements, people, and organizations.” It’ll be a slow journey, requiring an excess of time and money from workers in an industry that thrives on little of both. But Mah and Simley are excited for the future, excited to use their passion for local, sustainable food to challenge the new political reality, and show others that food is far from apolitical.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We use food as a tool for our resistance,” said Simley. “Sometimes when we think about the food system, people are like ‘yeah, we want a more just food system.’ We want a more just people system. And we use food to do that.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Taste Of Wine Isn't All In Your Head, But Your Brain Sure Helps",
"title": "The Taste Of Wine Isn't All In Your Head, But Your Brain Sure Helps",
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"content": "\u003cp>What do listening to music, hitting a baseball and solving a complex math problem have in common? They all activate \u003cem>less\u003c/em> gray matter than drinking wine.\u003c/p>\n\u003cp>According to Yale neuroscientist Gordon Shepherd, the flavor of wine \"engages more of our brain than any other human behavior.\" The apparently simple act of sipping Merlot involves a complex interplay of air and liquid controlled by coordinated movements of the the tongue, jaw, diaphragm and throat. Inside the mouth, molecules in wine stimulate thousands of taste and odor receptors, sending a flavor signal to the brain that triggers massive cognitive computation involving pattern recognition, memory, value judgment, emotion and of course, pleasure.\u003c/p>\n\u003cp>Whereas most wine writers tend to focus on the various elements that go into the wine itself — the grape, the oak, terroir, the winemaker — Shepherd's subject is the drinker. He explores biomechanics, physiology and neuroscience to describe a journey that begins as wine passes the lips and ends with a lingering \"finish\" that can last for minutes.\u003c/p>\n\u003cfigure id=\"attachment_116526\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/521820145/neuroenology-how-the-brain-creates-the-taste-of-wine\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85.jpg\" alt=\"Neuroenology How the Brain Creates the Taste of Wine by Gordon M. Shepherd\" width=\"400\" height=\"600\" class=\"size-full wp-image-116526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neuroenology\u003cbr>How the Brain Creates the Taste of Wine\u003cbr>by Gordon M. Shepherd\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever wondered how many muscles there are in the tongue (eight), if a high-fat diet can affect the perception of wine (it can), or if it's possible to experience the full flavor of a wine that's been spat out (it is not), Shepherd has answers — extraordinarily detailed, scientifically rigorous answers. I spoke to Shepherd about his new book, \u003cem>Neuroenology: How the Brain Creates the Taste of Wine.\u003c/em> Our interview has been condensed and edited.\u003c/p>\n\u003cp>\u003cstrong>The subtitle of your book is \"How the Brain Creates the Taste of Wine.\" Can you explain what that means?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The analogy one can use is color. The objects we see don't have color themselves — light hits them and bounces off. It's when light strikes our eyes that it activates systems in the brain that create color from those different wavelengths. Similarly, the molecules in wine don't have taste or flavor, but when they stimulate our brains, the brain creates flavor the same way it creates color.\u003c/p>\n\u003cp>\u003cstrong>Chapter one is on fluid dynamics, a subject you almost never hear mentioned by wine connoisseurs. How does fluid dynamics inform our understanding of wine?\u003c/strong>\u003c/p>\n\u003cp>You don't just put wine in your mouth and leave it there. You move it about and then swallow it, which is a very complex motor act. If you search on YouTube for anyone doing serious wine tasting, they are working it with their mouths. It's a very active process. So to understand the physiology of tasting wine, it's necessary to give people a whole new context of how wine sensing and wine tasting takes place.\u003c/p>\n\u003cp>\u003cstrong>You talk about a \"hidden force\" in wine tasting. What is it?\u003c/strong>\u003c/p>\n\u003cp>When you sniff wine in the glass, you appreciate the bouquet. That's called \"orthonasal\" smell — the external smelling we're all familiar with. But what most people are unaware of is that when you take wine in your mouth and experience the flavor, most of that flavor is due to a kind of internal smelling. The air comes in from the throat, not your nostrils. That's called \"retronasal\" smell. The molecules are carried to the same receptor cells in the nose, but from the opposite direction. This is very important when it comes to wine flavor. An example is the famous jelly bean test. If you put a jelly bean in your mouth and plug your nose and sense it with your tongue, all you sense is sweet from the sugar. But if you then unplug your nose, suddenly you're flooded with the full flavor experience, and it's because you're smelling through the back of your nose.\u003c/p>\n\u003cp>\u003cstrong>One thing you write about that I've never read elsewhere is the effect saliva has on wine.\u003c/strong>\u003c/p>\n\u003cp>Our bodies produce saliva all the time, and saliva has stuff in it — stuff that both dilutes the wine and interacts with it. So as soon as the wine enters your mouth, it immediately begins to change. For example, saliva contains enzymes that break down the molecules in the wine to create compounds that effervesce into the air to stimulate the smell receptors in your nose. This produces new compounds that were not originally in the wine — they were created by this interaction.\u003c/p>\n\u003cp>\u003cstrong>The amount of saliva a person produces can affect their perception of wine. So can things like age, gender, or even the amount of acetone — a byproduct of energy metabolism — in a person's breath.\u003c/strong>\u003c/p>\n\u003cp>And the time of day. And whether or not they're depressed. If we're talking about smell, we have about 350 different kinds of olfactory receptors. They are not the same between individuals — yours will be different than mine. And they're not always the same over the course of months or years. As the cells turn over, they can change.\u003c/p>\n\u003cp>\u003cstrong>Given all these subjective variables, and the fact that the brain \"creates\" the taste of wine, is it possible for two people to experience the same wine in the same way?\u003c/strong>\u003c/p>\n\u003cp>There is still a commonality. We all know it's a liquid, after all. We all know it comes from fruit. We all know it contains alcohol. And we all have saliva that is more or less the same. So probably 90 percent is the same and 10 percent is different. That's part of the pleasure of wine —comparing your pleasure.\u003c/p>\n\u003cp>\u003cstrong>Does your research suggest wine drinkers are doing anything wrong?\u003c/strong>\u003c/p>\n\u003cp>Within a few sips or drinks, people are just downing the stuff. There needs to be more to it than that. If you take too large a sip, you've saturated your system.\u003c/p>\n\u003cp>\u003cstrong>Is expensive stemware worth it?\u003c/strong>\u003c/p>\n\u003cp>My wife and I have a sit-down meal every night. We used to use modest stemware, but we would occasionally knock it over and it would break, so now we use plain water glasses. But if we're having a proper sort of dinner, we use some kind of glass with a bowl so you can capture the aroma. Just fill the bottom few cubic centimeters, because if you fill up a glass you don't get much aroma. The reason for having a large bowl is that it amplifies the headspace for sniffing in the bouquet and you take small sips. But once you understand the flow dynamics that I describe, you can make your own choice as to how important the glass will be.\u003c/p>\n\u003cp>\u003cstrong>I will end with what may be the most enduring question in science. What's the best value in wine for under $20?\u003c/strong>\u003c/p>\n\u003cp>For table wine, we stick to around $10 or $12 per bottle, and it's a fun challenge to find a wine in that range. I don't want to mention any names, because that would give someone a commercial advantage. For more interesting wines, we like Sancerre\u003cstrong> \u003c/strong>because it seems to have an edge to it. [\u003cem>Editor's note: Sancerre is a designated wine district in the eastern Loire Valley known mostly for wines made from Sauvignon Blanc.\u003c/em>] One of the reasons I prefer European wines is they have a slightly lower alcoholic content. There is research that shows people prefer wines with less alcohol. This is important, because global warming is driving alcohol content up, not down.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Mark Schatzker is the author of \u003c/em>The Dorito Effect: The Surprising New Truth About Food and Flavor. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do listening to music, hitting a baseball and solving a complex math problem have in common? They all activate \u003cem>less\u003c/em> gray matter than drinking wine.\u003c/p>\n\u003cp>According to Yale neuroscientist Gordon Shepherd, the flavor of wine \"engages more of our brain than any other human behavior.\" The apparently simple act of sipping Merlot involves a complex interplay of air and liquid controlled by coordinated movements of the the tongue, jaw, diaphragm and throat. Inside the mouth, molecules in wine stimulate thousands of taste and odor receptors, sending a flavor signal to the brain that triggers massive cognitive computation involving pattern recognition, memory, value judgment, emotion and of course, pleasure.\u003c/p>\n\u003cp>Whereas most wine writers tend to focus on the various elements that go into the wine itself — the grape, the oak, terroir, the winemaker — Shepherd's subject is the drinker. He explores biomechanics, physiology and neuroscience to describe a journey that begins as wine passes the lips and ends with a lingering \"finish\" that can last for minutes.\u003c/p>\n\u003cfigure id=\"attachment_116526\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/521820145/neuroenology-how-the-brain-creates-the-taste-of-wine\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85.jpg\" alt=\"Neuroenology How the Brain Creates the Taste of Wine by Gordon M. Shepherd\" width=\"400\" height=\"600\" class=\"size-full wp-image-116526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/9780231177009_custom-631b6fcea5673e831800a02a6d11e9a6348aa71b-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neuroenology\u003cbr>How the Brain Creates the Taste of Wine\u003cbr>by Gordon M. Shepherd\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever wondered how many muscles there are in the tongue (eight), if a high-fat diet can affect the perception of wine (it can), or if it's possible to experience the full flavor of a wine that's been spat out (it is not), Shepherd has answers — extraordinarily detailed, scientifically rigorous answers. I spoke to Shepherd about his new book, \u003cem>Neuroenology: How the Brain Creates the Taste of Wine.\u003c/em> Our interview has been condensed and edited.\u003c/p>\n\u003cp>\u003cstrong>The subtitle of your book is \"How the Brain Creates the Taste of Wine.\" Can you explain what that means?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The analogy one can use is color. The objects we see don't have color themselves — light hits them and bounces off. It's when light strikes our eyes that it activates systems in the brain that create color from those different wavelengths. Similarly, the molecules in wine don't have taste or flavor, but when they stimulate our brains, the brain creates flavor the same way it creates color.\u003c/p>\n\u003cp>\u003cstrong>Chapter one is on fluid dynamics, a subject you almost never hear mentioned by wine connoisseurs. How does fluid dynamics inform our understanding of wine?\u003c/strong>\u003c/p>\n\u003cp>You don't just put wine in your mouth and leave it there. You move it about and then swallow it, which is a very complex motor act. If you search on YouTube for anyone doing serious wine tasting, they are working it with their mouths. It's a very active process. So to understand the physiology of tasting wine, it's necessary to give people a whole new context of how wine sensing and wine tasting takes place.\u003c/p>\n\u003cp>\u003cstrong>You talk about a \"hidden force\" in wine tasting. What is it?\u003c/strong>\u003c/p>\n\u003cp>When you sniff wine in the glass, you appreciate the bouquet. That's called \"orthonasal\" smell — the external smelling we're all familiar with. But what most people are unaware of is that when you take wine in your mouth and experience the flavor, most of that flavor is due to a kind of internal smelling. The air comes in from the throat, not your nostrils. That's called \"retronasal\" smell. The molecules are carried to the same receptor cells in the nose, but from the opposite direction. This is very important when it comes to wine flavor. An example is the famous jelly bean test. If you put a jelly bean in your mouth and plug your nose and sense it with your tongue, all you sense is sweet from the sugar. But if you then unplug your nose, suddenly you're flooded with the full flavor experience, and it's because you're smelling through the back of your nose.\u003c/p>\n\u003cp>\u003cstrong>One thing you write about that I've never read elsewhere is the effect saliva has on wine.\u003c/strong>\u003c/p>\n\u003cp>Our bodies produce saliva all the time, and saliva has stuff in it — stuff that both dilutes the wine and interacts with it. So as soon as the wine enters your mouth, it immediately begins to change. For example, saliva contains enzymes that break down the molecules in the wine to create compounds that effervesce into the air to stimulate the smell receptors in your nose. This produces new compounds that were not originally in the wine — they were created by this interaction.\u003c/p>\n\u003cp>\u003cstrong>The amount of saliva a person produces can affect their perception of wine. So can things like age, gender, or even the amount of acetone — a byproduct of energy metabolism — in a person's breath.\u003c/strong>\u003c/p>\n\u003cp>And the time of day. And whether or not they're depressed. If we're talking about smell, we have about 350 different kinds of olfactory receptors. They are not the same between individuals — yours will be different than mine. And they're not always the same over the course of months or years. As the cells turn over, they can change.\u003c/p>\n\u003cp>\u003cstrong>Given all these subjective variables, and the fact that the brain \"creates\" the taste of wine, is it possible for two people to experience the same wine in the same way?\u003c/strong>\u003c/p>\n\u003cp>There is still a commonality. We all know it's a liquid, after all. We all know it comes from fruit. We all know it contains alcohol. And we all have saliva that is more or less the same. So probably 90 percent is the same and 10 percent is different. That's part of the pleasure of wine —comparing your pleasure.\u003c/p>\n\u003cp>\u003cstrong>Does your research suggest wine drinkers are doing anything wrong?\u003c/strong>\u003c/p>\n\u003cp>Within a few sips or drinks, people are just downing the stuff. There needs to be more to it than that. If you take too large a sip, you've saturated your system.\u003c/p>\n\u003cp>\u003cstrong>Is expensive stemware worth it?\u003c/strong>\u003c/p>\n\u003cp>My wife and I have a sit-down meal every night. We used to use modest stemware, but we would occasionally knock it over and it would break, so now we use plain water glasses. But if we're having a proper sort of dinner, we use some kind of glass with a bowl so you can capture the aroma. Just fill the bottom few cubic centimeters, because if you fill up a glass you don't get much aroma. The reason for having a large bowl is that it amplifies the headspace for sniffing in the bouquet and you take small sips. But once you understand the flow dynamics that I describe, you can make your own choice as to how important the glass will be.\u003c/p>\n\u003cp>\u003cstrong>I will end with what may be the most enduring question in science. What's the best value in wine for under $20?\u003c/strong>\u003c/p>\n\u003cp>For table wine, we stick to around $10 or $12 per bottle, and it's a fun challenge to find a wine in that range. I don't want to mention any names, because that would give someone a commercial advantage. For more interesting wines, we like Sancerre\u003cstrong> \u003c/strong>because it seems to have an edge to it. [\u003cem>Editor's note: Sancerre is a designated wine district in the eastern Loire Valley known mostly for wines made from Sauvignon Blanc.\u003c/em>] One of the reasons I prefer European wines is they have a slightly lower alcoholic content. There is research that shows people prefer wines with less alcohol. This is important, because global warming is driving alcohol content up, not down.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Mark Schatzker is the author of \u003c/em>The Dorito Effect: The Surprising New Truth About Food and Flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Jewish Food Society Wants To Save The Recipes Of Grandmas Everywhere",
"title": "The Jewish Food Society Wants To Save The Recipes Of Grandmas Everywhere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Yiddish word schmaltz and its adverb cousin \u003cem>schmaltzy\u003c/em> refer to two very divergent concepts: rendered chicken fat –– that hard stuff on top of a cold homemade soup –– and something that is overly sentimental. When it comes to the foods we love and cherish, there can be no shortage of either.\u003c/p>\n\u003cp>Naama Shefi would agree. Recently, over a bag of schmaltz-infused popcorn, 90 people came together in lower Manhattan to celebrate the formation of the \u003ca href=\"http://www.jewishfoodsociety.org/\">Jewish Food Society\u003c/a>, a new organization Shefi created that aims to honor the global wonder of Jewish food.\u003c/p>\n\u003cfigure id=\"attachment_116507\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg\" alt=\"Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb.jpg 1460w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food. \u003ccite>(Courtesy of Jewish Food Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born on a kibbutz in central Israel, Shefi's early days included the highs and lows of childhood food: pizza at the communal dining hall and adventures at a local market. It also included the army, a prerequisite for all young people in her country. When she was done, Shefi moved to New York, where she earned a Master of Fine Arts in film from the New School. But for her, it's all about the food.\u003c/p>\n\u003cp>Before starting her society, Shefi organized a press trip of food writers to Israel while working for the Israeli consulate planning local New York cultural events; she worked for \u003ca href=\"https://www.eatwith.com/\">Eat With\u003c/a>, a company focused on dinners inside peoples' homes; and she hosted a 21-day Iraqi-Jewish food \u003ca href=\"http://t.sidekickopen61.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJW7t5XYg1qMGjvVd0HJ84WJpJxW2BW4zb56dCWjf6KSlQg02?t=https%3A%2F%2Fcityroom.blogs.nytimes.com%2F2013%2F03%2F01%2Ffor-3-weeks-eating-like-jews-of-baghdad%2F%3Fsmid%3Dtw-share&si=6476508951478272&pi=8897bf6a-03e3-4825-9810-a11169a8f703\" target=\"_blank\">pop-up\u003c/a> featuring \u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/28/209894806/you-say-kubbeh-i-say-kibbeh-lets-eat-em-all-right-now\">kubbeh\u003c/a>\u003c/em>, a food Shefi craved but could not find easily in the city. Lines for the sold-out dinners wrapped around the block.\u003c/p>\n\u003cp>\"I've been dreaming about the Jewish Food Society for the past decade and I did all sorts of projects to promote this dream,\" says Shefi. She imagines a real home for dinners, pop-ups, Friday night \u003ca href=\"http://www.jewishvirtuallibrary.org/what-is-shabbat-jewish-sabbath\">Shabbat\u003c/a> celebrations, and a library.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To start, she's focusing online. Along with her program director, Ellie Backer, Shefi is building \"a robust collection of recipes from all Jewish ethnicities that will inspire people to cook and learn more about Jewish culture and history.\" The recipes will be sourced from home cooks, established chefs and authors. There will also be community gatherings to celebrate the life that rotates around food.\u003c/p>\n\u003cp>The first public event was called Schmaltzy and it featured five storytellers who shared meaningful \"behind-the-recipe\" stories from their past.\u003c/p>\n\u003cfigure id=\"attachment_116508\" class=\"wp-caption aligncenter\" style=\"max-width: 1742px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg\" alt='Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\"' width=\"1742\" height=\"1306\" class=\"size-full wp-image-116508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg 1742w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-520x390.jpg 520w\" sizes=\"(max-width: 1742px) 100vw, 1742px\">\u003cfigcaption class=\"wp-caption-text\">Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\" \u003ccite>(Courtesy of Liz Alpern)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We like good food and company, but even more we appreciate stories and the cultural DNA they carry,\" says Shefi.\u003c/p>\n\u003cp>Schmaltzy brought together all sorts of people: tech workers, business entrepreneurs, food lovers, Israeli friends, doctors, \u003cem>bubbes\u003c/em> and bakers. It was held at the \u003ca href=\"http://www.henrystreet.org/about/staff-leadership/\">Henry Street Settlement\u003c/a>, which provides a range of social services to residents of the Lower East Side. The crowd was a blur of conversation and moving hands. Food does that to people. The small upstairs room had a fireplace (not necessary) and a piano (necessary).\u003c/p>\n\u003cp>For emcee \u003ca href=\"https://www.jamesbeard.org/about/staff\">Mitchell Davis\u003c/a>, executive vice president of the James Beard Foundation, an organization that celebrates chefs around the country, the launch of the Jewish Food Society was a mitzvah — a good deed.\u003c/p>\n\u003cp>\"I think it's important that it begins from an Israeli perspective and has a home in the U.S. This way it will be much broader and more inclusive,\" says Davis.\u003c/p>\n\u003cp>The storytellers of the night came from afar: Israel, Morocco, Latvia and even Long Island. Liz Alpern, the co-founder of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/13/493631807/the-gefilte-manifesto-a-loved-and-loathed-jewish-staple-gets-updated\">Gefilteria\u003c/a>, a contemporary gefilte fish company, says her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking,\" says Alpern. But on Fridays, the food mattered. \"That was when the house smelled of roasting chicken and potatoes,\" says Alpern.\u003c/p>\n\u003cfigure id=\"attachment_116509\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg\" alt=\"Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston.\" width=\"640\" height=\"614\" class=\"size-large wp-image-116509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-800x768.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-768x737.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1180x1133.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-960x922.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-240x230.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-375x360.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-520x499.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-32x32.jpg 32w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston. \u003ccite>(Courtesy of Anna Gershenson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though gefilte fish is an iconic dish of Passover, Alpern is not lighting a candle to the past. \"One thing that really influences my ethos about Jewish cuisine is that I'm not particularly interested in preserving anything. I'm interested in seeing it move forward,\" she says.\u003c/p>\n\u003cp>For Alpern, the Jewish Food Society has a great role to play in curating recipes that are anything but static. \"Food is always changing,\" says Alpern. \"Recipes that came from Europe radically transformed when they came to North America,\" she says.\u003c/p>\n\u003cp>Idan Cohen, the CEO of Grow, a technology startup, began his talk with sounds. \"The noise of the mixer in the kitchen, clanking pans and flour flying everywhere. I would complain about the noise, but my mom said, 'If you're going to complain, you're not going to get any cake.' \"\u003c/p>\n\u003cp>Cohen made his mom's German layer cake, which was a recipe passed down from his grandmother, a woman he never met. \"I feel like food is the underlying genome of culture. It's what brought humans together to form groups of hunter-gatherers, and it's what connects us today to where we came from,\" says Cohen.\u003c/p>\n\u003cp>Einat Admony, chef and owner of Balaboosta — a restaurant in Manhattan and also a Yiddish term meaning the perfect housewife — recalled a spicy and fragrant Yemenite sauce that her father made called \u003cem>S'rug\u003c/em>. Those beautiful kitchen smells — spicy pepper, cilantro, garlic — are what Admony and the Jewish Food Society cherish. \"I opened my first joint in the West Village and my dad's amazing recipe was on the menu. He was so proud,\" says Admony.\u003c/p>\n\u003cp>Food is the mortar that binds communities. \"There was not a single moment I was by myself. I didn't cook alone or eat alone, it was always a group activity,\" says Ron Arazi, another Schmaltzy speaker. Arazi created NY Shuk, a Middle-Eastern sauce company based in Brooklyn, with his wife, Leetal.\u003c/p>\n\u003cfigure id=\"attachment_116506\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg\" alt=\"Ron and Leetal Arazi kick off a NY Shuk community dinner.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-116506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ron and Leetal Arazi kick off a NY Shuk community dinner. \u003ccite>(Courtesy of Maria Midoes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The non-sectarian Jewish Food Society is for anyone who loves food, not just Jews. Naz Riahi, founder of media company Bitten, eyed the platters of German layer cake and exclaimed, \"I'm a Muslim, and I'm here. Culturally it is so similar to Iranian culture.\"\u003c/p>\n\u003cp>Anna Gershenson, a Latvian cook and teacher, glowed as she spoke of her own mother: \"I am very drawn to a picture of me and my mom, smiling at each other. She was a gorgeous woman, full of life and a magnetic personality.\" Later, as she ladled out her mother's \u003cem>kreplach\u003c/em> soup — slightly changed from beef to chicken — one could imagine that the secret to cooking was merely to remember it.\u003c/p>\n\u003cp>\"Food is unique. It doesn't exist except for story. It is just too small and personal and consumed. All you have are the stories,\" says Davis.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017\u003ca href=\"http://www.npr.org/\" target=\"_blank\"> NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new project aims to celebrate Jewish food and culture in all its diversity. It's collecting recipes from the Jewish diaspora and staging public events where stories behind the recipes are the stars.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Yiddish word schmaltz and its adverb cousin \u003cem>schmaltzy\u003c/em> refer to two very divergent concepts: rendered chicken fat –– that hard stuff on top of a cold homemade soup –– and something that is overly sentimental. When it comes to the foods we love and cherish, there can be no shortage of either.\u003c/p>\n\u003cp>Naama Shefi would agree. Recently, over a bag of schmaltz-infused popcorn, 90 people came together in lower Manhattan to celebrate the formation of the \u003ca href=\"http://www.jewishfoodsociety.org/\">Jewish Food Society\u003c/a>, a new organization Shefi created that aims to honor the global wonder of Jewish food.\u003c/p>\n\u003cfigure id=\"attachment_116507\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg\" alt=\"Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food.\" width=\"640\" height=\"853\" class=\"size-large wp-image-116507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb-520x693.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/naama-2_vert-53e83edafe88723491172d95416d6f7cbf827beb.jpg 1460w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Naama Shefi recently created the Jewish Food Society, a project that aims to honor the global wonder of Jewish food. \u003ccite>(Courtesy of Jewish Food Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Born on a kibbutz in central Israel, Shefi's early days included the highs and lows of childhood food: pizza at the communal dining hall and adventures at a local market. It also included the army, a prerequisite for all young people in her country. When she was done, Shefi moved to New York, where she earned a Master of Fine Arts in film from the New School. But for her, it's all about the food.\u003c/p>\n\u003cp>Before starting her society, Shefi organized a press trip of food writers to Israel while working for the Israeli consulate planning local New York cultural events; she worked for \u003ca href=\"https://www.eatwith.com/\">Eat With\u003c/a>, a company focused on dinners inside peoples' homes; and she hosted a 21-day Iraqi-Jewish food \u003ca href=\"http://t.sidekickopen61.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJW7t5XYg1qMGjvVd0HJ84WJpJxW2BW4zb56dCWjf6KSlQg02?t=https%3A%2F%2Fcityroom.blogs.nytimes.com%2F2013%2F03%2F01%2Ffor-3-weeks-eating-like-jews-of-baghdad%2F%3Fsmid%3Dtw-share&si=6476508951478272&pi=8897bf6a-03e3-4825-9810-a11169a8f703\" target=\"_blank\">pop-up\u003c/a> featuring \u003cem>\u003ca href=\"http://www.npr.org/sections/thesalt/2013/08/28/209894806/you-say-kubbeh-i-say-kibbeh-lets-eat-em-all-right-now\">kubbeh\u003c/a>\u003c/em>, a food Shefi craved but could not find easily in the city. Lines for the sold-out dinners wrapped around the block.\u003c/p>\n\u003cp>\"I've been dreaming about the Jewish Food Society for the past decade and I did all sorts of projects to promote this dream,\" says Shefi. She imagines a real home for dinners, pop-ups, Friday night \u003ca href=\"http://www.jewishvirtuallibrary.org/what-is-shabbat-jewish-sabbath\">Shabbat\u003c/a> celebrations, and a library.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To start, she's focusing online. Along with her program director, Ellie Backer, Shefi is building \"a robust collection of recipes from all Jewish ethnicities that will inspire people to cook and learn more about Jewish culture and history.\" The recipes will be sourced from home cooks, established chefs and authors. There will also be community gatherings to celebrate the life that rotates around food.\u003c/p>\n\u003cp>The first public event was called Schmaltzy and it featured five storytellers who shared meaningful \"behind-the-recipe\" stories from their past.\u003c/p>\n\u003cfigure id=\"attachment_116508\" class=\"wp-caption aligncenter\" style=\"max-width: 1742px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg\" alt='Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\"' width=\"1742\" height=\"1306\" class=\"size-full wp-image-116508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d.jpg 1742w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lizalpern_schmaltzy-b947562938cf482ce6cb3782700df9748365ca9d-520x390.jpg 520w\" sizes=\"(max-width: 1742px) 100vw, 1742px\">\u003cfigcaption class=\"wp-caption-text\">Liz Alpern baking Rice Krispies treats as a child. Alpern was one of the storytellers at Schmaltzy. She says growing up, her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking.\" \u003ccite>(Courtesy of Liz Alpern)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We like good food and company, but even more we appreciate stories and the cultural DNA they carry,\" says Shefi.\u003c/p>\n\u003cp>Schmaltzy brought together all sorts of people: tech workers, business entrepreneurs, food lovers, Israeli friends, doctors, \u003cem>bubbes\u003c/em> and bakers. It was held at the \u003ca href=\"http://www.henrystreet.org/about/staff-leadership/\">Henry Street Settlement\u003c/a>, which provides a range of social services to residents of the Lower East Side. The crowd was a blur of conversation and moving hands. Food does that to people. The small upstairs room had a fireplace (not necessary) and a piano (necessary).\u003c/p>\n\u003cp>For emcee \u003ca href=\"https://www.jamesbeard.org/about/staff\">Mitchell Davis\u003c/a>, executive vice president of the James Beard Foundation, an organization that celebrates chefs around the country, the launch of the Jewish Food Society was a mitzvah — a good deed.\u003c/p>\n\u003cp>\"I think it's important that it begins from an Israeli perspective and has a home in the U.S. This way it will be much broader and more inclusive,\" says Davis.\u003c/p>\n\u003cp>The storytellers of the night came from afar: Israel, Morocco, Latvia and even Long Island. Liz Alpern, the co-founder of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/09/13/493631807/the-gefilte-manifesto-a-loved-and-loathed-jewish-staple-gets-updated\">Gefilteria\u003c/a>, a contemporary gefilte fish company, says her Long Island family was not known for cooking. \"We made cookies that you sliced and put in the oven. That was baking,\" says Alpern. But on Fridays, the food mattered. \"That was when the house smelled of roasting chicken and potatoes,\" says Alpern.\u003c/p>\n\u003cfigure id=\"attachment_116509\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg\" alt=\"Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston.\" width=\"640\" height=\"614\" class=\"size-large wp-image-116509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1020x979.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-800x768.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-768x737.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-1180x1133.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-960x922.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-240x230.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-375x360.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-520x499.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/anna_mom_schmaltzy_custom-ba2d596c3532cda6d202b46b868dbe3ea27e073b-32x32.jpg 32w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Anna Gershenson smiles at her mom, Rhoda Gurevich, as they celebrate her 70th birthday at the Ritz Carlton in Boston. \u003ccite>(Courtesy of Anna Gershenson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though gefilte fish is an iconic dish of Passover, Alpern is not lighting a candle to the past. \"One thing that really influences my ethos about Jewish cuisine is that I'm not particularly interested in preserving anything. I'm interested in seeing it move forward,\" she says.\u003c/p>\n\u003cp>For Alpern, the Jewish Food Society has a great role to play in curating recipes that are anything but static. \"Food is always changing,\" says Alpern. \"Recipes that came from Europe radically transformed when they came to North America,\" she says.\u003c/p>\n\u003cp>Idan Cohen, the CEO of Grow, a technology startup, began his talk with sounds. \"The noise of the mixer in the kitchen, clanking pans and flour flying everywhere. I would complain about the noise, but my mom said, 'If you're going to complain, you're not going to get any cake.' \"\u003c/p>\n\u003cp>Cohen made his mom's German layer cake, which was a recipe passed down from his grandmother, a woman he never met. \"I feel like food is the underlying genome of culture. It's what brought humans together to form groups of hunter-gatherers, and it's what connects us today to where we came from,\" says Cohen.\u003c/p>\n\u003cp>Einat Admony, chef and owner of Balaboosta — a restaurant in Manhattan and also a Yiddish term meaning the perfect housewife — recalled a spicy and fragrant Yemenite sauce that her father made called \u003cem>S'rug\u003c/em>. Those beautiful kitchen smells — spicy pepper, cilantro, garlic — are what Admony and the Jewish Food Society cherish. \"I opened my first joint in the West Village and my dad's amazing recipe was on the menu. He was so proud,\" says Admony.\u003c/p>\n\u003cp>Food is the mortar that binds communities. \"There was not a single moment I was by myself. I didn't cook alone or eat alone, it was always a group activity,\" says Ron Arazi, another Schmaltzy speaker. Arazi created NY Shuk, a Middle-Eastern sauce company based in Brooklyn, with his wife, Leetal.\u003c/p>\n\u003cfigure id=\"attachment_116506\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg\" alt=\"Ron and Leetal Arazi kick off a NY Shuk community dinner.\" width=\"2000\" height=\"1334\" class=\"size-full wp-image-116506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/nyshukdinner_maria-midoes_custom-a32dcff455babaff2d66a68b0e3c4b73cfa70b92-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ron and Leetal Arazi kick off a NY Shuk community dinner. \u003ccite>(Courtesy of Maria Midoes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The non-sectarian Jewish Food Society is for anyone who loves food, not just Jews. Naz Riahi, founder of media company Bitten, eyed the platters of German layer cake and exclaimed, \"I'm a Muslim, and I'm here. Culturally it is so similar to Iranian culture.\"\u003c/p>\n\u003cp>Anna Gershenson, a Latvian cook and teacher, glowed as she spoke of her own mother: \"I am very drawn to a picture of me and my mom, smiling at each other. She was a gorgeous woman, full of life and a magnetic personality.\" Later, as she ladled out her mother's \u003cem>kreplach\u003c/em> soup — slightly changed from beef to chicken — one could imagine that the secret to cooking was merely to remember it.\u003c/p>\n\u003cp>\"Food is unique. It doesn't exist except for story. It is just too small and personal and consumed. All you have are the stories,\" says Davis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The world’s largest beef manufacturer is in trouble. \u003ca href=\"https://www.bloomberg.com/news/articles/2017-03-17/brazil-meat-producers-jbs-brf-probed-in-alleged-bribery-scheme\">Reports have emerged\u003c/a> that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.\u003c/p>\n\u003cp>All this happened not in the U.S., though, but in Brazil, headquarters to meatpacking giant JBS. Named for its founder, Jose Batista Sobrinho, the company turns over almost as much as the next three largest U.S. beef producers—Tyson, Cargill, and National Beef—combined.\u003c/p>\n\u003cp>In response, Egypt has already banned Brazilian beef, and U.S. Senator John Tester (D-Montana) recently introduced legislation to prevent Brazilian beef from entering into the country, even as JBS \u003ca href=\"http://agnetwest.com/2017/03/27/jbs-suspends-brazil-product-meat-scandal/\">suspended meat production\u003c/a> at 33 of its 36 Brazilian meatpacking plants.\u003c/p>\n\u003cp>But choosing “America First” for your steak misses two far larger points. The Brazilian giant is simply striving \u003ca href=\"https://www.bloomberg.com/news/articles/2013-09-19/brazilian-meatpacker-jbs-wrangles-the-u-dot-s-dot-beef-industry\">to adopt ideas from, and buy out companies\u003c/a> in, the U.S. meat industry. \u003ca href=\"http://jbssa.com/about/history/\">Pilgrim’s, Cargill’s pork business and Smithfield’s beef operation\u003c/a> have been acquired by what Bloomberg once called \u003ca href=\"https://seekingalpha.com/article/3086336-jbs-corporation-getting-to-know-one-of-the-largest-food-companies-in-the-world\">the world’s second largest packaged food company\u003c/a> (behind Nestlé).\u003c/p>\n\u003cp>And even if you could stop the import of dodgy sausage, you still couldn’t avoid the bigger planetary impact of the beef industry, because it’s airborne. According to the UN Food and Agriculture Organization (FAO), meat and dairy production alone now generates \u003ca href=\"http://www.fao.org/Newsroom/en/news/2006/1000448/index.html\">more greenhouse gas emissions\u003c/a> than all the world’s transport combined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Much of the greenhouse gas emissions generated by industrial livestock occur indirectly, through the production of grains to feed to animals that then get fed to humans. In 2010, about one-third of all cereals on Earth went to animal feed, and the FAO predicts this figure will reach \u003ca href=\"http://www.fao.org/cfs/cfs-hlpe/reports/report-10-elaboration-process/en/\">50 percent\u003c/a> by 2050. More feed means more land under cultivation. And feed crops like soybean, maize, and sorghum are usually grown with chemical fertilizers, \u003ca href=\"http://www.nature.com/ngeo/journal/v1/n10/pdf/ngeo325.pdf\">themselves another potent source of greenhouse gas emissions.\u003c/a>\u003c/p>\n\u003cp>Meanwhile, consumption is soaring, made possible by widespread marketing and producing meat that’s cheap to buy—even if those low prices are made possible through dangerous and poorly paid jobs, lax environmental practices, corporate subsidies, and dreadful living conditions for animals. If current trends continue, the FAO predicts world meat consumption will grow a further 76 percent by 2050. If, on the other hand, people kept their level of meat consumption to the World Health Organization’s recommended guidelines, the world could reduce \u003ca href=\"http://ehp.niehs.nih.gov/isee/2016-o-035-3305/\">40 percent\u003c/a> of all current greenhouse gas emissions.\u003c/p>\n\u003cp>Unsurprisingly, this advice hasn’t been well received by the meat, fertilizer, pesticide, and processing industries. Industrial meat concerns \u003ca href=\"https://www.theguardian.com/environment/2010/sep/22/food-firms-lobbying-samuel-jutzi\">blasted the FAO\u003c/a> after they put out a report in 2006 on the role of livestock in the climate crisis. “You wouldn’t believe how much we were attacked,” said Samuel Jutzi, director of the animal production and health division this UN agency. The FAO soon buckled under the pressure and agreed to establish a \u003ca href=\"https://bittman.blogs.nytimes.com/2012/07/11/fao-yields-to-meat-industry-pressure-on-climate-change/?_r=0\">partnership\u003c/a> with the meat industry’s main lobby groups and shifted the focus of its work accordingly.\u003c/p>\n\u003cp>Canadian academic \u003ca href=\"http://ecologicalhoofprint.org/\">Tony Weis\u003c/a> has a term for what’s happening here: the world’s diet, food system, and food policy are being “meatified.” The corporations doing it are increasingly based in the global South, where most of the world’s future industrial meat eaters live, and those firms are doing roaring business.\u003c/p>\n\u003cp>For example, a \u003ca href=\"https://www.grain.org/article/entries/5639-grabbing-the-bull-by-the-horns-it-s-time-to-cut-industrial-meat-and-dairy-to-save-the-climate\">recent report by GRAIN shows\u003c/a> that JBS is also the world’s largest poultry producer. The world’s largest pork producer is the Chinese WH Group, and France’s Lactalis Group is the world’s largest dairy producer. These firms, together with more-established U.S. and European ones, work hard to increase their control over the market: They blunt domestic government attempts to regulate them, they spur demand across the world, and they destroy the livestock practices of small-scale farmers in the process.\u003c/p>\n\u003cp>\u003cstrong>Propping Up the Meat Market\u003c/strong>\u003c/p>\n\u003cp>When Germany drafted guidelines to reduce meat consumption, demonstrating that a 50 percent cut by 2030 would be “crucial to climate protection,” the industry lobbied. Hard. By the November 2016 launch date, the country’s climate change plan \u003ca href=\"https://www.cleanenergywire.org/factsheets/germanys-trimmed-down-climate-action-plan\">had been gutted\u003c/a>, and stripped of any reference at all to greenhouse gases in the agriculture sector. Similar stories can be told of U.S. efforts and those, predictably, in Brazil.\u003c/p>\n\u003cp>Despite industry opposition to certain kinds of regulation, they’re very happy to suck at the teat of government subsidy. In 2013, OECD countries \u003ca href=\"https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy\">dished out\u003c/a> $53 billion to livestock producers, with the EU paying $731 million to its cattle industry alone The same year, the U.S. Department of Agriculture \u003ca href=\"http://www.pcrm.org/sites/default/files/pdfs/Who's-Making-Money-from-Overweight-Kids.pdf\">paid more than $500 million to just 62 producers\u003c/a> (starting with Tyson Foods) in order to get meat and dairy on school meal trays, compared to just a fraction of that to fruit and vegetable suppliers.\u003c/p>\n\u003cp>But the big guns in the industry’s arsenal are “free trade” agreements. These trade deals \u003ca href=\"https://www.grain.org/e/5639\">artificially prop up production and consumption\u003c/a> by promoting the dumping of cheap meat and dairy into poor countries’ economies. They include clauses that eliminate protections for local farmers from foreign competitors. They also make it illegal to grant preference to local suppliers or products and they make government regulations subject to investor-state dispute settlement under which a foreign company can sue governments that adopt social or environmental legislation that they think undermines their profits.\u003c/p>\n\u003cfigure id=\"attachment_116472\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/170329-meat-2.jpg\" alt=\"Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\" width=\"1200\" height=\"808\" class=\"size-full wp-image-116472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-768x517.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-1180x795.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-960x646.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/170329-meat-2-520x350.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Contrasting the broader carbon footprint of factory farm animals vs animals from small-scale, mixed farms using a systems lens.\u003c/figcaption>\u003c/figure>\n\u003cp>Not all meat production is the same, of course. Small scale mixed farmers and herders who graze animals on land where crops often cannot be grown are the sustainable old-guard. Their production and consumption systems contribute relatively few greenhouse gases, while improving family nutrition and livelihoods and forming an integral part of people’s cultural and religious traditions.\u003c/p>\n\u003cp>But even if they’re better for the planet, small-scale farmers and ranchers don’t have the political clout that industry has. Factory farms are the most rapidly growing segment of meat and dairy production, accounting for \u003ca href=\"http://www.worldwatch.org/rising-number-farm-animals-poses-environmental-and-public-health-risks-0\">80 percent of the growth\u003c/a> of global meat and dairy in recent years. Industrial livestock production has grown at twice the annual rate of traditional, diversified farming systems, and at more than six times the annual growth rate of production based on grazing.\u003c/p>\n\u003cp>\u003cstrong>Change is Possible\u003c/strong>\u003c/p>\n\u003cp>Yet it’s not unimaginable to shift, at scale, away from industrial meat. Last month, Friends of the Earth and Oakland Unified School District\u003ca href=\"http://civileats.com/2017/03/09/less-meat-better-food-happier-kids-oakland-unified-reinvents-its-school-lunch/\"> published the result\u003c/a> of a unique two-year experiment. The district reduced animal protein on school menus by 30 percent while increasing fruit, vegetables, and legumes. When kids ate meat, it came from local organic producers. The result: a 14 percent reduction in the school’s food carbon footprint and $42,000 savings in the cost of the meals. Perhaps most remarkable: the children reported increased satisfaction with the healthy, regionally sourced meals.\u003c/p>\n\u003cp>The Oakland school initiative is smart and, unlike the U.S. meat industry’s practices, deserves to be shared and spread widely. But we can’t just default to letting our children solve climate change for us. Voting with one’s fork or school menu is important, but that alone won’t restore small-scale production, and it won’t detoxify agricultural politics of corporate influence. Larger-scale policy change is vital. Some governments—including \u003ca href=\"http://www.jordbruksverket.se/download/18.5df17f1c13c13e5bc4f800039403/En+h%8Cllbar+k%9Attkonsumtion.pdf\">Sweden\u003c/a>, the \u003ca href=\"http://www.triplepundit.com/2016/03/cut-meat-say-new-netherlands-dietary-guidelines/\">Netherlands\u003c/a> and \u003ca href=\"https://www.theguardian.com/world/2016/jun/20/chinas-meat-consumption-climate-change\">China\u003c/a>—have started formulating recommendations that people eat less meat in the interest of reducing climate emissions.\u003c/p>\n\u003cp>De-meatifying the world will require more from legislators, and more from consumers. It will mean rejecting the meat-marketing and the fertilizer, feed, and fossil fuel industries, too. It will mean pushing back on the trade agreements of which these industries are so fond—and doing so without backing into the nationalism of the right. (It is striking that earlier this year we saw \u003ca href=\"https://www.facebook.com/TomiLahren/videos/1190032107756641/\">a Trump supporter\u003c/a> go head-to-head against \u003ca href=\"https://www.facebook.com/BeefUSA/videos/vb.119381467680/10154282483617681/?type=3&theater\">the U.S. meatpacking industry\u003c/a> in defense of sustainable beef.)\u003c/p>\n\u003cp>The rift between the left and the right around climate change turns on whether you think industrial meatification is an unintended consequence of the food system or its embodiment. If it’s no accident that today’s food system exploits animals, humans and nature, then it’s clear that a radically transformed system—one that moves beyond capitalism—is what’s needed.\u003c/p>\n\u003cp>Buying America First won’t save us from the worst of Big Meat. But it looks as if there are \u003ca href=\"https://www.r-calfusa.com/\">many\u003c/a>\u003ca href=\"http://www.worc.org/\">ranchers\u003c/a>, educators, and \u003ca href=\"http://nffc.net/\">small-scale farmers\u003c/a> who are ready to take a more radical stand. If consumers are ready to boycott Big Meat for good, permanently choosing to support sustainable animal raising by paying more for it, there’s hope for us all.\u003c/p>\n\u003cp>\u003cstrong>About the Authors\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.grain.org/\">GRAIN\u003c/a> is a small, international non-profit collective that works to support small farmers and social movements in their struggles for community-controlled and biodiversity-based food systems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Raj Patel is an activist, academic and author of Stuffed and Starved and The Value of Nothing. You can follow him on \u003ca href=\"https://twitter.com/_RajPatel\">Twitter\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deportation Fears Prompt Immigrants To Cancel Food Stamps",
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"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/03/20170328_atc_immigrants_cancel_food_assistance_to_avoid_deportation.mp3\u003c/p>\n\u003cp>Groups that help low-income families get food assistance are alarmed by a recent drop in the number of immigrants seeking help. Some families are even canceling their food stamps and other government benefits, for fear that receiving them will affect their immigration status or lead to deportation. Many of the concerns appear to be unfounded but have been fueled by the Trump administration's tough stance on immigration.\u003c/p>\n\u003cp>Officials at Manna Food Center in Montgomery County, Md., report that about 20 percent of the 561 families they have helped apply for food stamps, or SNAP benefits, in the past few months have asked that their cases be closed.\u003c/p>\n\u003cp>Maria Chavez, an outreach worker for Manna, says her immigrant clients are scared, especially if they're unauthorized parents getting SNAP benefits for their eligible American children.\u003c/p>\n\u003cp>\"They say, 'I want to close my food stamp.' And I say, 'Why you want to close it?' They say, 'Well, because I am afraid that something [will] happen to me or they [will] deport me,' \" says Chavez.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jim Wengler, director of benefits access at Hunger Free New York City, says fewer immigrants have also been showing up recently at the 20 sites his group serves around the city. And he says some noncitizens — even those in the country legally — want all of their government benefits canceled, including Medicaid.\u003c/p>\n\u003cp>\"Which is really frightening because these are families that are often working minimum-wage jobs, trying to raise children, trying to do the right thing, and with the help of these benefits are getting by. But without them, [they] will be in a really desperate situation,\" Wengler says.\u003c/p>\n\u003cp>Nonprofits around the country say they're seeing similar declines, although there are no hard numbers to back up the claims.\u003c/p>\n\u003cp>Advocates say the concerns seem to be twofold. Unauthorized immigrants, who can't get benefits themselves, are worried about getting deported if they receive benefits for their children. And lawful permanent residents are worried that receiving government aid — which they generally have to wait five years to do — will jeopardize their chances of becoming citizens.\u003c/p>\n\u003cfigure id=\"attachment_116417\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png\" alt=\"SNAP Recipients In 2015, By Citizenship\" width=\"812\" height=\"411\" class=\"size-full wp-image-116417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-520x263.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">SNAP Recipients In 2015, By Citizenship \u003ccite>(Source: \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/Characteristics2015.pdf\">Supplemental Nutrition Assistance Program\u003c/a> (PDF))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's no evidence either of these things will happen, but rumors have been flying.\u003c/p>\n\u003cp>\"There's so much misinformation that it's creating a lot of anxiety among all immigrants right now,\" says Matthew Lopas, an attorney with the National Immigration Law Center, which is trying to allay people's fears. \"Nothing in the law has changed as of now, and there's certainly no danger at this point in using programs for which a person is eligible.\"\u003c/p>\n\u003cp>Still, President Trump has made clear that he would like to restrict both illegal and legal immigration. In an address to Congress last month, he said that the nation's current immigration system is a drain on American taxpayers and that the country should be more selective about whom it lets in.\u003c/p>\n\u003cp>\"It's a basic principle that those seeking to enter a country ought to be able to support themselves financially. Yet, in America we do not enforce this rule, straining the very public resources that our poorest citizens rely upon,\" Trump told Congress.\u003c/p>\n\u003cp>Many economists disagree that's the case, but there are those within the administration who are concerned about immigrants' use of government aid. In January, a draft White House executive order was leaked that proposes new limits on the use of public benefits by those seeking citizenship.\u003c/p>\n\u003cp>The order hasn't been signed, and it might never be signed. But Marco Liu, director of advocacy and outreach for the Community Food Bank of Southern Arizona, says the draft order and stepped-up immigration enforcement make it difficult to convince noncitizens that they should continue to apply for the benefits they need.\u003c/p>\n\u003cp>\"That's the sensitive and tricky part, because honestly, if I were in their shoes, I might be just as apprehensive,\" says Liu.\u003c/p>\n\u003cp>One additional note. We tried repeatedly to find immigrants willing to talk to us for the story, even without using their names. But we were unable to do so, which is highly unusual. Liu says people are so worried, they don't want to take any risks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Groups that help low-income families get food assistance are alarmed by a recent drop in the number of immigrants seeking help. Some families are even canceling their food stamps and other government benefits, for fear that receiving them will affect their immigration status or lead to deportation. Many of the concerns appear to be unfounded but have been fueled by the Trump administration's tough stance on immigration.\u003c/p>\n\u003cp>Officials at Manna Food Center in Montgomery County, Md., report that about 20 percent of the 561 families they have helped apply for food stamps, or SNAP benefits, in the past few months have asked that their cases be closed.\u003c/p>\n\u003cp>Maria Chavez, an outreach worker for Manna, says her immigrant clients are scared, especially if they're unauthorized parents getting SNAP benefits for their eligible American children.\u003c/p>\n\u003cp>\"They say, 'I want to close my food stamp.' And I say, 'Why you want to close it?' They say, 'Well, because I am afraid that something [will] happen to me or they [will] deport me,' \" says Chavez.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Wengler, director of benefits access at Hunger Free New York City, says fewer immigrants have also been showing up recently at the 20 sites his group serves around the city. And he says some noncitizens — even those in the country legally — want all of their government benefits canceled, including Medicaid.\u003c/p>\n\u003cp>\"Which is really frightening because these are families that are often working minimum-wage jobs, trying to raise children, trying to do the right thing, and with the help of these benefits are getting by. But without them, [they] will be in a really desperate situation,\" Wengler says.\u003c/p>\n\u003cp>Nonprofits around the country say they're seeing similar declines, although there are no hard numbers to back up the claims.\u003c/p>\n\u003cp>Advocates say the concerns seem to be twofold. Unauthorized immigrants, who can't get benefits themselves, are worried about getting deported if they receive benefits for their children. And lawful permanent residents are worried that receiving government aid — which they generally have to wait five years to do — will jeopardize their chances of becoming citizens.\u003c/p>\n\u003cfigure id=\"attachment_116417\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png\" alt=\"SNAP Recipients In 2015, By Citizenship\" width=\"812\" height=\"411\" class=\"size-full wp-image-116417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM.png 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-800x405.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-768x389.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Screen-shot-2017-03-28-at-4.48.16-PM-520x263.png 520w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">SNAP Recipients In 2015, By Citizenship \u003ccite>(Source: \u003ca href=\"https://fns-prod.azureedge.net/sites/default/files/ops/Characteristics2015.pdf\">Supplemental Nutrition Assistance Program\u003c/a> (PDF))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's no evidence either of these things will happen, but rumors have been flying.\u003c/p>\n\u003cp>\"There's so much misinformation that it's creating a lot of anxiety among all immigrants right now,\" says Matthew Lopas, an attorney with the National Immigration Law Center, which is trying to allay people's fears. \"Nothing in the law has changed as of now, and there's certainly no danger at this point in using programs for which a person is eligible.\"\u003c/p>\n\u003cp>Still, President Trump has made clear that he would like to restrict both illegal and legal immigration. In an address to Congress last month, he said that the nation's current immigration system is a drain on American taxpayers and that the country should be more selective about whom it lets in.\u003c/p>\n\u003cp>\"It's a basic principle that those seeking to enter a country ought to be able to support themselves financially. Yet, in America we do not enforce this rule, straining the very public resources that our poorest citizens rely upon,\" Trump told Congress.\u003c/p>\n\u003cp>Many economists disagree that's the case, but there are those within the administration who are concerned about immigrants' use of government aid. In January, a draft White House executive order was leaked that proposes new limits on the use of public benefits by those seeking citizenship.\u003c/p>\n\u003cp>The order hasn't been signed, and it might never be signed. But Marco Liu, director of advocacy and outreach for the Community Food Bank of Southern Arizona, says the draft order and stepped-up immigration enforcement make it difficult to convince noncitizens that they should continue to apply for the benefits they need.\u003c/p>\n\u003cp>\"That's the sensitive and tricky part, because honestly, if I were in their shoes, I might be just as apprehensive,\" says Liu.\u003c/p>\n\u003cp>One additional note. We tried repeatedly to find immigrants willing to talk to us for the story, even without using their names. But we were unable to do so, which is highly unusual. Liu says people are so worried, they don't want to take any risks. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
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"description": "Just opened in the former Claremont Diner space, Ding takes sushi and sashimi up a notch in Rockridge.",
"title": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner | KQED",
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"headline": "Ding Japanese Cuisine Opens in Rockridge for Lunch and Dinner",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, the Claremont Diner, just over the Berkeley border into Oakland at the intersection of Claremont and College Avenues, was a friendly bastion of BLTs on white bread, iceberg-lettuce salads and massive breakfast omelets. The owners of \u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">Ding Japanese Restaurant\u003c/a>, which opened without fanfare in the space last week after a big remodeling job, have transformed the dining room from white-walled brightness to sleek-wood coolness, earth-toned warmth, and all-around welcoming appeal.\u003c/p>\n\u003cfigure id=\"attachment_116367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-interior2.jpg\" alt=\"Ding Japanese Restaurant interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-interior2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple of other Japanese restaurants within walking distance, but they don’t have the energy of this place, right out of the gate. We went for lunch and whittled down the menu choices to just a few: a daily special appetizer, two combination lunches and a bowl of ramen.\u003c/p>\n\u003cfigure id=\"attachment_116373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi-counter.jpg\" alt=\"The sushi bar at Ding.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-counter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sushi bar at Ding. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a few important details that make this place stand out from the pack of Easy Bay Japanese spots, the first of which is the shiro on each table. Shiro is a soy sauce brewed with more wheat than soybeans, sweeter and more delicate than soy-centric sauces, usually reserved for sashimi. Here, it’s a harbinger of the kitchen’s predilection toward subtlety, in general.\u003c/p>\n\u003cp>This subtle approach to cooking is exemplified by the ramen, toothsome noodles in a miso-pork broth, seasoned simply with pepper, deeply sweet, and laden with grilled chicken, mushrooms, hardboiled egg, corn, cilantro and a surprising note of chopped cashews, which further deepens the sweetness of the whole. Our server brought togarishi, a spice mix with a hint of chili pepper, on the side.\u003c/p>\n\u003cfigure id=\"attachment_116370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-ramen1.jpg\" alt=\"Yokor haima ramen with grilled chicken and vegetables.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-ramen1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yokor haima ramen with grilled chicken and vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We couldn’t resist one daily appetizer special of amaebi, raw shrimp served with the fried heads on the side. At Ding, this classic dish is slowly and carefully prepared, the raw flesh cool and crisp and the heads lightly fried and tender.\u003c/p>\n\u003cfigure id=\"attachment_116360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-amaebi.jpg\" alt=\"Amaebi, raw shrimp sushi.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-amaebi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Amaebi, raw shrimp sushi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The raw fish dishes, in all their glory, were the highlight of the meal. We tried two lunch specials, both excellent values in a neighborhood where a noodle lunch will set you back $15, on average. The sushi/sashimi combo at $12.50 is a bargain anywhere in the Bay Area, and the quality of this fish selection is much higher than average in these parts, where quality can be variable and inconsistent. It came with four pieces of nigiri (the menu said five, but who’s counting?), large, but gracefully cut: tuna, shrimp, waru (Hawaiian whitefish) with tobiko, and salmon. Two big slices each of tuna and salmon sashimi were perched at the end of the long, narrow serving plate.\u003c/p>\n\u003cfigure id=\"attachment_116374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sushi.jpg\" alt=\"Sushi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sushi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sushi from the sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-sashimi.jpg\" alt=\"Sashimi from the Sushi Sashimi Combination lunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-sashimi-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi from the Sushi-sashimi combination lunch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The combination lunch special comes with your choice of two dishes: one cooked entrée and one sushi roll or cooked appetizer. For $4, we added four slices of hamachi (yellowtail), so, for a grand total of $14.50, we got an ample serving of chicken teriyaki, a spicy tuna roll, and some of the most buttery hamachi around. The teriyaki, like the ramen, was subtly complex, with juicy-tender meat and a not-too-sweet sauce. The spicy tuna roll was of the minced variety, with mild heat. And there was a nice side salad with spicy miso dressing.\u003c/p>\n\u003cfigure id=\"attachment_116386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg\" alt=\" Chicken teriyaki lunch special.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-chix-teriyaki1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken teriyaki lunch special. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-hamachi1.jpg\" alt=\"Hamachi (Yellowtail) sashimi. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-hamachi1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) sashimi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a menu that has all the predictable dishes you’d expect to find in a neighborhood Japanese restaurant, Ding offers some artful complexity and sophistication to sauces and stocks—and, most importantly, beautifully sourced and prepared raw fish.\u003c/p>\n\u003cfigure id=\"attachment_116362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/ding-exterior.jpg\" alt=\"Ding Japanese Restaurant in Oakland's Rockridge \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/ding-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ding Japanese Restaurant in Oakland's Rockridge neighborhood. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/ding-japanese-restaurant-oakland\" target=\"_blank\">\u003cstrong>Ding Japanese Cuisine\u003c/strong>\u003c/a>\u003cbr>\n6200 Claremont Ave.\u003cbr>\nOakland, CA 94618 [\u003ca href=\"https://goo.gl/nXhQ47\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 879-7725\u003cbr>\nHours: Tue-Thu 11:30am-2:30pm, 5pm-9pm; Fri-Sat 11:30am-2:30pm, 5pm-10pm; Sunday 5pm-9pm; Closed Monday\u003cbr>\nPrice Range: $-$$$ ($10-$15, lunch specials; $16-$20, dinner entrées)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Duncan Hines: The Original Road Warrior Who Shaped Restaurant History",
"title": "Duncan Hines: The Original Road Warrior Who Shaped Restaurant History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Duncan Hines, traveling salesman and future purveyor of boxed cake mix, considered himself an authority on a great many things: hot coffee, Kentucky country-cured ham and how to locate a tasty restaurant meal, in 1935, for under a dollar and a quarter.\u003c/p>\n\u003cp>By the 1950s, Hines' name would be plastered on boxes of cake mix; housewives would turn to his products for consistent quality and superior taste. Newspaper photographs featured Hines clad in a white chef's apron, hoisting a neatly frosted cake or thoughtfully dipping a spoon into a mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_116337\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1020x1422.jpg\" alt=\"Duncan Hines wasn't a chef, he was a businessman looking for a decent meal on the road.\" width=\"640\" height=\"892\" class=\"size-large wp-image-116337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1020x1422.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-768x1070.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1180x1645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-240x334.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-520x725.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67.jpg 1435w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Duncan Hines wasn't a chef, he was a businessman looking for a decent meal on the road. \u003ccite>(Courtesy of Department of Special Collections-WKU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Duncan Hines wasn't a chef — in truth, he could barely cook. For most of his career, he had just been a businessman, desperate for a decent meal on the road. Through his search for the best restaurants across America, he became an accidental gourmand, an unlikely author and homegrown connoisseur.\u003c/p>\n\u003cp>Although boxed cake mix is the legacy that most people now associate with Duncan Hines (only after asking, \"Was he actually a real person?\") the supermarket foods that bear his name are only an epilogue to a storied life traveling America's back roads.\u003c/p>\n\u003cp>It was really his book, \u003cem>\u003ca href=\"https://www.amazon.com/Adventures-Good-Eating-Highways-America/dp/B0013H5RUC/ref=sr_1_15?s=books&ie=UTF8&qid=1489697718&sr=1-15\">Adventures in Good Eating\u003c/a>\u003c/em>, that first put Duncan Hines on the map. And it was his tireless pursuit of good food that inspired his book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A decent meal\u003c/strong>\u003c/p>\n\u003cp>Hines' appreciation for a good meal arose out of mere necessity. From the 1920s through the '40s, he motored across the country hawking letter openers and paperclips and subsisting on unreliable road food. It was an era long before any formal restaurant rating system existed in the U.S. The names and locations of good restaurants were conveyed by word of mouth; for an out-of-town traveler, locating a decent supper was often a daunting and discouraging mission. And although Europe had relied on \u003cem>\u003ca href=\"http://www.businessinsider.com/history-of-the-michelin-guide-2014-10\">The Michelin Guide\u003c/a>\u003c/em> since 1900, middle America in the 1920s and '30s was still a land of culinary mystery and inconsistency.\u003c/p>\n\u003cfigure id=\"attachment_116338\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1020x1362.jpg\" alt='1946 copy of \"Adventures in Good Eating.\"' width=\"640\" height=\"855\" class=\"size-large wp-image-116338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1020x1362.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1180x1575.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-960x1282.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-375x501.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-520x694.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4.jpg 1462w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">1946 copy of \"Adventures in Good Eating.\" \u003ccite>(Nicole Jankowski for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was also a time of growing wanderlust. Highways such as \u003ca href=\"http://www.theroute-66.com/history.html\">Route 66\u003c/a> were connecting small towns, and eager motorists often embarked on weekend road trips. According to the \u003ca href=\"http://www.umich.edu/~drivein/restaurant.html\">University of Michigan\u003c/a>, in the '20s \"the number of automobiles in America rose from eight million to twenty-three million and along with the increase came thousands of barbeque shacks, ice cream stands and diners.\" Many new restaurants were not listed on maps. And they were often hidden on dusty back roads that health inspectors didn't travel. (Even if they did, there was no standard for restaurant food safety in America at that time.)\u003c/p>\n\u003cp>Desperate for a clean place to dine, Hines became an investigative epicurean and self-made restaurant critic. He carried a tiny journal in his coat pocket, jotting down the precise locations of his favorite places. No restaurant was off limits for the inquisitive Hines. \"The kitchen is the first spot I inspect in an eating place,\" he wrote. \"More people will die from hit or miss eating than from hit and run driving,\" he joked — though Hines clearly thought food safety was no laughing matter.\u003c/p>\n\u003cp>He frequently popped into the kitchen to scrutinize how staff handled food and then swung around back to investigate the restaurant's garbage pile. He meticulously recorded the names of the most pristine diners, the inns with the tastiest prime roast beef, and where to find the stickiest honey buns. He appreciated regional cuisine, quickly discovering in which part of the country to brake for broiled lobster tail (New England) and where to stop for fried chicken (Kentucky).\u003c/p>\n\u003cp>Hines noted whether a restaurant had air conditioning, its hours of operation and its prices for breakfast, lunch and dinner. \"His restaurant notes were extraordinarily accurate,\" says \u003ca href=\"http://www.louishatchett.com/\">Louis Hatchett\u003c/a>, author of the book, \u003cem>\u003ca href=\"https://www.amazon.com/Duncan-Hines-Traveling-Salesman-Trusted-ebook/dp/B00K6RV2RW/ref=as_li_ss_il?s=books&ie=UTF8&qid=1461969049&sr=1-2&linkCode=li3&tag=louishatchett-20&linkId=4f13ce70b762b7edff2e6f3db547bb9c\">Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food\u003c/a>\u003c/em>. \"As word spread among his family and friends, people were begging him to share the list he had created. There was nothing out there like it,\" he says. \"In 1935, sick of being pestered, he finally sent out a little blue pamphlet in his Christmas cards, containing a list of 167 restaurants across 33 states that he could safely recommend.\"\u003c/p>\n\u003cp>Soon, Hines was receiving postcards from from salesmen, newlyweds and other travelers all over America seeking his recommendations for good, clean restaurants.\u003c/p>\n\u003cp>In 1936, at 55, Hines self-published his first edition of \u003cem>Adventures in Good Eating \u003c/em>and sold them for $1 each. It contained the names and locations of 475 restaurants from coast to coast that had Hines' rigorous seal of approval. \"The books were sold through word of mouth, but they quickly sold out. The following year he raised the guide's price to $1.50 — and that's where the price would stay for the next 25 years,\" explains Hatchett.\u003c/p>\n\u003cp>Each year, until he retired in 1954, Hines broadened his exploration of America's restaurants and published an updated edition of \u003cem>Adventures in Good Eating\u003c/em>. Restaurants fell in and out of Hines' favor — if they could not deliver a quality meal or allow a peek into the kitchen, they were removed from the book. He refused to accept any advertisements or endorsements from restaurants in exchange for reviews. Millions of discerning travelers kept his book in their glove compartments to guide them as they rumbled down gravelly country roads in unfamiliar locations.\u003c/p>\n\u003cfigure id=\"attachment_116339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947.jpg\" alt=\"A roadside sign advertising Duncan Hines' Adventures in Good Eating is on display at the Kentucky Museum at Western Kentucky University.\" width=\"2000\" height=\"1071\" class=\"size-full wp-image-116339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-1180x632.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-960x514.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-240x129.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-375x201.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-520x278.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A roadside sign advertising Duncan Hines' Adventures in Good Eating is on display at the Kentucky Museum at Western Kentucky University. \u003ccite>(Courtesy of Clinton Lewis/Kentucky Museum/Western Kentucky University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recommended by Duncan Hines\" became the gold standard in dining by the 1950s. Restaurants endorsed by Hines tacked up metal signs in their front windows. As his authority grew, Hines published \u003ca href=\"https://archive.org/stream/lodgingfornight00hinerich/lodgingfornight00hinerich_djvu.txt\">\u003cem>Lodging for a Night\u003c/em>\u003c/a>\u003cem> \u003c/em>(1938)\u003cem> \u003c/em>and \u003ca href=\"https://archive.org/details/adventuresingood00hine\">\u003cem>Adventures\u003c/em>\u003cem> in Good Cooking (Famous Recipes) and the Art of Carving in the Home\u003c/em>\u003c/a> (1939). In 1952, when Hines was 72, he partnered with \u003ca href=\"http://parklibrary.mj.unc.edu/about/royhpark/\">Roy H. Park\u003c/a> to form Hines-Park in Ithaca, N.Y., allowing the \u003ca href=\"https://www.duncanhines.com/\">Duncan Hines name\u003c/a> to appear on everything from cartons of ice cream to the now-famous cake mixes. Two years before his death in March of 1959, the entire franchise was sold to Procter & Gamble.\u003c/p>\n\u003cp>\u003cstrong>Renewed interest\u003c/strong>\u003c/p>\n\u003cp>Thanks to Ebay and rare book vendors, there is resurging interest in \u003cem>Adventures in Good Cooking\u003c/em>. History lovers and discriminating foodies congregate on the forums of \u003ca href=\"https://roadfood.com/\">Roadfood.com\u003c/a> to share modern forays into Hines' antiquated restaurant scene.\u003c/p>\n\u003cfigure id=\"attachment_116340\" class=\"wp-caption aligncenter\" style=\"max-width: 1572px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524.jpg\" alt='A 1950s ad for Duncan Hines ice cream quotes Hines as saying \"Many people tell me they first bought it because they regard my name as a guide to good eating.\"' width=\"1572\" height=\"2000\" class=\"size-full wp-image-116340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524.jpg 1572w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-160x204.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-800x1018.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-768x977.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-1020x1298.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-1180x1501.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-960x1221.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-520x662.jpg 520w\" sizes=\"(max-width: 1572px) 100vw, 1572px\">\u003cfigcaption class=\"wp-caption-text\">A 1950s ad for Duncan Hines ice cream quotes Hines as saying \"Many people tell me they first bought it because they regard my name as a guide to good eating.\" \u003ccite>(Courtesy of Department of Special Collections-WKU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jim Pfefferle, a forum member and engineer from Wisconsin, views Duncan Hines' swift rise to fame as compelling as the material in his books. \"It's kind of meteoric, what Duncan Hines did,\" Pfefferle tells NPR. \"He was unknown when he published his first guidebook in 1936 and then there was a World War. By 1951 he was famous, the one person in the United States that anyone would go to for an authority on food. Less than 10 years later, he was gone.\"\u003c/p>\n\u003cp>Pfefferle, along with other members of the forum, has spent the past two years painstakingly gathering a list of restaurants from Hines' books that are still in operation. He says it has been an intimidating task filled with many gastronomic dead-ends, but he believes that about 37 of the original 167 restaurants on Hines' 1935 list remain.\u003c/p>\n\u003cp>Hines often said, \"Nearly everyone wants at least one outstanding meal a day.\" This seems as true now as it did a half-century ago. But long before \u003ca href=\"https://www.yelp.com\">Yelp\u003c/a> or \u003ca href=\"https://www.tripadvisor.com/\">TripAdvisor\u003c/a> offered restaurant reviews with the click of a button, Hines was doing it his own way, by traveling the highway with his pencil and notebook, changing the way America ate on the open road — one adventure at a time.\u003c/p>\n\u003cp>\u003cem>Nicole Jankowski is a freelance food, history and culture writer based in Detroit. You can find her on \u003ca href=\"https://www.facebook.com/momof4istired/\">Facebook\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Duncan Hines, traveling salesman and future purveyor of boxed cake mix, considered himself an authority on a great many things: hot coffee, Kentucky country-cured ham and how to locate a tasty restaurant meal, in 1935, for under a dollar and a quarter.\u003c/p>\n\u003cp>By the 1950s, Hines' name would be plastered on boxes of cake mix; housewives would turn to his products for consistent quality and superior taste. Newspaper photographs featured Hines clad in a white chef's apron, hoisting a neatly frosted cake or thoughtfully dipping a spoon into a mixing bowl.\u003c/p>\n\u003cfigure id=\"attachment_116337\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1020x1422.jpg\" alt=\"Duncan Hines wasn't a chef, he was a businessman looking for a decent meal on the road.\" width=\"640\" height=\"892\" class=\"size-large wp-image-116337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1020x1422.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-160x223.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-800x1115.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-768x1070.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-1180x1645.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-960x1338.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-240x334.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-375x523.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67-520x725.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhhat65_m_custom-c3cfa51a909bf427cf6aa0fc00cdd64c01232b67.jpg 1435w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Duncan Hines wasn't a chef, he was a businessman looking for a decent meal on the road. \u003ccite>(Courtesy of Department of Special Collections-WKU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Duncan Hines wasn't a chef — in truth, he could barely cook. For most of his career, he had just been a businessman, desperate for a decent meal on the road. Through his search for the best restaurants across America, he became an accidental gourmand, an unlikely author and homegrown connoisseur.\u003c/p>\n\u003cp>Although boxed cake mix is the legacy that most people now associate with Duncan Hines (only after asking, \"Was he actually a real person?\") the supermarket foods that bear his name are only an epilogue to a storied life traveling America's back roads.\u003c/p>\n\u003cp>It was really his book, \u003cem>\u003ca href=\"https://www.amazon.com/Adventures-Good-Eating-Highways-America/dp/B0013H5RUC/ref=sr_1_15?s=books&ie=UTF8&qid=1489697718&sr=1-15\">Adventures in Good Eating\u003c/a>\u003c/em>, that first put Duncan Hines on the map. And it was his tireless pursuit of good food that inspired his book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A decent meal\u003c/strong>\u003c/p>\n\u003cp>Hines' appreciation for a good meal arose out of mere necessity. From the 1920s through the '40s, he motored across the country hawking letter openers and paperclips and subsisting on unreliable road food. It was an era long before any formal restaurant rating system existed in the U.S. The names and locations of good restaurants were conveyed by word of mouth; for an out-of-town traveler, locating a decent supper was often a daunting and discouraging mission. And although Europe had relied on \u003cem>\u003ca href=\"http://www.businessinsider.com/history-of-the-michelin-guide-2014-10\">The Michelin Guide\u003c/a>\u003c/em> since 1900, middle America in the 1920s and '30s was still a land of culinary mystery and inconsistency.\u003c/p>\n\u003cfigure id=\"attachment_116338\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1020x1362.jpg\" alt='1946 copy of \"Adventures in Good Eating.\"' width=\"640\" height=\"855\" class=\"size-large wp-image-116338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1020x1362.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-1180x1575.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-960x1282.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-375x501.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4-520x694.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/fullsizerender-3-_vert-58e17d3f718db017e44db4721b202298eb93f3e4.jpg 1462w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">1946 copy of \"Adventures in Good Eating.\" \u003ccite>(Nicole Jankowski for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was also a time of growing wanderlust. Highways such as \u003ca href=\"http://www.theroute-66.com/history.html\">Route 66\u003c/a> were connecting small towns, and eager motorists often embarked on weekend road trips. According to the \u003ca href=\"http://www.umich.edu/~drivein/restaurant.html\">University of Michigan\u003c/a>, in the '20s \"the number of automobiles in America rose from eight million to twenty-three million and along with the increase came thousands of barbeque shacks, ice cream stands and diners.\" Many new restaurants were not listed on maps. And they were often hidden on dusty back roads that health inspectors didn't travel. (Even if they did, there was no standard for restaurant food safety in America at that time.)\u003c/p>\n\u003cp>Desperate for a clean place to dine, Hines became an investigative epicurean and self-made restaurant critic. He carried a tiny journal in his coat pocket, jotting down the precise locations of his favorite places. No restaurant was off limits for the inquisitive Hines. \"The kitchen is the first spot I inspect in an eating place,\" he wrote. \"More people will die from hit or miss eating than from hit and run driving,\" he joked — though Hines clearly thought food safety was no laughing matter.\u003c/p>\n\u003cp>He frequently popped into the kitchen to scrutinize how staff handled food and then swung around back to investigate the restaurant's garbage pile. He meticulously recorded the names of the most pristine diners, the inns with the tastiest prime roast beef, and where to find the stickiest honey buns. He appreciated regional cuisine, quickly discovering in which part of the country to brake for broiled lobster tail (New England) and where to stop for fried chicken (Kentucky).\u003c/p>\n\u003cp>Hines noted whether a restaurant had air conditioning, its hours of operation and its prices for breakfast, lunch and dinner. \"His restaurant notes were extraordinarily accurate,\" says \u003ca href=\"http://www.louishatchett.com/\">Louis Hatchett\u003c/a>, author of the book, \u003cem>\u003ca href=\"https://www.amazon.com/Duncan-Hines-Traveling-Salesman-Trusted-ebook/dp/B00K6RV2RW/ref=as_li_ss_il?s=books&ie=UTF8&qid=1461969049&sr=1-2&linkCode=li3&tag=louishatchett-20&linkId=4f13ce70b762b7edff2e6f3db547bb9c\">Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food\u003c/a>\u003c/em>. \"As word spread among his family and friends, people were begging him to share the list he had created. There was nothing out there like it,\" he says. \"In 1935, sick of being pestered, he finally sent out a little blue pamphlet in his Christmas cards, containing a list of 167 restaurants across 33 states that he could safely recommend.\"\u003c/p>\n\u003cp>Soon, Hines was receiving postcards from from salesmen, newlyweds and other travelers all over America seeking his recommendations for good, clean restaurants.\u003c/p>\n\u003cp>In 1936, at 55, Hines self-published his first edition of \u003cem>Adventures in Good Eating \u003c/em>and sold them for $1 each. It contained the names and locations of 475 restaurants from coast to coast that had Hines' rigorous seal of approval. \"The books were sold through word of mouth, but they quickly sold out. The following year he raised the guide's price to $1.50 — and that's where the price would stay for the next 25 years,\" explains Hatchett.\u003c/p>\n\u003cp>Each year, until he retired in 1954, Hines broadened his exploration of America's restaurants and published an updated edition of \u003cem>Adventures in Good Eating\u003c/em>. Restaurants fell in and out of Hines' favor — if they could not deliver a quality meal or allow a peek into the kitchen, they were removed from the book. He refused to accept any advertisements or endorsements from restaurants in exchange for reviews. Millions of discerning travelers kept his book in their glove compartments to guide them as they rumbled down gravelly country roads in unfamiliar locations.\u003c/p>\n\u003cfigure id=\"attachment_116339\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947.jpg\" alt=\"A roadside sign advertising Duncan Hines' Adventures in Good Eating is on display at the Kentucky Museum at Western Kentucky University.\" width=\"2000\" height=\"1071\" class=\"size-full wp-image-116339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-160x86.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-800x428.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-768x411.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-1020x546.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-1180x632.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-960x514.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-240x129.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-375x201.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/2017.03.20_-kentucky-museum-_lewis-0007_custom-136a788861350cdb4c40acb85a38493a05bef947-520x278.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A roadside sign advertising Duncan Hines' Adventures in Good Eating is on display at the Kentucky Museum at Western Kentucky University. \u003ccite>(Courtesy of Clinton Lewis/Kentucky Museum/Western Kentucky University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Recommended by Duncan Hines\" became the gold standard in dining by the 1950s. Restaurants endorsed by Hines tacked up metal signs in their front windows. As his authority grew, Hines published \u003ca href=\"https://archive.org/stream/lodgingfornight00hinerich/lodgingfornight00hinerich_djvu.txt\">\u003cem>Lodging for a Night\u003c/em>\u003c/a>\u003cem> \u003c/em>(1938)\u003cem> \u003c/em>and \u003ca href=\"https://archive.org/details/adventuresingood00hine\">\u003cem>Adventures\u003c/em>\u003cem> in Good Cooking (Famous Recipes) and the Art of Carving in the Home\u003c/em>\u003c/a> (1939). In 1952, when Hines was 72, he partnered with \u003ca href=\"http://parklibrary.mj.unc.edu/about/royhpark/\">Roy H. Park\u003c/a> to form Hines-Park in Ithaca, N.Y., allowing the \u003ca href=\"https://www.duncanhines.com/\">Duncan Hines name\u003c/a> to appear on everything from cartons of ice cream to the now-famous cake mixes. Two years before his death in March of 1959, the entire franchise was sold to Procter & Gamble.\u003c/p>\n\u003cp>\u003cstrong>Renewed interest\u003c/strong>\u003c/p>\n\u003cp>Thanks to Ebay and rare book vendors, there is resurging interest in \u003cem>Adventures in Good Cooking\u003c/em>. History lovers and discriminating foodies congregate on the forums of \u003ca href=\"https://roadfood.com/\">Roadfood.com\u003c/a> to share modern forays into Hines' antiquated restaurant scene.\u003c/p>\n\u003cfigure id=\"attachment_116340\" class=\"wp-caption aligncenter\" style=\"max-width: 1572px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524.jpg\" alt='A 1950s ad for Duncan Hines ice cream quotes Hines as saying \"Many people tell me they first bought it because they regard my name as a guide to good eating.\"' width=\"1572\" height=\"2000\" class=\"size-full wp-image-116340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524.jpg 1572w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-160x204.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-800x1018.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-768x977.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-1020x1298.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-1180x1501.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-960x1221.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-240x305.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-375x477.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/dhicecream_custom-63422629e17403e37441bfc4486005f7c6228524-520x662.jpg 520w\" sizes=\"(max-width: 1572px) 100vw, 1572px\">\u003cfigcaption class=\"wp-caption-text\">A 1950s ad for Duncan Hines ice cream quotes Hines as saying \"Many people tell me they first bought it because they regard my name as a guide to good eating.\" \u003ccite>(Courtesy of Department of Special Collections-WKU)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jim Pfefferle, a forum member and engineer from Wisconsin, views Duncan Hines' swift rise to fame as compelling as the material in his books. \"It's kind of meteoric, what Duncan Hines did,\" Pfefferle tells NPR. \"He was unknown when he published his first guidebook in 1936 and then there was a World War. By 1951 he was famous, the one person in the United States that anyone would go to for an authority on food. Less than 10 years later, he was gone.\"\u003c/p>\n\u003cp>Pfefferle, along with other members of the forum, has spent the past two years painstakingly gathering a list of restaurants from Hines' books that are still in operation. He says it has been an intimidating task filled with many gastronomic dead-ends, but he believes that about 37 of the original 167 restaurants on Hines' 1935 list remain.\u003c/p>\n\u003cp>Hines often said, \"Nearly everyone wants at least one outstanding meal a day.\" This seems as true now as it did a half-century ago. But long before \u003ca href=\"https://www.yelp.com\">Yelp\u003c/a> or \u003ca href=\"https://www.tripadvisor.com/\">TripAdvisor\u003c/a> offered restaurant reviews with the click of a button, Hines was doing it his own way, by traveling the highway with his pencil and notebook, changing the way America ate on the open road — one adventure at a time.\u003c/p>\n\u003cp>\u003cem>Nicole Jankowski is a freelance food, history and culture writer based in Detroit. You can find her on \u003ca href=\"https://www.facebook.com/momof4istired/\">Facebook\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Bay Area Food Movement Tackles Trump",
"title": "The Bay Area Food Movement Tackles Trump",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n",
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"excerpt": "How the Bay Area's food movement is planning for four years of Trump was the topic of discussion at CUESA's event: Resist Together! Reframing the Food Movement. ",
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"description": "How the Bay Area's food movement is planning for four years of Trump was the topic of discussion at CUESA's event: Resist Together! Reframing the Food Movement. ",
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"headline": "The Bay Area Food Movement Tackles Trump",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The food world’s response to President Trump has varied. Farmers, from the Central Valley to Midwest, supported him. Restaurant owners are grappling with how political they can be without risking business. Some have declared their businesses “sanctuary restaurants,” while others, like the restaurant group that recently opened a restaurant in a Trump-owned hotel, simply see working with the president as a \u003ca href=\"https://www.washingtonpost.com/news/going-out-guide/wp/2015/09/30/blt-prime-steakhouse-to-open-in-the-trump-international-hotel/\" target=\"_blank\">good business decision\u003c/a>. But in the Bay Area, the food world is ready to resist.\u003c/p>\n\u003cp>That was the focus of a Thursday night \u003ca href=\"http://www.cuesa.org/\" target=\"_blank\">CUESA\u003c/a> event called “\u003ca href=\"https://www.eventbrite.com/e/resist-together-reframing-the-food-movement-tickets-32544341000?ref=ebtnebtckt#\" target=\"_blank\">Resist Together! Reframing the Food Movement\u003c/a>,” where panelists Evelyn Rangel-Medina of the \u003ca href=\"http://rocunited.org/staff-and-locals/bay-area/\" target=\"_blank\">Restaurant Opportunities Centers United\u003c/a>, Edwin Carmona-Cruz from \u003ca href=\"http://www.lrcl.org/\" target=\"_blank\">La Raza Centro Legal\u003c/a>, Amelia Moore from the \u003ca href=\"http://www.ucsusa.org/\" target=\"_blank\">Union of Concerned Scientists\u003c/a>, Leslie Mah from \u003ca href=\"https://nourishresist.org/\" target=\"_blank\">Nourish|Resist\u003c/a> and moderator, writer Stephen Satterfield, discuss the intersection of food and activism in the age of Trump.\u003c/p>\n\u003cfigure id=\"attachment_116287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2170.jpg\" alt=\"The crowd at CUESA's event.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2170-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowd at CUESA's event. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>CUESA director of education Julie Cummins introduced the event by emphasizing the need for people to think of food with a “bigger lens”: to think less about food itself and instead focus on the social and political issues in which our food is produced and made. Mah agreed, talking about how people need to shift in how they see the food movement, and go from making passive food choices (whatever’s cheapest at the store) to active ones (did that apple come from a farm in California or Mexico? Do the farmers take advantage of their workers?) The focus needs to be on “good food meets food justice,” Mah said.\u003c/p>\n\u003cp>The panel discussed the problems that Trump’s focus on illegal immigration can cause restaurants. Carmona-Cruz discussed how La Raza leads trainings for restaurants about what to do if ICE comes knocking at their door. Undocumented restaurant workers are often taken advantage of, he said, made to work for much less than minimum wage. “We have to realize that good food equals good practices,” he said. “We like to think about it in an intersectional way.”\u003c/p>\n\u003cfigure id=\"attachment_116290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2243.jpg\" alt=\"Panelist Edwin Carmona-Cruz, from La Raza Centro Legal.\" width=\"1920\" height=\"1449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2243-520x392.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Edwin Carmona-Cruz, from La Raza Centro Legal. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Intersectionality is key, Moore said. It’s not just about people buying most of of their produce from the farmers' market. For the food system to become more equitable as a whole, she said, people have to collaborate with other social justice movements, like Black Lives Matter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Our food system is reliant on people of color and immigrants,” Rangel-Medina said, adding that any food movement needs to be relevant for everyone, from restaurant workers to the people who pick our food. She mentioned the uncomfortable dichotomy that anyone who’s dined out in the Bay Area has observed. Why are Latino workers consistently working in back of the house positions, while the the bulk of front of house workers--who generally make more money, and serve as the face of the resturaunt--white? Yes, it’s awkward for well-intentioned Bay Area liberals to discuss these kinds of inequities. Yet, it’s vital, Rangel-Medina said. “If we don’t do this hard work we end up with Trump.”\u003c/p>\n\u003cfigure id=\"attachment_116292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2256.jpg\" alt=\"Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United.\" width=\"1920\" height=\"1332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-768x533.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1020x708.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-1180x819.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-960x666.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2256-520x361.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Evelyn Rangel-Medina, from Restaurant Opportunities Centers United. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fear and uncertainty that Trump’s presidency has created isn’t anything new, she added. “People of color have already been living in a Trump-like America.” Rangel-Medina pointed out that California, bastion of progressiveness and leader of the Trump resistance, is also the state that passed \u003ca href=\"https://en.wikipedia.org/wiki/California_Proposition_187\" target=\"_blank\">Proposition 187\u003c/a> in 1994, which denied undocumented Californians access to health care and education. We can’t rest on our laurels, confident that things will sort themselves out, believing that the Bay Area is somehow immune to Trump’s agenda, she said. We have to work hard to create a different future. “If we can create a demand for organic food, we can also demand racial equity,” she said.\u003c/p>\n\u003cp>That sentiment--in order to create change, people have to get out of their comfort zones--was echoed by the panelists. Moore mentioned her conservative Uncle Tom (yes, his real name) and the need for “Conversations across the aisle. We need to be collaborative.” Carmona-Cruz echoed her sentiments. “We as citizens need to put our bodies on the line for the first time,” he said.\u003c/p>\n\u003cfigure id=\"attachment_116288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2185.jpg\" alt=\"Panelist Amelia Moore, from the Union of Concerned Scientists.\" width=\"1920\" height=\"1382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-1180x849.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2185-520x374.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Amelia Moore, from the Union of Concerned Scientists. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Intention is no longer enough,” Satterfield said. So what can people do? Carmona-Cruz advised that everyone should know \u003ca href=\"http://www.nclr.org/issues/immigration/resources/rights\" target=\"_blank\">what to do if ICE comes to your door\u003c/a>, and if a raid does happen, to make it as public as possible: “take out your phone, Facebook Live it.\" If you’re somewhere where you think an ICE raid might be taking place, you call (415) 200-1548, a 24-hour hotline managed by SF Rapid Response Network that will dispatch an observer to verify the raid and provide an attorney for detainees. He also encouraged people to look beyond national organizations like the ACLU and find a local group when considering where to donate.\u003c/p>\n\u003cp>If you work at a restaurant, urge it to become a \u003ca href=\"http://sanctuaryrestaurants.org/\" target=\"_blank\">sanctuary restaurant\u003c/a>, Rangel-Medina recommended. She also recommended supporting the bill for California to become a \u003ca href=\"http://www.usatoday.com/story/news/politics/2017/02/11/california-sanctuary-state-bill/97786476/\" target=\"_blank\">sanctuary state\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_116289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-116289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/DSC_2234.jpg\" alt=\"Panelist Leslie Mah, from Nourish|Resist.\" width=\"1920\" height=\"1473\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-800x614.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-768x589.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1020x783.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-1180x905.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-960x737.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-375x288.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/DSC_2234-520x399.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Panelist Leslie Mah, from Nourish|Resist. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>It will take hard work to fight Trump (who Carmona-Cruz referred to as “Cheeto man”) and his policies, the panel agreed. But as Mah pointed out, food can be an ideal starting point for political discussion, a way to find common ground with people who don’t share the same beliefs: “Everyone has to eat,” she said. “It’s a place to realize that you and I are the same.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For Afghan Immigrants, Nowruz Celebrations Of Spring Are A Taste Of Home",
"title": "For Afghan Immigrants, Nowruz Celebrations Of Spring Are A Taste Of Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you saw any people leaping over fires, grilling fragrant kebabs or holding elaborate picnics this weekend, you may have witnessed celebrations of Nowruz, the Persian New Year, which marks the start of spring across large parts of the Middle East and Central Asia.\u003c/p>\n\u003cp>Nowruz is often associated with the Iranian community, but it is also popular among Afghans, among others. And though the holiday officially falls on Tuesday, March 21, this year, many Afghan immigrants and refugees in the U.S. took advantage of its proximity to the weekend and celebrated it early in community centers, hotel ballrooms, private homes — and, wherever possible, the great outdoors.\u003c/p>\n\u003cp>Nowruz originates from pre-Islamic Zoroastrian traditions. During the Taliban years in Afghanistan, the government's rigid adherence to fundamentalist Islam resulted in a ban on the holiday. But in many parts of the country, it continued to be celebrated in secret.\u003c/p>\n\u003cp>Perhaps it is not surprising, then, that the holiday that resisted regime and religious change for three millennia has also survived the sometimes-long journeys of Afghan immigrants and refugees to the United States, often via Iran, Pakistan and Turkey. Nowruz and the feasts that accompany it are an important cultural and social link to Afghanistan.\u003c/p>\n\u003cfigure id=\"attachment_116130\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg\" alt=\"A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan. \u003ccite>(Eileen Guo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wazhmah Osman is an Afghan-American writer and filmmaker whose family immigrated to New York City in 1984 after years as refugees in Pakistan. Of all the Afghan traditions that her family has maintained, for her, Nowruz is the most poignant, in part because it had been banned. It also reminds her of her childhood in a cosmopolitan Kabul that no longer exists. \"My first English word was 'hippie,' \" she says as an example, referring to the so-called Hippie Trail on which Afghanistan was a popular stop in the '60s and '70s.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, her family comes together at her aunt's home in Manhattan to celebrate, cooking traditional Afghan meals such as the popular \u003cem>qabuli pilau,\u003c/em> a rice dish mixed with caramelized raisins and carrots, and \u003cem>haft-mewa\u003c/em>, the sweet Nowruz dessert made with seven symbolic dried fruits.\u003c/p>\n\u003cp>In Northern Virginia, a large Nowruz celebration took place this weekend in Manassas, with nearly 80 families in attendance. Just as it would be back home, the hall was split — with one side for men and another for women — with a catered buffet of traditional Afghan foods and a band playing Afghan music. In the weeks to come, neighbors and new friends will pay each other visits at home, in lieu of the extended family visits that they would make back in Afghanistan.\u003c/p>\n\u003cp>According to Mohammad Shafiq, a former senior media adviser to NATO who arrived in the U.S. three years ago under the Special Immigrant Visa program (a special program for Afghans and Iraqis who worked closely with the American government or military), Nowruz is ultimately about community.\u003c/p>\n\u003cp>\"For Nowruz, we cook more food than usual ... so that if someone comes, we should always be prepared,\" Shafiq says. And considering that his apartment building alone is home to 24 Afghan families, there will be many such visits.\u003c/p>\n\u003cp>Chicago also hosted the first part of its Nowruz celebrations this weekend in a local hotel; the second will take place, as per Nowruz tradition, approximately 13 days later at an outdoor picnic. In the warmer months in Afghanistan, picnics are the social events of the season, with the Nowruz picnic serving as the unofficial kickoff.\u003c/p>\n\u003cp>Samiye Rajabi, a 23-year-old Afghan refugee, was one of the attendees in Chicago. She arrived in the Windy City by herself in January 2016, as the rest of her family members awaited the finalization of their refugee processing in Turkey, where they had already spent eight years in limbo. While she appreciated Chicago's Afghan community coming together, she had looked forward to a reunion, and a homier celebration, with her family this year.\u003c/p>\n\u003cp>She was especially homesick for \u003cem>samanak,\u003c/em> a special Nowruz sweet paste made of wheat flour; she remembered her mother and aunts spending all night preparing it in the lead-up to Nowruz. Since it was a difficult task requiring a lot of strength, she had never taken part. This year, she thought she might.\u003c/p>\n\u003cp>But that was before President Trump put a 120-day moratorium on the processing of all refugees. Rajabi believes that her family was at the very end of its processing, but now, she has four more months to go before a possible reunion.\u003c/p>\n\u003cp>Preserving the food traditions of the Persian New Year takes on an even deeper significance for those who do not have extended Afghan communities to celebrate with. Sabira Ebaady, who refers to herself as \"one of two Afghans in the state of Louisiana\" (the other is her younger sister), spent many of her 10 Nowruzes in the United States alone before her sister joined her in New Orleans last year.\u003c/p>\n\u003cp>Their planning for Nowruz began weeks ago, when they let lentils take sprout, a tradition that serves as a physical representation of the process of rebirth. Her lentil sprouts will be the centerpiece of her \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously\">Nowruz table, or haftseen\u003c/a>, one of seven items meant to symbolize renewal. The day before the big feast, she will cook many dishes, including \u003cem>sebzah,\u003c/em> a rice dish with green vegetables, which symbolize wealth and health, and the \u003cem>haft mewa\u003c/em> (seven fruits) dessert.\u003c/p>\n\u003cp>And then, she will head outdoors to enjoy an Afghan-style picnic. It'll be less elaborate than the ones that she remembers from her childhood in Ghazni and among the refugee community in Pakistan. And rather than celebrating atop a scenic hillside, she'll instead head to a plantation outside New Orleans for the requisite picnic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Eileen Guo is a journalist based in New York City who writes about food, culture and identity. She enjoyed two Nowruzes and numerous picnics as a digital media entrepreneur in Afghanistan. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you saw any people leaping over fires, grilling fragrant kebabs or holding elaborate picnics this weekend, you may have witnessed celebrations of Nowruz, the Persian New Year, which marks the start of spring across large parts of the Middle East and Central Asia.\u003c/p>\n\u003cp>Nowruz is often associated with the Iranian community, but it is also popular among Afghans, among others. And though the holiday officially falls on Tuesday, March 21, this year, many Afghan immigrants and refugees in the U.S. took advantage of its proximity to the weekend and celebrated it early in community centers, hotel ballrooms, private homes — and, wherever possible, the great outdoors.\u003c/p>\n\u003cp>Nowruz originates from pre-Islamic Zoroastrian traditions. During the Taliban years in Afghanistan, the government's rigid adherence to fundamentalist Islam resulted in a ban on the holiday. But in many parts of the country, it continued to be celebrated in secret.\u003c/p>\n\u003cp>Perhaps it is not surprising, then, that the holiday that resisted regime and religious change for three millennia has also survived the sometimes-long journeys of Afghan immigrants and refugees to the United States, often via Iran, Pakistan and Turkey. Nowruz and the feasts that accompany it are an important cultural and social link to Afghanistan.\u003c/p>\n\u003cfigure id=\"attachment_116130\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg\" alt=\"A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-116130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/img_5265_custom-cfce2feabe910420a0dab7e4ec1de37f35f73099-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A picnic held in Band-e-Amir National Park, Bamiyan, Afghanistan in 2012. Traditionally, Nowruz marks the start of picnic season in Afghanistan. \u003ccite>(Eileen Guo for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wazhmah Osman is an Afghan-American writer and filmmaker whose family immigrated to New York City in 1984 after years as refugees in Pakistan. Of all the Afghan traditions that her family has maintained, for her, Nowruz is the most poignant, in part because it had been banned. It also reminds her of her childhood in a cosmopolitan Kabul that no longer exists. \"My first English word was 'hippie,' \" she says as an example, referring to the so-called Hippie Trail on which Afghanistan was a popular stop in the '60s and '70s.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, her family comes together at her aunt's home in Manhattan to celebrate, cooking traditional Afghan meals such as the popular \u003cem>qabuli pilau,\u003c/em> a rice dish mixed with caramelized raisins and carrots, and \u003cem>haft-mewa\u003c/em>, the sweet Nowruz dessert made with seven symbolic dried fruits.\u003c/p>\n\u003cp>In Northern Virginia, a large Nowruz celebration took place this weekend in Manassas, with nearly 80 families in attendance. Just as it would be back home, the hall was split — with one side for men and another for women — with a catered buffet of traditional Afghan foods and a band playing Afghan music. In the weeks to come, neighbors and new friends will pay each other visits at home, in lieu of the extended family visits that they would make back in Afghanistan.\u003c/p>\n\u003cp>According to Mohammad Shafiq, a former senior media adviser to NATO who arrived in the U.S. three years ago under the Special Immigrant Visa program (a special program for Afghans and Iraqis who worked closely with the American government or military), Nowruz is ultimately about community.\u003c/p>\n\u003cp>\"For Nowruz, we cook more food than usual ... so that if someone comes, we should always be prepared,\" Shafiq says. And considering that his apartment building alone is home to 24 Afghan families, there will be many such visits.\u003c/p>\n\u003cp>Chicago also hosted the first part of its Nowruz celebrations this weekend in a local hotel; the second will take place, as per Nowruz tradition, approximately 13 days later at an outdoor picnic. In the warmer months in Afghanistan, picnics are the social events of the season, with the Nowruz picnic serving as the unofficial kickoff.\u003c/p>\n\u003cp>Samiye Rajabi, a 23-year-old Afghan refugee, was one of the attendees in Chicago. She arrived in the Windy City by herself in January 2016, as the rest of her family members awaited the finalization of their refugee processing in Turkey, where they had already spent eight years in limbo. While she appreciated Chicago's Afghan community coming together, she had looked forward to a reunion, and a homier celebration, with her family this year.\u003c/p>\n\u003cp>She was especially homesick for \u003cem>samanak,\u003c/em> a special Nowruz sweet paste made of wheat flour; she remembered her mother and aunts spending all night preparing it in the lead-up to Nowruz. Since it was a difficult task requiring a lot of strength, she had never taken part. This year, she thought she might.\u003c/p>\n\u003cp>But that was before President Trump put a 120-day moratorium on the processing of all refugees. Rajabi believes that her family was at the very end of its processing, but now, she has four more months to go before a possible reunion.\u003c/p>\n\u003cp>Preserving the food traditions of the Persian New Year takes on an even deeper significance for those who do not have extended Afghan communities to celebrate with. Sabira Ebaady, who refers to herself as \"one of two Afghans in the state of Louisiana\" (the other is her younger sister), spent many of her 10 Nowruzes in the United States alone before her sister joined her in New Orleans last year.\u003c/p>\n\u003cp>Their planning for Nowruz began weeks ago, when they let lentils take sprout, a tradition that serves as a physical representation of the process of rebirth. Her lentil sprouts will be the centerpiece of her \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/20/471174857/nowruz-persian-new-years-table-celebrates-spring-deliciously\">Nowruz table, or haftseen\u003c/a>, one of seven items meant to symbolize renewal. The day before the big feast, she will cook many dishes, including \u003cem>sebzah,\u003c/em> a rice dish with green vegetables, which symbolize wealth and health, and the \u003cem>haft mewa\u003c/em> (seven fruits) dessert.\u003c/p>\n\u003cp>And then, she will head outdoors to enjoy an Afghan-style picnic. It'll be less elaborate than the ones that she remembers from her childhood in Ghazni and among the refugee community in Pakistan. And rather than celebrating atop a scenic hillside, she'll instead head to a plantation outside New Orleans for the requisite picnic.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Eileen Guo is a journalist based in New York City who writes about food, culture and identity. She enjoyed two Nowruzes and numerous picnics as a digital media entrepreneur in Afghanistan. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McDonald's Tweet Blasts President Trump, And Is Quickly Deleted",
"title": "McDonald's Tweet Blasts President Trump, And Is Quickly Deleted",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A post on McDonald's corporate Twitter account caused a stir Thursday morning, denigrating President Trump and calling for Barack Obama's return. The tweet was only up for around 20 minutes — but in that time, it was liked and retweeted more than a thousand times.\u003c/p>\n\u003cp>\"You are actually a disgusting excuse of a President and we would love to have @BarackObama back,\" said the tweet that was briefly pinned to the top of the McDonald's page. It concluded, \"also you have tiny hands.\"\u003c/p>\n\u003cp>An early message to McDonald's seeking comment wasn't immediately answered; more than an hour after the incident, \u003ca href=\"https://twitter.com/McDonaldsCorp/status/842380484260818945\">the company said\u003c/a> that its Twitter account \"was compromised.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Twitter notified us that our account was compromised. We deleted the tweet, secured our account and are now investigating this.\u003c/p>\n\u003cp>— McDonald's (@McDonaldsCorp) \u003ca href=\"https://twitter.com/McDonaldsCorp/status/842380484260818945\">March 16, 2017\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Saying that Twitter had informed the company of the breach, McDonald's adds, \"We deleted the tweet, secured our account and are now investigating this.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Posted at 9:16 a.m. ET, the tweet quickly drew a wide range of responses — and guesses over whether it was the work of an external hacker or a disgruntled employee.\u003c/p>\n\u003cp>The tweet came as a significant departure on a corporate account that normally contents itself with marking holidays, promoting McDonald's outlets, and informing investors about company strategy.\u003c/p>\n\u003cp>\"I assume somebody decided to quit their social media job in style,\" reads one popular comment.\u003c/p>\n\u003cp>Others joked that perhaps the Hamburglar, the McDonald's cartoon character, had infiltrated the company's social media division. And some, assuming that the tweet would be short-lived, posted \u003ca href=\"https://web.archive.org/web/20170316133302/https:/twitter.com/McDonaldsCorp/status/842363979485839360\">a Web Archives link\u003c/a> to the message.\u003c/p>\n\u003cp>While people posting those early responses didn't seem to believe the message reflected a shift in McDonald's public stance on America's leadership, several of them did say that they're now planning to eat a Big Mac today.\u003c/p>\n\u003cp>Other reactions came from Trump supporters — within an hour, one Twitter user had asked McDonald's, \"Why would you post this! You think it's ok to insult our president? For the record Obama was a failure!\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/lagarrido/status/842371520550838272\">That tweet\u003c/a> included a new hashtag, \u003ca href=\"https://twitter.com/hashtag/BoycottMcDonalds?src=hash\">#BoycottMcDonalds\u003c/a>.\u003c/p>\n\u003cp>The now-deleted tweet comes one year after Trump explained his appreciation for McDonald's and other fast-food chains, saying on CNN that the restaurants were run to tight standards. And, he added, \u003ca href=\"http://www.cnn.com/2016/02/18/politics/donald-trump-fast-food-love/\">he likes the Filet-O-Fish\u003c/a> as well as the burgers.\u003c/p>\n\u003cp>After clinching the Republican presidential nomination last May, Trump \u003ca href=\"https://www.instagram.com/p/BF4raEHmhag/\">posted a photo of himself\u003c/a> eating a meal from McDonald's on his private jet, in an image that inspired \u003ca href=\"https://www.reddit.com/r/photoshopbattles/comments/4l7u3b/psbattle_trump_celebrating_his_win_with_a/\">a number of Photoshop retouches\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "McDonald's says it's account was \"compromised.\" The tweet drew a wide range of responses — from pledges to eat a Big Mac today to calls for a boycott.",
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"description": "McDonald's says it's account was "compromised." The tweet drew a wide range of responses — from pledges to eat a Big Mac today to calls for a boycott.",
"title": "McDonald's Tweet Blasts President Trump, And Is Quickly Deleted | KQED",
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"headline": "McDonald's Tweet Blasts President Trump, And Is Quickly Deleted",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A post on McDonald's corporate Twitter account caused a stir Thursday morning, denigrating President Trump and calling for Barack Obama's return. The tweet was only up for around 20 minutes — but in that time, it was liked and retweeted more than a thousand times.\u003c/p>\n\u003cp>\"You are actually a disgusting excuse of a President and we would love to have @BarackObama back,\" said the tweet that was briefly pinned to the top of the McDonald's page. It concluded, \"also you have tiny hands.\"\u003c/p>\n\u003cp>An early message to McDonald's seeking comment wasn't immediately answered; more than an hour after the incident, \u003ca href=\"https://twitter.com/McDonaldsCorp/status/842380484260818945\">the company said\u003c/a> that its Twitter account \"was compromised.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Twitter notified us that our account was compromised. We deleted the tweet, secured our account and are now investigating this.\u003c/p>\n\u003cp>— McDonald's (@McDonaldsCorp) \u003ca href=\"https://twitter.com/McDonaldsCorp/status/842380484260818945\">March 16, 2017\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Saying that Twitter had informed the company of the breach, McDonald's adds, \"We deleted the tweet, secured our account and are now investigating this.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Posted at 9:16 a.m. ET, the tweet quickly drew a wide range of responses — and guesses over whether it was the work of an external hacker or a disgruntled employee.\u003c/p>\n\u003cp>The tweet came as a significant departure on a corporate account that normally contents itself with marking holidays, promoting McDonald's outlets, and informing investors about company strategy.\u003c/p>\n\u003cp>\"I assume somebody decided to quit their social media job in style,\" reads one popular comment.\u003c/p>\n\u003cp>Others joked that perhaps the Hamburglar, the McDonald's cartoon character, had infiltrated the company's social media division. And some, assuming that the tweet would be short-lived, posted \u003ca href=\"https://web.archive.org/web/20170316133302/https:/twitter.com/McDonaldsCorp/status/842363979485839360\">a Web Archives link\u003c/a> to the message.\u003c/p>\n\u003cp>While people posting those early responses didn't seem to believe the message reflected a shift in McDonald's public stance on America's leadership, several of them did say that they're now planning to eat a Big Mac today.\u003c/p>\n\u003cp>Other reactions came from Trump supporters — within an hour, one Twitter user had asked McDonald's, \"Why would you post this! You think it's ok to insult our president? For the record Obama was a failure!\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/lagarrido/status/842371520550838272\">That tweet\u003c/a> included a new hashtag, \u003ca href=\"https://twitter.com/hashtag/BoycottMcDonalds?src=hash\">#BoycottMcDonalds\u003c/a>.\u003c/p>\n\u003cp>The now-deleted tweet comes one year after Trump explained his appreciation for McDonald's and other fast-food chains, saying on CNN that the restaurants were run to tight standards. And, he added, \u003ca href=\"http://www.cnn.com/2016/02/18/politics/donald-trump-fast-food-love/\">he likes the Filet-O-Fish\u003c/a> as well as the burgers.\u003c/p>\n\u003cp>After clinching the Republican presidential nomination last May, Trump \u003ca href=\"https://www.instagram.com/p/BF4raEHmhag/\">posted a photo of himself\u003c/a> eating a meal from McDonald's on his private jet, in an image that inspired \u003ca href=\"https://www.reddit.com/r/photoshopbattles/comments/4l7u3b/psbattle_trump_celebrating_his_win_with_a/\">a number of Photoshop retouches\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction?",
"title": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Finally, a piece of matzo you can Instagram.\u003c/p>\n\u003cp>No one has ever been all that excited about matzo, the bread of affliction. But two New Yorkers, Kevin Rodriguez and Ashley Albert, are looking to make matzo — the unleavened bread that Jews eat during the eight days of Passover — as ubiquitous as that other cracker that jumped the cultural hurdle: the pita chip.\u003c/p>\n\u003cp>\"Our goal is to move matzo out of the dusty, shadowy, ethnic food corner and into the cracker aisle. I think matzo chips will be that foray,\" says Albert.\u003c/p>\n\u003cfigure id=\"attachment_115843\" class=\"wp-caption aligncenter\" style=\"max-width: 1984px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg\" alt=\"Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover.\" width=\"1984\" height=\"1984\" class=\"size-full wp-image-115843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg 1984w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-150x150.jpg 150w\" sizes=\"(max-width: 1984px) 100vw, 1984px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both from Miami, the pair officially met 30 years ago at \u003ca href=\"http://www.bluestarcamps.com/\">Blue Star Camp\u003c/a>, a private Jewish summer camp for kids, in North Carolina. They reconnected as adults in New York City, seeing each other at birthdays. But while Albert had multiple careers — shuffleboard champion, voice-over artist, small-business owner — Rodriguez had only one, in product development, and he didn't love it. He danced around the food aisle, trying to determine what he was most excited about, running each edible by Albert. She nixed hand-pulled noodles, then gelato, proclaiming that, \"If you're going to embark on a new business, it's gotta be something the world needs.\" Instead, she pitched an idea that had been simmering in her head for 20 years: \"Kev, what about matzo?\"\u003c/p>\n\u003cp>Albert recalls passing \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> kosher food and matzo company while walking around the Lower East Side of Manhattan with her mom. \"You would walk by and peek in and they would give you a piece [of matzo] — and what was so shocking was that it tasted stale fresh off the line,\" says Albert. With matzo in hand, young Albert went off in search of some much-needed salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.matzoproject.com/\">The Matzo Project\u003c/a>\" was born two years ago, about the same time that Streit's was \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/02/397097008/mourning-the-matzo-iconic-n-y-factory-to-leave-former-jewish-hub\">abandoning\u003c/a> its century-old home in exchange for the more economical expanse of New Jersey. With the launch, the pair can finally share their unleavened bread with the world, and New York City can say, once again, that matzo is being made within its five boroughs. Brooklyn, which has a robust Jewish population, has become the project's home base.\u003c/p>\n\u003cp>For its simple ingredients — flour, water, oil — matzo is surprisingly hard to get right. But first, the pair had to decide how to spell their name, because as many Jews will tell you, even basic spelling of Yiddish is a pickle.\u003c/p>\n\u003cp>\"I put a thing on my Facebook page, I have 4,500 friends: 'How do you spell matzo?' \" says Albert. \"They were like: 'matzoh, matza, dried tasteless cardboard, yucky seasonal cracker.' ... There was no consensus. So we just went with what \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a> and Streit's used.\"\u003c/p>\n\u003cfigure id=\"attachment_115844\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg\" alt=\"The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo.\" width=\"2000\" height=\"1452\" class=\"size-full wp-image-115844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you're reinventing what many consider to be a lackluster product, there is a wide-open field of opportunity; however, it takes a steady hand to stay true to the original and still innovate. While Albert worked on packaging, Rodriguez fine-tuned the recipe. He bought a bag of flour, turned on the tap and set his pasta roller to thin. \"I tried a lot — ancient grains, which were delicious, durum to add strength — but whenever we started to get fancy ... it was really like simplicity was the underlying winner,\" says Rodriguez.\u003c/p>\n\u003cp>There were fun things to think about, like flavors. The pair jokingly considered things like wasabi chili lemon vanilla lavender (one flavor), but in the end they came back to more familiar tastes. Salted rosemary was high on the list, but when Albert mentioned \"The Matzo Project\" to Josh Russ Tupper, co-owner of \u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters, \u003c/a>a 103-year-old market for Jewish cuisine in New York City, Tupper thought differently. \"He was like, 'Oh, this is great. I can use it for my chopped liver,' \" says Albert. Then he asked if we were going to make an \"everything\" flavor. \"I was like, mmhmm. Yes, of course,\" says Albert. For this first big launch there will be salted, cinnamon sugar and everything-plus-two. Plus two?\u003c/p>\n\u003cp>For its \"everything\" matzo crackers and chips, Albert and Rodriguez added a dash of paprika and chili flake to the traditional blend of poppy, sesame, minced onion, garlic and salt.\u003c/p>\n\u003cp>With flavors sorted, spices gathered, and logo and packaging approved, Albert and Rodriguez still faced the hardest hurdle: the actual manufacturing. This winding path took the pair from a commissary kitchen to an innovation lab in Pennsylvania, a kosher bakery in Coney Island and, finally, to an undisclosed location in Brooklyn. (Co-packers are notoriously kept a trade secret.) Along the way, friends were roped in to help cut, poke holes, salt and catch matzo as it came out piping hot from the oven.\u003c/p>\n\u003cfigure id=\"attachment_115845\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg\" alt='The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert.' width=\"2000\" height=\"1631\" class=\"size-full wp-image-115845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-960x783.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-520x424.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a co-packer with the right oven was another complexity, because the oven is what lends the product its indisputable matzo flavor and the brown flecks dotting the spines of the cracker. \"The thing that transformed it from cracker to matzo was the 'toast points.' That's the technical term. Who knew we would be so excited about 'toast points?' \" Albert asks.\u003c/p>\n\u003cp>But to get a toast point, you need a direct oven, and most co-packers use convection ovens. \"Modern ovens are made to be efficient and they're made to make 100,000 perfect Oreos. What we want to do is instill a quality that is ancient and inefficient,\" says Rodriguez. Getting the color right, not unlike the Goldilocks story, was crucial.\u003c/p>\n\u003cp>So, too, was the salting. In the early days, Albert would stand on a bucket and toss out the seasonings, but her small hands and short arms meant that there were often wide gaps in coverage, something we all know is a cracker-killer. Next, they used a planter bucket, but that clogged up. Rodriguez, worried that they would have to hand-salt every single sheet, scoured the Internet for solutions. His search uncovered an antiquated salter and an owner willing to loan it out for a test run. When it worked, Rodriguez hugged the machine, shed a tear and bought it for $8,000.\u003c/p>\n\u003cfigure id=\"attachment_115846\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg\" alt=\"Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process.\" width=\"1996\" height=\"1311\" class=\"size-full wp-image-115846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-520x342.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With salt checked off the list, the pair had their matzo certified kosher — but not kosher for Passover, which requires that only Jewish people make the matzo, plus a few other unwieldy religious rules. For Albert and Rodriguez, while it was important to get the boxes on the shelf in time for the Jewish holiday — the first night falls on April 10th — the goal of \"The Matzo Project\" isn't to become a staple for one week out of the year, but for all 52 of them.\u003c/p>\n\u003cp>Getting matzo off the ground has been a unique challenge for the long-time friends, and along the way they've had some unexpected discoveries. \"I feel more connected to my own background,\" says Rodriguez.\u003c/p>\n\u003cp>And Albert feels like she's been welcomed into a new version of Judaism, plus a cool club of food makers. \"The food world is more earnest and personal and wholesome,\" says Albert. \"It's less about money. They started doing [food] because they had something they wanted to make. I like these people a lot.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.",
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"description": "A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.",
"title": "Matzo Makeover: Can The Bread Of Affliction Become A Snack Addiction? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Finally, a piece of matzo you can Instagram.\u003c/p>\n\u003cp>No one has ever been all that excited about matzo, the bread of affliction. But two New Yorkers, Kevin Rodriguez and Ashley Albert, are looking to make matzo — the unleavened bread that Jews eat during the eight days of Passover — as ubiquitous as that other cracker that jumped the cultural hurdle: the pita chip.\u003c/p>\n\u003cp>\"Our goal is to move matzo out of the dusty, shadowy, ethnic food corner and into the cracker aisle. I think matzo chips will be that foray,\" says Albert.\u003c/p>\n\u003cfigure id=\"attachment_115843\" class=\"wp-caption aligncenter\" style=\"max-width: 1984px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg\" alt=\"Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover.\" width=\"1984\" height=\"1984\" class=\"size-full wp-image-115843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760.jpg 1984w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_founders_npr_sq-cbf074aa07c0d5451696d484301ab15a674c9760-150x150.jpg 150w\" sizes=\"(max-width: 1984px) 100vw, 1984px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez and Ashley Albert met 30 years ago at summer camp. Through the years, Albert had often thought about giving matzo a makeover. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both from Miami, the pair officially met 30 years ago at \u003ca href=\"http://www.bluestarcamps.com/\">Blue Star Camp\u003c/a>, a private Jewish summer camp for kids, in North Carolina. They reconnected as adults in New York City, seeing each other at birthdays. But while Albert had multiple careers — shuffleboard champion, voice-over artist, small-business owner — Rodriguez had only one, in product development, and he didn't love it. He danced around the food aisle, trying to determine what he was most excited about, running each edible by Albert. She nixed hand-pulled noodles, then gelato, proclaiming that, \"If you're going to embark on a new business, it's gotta be something the world needs.\" Instead, she pitched an idea that had been simmering in her head for 20 years: \"Kev, what about matzo?\"\u003c/p>\n\u003cp>Albert recalls passing \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> kosher food and matzo company while walking around the Lower East Side of Manhattan with her mom. \"You would walk by and peek in and they would give you a piece [of matzo] — and what was so shocking was that it tasted stale fresh off the line,\" says Albert. With matzo in hand, young Albert went off in search of some much-needed salt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"https://www.matzoproject.com/\">The Matzo Project\u003c/a>\" was born two years ago, about the same time that Streit's was \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/02/397097008/mourning-the-matzo-iconic-n-y-factory-to-leave-former-jewish-hub\">abandoning\u003c/a> its century-old home in exchange for the more economical expanse of New Jersey. With the launch, the pair can finally share their unleavened bread with the world, and New York City can say, once again, that matzo is being made within its five boroughs. Brooklyn, which has a robust Jewish population, has become the project's home base.\u003c/p>\n\u003cp>For its simple ingredients — flour, water, oil — matzo is surprisingly hard to get right. But first, the pair had to decide how to spell their name, because as many Jews will tell you, even basic spelling of Yiddish is a pickle.\u003c/p>\n\u003cp>\"I put a thing on my Facebook page, I have 4,500 friends: 'How do you spell matzo?' \" says Albert. \"They were like: 'matzoh, matza, dried tasteless cardboard, yucky seasonal cracker.' ... There was no consensus. So we just went with what \u003ca href=\"http://manischewitz.com/\">Manischewitz\u003c/a> and Streit's used.\"\u003c/p>\n\u003cfigure id=\"attachment_115844\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg\" alt=\"The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo.\" width=\"2000\" height=\"1452\" class=\"size-full wp-image-115844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_chips_npr1_custom-4ec0456c8547e966e064d1c5149b7ee66fed6141-520x378.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Matzo Project is making and selling both small and large bags of chips, as well as traditional boxes of matzo. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you're reinventing what many consider to be a lackluster product, there is a wide-open field of opportunity; however, it takes a steady hand to stay true to the original and still innovate. While Albert worked on packaging, Rodriguez fine-tuned the recipe. He bought a bag of flour, turned on the tap and set his pasta roller to thin. \"I tried a lot — ancient grains, which were delicious, durum to add strength — but whenever we started to get fancy ... it was really like simplicity was the underlying winner,\" says Rodriguez.\u003c/p>\n\u003cp>There were fun things to think about, like flavors. The pair jokingly considered things like wasabi chili lemon vanilla lavender (one flavor), but in the end they came back to more familiar tastes. Salted rosemary was high on the list, but when Albert mentioned \"The Matzo Project\" to Josh Russ Tupper, co-owner of \u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters, \u003c/a>a 103-year-old market for Jewish cuisine in New York City, Tupper thought differently. \"He was like, 'Oh, this is great. I can use it for my chopped liver,' \" says Albert. Then he asked if we were going to make an \"everything\" flavor. \"I was like, mmhmm. Yes, of course,\" says Albert. For this first big launch there will be salted, cinnamon sugar and everything-plus-two. Plus two?\u003c/p>\n\u003cp>For its \"everything\" matzo crackers and chips, Albert and Rodriguez added a dash of paprika and chili flake to the traditional blend of poppy, sesame, minced onion, garlic and salt.\u003c/p>\n\u003cp>With flavors sorted, spices gathered, and logo and packaging approved, Albert and Rodriguez still faced the hardest hurdle: the actual manufacturing. This winding path took the pair from a commissary kitchen to an innovation lab in Pennsylvania, a kosher bakery in Coney Island and, finally, to an undisclosed location in Brooklyn. (Co-packers are notoriously kept a trade secret.) Along the way, friends were roped in to help cut, poke holes, salt and catch matzo as it came out piping hot from the oven.\u003c/p>\n\u003cfigure id=\"attachment_115845\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg\" alt='The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert.' width=\"2000\" height=\"1631\" class=\"size-full wp-image-115845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1020x832.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-1180x962.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-960x783.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-375x306.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_baking_npr_custom-1017b4dd5ff8f9890c7407ef3f58df04a8699596-520x424.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The trick to achieving perfect \"toast points\" is in using the proper oven. \"Who knew we would be so excited about toast points?\" asks Albert. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finding a co-packer with the right oven was another complexity, because the oven is what lends the product its indisputable matzo flavor and the brown flecks dotting the spines of the cracker. \"The thing that transformed it from cracker to matzo was the 'toast points.' That's the technical term. Who knew we would be so excited about 'toast points?' \" Albert asks.\u003c/p>\n\u003cp>But to get a toast point, you need a direct oven, and most co-packers use convection ovens. \"Modern ovens are made to be efficient and they're made to make 100,000 perfect Oreos. What we want to do is instill a quality that is ancient and inefficient,\" says Rodriguez. Getting the color right, not unlike the Goldilocks story, was crucial.\u003c/p>\n\u003cp>So, too, was the salting. In the early days, Albert would stand on a bucket and toss out the seasonings, but her small hands and short arms meant that there were often wide gaps in coverage, something we all know is a cracker-killer. Next, they used a planter bucket, but that clogged up. Rodriguez, worried that they would have to hand-salt every single sheet, scoured the Internet for solutions. His search uncovered an antiquated salter and an owner willing to loan it out for a test run. When it worked, Rodriguez hugged the machine, shed a tear and bought it for $8,000.\u003c/p>\n\u003cfigure id=\"attachment_115846\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg\" alt=\"Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process.\" width=\"1996\" height=\"1311\" class=\"size-full wp-image-115846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2.jpg 1996w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/thematzoproject_handsalting_npr_custom-1b690595b8ca253741304806527507456d304bb2-520x342.jpg 520w\" sizes=\"(max-width: 1996px) 100vw, 1996px\">\u003cfigcaption class=\"wp-caption-text\">Kevin Rodriguez salts the matzo by hand. He later invested $8,000 in an antiquated salting machine to help with the process. \u003ccite>(Courtesy The Matzo Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With salt checked off the list, the pair had their matzo certified kosher — but not kosher for Passover, which requires that only Jewish people make the matzo, plus a few other unwieldy religious rules. For Albert and Rodriguez, while it was important to get the boxes on the shelf in time for the Jewish holiday — the first night falls on April 10th — the goal of \"The Matzo Project\" isn't to become a staple for one week out of the year, but for all 52 of them.\u003c/p>\n\u003cp>Getting matzo off the ground has been a unique challenge for the long-time friends, and along the way they've had some unexpected discoveries. \"I feel more connected to my own background,\" says Rodriguez.\u003c/p>\n\u003cp>And Albert feels like she's been welcomed into a new version of Judaism, plus a cool club of food makers. \"The food world is more earnest and personal and wholesome,\" says Albert. \"It's less about money. They started doing [food] because they had something they wanted to make. I like these people a lot.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "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.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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