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"content": "\u003cp>Remember when 1992 was the \u003ca href=\"https://www.senate.gov/artandhistory/history/minute/year_of_the_woman.htm\">Year of the Woman\u003c/a>? Yeah, that was a thing, although ever-intrepid Sen. Barbara Mikulski shrugged it off at the time, saying, \"Calling 1992 the Year of the Woman makes it sound like the Year of the Caribou or the Year of the Asparagus. We're not a fad, a fancy, or a year.\"\u003c/p>\n\u003cp>With the women's march prompting some to ask whether 2017 will be the \"\u003ca href=\"http://www.usnews.com/news/the-report/articles/2017-01-20/womens-march-could-usher-in-the-next-year-of-the-woman\">next year of the woman\u003c/a>,\" Monday's the day to celebrate the best unofficial holiday made just for women: Galentine's Day.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/giphy.gif\" alt=\"giphy\" width=\"500\" height=\"255\" class=\"aligncenter size-full wp-image-115293\">\u003c/p>\n\u003cp>What's \u003ca href=\"https://en.wikipedia.org/wiki/Galentine's_Day\">Galentine's Day\u003c/a>, you ask? It's only the greatest gift we've ever gotten from Leslie Knope, the unfailingly earnest bureaucrat at the helm of the NBC series \u003cem>Parks and Recreation, \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=ZgAOcNNMPKI\">describing it thus\u003c/a> during Season 2: \"Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It's like Lilith Fair, minus the angst. Plus frittatas.\"\u003c/p>\n\u003cp>https://youtu.be/ZgAOcNNMPKI\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Knope may have highlighted frittatas, but any fan of the show knows that \u003ca href=\"http://firstwefeast.com/eat/2015/02/a-look-back-at-leslies-love-of-waffles-on-parks-recreation\">waffles are her true love\u003c/a>, making waffles our top choice to anchor any Galentine's Day meal. It also can't be a coincidence that a Swedish holiday known as \u003cem>V\u003c/em>\u003cem>åffeldagen\u003c/em> (Waffle Day) just happens to fall on \u003cem>V\u003c/em>\u003cem>årfrudagen\u003c/em> (Our Lady's Day) — clearly, women and waffles were meant to be celebrated together.\u003c/p>\n\u003cp>Text your gal pals now and get ready for the perfect Galentine's Day celebration Monday night. Here's how.\u003c/p>\n\u003cul>\n\u003cli>With 24 hours notice, you'll easily be able to plan a bang-up besties bash, but, if you don't start planning your evening until a scant few hours before, simply heed this sage advice from Knope: \"We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.\" Consider today a practice for the \u003ca href=\"http://www.csmonitor.com/USA/Politics/2017/0208/Activists-plan-A-Day-Without-a-Woman-strike-to-follow-historic-Women-s-March\">proposed Women's Strike\u003c/a>, but with a promise of waffles and mimosas at the end of the day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Diners, like \u003ca href=\"http://parksandrecreation.wikia.com/wiki/JJ%27s_Diner\">J.J.'s Diner\u003c/a> on \u003cem>Parks and Recreation\u003c/em>, are an excellent place for any Galentine's Day gathering, being sure to remember that breakfast needs to be served all day and world-famous waffles better be on the menu. Don't be afraid to order a lot of waffles: \u003ca href=\"http://craponaspatula1.tumblr.com/post/17982358529/calculating-leslie-knopes-approximate-waffle\">Someone actually calculated\u003c/a> that Knope consumes up to 343 waffles per year, so you may have some catching up to do.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>If you're celebrating at home, you're in luck, because we live in a time when pretty much anything seems to taste better when it has been \u003ca href=\"http://www.goodhousekeeping.com/food-recipes/easy/g2427/waffle-iron-recipes/\">shoved into a waffle iron\u003c/a>, from hash browns to pizza, as over \u003ca href=\"https://www.youtube.com/results?search_query=waffles\">1 million YouTube videos\u003c/a> can attest. You could start, of course, with a more traditional Knope-approved waffle, topped off with copious amounts of whipped cream, but invite your girlfriends to bring over random leftovers to waffle as a hands-on activity, preferably before you've consumed too many mimosas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>There's no shortage of weird and wonderful waffle recipes to be found around the world, if you're looking for inspiration beyond the traditional \u003ca href=\"http://www.foodandwine.com/recipes/classic-belgian-waffles\">Belgian variety\u003c/a>. In Thailand, there's the \u003ca href=\"http://luckypeach.com/recipes/waffle-hot-dog/\">waffle hot dog\u003c/a>, served with mayo and ketchup, while the Irish love their savory \u003ca href=\"http://www.dailyedge.ie/potato-waffles-ireland-2854273-Jun2016/\">potato waffles\u003c/a> so much that apparently, Irish immigrants Down Under staged a successful campaign to get the Bird's Eye frozen variety sold in Australia. Hong Kong's egg waffles, a popular street food cooked over a charcoal stove, in flavors from green tea to ube, even \u003ca href=\"http://www.scmp.com/lifestyle/food-drink/article/1875635/all-new-michelin-guide-street-food-hong-kong-and-macau\">got a nod\u003c/a> from the Michelin guide in 2015.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Salad is a no-no. In fact, Leslie Knope is clear in her stance on salads, and vegetables in general: \"I stand behind my decision to avoid salad, and other disgusting things, and I think I have a lot of support in the community for that.\" Galentine's Day is not the day for diets, temperance, or under-indulging. Waffles. More waffles.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Champagne is a must, if only because it figured prominently on the \u003cem>Parks and Rec\u003c/em> pilot episode in which Knope's co-worker Tom says, \"\"Every now and then, we have these little gatherings, and Leslie gets plastered.\" Plus, it's brunch for dinner, making mimosas mandatory. Don't forget that Knope's Midwestern values mean that she would never let a friend drive home drunk, and she'd also show up at work the next day, no matter how bad the hangover.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>While eating waffles and drinking fizzy cocktails, celebrate the women in your life, Knope-style, by sharing with each one in attendance why you treasure her friendship. Of course, if you really want to do it properly, you'll provide a 5,000-word personalized essay for each person, along with a mosaic portrait made from the glass bottle of her favorite diet soda. But a heartfelt haiku will also do in a pinch. Try using Knope's poetic description of her best friend as a jumping-off point: \"Oh, Ann, you beautiful, rule-breaking moth.\"\u003c/li>\n\u003c/ul>\n\u003cp>As Knope would say, \"I am a goddess, a glorious female warrior.\" Or, alternatively, \"Uteruses before duderuses. Ovaries before brovaries.\" Until Galentine's Day is finally declared a national holiday, let's just call this the Year of the Waffle.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\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>Remember when 1992 was the \u003ca href=\"https://www.senate.gov/artandhistory/history/minute/year_of_the_woman.htm\">Year of the Woman\u003c/a>? Yeah, that was a thing, although ever-intrepid Sen. Barbara Mikulski shrugged it off at the time, saying, \"Calling 1992 the Year of the Woman makes it sound like the Year of the Caribou or the Year of the Asparagus. We're not a fad, a fancy, or a year.\"\u003c/p>\n\u003cp>With the women's march prompting some to ask whether 2017 will be the \"\u003ca href=\"http://www.usnews.com/news/the-report/articles/2017-01-20/womens-march-could-usher-in-the-next-year-of-the-woman\">next year of the woman\u003c/a>,\" Monday's the day to celebrate the best unofficial holiday made just for women: Galentine's Day.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/giphy.gif\" alt=\"giphy\" width=\"500\" height=\"255\" class=\"aligncenter size-full wp-image-115293\">\u003c/p>\n\u003cp>What's \u003ca href=\"https://en.wikipedia.org/wiki/Galentine's_Day\">Galentine's Day\u003c/a>, you ask? It's only the greatest gift we've ever gotten from Leslie Knope, the unfailingly earnest bureaucrat at the helm of the NBC series \u003cem>Parks and Recreation, \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=ZgAOcNNMPKI\">describing it thus\u003c/a> during Season 2: \"Every February 13th, my lady friends and I leave our husbands and our boyfriends at home, and we just come and kick it, breakfast-style. Ladies celebrating ladies. It's like Lilith Fair, minus the angst. Plus frittatas.\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ZgAOcNNMPKI'\n title='//www.youtube.com/embed/ZgAOcNNMPKI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Knope may have highlighted frittatas, but any fan of the show knows that \u003ca href=\"http://firstwefeast.com/eat/2015/02/a-look-back-at-leslies-love-of-waffles-on-parks-recreation\">waffles are her true love\u003c/a>, making waffles our top choice to anchor any Galentine's Day meal. It also can't be a coincidence that a Swedish holiday known as \u003cem>V\u003c/em>\u003cem>åffeldagen\u003c/em> (Waffle Day) just happens to fall on \u003cem>V\u003c/em>\u003cem>årfrudagen\u003c/em> (Our Lady's Day) — clearly, women and waffles were meant to be celebrated together.\u003c/p>\n\u003cp>Text your gal pals now and get ready for the perfect Galentine's Day celebration Monday night. Here's how.\u003c/p>\n\u003cul>\n\u003cli>With 24 hours notice, you'll easily be able to plan a bang-up besties bash, but, if you don't start planning your evening until a scant few hours before, simply heed this sage advice from Knope: \"We need to remember what's important in life: friends, waffles, work. Or waffles, friends, work. Doesn't matter, but work is third.\" Consider today a practice for the \u003ca href=\"http://www.csmonitor.com/USA/Politics/2017/0208/Activists-plan-A-Day-Without-a-Woman-strike-to-follow-historic-Women-s-March\">proposed Women's Strike\u003c/a>, but with a promise of waffles and mimosas at the end of the day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Diners, like \u003ca href=\"http://parksandrecreation.wikia.com/wiki/JJ%27s_Diner\">J.J.'s Diner\u003c/a> on \u003cem>Parks and Recreation\u003c/em>, are an excellent place for any Galentine's Day gathering, being sure to remember that breakfast needs to be served all day and world-famous waffles better be on the menu. Don't be afraid to order a lot of waffles: \u003ca href=\"http://craponaspatula1.tumblr.com/post/17982358529/calculating-leslie-knopes-approximate-waffle\">Someone actually calculated\u003c/a> that Knope consumes up to 343 waffles per year, so you may have some catching up to do.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>If you're celebrating at home, you're in luck, because we live in a time when pretty much anything seems to taste better when it has been \u003ca href=\"http://www.goodhousekeeping.com/food-recipes/easy/g2427/waffle-iron-recipes/\">shoved into a waffle iron\u003c/a>, from hash browns to pizza, as over \u003ca href=\"https://www.youtube.com/results?search_query=waffles\">1 million YouTube videos\u003c/a> can attest. You could start, of course, with a more traditional Knope-approved waffle, topped off with copious amounts of whipped cream, but invite your girlfriends to bring over random leftovers to waffle as a hands-on activity, preferably before you've consumed too many mimosas.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>There's no shortage of weird and wonderful waffle recipes to be found around the world, if you're looking for inspiration beyond the traditional \u003ca href=\"http://www.foodandwine.com/recipes/classic-belgian-waffles\">Belgian variety\u003c/a>. In Thailand, there's the \u003ca href=\"http://luckypeach.com/recipes/waffle-hot-dog/\">waffle hot dog\u003c/a>, served with mayo and ketchup, while the Irish love their savory \u003ca href=\"http://www.dailyedge.ie/potato-waffles-ireland-2854273-Jun2016/\">potato waffles\u003c/a> so much that apparently, Irish immigrants Down Under staged a successful campaign to get the Bird's Eye frozen variety sold in Australia. Hong Kong's egg waffles, a popular street food cooked over a charcoal stove, in flavors from green tea to ube, even \u003ca href=\"http://www.scmp.com/lifestyle/food-drink/article/1875635/all-new-michelin-guide-street-food-hong-kong-and-macau\">got a nod\u003c/a> from the Michelin guide in 2015.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Salad is a no-no. In fact, Leslie Knope is clear in her stance on salads, and vegetables in general: \"I stand behind my decision to avoid salad, and other disgusting things, and I think I have a lot of support in the community for that.\" Galentine's Day is not the day for diets, temperance, or under-indulging. Waffles. More waffles.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Champagne is a must, if only because it figured prominently on the \u003cem>Parks and Rec\u003c/em> pilot episode in which Knope's co-worker Tom says, \"\"Every now and then, we have these little gatherings, and Leslie gets plastered.\" Plus, it's brunch for dinner, making mimosas mandatory. Don't forget that Knope's Midwestern values mean that she would never let a friend drive home drunk, and she'd also show up at work the next day, no matter how bad the hangover.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>While eating waffles and drinking fizzy cocktails, celebrate the women in your life, Knope-style, by sharing with each one in attendance why you treasure her friendship. Of course, if you really want to do it properly, you'll provide a 5,000-word personalized essay for each person, along with a mosaic portrait made from the glass bottle of her favorite diet soda. But a heartfelt haiku will also do in a pinch. Try using Knope's poetic description of her best friend as a jumping-off point: \"Oh, Ann, you beautiful, rule-breaking moth.\"\u003c/li>\n\u003c/ul>\n\u003cp>As Knope would say, \"I am a goddess, a glorious female warrior.\" Or, alternatively, \"Uteruses before duderuses. Ovaries before brovaries.\" Until Galentine's Day is finally declared a national holiday, let's just call this the Year of the Waffle.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\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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"title": "This Heatless Habanero Packs All Of The Flavor With None Of The Burn",
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"content": "\u003cp>For Dan Barber, the celebrated chef of the New York City restaurant Blue Hill, each course of a meal is an opportunity to tell a story. One of these stories is about a pepper — an aromatic, orange habanero without any heat.\u003c/p>\n\u003cp>Diners are served their heatless habaneros lightly flavored with salt and pepper. They take a bite, then wait for the feeling of a burning mouth or watering eyes that never comes. \"When [our diners] question things they know to be absolute — habanero equals intense heat — it gets them to think about eating in a different way,\" says Barber. \"It's very important to jujitsu expectations. You end up being more conscious of what you're eating.\"\u003c/p>\n\u003cp>Blue Hill is the biggest buyer of these peppers, also known as \"Habanadas,\" which are sold through distributor Baldor Foods. The story Barber hopes to tell with these chiles is that all foods — from apples to yams — were created through a series of conscious decisions. Some plants thrive because of their disease-resistance, growing conditions, or high yields; for others, it's taste that has caused their popularity. Behind each of the foods we take for granted as finished products are tens or hundreds of generations of genetic tinkering and selection.\u003c/p>\n\u003cp>\"We selected the habanero for heat because that's what was coveted. But what if you wanted to experience the melon-like experience of a pepper?\" Barber asks. \"You can't do it with a habanero — you can with a Habanada.\"\u003c/p>\n\u003cfigure id=\"attachment_115281\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1020x1360.jpg\" alt=\"Cornell plant breeder Michael Mazourek created the Habanada as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell.\" width=\"640\" height=\"853\" class=\"size-large wp-image-115281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cornell plant breeder Michael Mazourek created the Habanada as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell. \u003ccite>(Courtesy of Baldor Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The man behind the Habanada is a Cornell University plant breeder named \u003ca href=\"https://hort.cals.cornell.edu/people/michael-mazourek\">Michael Mazourek\u003c/a>, who created it as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell. This pepper had somehow lost whatever made it spicy in the first place. So, Mazourek wondered, what would happen if they created a habanero without the heat?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their parent pepper, the original heatless variety, \"tasted pretty bad,\" Mazourek recalled, \"so we cross-pollinated it with a habanero, and after a couple more generations we started to get some non-hot but aromatic peppers.\" Mazourek had a finished variety of the Habanada as early as 2007, but it was only a few years ago that the pepper started making its way out into the world.\u003c/p>\n\u003cp>In 2014, the Habanada was one of the plants featured in the Culinary Breeding Network Variety Showcase, an annual event where chefs are paired with a new food variety and left to experiment. Nora Antene, chef of Portland, Oregon's Le Pigeon restaurant, got the Habanada which she turned into a summer sherbet.\u003c/p>\n\u003cp>Today there are two routes to get your hands on Habanadas — grow them from seed in your backyard or look for them in a restaurant. Currently, Ark Foods, a grower that helped popularize the Shishito pepper (another low-heat pepper), is the only commercial grower. Its peppers are sold to restaurants through distributor Baldor Foods. Ark Foods founder Noah Robbins says he's a big habanero fan and knew he wanted to grow heatless habaneros as soon as he heard about them. \"They fit really nicely into what we're all about, which is the flavor of a vegetable rather than the yield or disease resistance.\"\u003c/p>\n\u003cp>While there are so-called pepper wars being fought between growers trying to beat the Carolina Reaper for the title of hottest pepper in the world, many pepper lovers are looking for something new, says Judith Finlayson, author of \u003cem>The Chile Pepper Bible\u003c/em>.\u003c/p>\n\u003cp>A normal, unaltered habanero can get up to 300,000 on the Scoville scale – which measures levels of capsaicin, the chemical that causes the burning sensation we call \"heat. The Reaper registers at over 2 million. Reaper-eating challenges on the Internet often end in disaster for those who attempt it. Common side effects include: vomiting, sweating, stomach cramps, blisters in the mouth, and all around agony. Potential physical illness aside, \"You get to a point where it's so hot that you aren't tasting anything but heat,\" Finlayson says.\u003cem> \u003c/em>\"You're in a state of numbness from the heat.\"\u003c/p>\n\u003cp>Robbins sees the growing popularity of the heatless habanero as a sign that people want new experiences with a pepper. Taking away the heat, Robbins explains, is almost like getting the essence of a pepper.\u003c/p>\n\u003cp>As with most matters of taste, everyone describes the Habanada a little differently. Some say it has a citrus flavor, while others cite floral notes or even a hint of guava. But in some ways the main payoff of the Habanada is the anticipation it builds inside eaters' mouths. \"Imagine as though you're tasting a habanero, so your taste buds feel as though there will be a rush of heat — but it never comes,\" Robbins describes.\u003c/p>\n\u003cp>For most of the last 50 to 100 years, Barber says, the chef has been left out of the conversation of which plants were valuable. That decision has instead been in the purview of grocers, farmers, distributors, and others whose main concern wasn't taste but practicality. As a result, Barber says, we've dumbed down taste, flavors, and diversity for the sake of the industry that wants things to be controlled. \"Chefs don't want that control. Just as a painter wants different colors of paint, chefs want different flavors of food.\" \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>For Dan Barber, the celebrated chef of the New York City restaurant Blue Hill, each course of a meal is an opportunity to tell a story. One of these stories is about a pepper — an aromatic, orange habanero without any heat.\u003c/p>\n\u003cp>Diners are served their heatless habaneros lightly flavored with salt and pepper. They take a bite, then wait for the feeling of a burning mouth or watering eyes that never comes. \"When [our diners] question things they know to be absolute — habanero equals intense heat — it gets them to think about eating in a different way,\" says Barber. \"It's very important to jujitsu expectations. You end up being more conscious of what you're eating.\"\u003c/p>\n\u003cp>Blue Hill is the biggest buyer of these peppers, also known as \"Habanadas,\" which are sold through distributor Baldor Foods. The story Barber hopes to tell with these chiles is that all foods — from apples to yams — were created through a series of conscious decisions. Some plants thrive because of their disease-resistance, growing conditions, or high yields; for others, it's taste that has caused their popularity. Behind each of the foods we take for granted as finished products are tens or hundreds of generations of genetic tinkering and selection.\u003c/p>\n\u003cp>\"We selected the habanero for heat because that's what was coveted. But what if you wanted to experience the melon-like experience of a pepper?\" Barber asks. \"You can't do it with a habanero — you can with a Habanada.\"\u003c/p>\n\u003cfigure id=\"attachment_115281\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1020x1360.jpg\" alt=\"Cornell plant breeder Michael Mazourek created the Habanada as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell.\" width=\"640\" height=\"853\" class=\"size-large wp-image-115281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2016-10-05-13.36.44-1_vert-ef1b0c0e01da9d38246a5a69ab5604153527c35b-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Cornell plant breeder Michael Mazourek created the Habanada as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell. \u003ccite>(Courtesy of Baldor Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The man behind the Habanada is a Cornell University plant breeder named \u003ca href=\"https://hort.cals.cornell.edu/people/michael-mazourek\">Michael Mazourek\u003c/a>, who created it as part of his doctoral research. He got the idea after discovering a rogue heatless pepper whose genetics behaved very differently from a naturally sweet pepper like the Bell. This pepper had somehow lost whatever made it spicy in the first place. So, Mazourek wondered, what would happen if they created a habanero without the heat?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their parent pepper, the original heatless variety, \"tasted pretty bad,\" Mazourek recalled, \"so we cross-pollinated it with a habanero, and after a couple more generations we started to get some non-hot but aromatic peppers.\" Mazourek had a finished variety of the Habanada as early as 2007, but it was only a few years ago that the pepper started making its way out into the world.\u003c/p>\n\u003cp>In 2014, the Habanada was one of the plants featured in the Culinary Breeding Network Variety Showcase, an annual event where chefs are paired with a new food variety and left to experiment. Nora Antene, chef of Portland, Oregon's Le Pigeon restaurant, got the Habanada which she turned into a summer sherbet.\u003c/p>\n\u003cp>Today there are two routes to get your hands on Habanadas — grow them from seed in your backyard or look for them in a restaurant. Currently, Ark Foods, a grower that helped popularize the Shishito pepper (another low-heat pepper), is the only commercial grower. Its peppers are sold to restaurants through distributor Baldor Foods. Ark Foods founder Noah Robbins says he's a big habanero fan and knew he wanted to grow heatless habaneros as soon as he heard about them. \"They fit really nicely into what we're all about, which is the flavor of a vegetable rather than the yield or disease resistance.\"\u003c/p>\n\u003cp>While there are so-called pepper wars being fought between growers trying to beat the Carolina Reaper for the title of hottest pepper in the world, many pepper lovers are looking for something new, says Judith Finlayson, author of \u003cem>The Chile Pepper Bible\u003c/em>.\u003c/p>\n\u003cp>A normal, unaltered habanero can get up to 300,000 on the Scoville scale – which measures levels of capsaicin, the chemical that causes the burning sensation we call \"heat. The Reaper registers at over 2 million. Reaper-eating challenges on the Internet often end in disaster for those who attempt it. Common side effects include: vomiting, sweating, stomach cramps, blisters in the mouth, and all around agony. Potential physical illness aside, \"You get to a point where it's so hot that you aren't tasting anything but heat,\" Finlayson says.\u003cem> \u003c/em>\"You're in a state of numbness from the heat.\"\u003c/p>\n\u003cp>Robbins sees the growing popularity of the heatless habanero as a sign that people want new experiences with a pepper. Taking away the heat, Robbins explains, is almost like getting the essence of a pepper.\u003c/p>\n\u003cp>As with most matters of taste, everyone describes the Habanada a little differently. Some say it has a citrus flavor, while others cite floral notes or even a hint of guava. But in some ways the main payoff of the Habanada is the anticipation it builds inside eaters' mouths. \"Imagine as though you're tasting a habanero, so your taste buds feel as though there will be a rush of heat — but it never comes,\" Robbins describes.\u003c/p>\n\u003cp>For most of the last 50 to 100 years, Barber says, the chef has been left out of the conversation of which plants were valuable. That decision has instead been in the purview of grocers, farmers, distributors, and others whose main concern wasn't taste but practicality. As a result, Barber says, we've dumbed down taste, flavors, and diversity for the sake of the industry that wants things to be controlled. \"Chefs don't want that control. Just as a painter wants different colors of paint, chefs want different flavors of food.\" \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": "Cheap Eats, Cheap Labor: The Hidden Human Costs Of Those Lists",
"title": "Cheap Eats, Cheap Labor: The Hidden Human Costs Of Those Lists",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone loves a cheap eats list. A treasure map to $1 tacos! $4 banh mi! $6 pad Thai! More often than not, the Xs that mark the cheap spots are in the city's immigrant enclaves. Indeed, food media is never so diverse as when it runs these lists, its pages fill with names of restaurateurs and chefs of color.\u003c/p>\n\u003cp>These lists infuriate me.\u003c/p>\n\u003cp>Before I became a restaurant owner, I spent my childhood in my relatives' pho restaurants. Because of that, I have deep compassion for and understanding of the pressures facing immigrant restaurateurs.\u003c/p>\n\u003cp>I watched my aunts and uncles work 16-hour days, only to charge cut-rate prices for their food. And I also witnessed the grueling hours that their employees put in, also at cut-rate wages. It is a cruel reality that immigrant enterprise is powered by the cheap labor of fellow immigrants.\u003c/p>\n\u003cp>Restaurant workers are already among the \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\">lowest paid workers\u003c/a> in America. Many full-time workers rely on public assistance to make ends meet. Often enough, restaurant workers could not afford to eat at the restaurants where they work. And at the bottom of this system are the employees of the restaurants on these cheap eats list.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>American enterprise has long been a gateway to the American dream for many immigrants. But much of it was also \u003ca href=\"http://www.pbs.org/opb/historydetectives/feature/indentured-servants-in-the-us/\">built on exploited labor\u003c/a>. Enslaved African-Americans built Southern plantations. Chinese immigrant workers built the railroads. Latino migrant farm workers are the backbone that turned California into America's agricultural powerhouse.\u003c/p>\n\u003cp>This view of people of color as sources of \"cheap\" labor bleeds into our restaurant culture: Immigrant food is often expected to be cheap, because, implicitly, the labor that produces it is expected to be cheap, because that labor has historically been cheap. And so pulling together a \"cheap eats\" list rather than, say, an \"affordable eats\" list both invokes that history and reinforces it by prioritizing price at the expense of labor.\u003c/p>\n\u003cp>At my restaurant, an appetizer of spring rolls is $7. A chicken banh mi with house-made mayo and a side of fries or slaw is $12. A chicken pho is $11. I use sustainably grown chickens; the vegetables are from the farmers market. My staff are paid well over minimum wage. Generally, though, my prices are compared not to other restaurants that use sustainable ingredients and work towards paying their workers a living wage, but to Vietnamese restaurants where bowls of pho run $7, banh mis are $3 (or you can buy two and get one free). And because of that focus on price above all else, I've been criticized for being too expensive. I've been told flatly by Yelpers, customers and food reviewers that my restaurant is too expensive \"for Vietnamese food.\"\u003c/p>\n\u003cp>I'm fully aware of the irony here: My family and I came to the U.S. as refugees in the 1970s and '80s. My relatives, like so many immigrant entrepreneurs, did what they had to do with their restaurant to survive and created a business model that worked for their time. That business model became the dominant model. It continues to be the dominant model. That business model is the one the ultimately traps the entrepreneur who would like to break out of this mold.\u003c/p>\n\u003cp>I have worked hard to combat the underlying racism that drives so much of the \"celebration\" of \"cheap eats,\" and I believe that consumers and food media can play a large part in this fight. We need to rethink the very idea behind cheap eats lists. We need to recognize that the narratives we tell ourselves about immigrant resourcefulness and tenacity also makes us willfully blind to the human cost that makes the $3 banh mi possible.\u003c/p>\n\u003cp>These lists are part of a broader restaurant culture that devalues labor and ignores the consequences of that devaluation. And these lists make it difficult for immigrant businesses — and I include my own here — to break out of the trope that equates communities of color with cheap food and cheap labor. I don't see treasure in cheap eats. Restaurants where workers are paid fairly and the food respected? That's the true treasure.\u003c/p>\n\u003cp>\u003cem>Diep Tran is the chef and owner of Good Girl Dinette, a popular Los Angeles diner serving local, seasonal Vietnamese comfort food.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003ca href=\"http://rivendellwriterscolony.org/\">Rivendell Writers Colony\u003c/a> by \u003ca href=\"https://www.southernfoodways.org/\">The Southern Foodways Alliance \u003c/a>and \u003ca href=\"http://tonitiptonmartin.com/foundation/\">Soul Summit\u003c/a>.\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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"excerpt": "Those all-too-common lists of cheap places to eat are part of a broader restaurant culture that devalues immigrant labor and ignores the consequences, says commentator and restaurateur Diep Tran.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everyone loves a cheap eats list. A treasure map to $1 tacos! $4 banh mi! $6 pad Thai! More often than not, the Xs that mark the cheap spots are in the city's immigrant enclaves. Indeed, food media is never so diverse as when it runs these lists, its pages fill with names of restaurateurs and chefs of color.\u003c/p>\n\u003cp>These lists infuriate me.\u003c/p>\n\u003cp>Before I became a restaurant owner, I spent my childhood in my relatives' pho restaurants. Because of that, I have deep compassion for and understanding of the pressures facing immigrant restaurateurs.\u003c/p>\n\u003cp>I watched my aunts and uncles work 16-hour days, only to charge cut-rate prices for their food. And I also witnessed the grueling hours that their employees put in, also at cut-rate wages. It is a cruel reality that immigrant enterprise is powered by the cheap labor of fellow immigrants.\u003c/p>\n\u003cp>Restaurant workers are already among the \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\">lowest paid workers\u003c/a> in America. Many full-time workers rely on public assistance to make ends meet. Often enough, restaurant workers could not afford to eat at the restaurants where they work. And at the bottom of this system are the employees of the restaurants on these cheap eats list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>American enterprise has long been a gateway to the American dream for many immigrants. But much of it was also \u003ca href=\"http://www.pbs.org/opb/historydetectives/feature/indentured-servants-in-the-us/\">built on exploited labor\u003c/a>. Enslaved African-Americans built Southern plantations. Chinese immigrant workers built the railroads. Latino migrant farm workers are the backbone that turned California into America's agricultural powerhouse.\u003c/p>\n\u003cp>This view of people of color as sources of \"cheap\" labor bleeds into our restaurant culture: Immigrant food is often expected to be cheap, because, implicitly, the labor that produces it is expected to be cheap, because that labor has historically been cheap. And so pulling together a \"cheap eats\" list rather than, say, an \"affordable eats\" list both invokes that history and reinforces it by prioritizing price at the expense of labor.\u003c/p>\n\u003cp>At my restaurant, an appetizer of spring rolls is $7. A chicken banh mi with house-made mayo and a side of fries or slaw is $12. A chicken pho is $11. I use sustainably grown chickens; the vegetables are from the farmers market. My staff are paid well over minimum wage. Generally, though, my prices are compared not to other restaurants that use sustainable ingredients and work towards paying their workers a living wage, but to Vietnamese restaurants where bowls of pho run $7, banh mis are $3 (or you can buy two and get one free). And because of that focus on price above all else, I've been criticized for being too expensive. I've been told flatly by Yelpers, customers and food reviewers that my restaurant is too expensive \"for Vietnamese food.\"\u003c/p>\n\u003cp>I'm fully aware of the irony here: My family and I came to the U.S. as refugees in the 1970s and '80s. My relatives, like so many immigrant entrepreneurs, did what they had to do with their restaurant to survive and created a business model that worked for their time. That business model became the dominant model. It continues to be the dominant model. That business model is the one the ultimately traps the entrepreneur who would like to break out of this mold.\u003c/p>\n\u003cp>I have worked hard to combat the underlying racism that drives so much of the \"celebration\" of \"cheap eats,\" and I believe that consumers and food media can play a large part in this fight. We need to rethink the very idea behind cheap eats lists. We need to recognize that the narratives we tell ourselves about immigrant resourcefulness and tenacity also makes us willfully blind to the human cost that makes the $3 banh mi possible.\u003c/p>\n\u003cp>These lists are part of a broader restaurant culture that devalues labor and ignores the consequences of that devaluation. And these lists make it difficult for immigrant businesses — and I include my own here — to break out of the trope that equates communities of color with cheap food and cheap labor. I don't see treasure in cheap eats. Restaurants where workers are paid fairly and the food respected? That's the true treasure.\u003c/p>\n\u003cp>\u003cem>Diep Tran is the chef and owner of Good Girl Dinette, a popular Los Angeles diner serving local, seasonal Vietnamese comfort food.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003ca href=\"http://rivendellwriterscolony.org/\">Rivendell Writers Colony\u003c/a> by \u003ca href=\"https://www.southernfoodways.org/\">The Southern Foodways Alliance \u003c/a>and \u003ca href=\"http://tonitiptonmartin.com/foundation/\">Soul Summit\u003c/a>.\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": "Saving The Planet, One Burger At A Time: This Juicy Patty Is Meat-Free",
"title": "Saving The Planet, One Burger At A Time: This Juicy Patty Is Meat-Free",
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"content": "\u003cp>Listen to the story on \u003ca href=\"http://www.npr.org/programs/weekend-edition-saturday/2017/02/11/514650882/weekend-edition-saturday-for-february-11-2017\" target=\"_blank\">Weekend Edition Saturday\u003c/a>:\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/wesat/2017/02/20170211_wesat_saving_the_planet_one_burger_at_a_time_this_juicy_patty_is_meat-free.mp3\u003c/p>\n\u003cp>A Michelin-starred restaurant in New York City debuted a new dish last week that's getting a lot of buzz. It's a burger made entirely from plants.\u003c/p>\n\u003cp>This isn't just another veggie knock off. The rap is that this burger looks, cooks and even bleeds like the real thing.\u003c/p>\n\u003cp>The Impossible Burger, as it's known, is the culmination of a dream for Pat Brown. For 25 years, Brown was a professor at Stanford University. He was one of the stars in his field, studying a range of biomedical topics.\u003c/p>\n\u003cp>\"Genetics and genomics ... cancer research — nothing to do with food,\" says Brown.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But about seven years ago, his work took a turn when, during a sabbatical, he decided to tackle what he saw as a really big problem for the planet: animal livestock farming.\u003c/p>\n\u003cp>\"The use of animals as a technology for food production is the most destructive technology on Earth,\" Brown says.\u003c/p>\n\u003cp>It's a strong position. But he says there's a lot of science to back him up.\u003c/p>\n\u003ch2>What It Takes To Make A Quarter-Pound Hamburger\u003c/h2>\n\u003cfigure id=\"attachment_115244\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gr-burgers-462.gif\" alt=\"Source: J.L. Capper, Journal of Animal Science, December, 2011.\" width=\"462\" height=\"479\" class=\"size-full wp-image-115244\">\u003cfigcaption class=\"wp-caption-text\">Source: J.L. Capper, Journal of Animal Science, December, 2011. \u003ccite>(Credit: Producers: Eliza Barclay, Jessica Stoller-Conrad; Designer: Kevin Uhrmacher/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think of all U.S. crop land. \u003ca href=\"http://www.environmentreports.com/change-your-diet-change-our-destiny/\">Two-thirds\u003c/a> of all the calories produced from the crops are used for animal feed to produce meat, dairy and other animal products. Livestock production also uses lots of water and is a major contributor to climate change. Animal farming produces \u003ca href=\"http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts\">about as many greenhouse gas emissions\u003c/a> as the entire Southern Hemisphere, for example.\u003c/p>\n\u003cp>The ecological footprint of meat production is not sustainable, Brown argues. But the obvious problem is this: Billions of people around the world love meat. We've been eating it for thousands of years.\u003c/p>\n\u003cp>\"You're not going to get people to change their diets. You know, stop eating meat, fish and dairy — ain't gonna happen,\" Brown says.\u003c/p>\n\u003cp>After all, veggie burgers have been around a long time and they certainly haven't replaced beef in people's diets.\u003c/p>\n\u003cp>Now, what Brown wanted was to literally re-create the taste of beef — without cows. So he started by deconstructing the composition of meat, down to the molecular level.\u003c/p>\n\u003cp>\"Why does meat taste like meat? We had to take on that question,\" he says.\u003c/p>\n\u003cp>There had to be something that gave beef its unmistakable flavor. Early on, he and his team honed in on one compound in the blood of cows. It's called heme. You and I have it, too — in the hemoglobin in our blood.\u003c/p>\n\u003cfigure id=\"attachment_115238\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929.jpg\" alt=\"The Impossible Burger is made of textured wheat protein and potato protein. The fat comes from coconut oil. There's also soy protein and bits of konjac, which is a yam. But the key to its burger taste is the plant-based heme.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger is made of textured wheat protein and potato protein. The fat comes from coconut oil. There's also soy protein and bits of konjac, which is a yam. But the key to its burger taste is the plant-based heme. \u003ccite>( Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Heme is responsible for the bloody flavor of raw meat, and you generate this explosion of flavor and raw meat when you cook it,\" Brown explains.\u003c/p>\n\u003cp>He says discovering this was the key to his quest, because it turns out that plants have heme, too, but in very small amounts. For instance, soybeans have heme in their roots.\u003c/p>\n\u003cp>So to re-create the taste of beef, Brown had to figure out how to produce heme from plants in vast amounts. To do that, he and the scientists he works with isolated the gene that produces heme in soybeans and put it in yeast, which ferments in a big steel tank.\u003c/p>\n\u003cfigure id=\"attachment_115239\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af.jpg\" alt=\"Heme is found in lots of plants, including the roots of soybeans. Impossible Foods has harnessed yeast to grow vast amounts of heme, which is what makes its burger taste so much like real beef.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Heme is found in lots of plants, including the roots of soybeans. Impossible Foods has harnessed yeast to grow vast amounts of heme, which is what makes its burger taste so much like real beef. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's just like making beer, basically,\" Brown says. \"You grow vast quantities of this. It's scalable and [has a] very low environmental footprint.\" The end result is a juicy burger made entirely from plants.\u003c/p>\n\u003cp>Brown has lots of people excited about his burger. Bill Gates has invested in his start-up, Impossible Foods, which is already supplying burgers to seven high-end restaurants, including the Michelin-starred Public in New York City. Just last week, chef Brad Farmerie put Brown's burger on the menu at Public and a second restaurant where he's executive chef, Saxon + Parole.\u003c/p>\n\u003cp>Farmerie prepares one for me to sample. In the skillet, the patty looks remarkably similar to ground chuck. As he puts one in a hot pan, he tells me that, in addition to all that heme, the patty also contains bits of wheat and potato protein to add bulk.\u003c/p>\n\u003cp>\"It looks, cooks and sizzles like beef,\" he says. \"And when I flip it over, you'll be amazed. It caramelizes like beef as well.\"\u003c/p>\n\u003cp>After a few minutes in the pan, Farmerie nestles the burger in a bun and tops it with a béchamel sauce and truffle paste, then hands it to me to taste. Of course, with the star-chef treatment, it's undeniably delicious and, I can vouch, it's juicy like a real burger. \"I like it a lot — I think it has that nuttiness you get from good beef. I think it has great moisture, great mouthfeel,\" Farmerie says.\u003c/p>\n\u003cp>Farmerie is known for his unusual and fancy meat offerings, like kangaroo and sweetbreads. So his customers weren't expecting a bleeding plant burger.\u003c/p>\n\u003cfigure id=\"attachment_115240\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec.jpg\" alt=\"Ashley Kleckner of Impossible Foods demonstrates to chef Brad Farmerie how the Impossible Burger is assembled.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Ashley Kleckner of Impossible Foods demonstrates to chef Brad Farmerie how the Impossible Burger is assembled. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This would be a surprising place to find it,\" says Phillip Duff, a customer sitting at the bar. At my request, he tries one. \"This is a tasty burger,\" he says, but he notices the texture is a little different. \"It kind of falls apart a bit.\"\u003c/p>\n\u003cp>The burger is on the Saxon + Parole menu for $17, which seems on par with other items on the menu. When I asked Duff how much he thought people would pay for it, he replied, \"I think this would sell about the same price as a regular burger.\"\u003c/p>\n\u003cp>To charge a premium, Duff says, the makers will have to work hard to tell the story that this burger is better for the Earth, because he doesn't think the taste alone will stand out for people.\u003c/p>\n\u003cp>If you never told people what's in the burger, Duff says, \"they quite literally would not know.\"\u003c/p>\n\u003cp>But that's exactly what Pat Brown wants — for his burger to be so tasty that it's indistinguishable from a regular beef burger. He knows he has to bring the price down. Eventually he wants to out-compete beef, even if it takes him years to get there.\u003c/p>\n\u003cp>Next month Impossible Foods plans to debut the Impossible Burger at a regional burger chain based on the East Coast. At first, it'll only be sold at one location, but the goal is to expand to more franchises. \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": "Pat Brown was a renowned biomedical researcher. But he left that to tackle what he saw as the biggest problem facing Earth: animal agriculture. His solution: a veggie burger so beef-like it bleeds.",
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"title": "Saving The Planet, One Burger At A Time: This Juicy Patty Is Meat-Free | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the story on \u003ca href=\"http://www.npr.org/programs/weekend-edition-saturday/2017/02/11/514650882/weekend-edition-saturday-for-february-11-2017\" target=\"_blank\">Weekend Edition Saturday\u003c/a>:\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A Michelin-starred restaurant in New York City debuted a new dish last week that's getting a lot of buzz. It's a burger made entirely from plants.\u003c/p>\n\u003cp>This isn't just another veggie knock off. The rap is that this burger looks, cooks and even bleeds like the real thing.\u003c/p>\n\u003cp>The Impossible Burger, as it's known, is the culmination of a dream for Pat Brown. For 25 years, Brown was a professor at Stanford University. He was one of the stars in his field, studying a range of biomedical topics.\u003c/p>\n\u003cp>\"Genetics and genomics ... cancer research — nothing to do with food,\" says Brown.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But about seven years ago, his work took a turn when, during a sabbatical, he decided to tackle what he saw as a really big problem for the planet: animal livestock farming.\u003c/p>\n\u003cp>\"The use of animals as a technology for food production is the most destructive technology on Earth,\" Brown says.\u003c/p>\n\u003cp>It's a strong position. But he says there's a lot of science to back him up.\u003c/p>\n\u003ch2>What It Takes To Make A Quarter-Pound Hamburger\u003c/h2>\n\u003cfigure id=\"attachment_115244\" class=\"wp-caption aligncenter\" style=\"max-width: 462px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gr-burgers-462.gif\" alt=\"Source: J.L. Capper, Journal of Animal Science, December, 2011.\" width=\"462\" height=\"479\" class=\"size-full wp-image-115244\">\u003cfigcaption class=\"wp-caption-text\">Source: J.L. Capper, Journal of Animal Science, December, 2011. \u003ccite>(Credit: Producers: Eliza Barclay, Jessica Stoller-Conrad; Designer: Kevin Uhrmacher/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Think of all U.S. crop land. \u003ca href=\"http://www.environmentreports.com/change-your-diet-change-our-destiny/\">Two-thirds\u003c/a> of all the calories produced from the crops are used for animal feed to produce meat, dairy and other animal products. Livestock production also uses lots of water and is a major contributor to climate change. Animal farming produces \u003ca href=\"http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts\">about as many greenhouse gas emissions\u003c/a> as the entire Southern Hemisphere, for example.\u003c/p>\n\u003cp>The ecological footprint of meat production is not sustainable, Brown argues. But the obvious problem is this: Billions of people around the world love meat. We've been eating it for thousands of years.\u003c/p>\n\u003cp>\"You're not going to get people to change their diets. You know, stop eating meat, fish and dairy — ain't gonna happen,\" Brown says.\u003c/p>\n\u003cp>After all, veggie burgers have been around a long time and they certainly haven't replaced beef in people's diets.\u003c/p>\n\u003cp>Now, what Brown wanted was to literally re-create the taste of beef — without cows. So he started by deconstructing the composition of meat, down to the molecular level.\u003c/p>\n\u003cp>\"Why does meat taste like meat? We had to take on that question,\" he says.\u003c/p>\n\u003cp>There had to be something that gave beef its unmistakable flavor. Early on, he and his team honed in on one compound in the blood of cows. It's called heme. You and I have it, too — in the hemoglobin in our blood.\u003c/p>\n\u003cfigure id=\"attachment_115238\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929.jpg\" alt=\"The Impossible Burger is made of textured wheat protein and potato protein. The fat comes from coconut oil. There's also soy protein and bits of konjac, which is a yam. But the key to its burger taste is the plant-based heme.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3483-a39e824de6a2c48ab03b02375ead7a41bc39d929-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger is made of textured wheat protein and potato protein. The fat comes from coconut oil. There's also soy protein and bits of konjac, which is a yam. But the key to its burger taste is the plant-based heme. \u003ccite>( Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Heme is responsible for the bloody flavor of raw meat, and you generate this explosion of flavor and raw meat when you cook it,\" Brown explains.\u003c/p>\n\u003cp>He says discovering this was the key to his quest, because it turns out that plants have heme, too, but in very small amounts. For instance, soybeans have heme in their roots.\u003c/p>\n\u003cp>So to re-create the taste of beef, Brown had to figure out how to produce heme from plants in vast amounts. To do that, he and the scientists he works with isolated the gene that produces heme in soybeans and put it in yeast, which ferments in a big steel tank.\u003c/p>\n\u003cfigure id=\"attachment_115239\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af.jpg\" alt=\"Heme is found in lots of plants, including the roots of soybeans. Impossible Foods has harnessed yeast to grow vast amounts of heme, which is what makes its burger taste so much like real beef.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3487-7f378c7e8cea1a38b15c64645cc8701798f850af-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Heme is found in lots of plants, including the roots of soybeans. Impossible Foods has harnessed yeast to grow vast amounts of heme, which is what makes its burger taste so much like real beef. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's just like making beer, basically,\" Brown says. \"You grow vast quantities of this. It's scalable and [has a] very low environmental footprint.\" The end result is a juicy burger made entirely from plants.\u003c/p>\n\u003cp>Brown has lots of people excited about his burger. Bill Gates has invested in his start-up, Impossible Foods, which is already supplying burgers to seven high-end restaurants, including the Michelin-starred Public in New York City. Just last week, chef Brad Farmerie put Brown's burger on the menu at Public and a second restaurant where he's executive chef, Saxon + Parole.\u003c/p>\n\u003cp>Farmerie prepares one for me to sample. In the skillet, the patty looks remarkably similar to ground chuck. As he puts one in a hot pan, he tells me that, in addition to all that heme, the patty also contains bits of wheat and potato protein to add bulk.\u003c/p>\n\u003cp>\"It looks, cooks and sizzles like beef,\" he says. \"And when I flip it over, you'll be amazed. It caramelizes like beef as well.\"\u003c/p>\n\u003cp>After a few minutes in the pan, Farmerie nestles the burger in a bun and tops it with a béchamel sauce and truffle paste, then hands it to me to taste. Of course, with the star-chef treatment, it's undeniably delicious and, I can vouch, it's juicy like a real burger. \"I like it a lot — I think it has that nuttiness you get from good beef. I think it has great moisture, great mouthfeel,\" Farmerie says.\u003c/p>\n\u003cp>Farmerie is known for his unusual and fancy meat offerings, like kangaroo and sweetbreads. So his customers weren't expecting a bleeding plant burger.\u003c/p>\n\u003cfigure id=\"attachment_115240\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec.jpg\" alt=\"Ashley Kleckner of Impossible Foods demonstrates to chef Brad Farmerie how the Impossible Burger is assembled.\" width=\"1998\" height=\"1499\" class=\"size-full wp-image-115240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec.jpg 1998w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_3485_1-96604e430ec1c44782758525e7119e7d6a0a5dec-520x390.jpg 520w\" sizes=\"(max-width: 1998px) 100vw, 1998px\">\u003cfigcaption class=\"wp-caption-text\">Ashley Kleckner of Impossible Foods demonstrates to chef Brad Farmerie how the Impossible Burger is assembled. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This would be a surprising place to find it,\" says Phillip Duff, a customer sitting at the bar. At my request, he tries one. \"This is a tasty burger,\" he says, but he notices the texture is a little different. \"It kind of falls apart a bit.\"\u003c/p>\n\u003cp>The burger is on the Saxon + Parole menu for $17, which seems on par with other items on the menu. When I asked Duff how much he thought people would pay for it, he replied, \"I think this would sell about the same price as a regular burger.\"\u003c/p>\n\u003cp>To charge a premium, Duff says, the makers will have to work hard to tell the story that this burger is better for the Earth, because he doesn't think the taste alone will stand out for people.\u003c/p>\n\u003cp>If you never told people what's in the burger, Duff says, \"they quite literally would not know.\"\u003c/p>\n\u003cp>But that's exactly what Pat Brown wants — for his burger to be so tasty that it's indistinguishable from a regular beef burger. He knows he has to bring the price down. Eventually he wants to out-compete beef, even if it takes him years to get there.\u003c/p>\n\u003cp>Next month Impossible Foods plans to debut the Impossible Burger at a regional burger chain based on the East Coast. At first, it'll only be sold at one location, but the goal is to expand to more franchises. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"description": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Frederick Douglass On How Slave Owners Used Food As A Weapon Of Control",
"title": "Frederick Douglass On How Slave Owners Used Food As A Weapon Of Control",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>President Trump recently described Frederick Douglass as \"an example of somebody who's done an amazing job and is being recognized more and more, I notice.\" The president's muddled tense – it came out sounding as if the 19th-century abolitionist were alive with a galloping Twitter following – provoked some mirth on social media. But the spotlight on one of America's great moral heroes is a welcome one.\u003c/p>\n\u003cp>Douglass was born on a plantation in Eastern Maryland in 1817 or 1818 – he did not know his birthday, much less have a long-form birth certificate – to a black mother (from whom he was separated as a boy) and a white father (whom he never knew and who was likely the \"master\" of the house). He was parceled out to serve different members of the family. His childhood was marked by hunger and cold, and his teen years passed in one long stretch of hard labor, coma-like fatigue, routine floggings, hunger, and other commonplace tortures from the slavery handbook.\u003c/p>\n\u003cp>At 20, he ran away to New York and started his new life as an anti-slavery orator and activist. Acutely conscious of being a literary witness to the inhumane institution he had escaped, he made sure to document his life in not one but three autobiographies. His memoirs bring alive the immoral mechanics of slavery and its weapons of control. Chief among them: food.\u003c/p>\n\u003cp>Hunger was the young Fred's faithful boyhood companion. \"I have often been so pinched with hunger, that I have fought with the dog – 'Old Nep' – for the smallest crumbs that fell from the kitchen table, and have been glad when I won a single crumb in the combat,\" he wrote in \u003ca href=\"http://onlinebooks.library.upenn.edu/webbin/gutbook/lookup?num=202\">My Bondage and My Freedom\u003c/a>\u003cem>.\u003c/em>\u003cem> \u003c/em>\"Many times have I followed, with eager step, the waiting-girl when she went out to shake the table cloth, to get the crumbs and small bones flung out for the cats.\"\u003c/p>\n\u003cfigure id=\"attachment_115200\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1020x1360.jpg\" alt=\"As a young enslaved boy in Baltimore, Frederick Douglass bartered pieces of bread for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. At 20, he ran away to New York and started his new life as an anti-slavery orator and activist.\" width=\"640\" height=\"853\" class=\"size-large wp-image-115200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">As a young enslaved boy in Baltimore, Frederick Douglass bartered pieces of bread for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. At 20, he ran away to New York and started his new life as an anti-slavery orator and activist. \u003ccite>(Hulton Archive/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Never mind, honey—better day comin,' \" the elders would say to solace the orphaned boy. It was not just the family pets the child had to compete with. One of the most debasing scenes in Douglass' first memoir, \u003ca href=\"https://www.gutenberg.org/files/23/23-h/23-h.htm\">Narrative of the Life of Frederick Douglass\u003c/a>\u003cem>,\u003c/em>\u003cem> \u003c/em>describes the way he ate:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Our food was coarse corn meal boiled. This was called \u003cem>mush\u003c/em>. It was put into a large wooden tray or trough, and set down upon the ground. The children were then called, like so many pigs, and like so many pigs they would come and devour the mush; some with oyster-shells, others with pieces of shingle, some with naked hands, and none with spoons. He that ate fastest got most; he that was strongest secured the best place; and few left the trough satisfied.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Douglass makes it a point to nail the boastful lie put out by slaveholders – one that persists to this day – that \"their slaves enjoy more of the physical comforts of life than the peasantry of any country in the world.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In truth, rations consisted of a monthly allowance of a bushel of third-rate corn, pickled pork (which was \"often tainted\") and \"poorest quality herrings\" – barely enough to sustain grown men and women through their backbreaking labors in the field. Not all the enslaved, however, were so ill-fed. Waiting at the \"glittering table of the great house\" – a table loaded with the choicest meats, the bounty of the Chesapeake Bay, platters of fruit, asparagus, celery and cauliflower, cheese, butter, cream and the finest wines and brandies from France – was a group of black servants chosen for their loyalty and comely looks. These glossy servants constituted \"a sort of black aristocracy,\" wrote Douglass. By elevating them, the slave owner was playing the old divide-and-rule trick, and it worked. The difference, Douglass wrote, \"between these favored few, and the sorrow and hunger-smitten multitudes of the quarter and the field, was immense.\"\u003c/p>\n\u003cp>The \"hunger-smitten multitudes\" did what they could to supplement their scanty diets. \"They did this by hunting, fishing, growing their own vegetables – or stealing,\" says \u003ca href=\"http://www.fredopie.com/\">Frederick Douglass Opie\u003c/a>, professor of history and foodways at Babson College, who, of course, is named after the activist. \"In their moral universe, they felt, 'You stole me, you mistreated me, therefore to steal from you is quite normal.' \" If caught, say, eating an orange from the owner's abundant fruit garden, the punishment was flogging. When even this proved futile, a tar fence was erected around the forbidden fruit. Anyone whose body bore the merest trace of tar was brutally whipped by the chief gardener.\u003c/p>\n\u003cp>But if deprivation was one form of control, a far more insidious and malicious one was the annual Christmas holidays, where gluttony and binge drinking was almost mandatory. During those six days, the enslaved could do what they chose, and while a few spent time with distant family or hunting or working on their homes, most were happy to engage in playing sports, \"fiddling, dancing, and drinking whiskey; and this latter mode of spending the time was by far the most agreeable to the feelings of our masters. ... It was deemed a disgrace not to get drunk at Christmas.\" To encourage whiskey benders, the \"masters\" took bets to see who could drink the most whiskey, thus \"getting whole multitudes to drink to excess.\"\u003c/p>\n\u003cfigure id=\"attachment_115201\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1020x1466.jpe\" alt=\"Frederick Douglass, circa 1879.\" width=\"640\" height=\"920\" class=\"size-large wp-image-115201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1020x1466.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-160x230.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-800x1149.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-768x1103.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1180x1695.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-960x1379.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-240x345.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-375x539.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-520x747.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frederick Douglass, circa 1879. \u003ccite>(George Warren/National Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The nefarious aim of these revels was to equate dissipation with liberty. At the end of the holidays, sickened by the excessive alcohol, the hungover men felt \"that we had almost as well be slaves to man as to rum.\" And so, Douglass wrote, \"we staggered up from the filth of our wallowing, took a long breath, and marched to the field – feeling, upon the whole, rather glad to go, from what our master had deceived us into a belief was freedom, back to the arms of slavery.\"\u003c/p>\n\u003cp>Douglass sounds even angrier at these obligatory orgies – he calls them \"part and parcel of the gross fraud, wrong, and inhumanity of slavery\" – than at other, more direct forms of cruelty.\u003c/p>\n\u003cp>\"It was a form of bread and circus,\" says Opie. \"Slaves were also given intoxicated drinks, so they would have little time to think of escaping. If you didn't take it, you were considered ungrateful. It was a form of social control.\"\u003c/p>\n\u003cp>When he was about 8 years old, Douglass was sent to Baltimore, which proved to be a turning point. The mistress of the house gave him the most precious gift in his life – she taught him the alphabet. But when her husband forbade her to continue – teaching slaves to read and write was a crime – she immediately stopped his lessons.\u003c/p>\n\u003cp>It was too late. The little boy had been given a peek into the transformative world of words and was desperate to learn. He did so by bartering pieces of bread – he had free access to it; in Baltimore, the urban codes of slavery were less harsh than in rural Maryland – for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. \"This bread I used to bestow upon the hungry little urchins, who, in return, would give me that more valuable bread of knowledge,\" Douglass wrote in one of the most moving lines in \u003cem>Narrative\u003c/em>.\u003c/p>\n\u003cp>\"This also shows the ingenuity of enslaved people,\" says Opie, \"and how they tricked and leveraged whatever little they had to get ahead.\"\u003c/p>\n\u003cp>Today, when one thinks of Frederick Douglass, the image that springs to mind is of a distinguished, gray-haired man in a double-breasted suit. It is difficult to imagine him as a half-starved boy garbed in nothing but a coarse, knee-length shirt, sleeping on the floor in a corn sack he had stolen. As he wrote in \u003cem>Narrative\u003c/em>, \"My feet have been so cracked with the frost, that the pen with which I am writing might be laid in the gashes.\"\u003c/p>\n\u003cp>It is a heartbreaking image – redeemed by one little word, \"pen.\" A pen that he wielded with passion, clarity and irony to gash the life out of slavery.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\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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"excerpt": "Hunger was Douglass' constant companion as a boy. As a young man, he escaped slavery and became a heroic abolitionist who revealed how food was a key tool in the immoral mechanics of slavery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>President Trump recently described Frederick Douglass as \"an example of somebody who's done an amazing job and is being recognized more and more, I notice.\" The president's muddled tense – it came out sounding as if the 19th-century abolitionist were alive with a galloping Twitter following – provoked some mirth on social media. But the spotlight on one of America's great moral heroes is a welcome one.\u003c/p>\n\u003cp>Douglass was born on a plantation in Eastern Maryland in 1817 or 1818 – he did not know his birthday, much less have a long-form birth certificate – to a black mother (from whom he was separated as a boy) and a white father (whom he never knew and who was likely the \"master\" of the house). He was parceled out to serve different members of the family. His childhood was marked by hunger and cold, and his teen years passed in one long stretch of hard labor, coma-like fatigue, routine floggings, hunger, and other commonplace tortures from the slavery handbook.\u003c/p>\n\u003cp>At 20, he ran away to New York and started his new life as an anti-slavery orator and activist. Acutely conscious of being a literary witness to the inhumane institution he had escaped, he made sure to document his life in not one but three autobiographies. His memoirs bring alive the immoral mechanics of slavery and its weapons of control. Chief among them: food.\u003c/p>\n\u003cp>Hunger was the young Fred's faithful boyhood companion. \"I have often been so pinched with hunger, that I have fought with the dog – 'Old Nep' – for the smallest crumbs that fell from the kitchen table, and have been glad when I won a single crumb in the combat,\" he wrote in \u003ca href=\"http://onlinebooks.library.upenn.edu/webbin/gutbook/lookup?num=202\">My Bondage and My Freedom\u003c/a>\u003cem>.\u003c/em>\u003cem> \u003c/em>\"Many times have I followed, with eager step, the waiting-girl when she went out to shake the table cloth, to get the crumbs and small bones flung out for the cats.\"\u003c/p>\n\u003cfigure id=\"attachment_115200\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1020x1360.jpg\" alt=\"As a young enslaved boy in Baltimore, Frederick Douglass bartered pieces of bread for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. At 20, he ran away to New York and started his new life as an anti-slavery orator and activist.\" width=\"640\" height=\"853\" class=\"size-large wp-image-115200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gettyimages-2663655_custom-c7f0255bbf2f6e3dfe154040dd87efb53c6bf7cf-520x693.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">As a young enslaved boy in Baltimore, Frederick Douglass bartered pieces of bread for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. At 20, he ran away to New York and started his new life as an anti-slavery orator and activist. \u003ccite>(Hulton Archive/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Never mind, honey—better day comin,' \" the elders would say to solace the orphaned boy. It was not just the family pets the child had to compete with. One of the most debasing scenes in Douglass' first memoir, \u003ca href=\"https://www.gutenberg.org/files/23/23-h/23-h.htm\">Narrative of the Life of Frederick Douglass\u003c/a>\u003cem>,\u003c/em>\u003cem> \u003c/em>describes the way he ate:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Our food was coarse corn meal boiled. This was called \u003cem>mush\u003c/em>. It was put into a large wooden tray or trough, and set down upon the ground. The children were then called, like so many pigs, and like so many pigs they would come and devour the mush; some with oyster-shells, others with pieces of shingle, some with naked hands, and none with spoons. He that ate fastest got most; he that was strongest secured the best place; and few left the trough satisfied.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Douglass makes it a point to nail the boastful lie put out by slaveholders – one that persists to this day – that \"their slaves enjoy more of the physical comforts of life than the peasantry of any country in the world.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In truth, rations consisted of a monthly allowance of a bushel of third-rate corn, pickled pork (which was \"often tainted\") and \"poorest quality herrings\" – barely enough to sustain grown men and women through their backbreaking labors in the field. Not all the enslaved, however, were so ill-fed. Waiting at the \"glittering table of the great house\" – a table loaded with the choicest meats, the bounty of the Chesapeake Bay, platters of fruit, asparagus, celery and cauliflower, cheese, butter, cream and the finest wines and brandies from France – was a group of black servants chosen for their loyalty and comely looks. These glossy servants constituted \"a sort of black aristocracy,\" wrote Douglass. By elevating them, the slave owner was playing the old divide-and-rule trick, and it worked. The difference, Douglass wrote, \"between these favored few, and the sorrow and hunger-smitten multitudes of the quarter and the field, was immense.\"\u003c/p>\n\u003cp>The \"hunger-smitten multitudes\" did what they could to supplement their scanty diets. \"They did this by hunting, fishing, growing their own vegetables – or stealing,\" says \u003ca href=\"http://www.fredopie.com/\">Frederick Douglass Opie\u003c/a>, professor of history and foodways at Babson College, who, of course, is named after the activist. \"In their moral universe, they felt, 'You stole me, you mistreated me, therefore to steal from you is quite normal.' \" If caught, say, eating an orange from the owner's abundant fruit garden, the punishment was flogging. When even this proved futile, a tar fence was erected around the forbidden fruit. Anyone whose body bore the merest trace of tar was brutally whipped by the chief gardener.\u003c/p>\n\u003cp>But if deprivation was one form of control, a far more insidious and malicious one was the annual Christmas holidays, where gluttony and binge drinking was almost mandatory. During those six days, the enslaved could do what they chose, and while a few spent time with distant family or hunting or working on their homes, most were happy to engage in playing sports, \"fiddling, dancing, and drinking whiskey; and this latter mode of spending the time was by far the most agreeable to the feelings of our masters. ... It was deemed a disgrace not to get drunk at Christmas.\" To encourage whiskey benders, the \"masters\" took bets to see who could drink the most whiskey, thus \"getting whole multitudes to drink to excess.\"\u003c/p>\n\u003cfigure id=\"attachment_115201\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1020x1466.jpe\" alt=\"Frederick Douglass, circa 1879.\" width=\"640\" height=\"920\" class=\"size-large wp-image-115201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1020x1466.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-160x230.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-800x1149.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-768x1103.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-1180x1695.jpe 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-960x1379.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-240x345.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-375x539.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/frederick_douglass_portrait_custom-a8e22b52180c1608c71dbab0849f660ecf3ef999-520x747.jpe 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Frederick Douglass, circa 1879. \u003ccite>(George Warren/National Archives)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The nefarious aim of these revels was to equate dissipation with liberty. At the end of the holidays, sickened by the excessive alcohol, the hungover men felt \"that we had almost as well be slaves to man as to rum.\" And so, Douglass wrote, \"we staggered up from the filth of our wallowing, took a long breath, and marched to the field – feeling, upon the whole, rather glad to go, from what our master had deceived us into a belief was freedom, back to the arms of slavery.\"\u003c/p>\n\u003cp>Douglass sounds even angrier at these obligatory orgies – he calls them \"part and parcel of the gross fraud, wrong, and inhumanity of slavery\" – than at other, more direct forms of cruelty.\u003c/p>\n\u003cp>\"It was a form of bread and circus,\" says Opie. \"Slaves were also given intoxicated drinks, so they would have little time to think of escaping. If you didn't take it, you were considered ungrateful. It was a form of social control.\"\u003c/p>\n\u003cp>When he was about 8 years old, Douglass was sent to Baltimore, which proved to be a turning point. The mistress of the house gave him the most precious gift in his life – she taught him the alphabet. But when her husband forbade her to continue – teaching slaves to read and write was a crime – she immediately stopped his lessons.\u003c/p>\n\u003cp>It was too late. The little boy had been given a peek into the transformative world of words and was desperate to learn. He did so by bartering pieces of bread – he had free access to it; in Baltimore, the urban codes of slavery were less harsh than in rural Maryland – for lessons in literacy. His teachers were white neighborhood kids, who could read and write but had no food. \"This bread I used to bestow upon the hungry little urchins, who, in return, would give me that more valuable bread of knowledge,\" Douglass wrote in one of the most moving lines in \u003cem>Narrative\u003c/em>.\u003c/p>\n\u003cp>\"This also shows the ingenuity of enslaved people,\" says Opie, \"and how they tricked and leveraged whatever little they had to get ahead.\"\u003c/p>\n\u003cp>Today, when one thinks of Frederick Douglass, the image that springs to mind is of a distinguished, gray-haired man in a double-breasted suit. It is difficult to imagine him as a half-starved boy garbed in nothing but a coarse, knee-length shirt, sleeping on the floor in a corn sack he had stolen. As he wrote in \u003cem>Narrative\u003c/em>, \"My feet have been so cracked with the frost, that the pen with which I am writing might be laid in the gashes.\"\u003c/p>\n\u003cp>It is a heartbreaking image – redeemed by one little word, \"pen.\" A pen that he wielded with passion, clarity and irony to gash the life out of slavery.\u003c/p>\n\u003cp>\u003ca href=\"http://ninamartyris.pressfolios.com/\">Nina Martyris\u003c/a>\u003cem> \u003c/em>\u003cem>is a journalist based in Knoxville, Tenn.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration",
"title": "Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants in the wake of President Trump's new policies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One",
"title": "Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Despite taking some historical liberties, Bud's new ad about its founder gets some things right — like the hostility toward new immigrants and suspicion of their un-American ways (like drinking).",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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": "For The First Time, U.S. Wins Elite Bocuse D'Or Culinary Competition",
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"content": "\u003cp>For the first time, a U.S. team walked away with top honors at the prestigious Bocuse d'Or chef competition, seen as the Olympics of cooking.\u003c/p>\n\u003cp>The U.S. team was led by chef Mathew Peters and \u003cem>commis\u003c/em>, or assistant, Harrison Turone. Norway took silver, and Iceland took bronze.\u003c/p>\n\u003cp>The competition pits 24 chefs against each other and is billed as the \"most demanding and prestigious reward in world gastronomy,\" started by legendary French chef Paul Bocuse. The U.S. has long been an underdog: It has only stood on the podium once before, when it took silver in 2015.\u003c/p>\n\u003cp>Chefs prepare for months for the strenuous competition, which held its grand finale in Lyon, France, on Tuesday and Wednesday. Before they even get there, they must first prove their mettle over 18 months of qualifying rounds.\u003c/p>\n\u003cp>The finale was comprised of two \"highly symbolic tests,\" which the chefs must complete in 5 hours and 35 minutes. The first test, \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/10d61817a4d2466a5627a542f1479aef6252cc63.pdf\">described as a nod to the past\u003c/a>, called for contestants to prepare a \"modern interpretation\" of the classic Lyonnaise dish \"chicken and crayfish.\" This dish was \u003ca href=\"https://www.facebook.com/BocusedorOfficial/photos/pb.373868443208.-2207520000.1473399461./10154449453698209/?type=3&theater\">the theme of the first-ever contest\u003c/a>, held in 1987.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is what the U.S. team prepared, \u003ca href=\"https://www.nytimes.com/2017/01/25/dining/bocuse-dor-usa-win-chef-competition.html\">according to The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The American version involved the chicken with morel mushroom sausage, braised wings, a wine glaze and sauce Américaine, a kind of lobster sauce. Alongside were a chicken liver quenelle with foie gras, corn custard, black-eyed peas and toasted pistachios, as well as lobster tail with Meyer lemon mousse. The garnishes included preparations using carrots, Vidalia onions, black truffles, carrots, peas and potatoes.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The chefs were also tasked with creating an entirely vegan dish — because the Bocuse d'Or is \"a resolutely modern contest.\" \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/ae693815199fa960d293cf05b33f4fd3bfc6e8b5.pdf\">A press release from the competition explains\u003c/a> that \"it is now time to treat vegetal products as main ingredients in their own right and treat them just like fish or meat.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Here is the first theme on a tray from team USA ! \u003ca href=\"https://twitter.com/hashtag/bocusedor?src=hash\">#bocusedor\u003c/a> \u003ca href=\"https://twitter.com/hashtag/bocusedor30?src=hash\">#bocusedor30\u003c/a> \u003ca href=\"https://t.co/aYNr1Zjepv\">pic.twitter.com/aYNr1Zjepv\u003c/a>\u003c/p>\n\u003cp>— Bocuse d'Or Official (@Bocusedor) \u003ca href=\"https://twitter.com/Bocusedor/status/824246258126688258\">January 25, 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>For this component, the U.S. team made \"California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese,\" the \u003cem>Times\u003c/em> reports.\u003c/p>\n\u003cp>\"The inspiration for the dishes came from where I've come from: from New York to California,\" Peters \u003ca href=\"https://www.finedininglovers.com/stories/mathew-peters-bocuse-d-or-2017-winner/\">told Fine Dining Lovers\u003c/a> after the team's win. \"I wanted to bring something that was all American. And that's what we did.\"\u003c/p>\n\u003cp>Peters, a veteran of renowned restaurants Per Se and The French Laundry, has been rigorously preparing for the competition. \u003ca href=\"http://www.thedailybeast.com/articles/2016/09/13/the-real-top-chef-competition.html\">He told The Daily Beast\u003c/a> that for some 12 hours a day, five days a week, he \"has cooked an unchanging roster of dishes over and over again.\"\u003c/p>\n\u003cp>The win also holds deep significance for esteemed chef Thomas Keller, the team's president. \"There are no words to describe how proud we are,\" Keller told Fine Dining Lovers. \"When we started this almost nine years ago, we promised Monsieur Paul [Bocuse] that we would get gold. I'm really, really proud today that we're able to honor him.\" \u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchefthomaskeller%2Fposts%2F1434336016608983&width=500\" width=\"500\" height=\"493\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\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>For the first time, a U.S. team walked away with top honors at the prestigious Bocuse d'Or chef competition, seen as the Olympics of cooking.\u003c/p>\n\u003cp>The U.S. team was led by chef Mathew Peters and \u003cem>commis\u003c/em>, or assistant, Harrison Turone. Norway took silver, and Iceland took bronze.\u003c/p>\n\u003cp>The competition pits 24 chefs against each other and is billed as the \"most demanding and prestigious reward in world gastronomy,\" started by legendary French chef Paul Bocuse. The U.S. has long been an underdog: It has only stood on the podium once before, when it took silver in 2015.\u003c/p>\n\u003cp>Chefs prepare for months for the strenuous competition, which held its grand finale in Lyon, France, on Tuesday and Wednesday. Before they even get there, they must first prove their mettle over 18 months of qualifying rounds.\u003c/p>\n\u003cp>The finale was comprised of two \"highly symbolic tests,\" which the chefs must complete in 5 hours and 35 minutes. The first test, \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/10d61817a4d2466a5627a542f1479aef6252cc63.pdf\">described as a nod to the past\u003c/a>, called for contestants to prepare a \"modern interpretation\" of the classic Lyonnaise dish \"chicken and crayfish.\" This dish was \u003ca href=\"https://www.facebook.com/BocusedorOfficial/photos/pb.373868443208.-2207520000.1473399461./10154449453698209/?type=3&theater\">the theme of the first-ever contest\u003c/a>, held in 1987.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is what the U.S. team prepared, \u003ca href=\"https://www.nytimes.com/2017/01/25/dining/bocuse-dor-usa-win-chef-competition.html\">according to The New York Times\u003c/a>:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The American version involved the chicken with morel mushroom sausage, braised wings, a wine glaze and sauce Américaine, a kind of lobster sauce. Alongside were a chicken liver quenelle with foie gras, corn custard, black-eyed peas and toasted pistachios, as well as lobster tail with Meyer lemon mousse. The garnishes included preparations using carrots, Vidalia onions, black truffles, carrots, peas and potatoes.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The chefs were also tasked with creating an entirely vegan dish — because the Bocuse d'Or is \"a resolutely modern contest.\" \u003ca href=\"http://www.bocusedor.com/uploads/sfSympalBossMediaPlugin/document/ae693815199fa960d293cf05b33f4fd3bfc6e8b5.pdf\">A press release from the competition explains\u003c/a> that \"it is now time to treat vegetal products as main ingredients in their own right and treat them just like fish or meat.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">Here is the first theme on a tray from team USA ! \u003ca href=\"https://twitter.com/hashtag/bocusedor?src=hash\">#bocusedor\u003c/a> \u003ca href=\"https://twitter.com/hashtag/bocusedor30?src=hash\">#bocusedor30\u003c/a> \u003ca href=\"https://t.co/aYNr1Zjepv\">pic.twitter.com/aYNr1Zjepv\u003c/a>\u003c/p>\n\u003cp>— Bocuse d'Or Official (@Bocusedor) \u003ca href=\"https://twitter.com/Bocusedor/status/824246258126688258\">January 25, 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>For this component, the U.S. team made \"California asparagus with cremini mushrooms, potatoes, a custard made of green almonds, Meyer lemon confit, a Bordelaise sauce and a crumble using an almond and vegetable yeast preparation that mimicked Parmesan cheese,\" the \u003cem>Times\u003c/em> reports.\u003c/p>\n\u003cp>\"The inspiration for the dishes came from where I've come from: from New York to California,\" Peters \u003ca href=\"https://www.finedininglovers.com/stories/mathew-peters-bocuse-d-or-2017-winner/\">told Fine Dining Lovers\u003c/a> after the team's win. \"I wanted to bring something that was all American. And that's what we did.\"\u003c/p>\n\u003cp>Peters, a veteran of renowned restaurants Per Se and The French Laundry, has been rigorously preparing for the competition. \u003ca href=\"http://www.thedailybeast.com/articles/2016/09/13/the-real-top-chef-competition.html\">He told The Daily Beast\u003c/a> that for some 12 hours a day, five days a week, he \"has cooked an unchanging roster of dishes over and over again.\"\u003c/p>\n\u003cp>The win also holds deep significance for esteemed chef Thomas Keller, the team's president. \"There are no words to describe how proud we are,\" Keller told Fine Dining Lovers. \"When we started this almost nine years ago, we promised Monsieur Paul [Bocuse] that we would get gold. I'm really, really proud today that we're able to honor him.\" \u003c/p>\n\u003cp>\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchefthomaskeller%2Fposts%2F1434336016608983&width=500\" width=\"500\" height=\"493\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\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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"content": "\u003cp>Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot. The Instant Pot isn't advertised on TV or in the newspapers, and yet it's become a viral marketing success story, with owners often describing themselves as \"addicts\" or \"cult members.\" That's the kind of word-of-mouth publicity Instant Pot founders dreamed of when they first began designing the countertop appliances.\u003c/p>\n\u003cp>The Instant Pot electric pressure cooker has been around since 2010, but really became the buzz during the last six months of 2016. While the company's electric pressure cookers are sold at Wal-Mart, Target and Kohl's, the bulk of its sales come from Amazon, driven by social media. Deep discounts on Amazon Prime Day and again on Black Friday, along with the viral online sharing of these sales, turned Instant Pot into a household name. With \u003ca href=\"http://phx.corporate-ir.net/phoenix.zhtml?c=176060&p=irol-newsArticle&ID=2185161\">215,000 units sold on Prime Day\u003c/a> alone, the Instant Pot Duo is \u003ca href=\"https://www.amazon.com/Instant-Pot-IP-DUO80-Programmable-Electric/dp/B00FLYWNYQ?th=1\">Amazon's top-selling item in the U.S. market\u003c/a>. Not bad for a company that does no TV or print advertising and only recently began the process of hiring a marketing agency.\u003c/p>\n\u003cp>The 25-employee Ottawa, Canada-based Instant Pot Company was founded by a group of engineers, not chefs, in 2008. The team focused on designing the appliance's microprocessor and thermal and pressure sensors, which improve safety over earlier stovetop and electric pressure cookers, hoping that the product would speak for itself.\u003c/p>\n\u003cp>\"Cooking is very much a social behavior. If people make good food, they will be raving about it, including the tools used,\" says CEO Robert Wang. In order to attract cooks from different cultures, the Instant Pot has preset buttons for making foods such as porridge, beans and yogurt.\u003c/p>\n\u003cp>Instant Pot is savvy enough to know that social media is now part of word-of-mouth advertising. While the company does not sponsor paid content or promotions, it has provided free Instant Pots to 200 bloggers and cookbook authors who represent many styles of cooking, including Chinese, Italian, sous-vide and vegan. The company's \u003ca href=\"http://instantpot.com/store/home.php\">website\u003c/a> and the booklets that come with the appliance prominently feature blogger recipes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Harvard Business School professor Sunil Gupta calls this \"sleeper\" marketing, which gets a product in front of a small, influential group of people, instead of targeting the masses. This type of marketing is a method that may work for companies that don't have a big budget to do an advertising blitz when a product first rolls out.\u003c/p>\n\u003cp>\"The company has to have a little bit of patience,\" Gupta says. \"Sometimes it catches on really quickly but sometimes it doesn't. There are a lot of failures that happen with this kind of mechanism. If you are a small player, it's a good strategy to try.\"\u003c/p>\n\u003cp>He notes a similar strategy used by the Blendtec company, which posted a \u003ca href=\"https://www.youtube.com/watch?v=lBUJcD6Ws6s\">YouTube video\u003c/a> showing the company's CEO using the blender to grind up an iPhone. \"As you can imagine, the video got shared,\" says Gupta. \"But, it was consistent with the key value proposition of the product,\" meaning that the hype reinforced what the appliance says it will do.\u003c/p>\n\u003cp>Michelle Tam, author of the \u003ca href=\"http://nomnompaleo.com\">Nom Nom Paleo blog\u003c/a> and cookbook, bought an Instant Pot in 2013 when seeking a faster way to make the bone broths and braised meats that are integral to her diet. \"I put a lot of Instant Pot recipes on my blog just because I use it myself,\" she explains.\u003c/p>\n\u003cp>Laura Pazzaglia, author of the cookbook and website \u003ca href=\"http://www.hippressurecooking.com/\">Hip Pressure Cooking\u003c/a>, has worked as a paid consultant to Instant Pot, producing \u003ca href=\"https://www.youtube.com/watch?v=bVA2EqPf0s0\">demo videos\u003c/a>, but she also works with other pressure cooker manufacturers. While kitchen appliance giants such as Cuisinart, Breville and Fagor also produce electric pressure cookers, Pazzaglia praises the Instant Pot's convenient features, particularly the stainless steel inner pot. Of course, a catchy name doesn't hurt either. \"Like Kleenex came to represent tissues and Xerox photocopiers, Instant Pot is coming to represent electric pressure multi-cookers,\" says Pazzaglia. \"It's both corny and fun and doesn't come with any of the hang-ups and historical fear that the words 'pressure cooker' bring about.\"\u003c/p>\n\u003cp>I'll admit: I bought one of those Instant Pots on Amazon Prime Day last July. For me, the tipping point was seeing my friend, Lizz Porter, of the blog \u003ca href=\"http://morethanthursdays.com\">More Than Thursdays\u003c/a>, \u003ca href=\"https://www.facebook.com/lizz.porter/posts/10154326288299573%20\">posting about the $69 sale\u003c/a>, a 30 percent markdown from its regular $99 price. Like many bloggers, Porter posts Amazon affiliate links on her website, as well as on her Facebook and Twitter feeds. She says approximately 50 Instant Pots were purchased through her links in the second half of 2016. I asked her if the income from those sales was a factor behind her social sharing.\u003c/p>\n\u003cp>\"It's all bonus money,\" says Porter. \"I'd still share the Instant Pot even if I didn't get commission, because it's made that much of a difference for us. With the Instant Pot, I can still get dinner on the table even if I only have frozen meat at 6 p.m., and I don't have to cook everything in the microwave!\"\u003c/p>\n\u003cp>The viral popularity of the Instant Pot even has seasoned digital marketing pros scratching their heads. Jim Lin, senior vice president and creative director of Ketchum Digital oversees social media engagement and influencer programs for the agency's key clients, and he is surprised by how many parent bloggers are talking about the Instant Pot on social media — even when they are not being paid to promote it.\u003c/p>\n\u003cp>\"What I think is the magic of this phenomenon was the fact that the Instant Pot owners have become almost like a club that every parent wants to be a part of,\" says Lin. A search of Facebook turns up many Instant Pot community groups, including \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">one run by the company\u003c/a> with more than 300,000 members. Others groups specialize in Whole 30, Weight Watchers, vegan, Kosher or Vietnamese cooking. New pressure cooker owners post questions, while veterans show off their creations, including the ever-popular \u003ca href=\"http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth\">bone broth\u003c/a> and \u003ca href=\"http://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/\">cheesecake\u003c/a> recipes.\u003c/p>\n\u003cp>\"Instant Pot caught a good wave,\" says Lin. \"It could have easily gone the other way with one mishap that people talked about. That could have destroyed the brand reputation.\"\u003c/p>\n\u003cp>But Gupta believes consumers are sophisticated enough that a few bad reviews won't hurt, as long as they are offset by positive ones. \"There's a large number effect,\" he says. \"On the average it will be reasonably close to the truth.\" With a new model due to be released in sometime in 2017, the Instant Pot craze shows no signs of cooling off.\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area-based journalist with an interest in race and how it affects everything, including food, entertainment and parenting. Her work has been published by PBS, PRI, Library Journal, Salon and xoJane. Follow her on Twitter: @GraceHwangLynch \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>Chances are you or somebody you know has recently become the owner of an Instant Pot, the multifunction electric pressure cooker that can produce fork-tender pot roasts in less than an hour, as well as brown meat, cook beans without soaking, and even do the job of a rice cooker or crockpot. The Instant Pot isn't advertised on TV or in the newspapers, and yet it's become a viral marketing success story, with owners often describing themselves as \"addicts\" or \"cult members.\" That's the kind of word-of-mouth publicity Instant Pot founders dreamed of when they first began designing the countertop appliances.\u003c/p>\n\u003cp>The Instant Pot electric pressure cooker has been around since 2010, but really became the buzz during the last six months of 2016. While the company's electric pressure cookers are sold at Wal-Mart, Target and Kohl's, the bulk of its sales come from Amazon, driven by social media. Deep discounts on Amazon Prime Day and again on Black Friday, along with the viral online sharing of these sales, turned Instant Pot into a household name. With \u003ca href=\"http://phx.corporate-ir.net/phoenix.zhtml?c=176060&p=irol-newsArticle&ID=2185161\">215,000 units sold on Prime Day\u003c/a> alone, the Instant Pot Duo is \u003ca href=\"https://www.amazon.com/Instant-Pot-IP-DUO80-Programmable-Electric/dp/B00FLYWNYQ?th=1\">Amazon's top-selling item in the U.S. market\u003c/a>. Not bad for a company that does no TV or print advertising and only recently began the process of hiring a marketing agency.\u003c/p>\n\u003cp>The 25-employee Ottawa, Canada-based Instant Pot Company was founded by a group of engineers, not chefs, in 2008. The team focused on designing the appliance's microprocessor and thermal and pressure sensors, which improve safety over earlier stovetop and electric pressure cookers, hoping that the product would speak for itself.\u003c/p>\n\u003cp>\"Cooking is very much a social behavior. If people make good food, they will be raving about it, including the tools used,\" says CEO Robert Wang. In order to attract cooks from different cultures, the Instant Pot has preset buttons for making foods such as porridge, beans and yogurt.\u003c/p>\n\u003cp>Instant Pot is savvy enough to know that social media is now part of word-of-mouth advertising. While the company does not sponsor paid content or promotions, it has provided free Instant Pots to 200 bloggers and cookbook authors who represent many styles of cooking, including Chinese, Italian, sous-vide and vegan. The company's \u003ca href=\"http://instantpot.com/store/home.php\">website\u003c/a> and the booklets that come with the appliance prominently feature blogger recipes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Harvard Business School professor Sunil Gupta calls this \"sleeper\" marketing, which gets a product in front of a small, influential group of people, instead of targeting the masses. This type of marketing is a method that may work for companies that don't have a big budget to do an advertising blitz when a product first rolls out.\u003c/p>\n\u003cp>\"The company has to have a little bit of patience,\" Gupta says. \"Sometimes it catches on really quickly but sometimes it doesn't. There are a lot of failures that happen with this kind of mechanism. If you are a small player, it's a good strategy to try.\"\u003c/p>\n\u003cp>He notes a similar strategy used by the Blendtec company, which posted a \u003ca href=\"https://www.youtube.com/watch?v=lBUJcD6Ws6s\">YouTube video\u003c/a> showing the company's CEO using the blender to grind up an iPhone. \"As you can imagine, the video got shared,\" says Gupta. \"But, it was consistent with the key value proposition of the product,\" meaning that the hype reinforced what the appliance says it will do.\u003c/p>\n\u003cp>Michelle Tam, author of the \u003ca href=\"http://nomnompaleo.com\">Nom Nom Paleo blog\u003c/a> and cookbook, bought an Instant Pot in 2013 when seeking a faster way to make the bone broths and braised meats that are integral to her diet. \"I put a lot of Instant Pot recipes on my blog just because I use it myself,\" she explains.\u003c/p>\n\u003cp>Laura Pazzaglia, author of the cookbook and website \u003ca href=\"http://www.hippressurecooking.com/\">Hip Pressure Cooking\u003c/a>, has worked as a paid consultant to Instant Pot, producing \u003ca href=\"https://www.youtube.com/watch?v=bVA2EqPf0s0\">demo videos\u003c/a>, but she also works with other pressure cooker manufacturers. While kitchen appliance giants such as Cuisinart, Breville and Fagor also produce electric pressure cookers, Pazzaglia praises the Instant Pot's convenient features, particularly the stainless steel inner pot. Of course, a catchy name doesn't hurt either. \"Like Kleenex came to represent tissues and Xerox photocopiers, Instant Pot is coming to represent electric pressure multi-cookers,\" says Pazzaglia. \"It's both corny and fun and doesn't come with any of the hang-ups and historical fear that the words 'pressure cooker' bring about.\"\u003c/p>\n\u003cp>I'll admit: I bought one of those Instant Pots on Amazon Prime Day last July. For me, the tipping point was seeing my friend, Lizz Porter, of the blog \u003ca href=\"http://morethanthursdays.com\">More Than Thursdays\u003c/a>, \u003ca href=\"https://www.facebook.com/lizz.porter/posts/10154326288299573%20\">posting about the $69 sale\u003c/a>, a 30 percent markdown from its regular $99 price. Like many bloggers, Porter posts Amazon affiliate links on her website, as well as on her Facebook and Twitter feeds. She says approximately 50 Instant Pots were purchased through her links in the second half of 2016. I asked her if the income from those sales was a factor behind her social sharing.\u003c/p>\n\u003cp>\"It's all bonus money,\" says Porter. \"I'd still share the Instant Pot even if I didn't get commission, because it's made that much of a difference for us. With the Instant Pot, I can still get dinner on the table even if I only have frozen meat at 6 p.m., and I don't have to cook everything in the microwave!\"\u003c/p>\n\u003cp>The viral popularity of the Instant Pot even has seasoned digital marketing pros scratching their heads. Jim Lin, senior vice president and creative director of Ketchum Digital oversees social media engagement and influencer programs for the agency's key clients, and he is surprised by how many parent bloggers are talking about the Instant Pot on social media — even when they are not being paid to promote it.\u003c/p>\n\u003cp>\"What I think is the magic of this phenomenon was the fact that the Instant Pot owners have become almost like a club that every parent wants to be a part of,\" says Lin. A search of Facebook turns up many Instant Pot community groups, including \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">one run by the company\u003c/a> with more than 300,000 members. Others groups specialize in Whole 30, Weight Watchers, vegan, Kosher or Vietnamese cooking. New pressure cooker owners post questions, while veterans show off their creations, including the ever-popular \u003ca href=\"http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth\">bone broth\u003c/a> and \u003ca href=\"http://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/\">cheesecake\u003c/a> recipes.\u003c/p>\n\u003cp>\"Instant Pot caught a good wave,\" says Lin. \"It could have easily gone the other way with one mishap that people talked about. That could have destroyed the brand reputation.\"\u003c/p>\n\u003cp>But Gupta believes consumers are sophisticated enough that a few bad reviews won't hurt, as long as they are offset by positive ones. \"There's a large number effect,\" he says. \"On the average it will be reasonably close to the truth.\" With a new model due to be released in sometime in 2017, the Instant Pot craze shows no signs of cooling off.\u003c/p>\n\u003cp>\u003cem>Grace Hwang Lynch is a San Francisco Bay Area-based journalist with an interest in race and how it affects everything, including food, entertainment and parenting. Her work has been published by PBS, PRI, Library Journal, Salon and xoJane. Follow her on Twitter: @GraceHwangLynch \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \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": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
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"description": "Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.",
"title": "Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As seaweed continues to gain popularity for its nutritional benefits and culinary versatility, more people are skipping the dried stuff in the grocery store and going straight to the source: the ocean itself.\u003c/p>\n\u003cp>At low tide on West Coast beaches, foragers hop between rocks looking for bladderwrack, sea lettuce and Irish moss to take home with them. Sea vegetable foraging has become so common, in fact, that you can take a class to learn what to harvest and what to avoid.\u003c/p>\n\u003cfigure id=\"attachment_114660\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg\" alt=\"Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces.\" width=\"400\" height=\"266\" class=\"size-full wp-image-114660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0385-56_custom-4ee4824b514a76943381999e0b53f81cb313f02b-s400-c85-375x249.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Turkish towel growing on a rock. Some chefs like to boil this seaweed down for a natural thickener for sauces. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Seaweed foraging is more popular than it used to be,\" says Heidi Herrmann, owner of \u003ca href=\"http://www.strongarmfarm.com/\">Strong Arm Farm\u003c/a> in Healdsburg, Calif. \"With the rise of those little flavored snack packs of seaweed that kids eat in their lunches, seaweed is now a normal household word.\"\u003c/p>\n\u003cp>Herrmann commercially forages seaweed to sell to restaurants in places like Napa and San Francisco. She also leads seaweed foraging classes several times a year. The only equipment her students need is a pair of scissors and a bag to carry the seaweed. It's one of many foraging classes offered along the West Coast. They can cost anywhere between \u003ca href=\"http://www.foragesf.com/seaweed-foraging/\">$90\u003c/a>-\u003ca href=\"http://earthwalknorthwest.com/course-calendar/course-list/seaweeds-coastal-foraging/\">$445\u003c/a>, and can last for several hours or several days. Some include cooking lessons. Others teach how to harvest seaweed from a kayak.\u003c/p>\n\u003cp>With or without a class, seaweed may be the safest food to forage. Unlike mushroom foraging, where many species can kill you, there are no deadly seaweeds. This has led to the idea that it's safe to \"eat the beach,\" which is not exactly true. Some seaweed should be avoided. For example, consuming a lot of acid kelp (\u003cem>Desmarestia ligulata\u003c/em>) can cause intestinal distress. As with all foraging, research is key.\u003c/p>\n\u003cfigure id=\"attachment_114654\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg\" alt=\"Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock.\" width=\"1997\" height=\"1123\" class=\"size-full wp-image-114654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0468-56_wide-3aa64d04f6898559413079dfd02771f3214568bb-520x292.jpg 520w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Dictyoneurum californicum, which Dennis Judson uses to make the basis of dashi soup stock. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Those general rules that say, 'All of this is edible' or 'All of that is edible' [are] a lazy person's way of not having to know anything,\" says John Kallas, a researcher and educator for \u003ca href=\"http://wildfoodadventures.com/\">Wild Food Adventures in Oregon\u003c/a>. \"You don't just blindly go out and gather stuff. Knowledge is what keeps you safe.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, as Kallas is quick to point out, the beach is full of edible seaweed. Many West Coast varieties are similar to well-known Asian seaweeds. This includes versions of nori, which the Japanese use in sushi; kombu, the base for the broth dashi; and wakame, commonly used in seaweed salad.\u003c/p>\n\u003cp>There are also lesser-known varieties, like sea lettuce, a delicate green seaweed also used in salads. Then there's bladderwrack, which looks like flattened deer antlers and can season meat or thicken sauces. Another example is dulse, which looks like red film tape and is commonly dried and flaked into dishes for seasoning.\u003c/p>\n\u003cfigure id=\"attachment_114662\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg\" alt=\"Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\" width=\"400\" height=\"599\" class=\"size-full wp-image-114662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-240x359.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/dsc_0481-56_custom-0db4f373e87fa44cd9bf26d42556dc9b2c8cb6bf-s400-c85-375x562.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Feather boa kelp has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat. \u003ccite>(Joy Lanzendorfer for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even something as unappetizing as feather boa kelp can have surprising culinary applications. This aptly named kelp — it looks like something you'd wear to a costume party — has a leathery strap and small blades that give it a corrugated, leafy appearance. Not only are the leaflets edible, so are the hollow oval bladders that keep the plant afloat.\u003c/p>\n\u003cp>\"The bladders are a great substitute for olives,\" says Kallas. \"But when you bite them, they pop.\"\u003c/p>\n\u003cp>Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. It can be a natural source of MSG, which helps provide a savory \u003cem>umami\u003c/em> flavor in dishes. As such, seaweed can flavor soups, thicken sauces, be baked into bread or cakes, or dried and eaten like potato chips. Dennis Judson, who leads seafood foraging classes for \u003ca href=\"http://asudoit.com/product/seafood-foraging-class/\">Adventure Sports Unlimited\u003c/a>, recommends making pickles out of seaweed, particularly bullwhip kelp, which is a long tube with a ball at the end that looks like a whip.\u003c/p>\n\u003cp>\"I cut it into strips, like little donuts,\" says Judson. \"Then I put it in jars and pickle it. Then I put the pickles in Bloody Marys. They're delicious.\"\u003c/p>\n\u003cp>Seaweeds are algae, not plants. They're divided into three types: red, green and brown. (Kelp is a type of seaweed.) Like plants, seaweed uses photosynthesis to convert sunlight into energy. While they can be harvested all year, they're usually at the height of growth in spring and summer. They often grow rapidly, as much as two feet a day.\u003c/p>\n\u003cp>Because of this, most seaweed can withstand ethical foraging. The important thing is to only take the leaf-like blades and leave the hold-fast — essentially, the roots of the seaweed — intact so it can keep producing.\u003c/p>\n\u003cp>It's also important to check regulations before foraging, which can vary drastically based on location. Washington state requires a permit to forage, while Oregon restricts seaweed foraging to a season. California, on the other hand, allows personal seaweed foraging all year long, restricting it to 10 pounds per person a day.\u003c/p>\n\u003cp>Both the California and Washington state departments of fish & wildlife report increased interest in seaweed foraging from the public. But while harvesting seaweed may seem new, it's an ancient activity, stretching back thousands of years. For Herrmann, seaweed foraging is more than just gathering food. It's about feeling connected to the past, and to nature.\u003c/p>\n\u003cp>\"When you're at the shore, you see all these colors and textures and creatures, so many questions come to mind,\" she says. \"And it's timeless in the sense that you're collecting food in a way that has been done for so many years before you, in so many cultures and climates. So it feels like being in a long continuum, and the practices of gathering food in general.\"\u003c/p>\n\u003chr>\n\u003cp>Jo\u003cem>y Lanzendorfer is a writer based in Petaluma, Calif. Her work has appeared in\u003c/em> The Atlantic, Smithsonian, \u003cem>and others\u003c/em>. \u003cem>She's on Twitter \u003c/em>\u003ca href=\"https://twitter.com/JoyLanzendorfer\">@JoyLanzendorfer\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"order": 9
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"id": "fresh-air",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
"link": "/podcasts/onourwatch",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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